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Add the chorizo, onion and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, 8 to 10 minutes. Tilt the pan and spoon off the fat. Add the tomato and paprika to the skillet and cook over moderate heat for 3 minutes.
Add the chorizo and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Add the butter and let melt, then add the onion, light scallion parts, celery and thyme. Cook until the ...
14. Chorizo Cornbread Stuffing. Face it: You’ve been making the same Thanksgiving menu for the last decade. Mix things up with a jalapeño-studded cornbread base and spicy fresh chorizo. Get the ...
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Salpicon (Spanish: salpicón, meaning "hodgepodge" or "medley"; Portuguese: salpicão) [1] is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. [2] There are different versions found in Spanish and the broader Latin American cuisine and Filipino cuisine. A salpicon is sometimes used as stuffing.
Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ / chə-REE-zoh, -soh, [2] [3] Spanish: [tʃoˈɾiθo, tʃoˈɾiso]; Portuguese: chouriço [ʃo(w)ˈɾisu]; see below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents.
This recipe calls for chicken or turkey chorizo, so drain the fat if you use the fattier pork version. Fresh toppings like avocado, cilantro, lime juice, and crema complement the chorizo well ...
Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (Catalan) is a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" [1] [2] (the Spanish word comes from the verb embutir, meaning 'to stuff').