Steps to Prepare Lentejas Españolas Con Chorizo

Chorizo

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Recipe Summary Chorizo

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Ingredients | Lentejas Españolas Con Chorizo

3 tablespoons ground New Mexico chile

2 tablespoons red wine vinegar

1 tablespoon dried Mexican oregano

1 tablespoon water

3 cloves garlic, minced

1 ¾ teaspoons salt

1 ½ teaspoons red pepper flakes

1 teaspoon cumin seeds, crushed

¾ teaspoon white sugar

½ teaspoon ground black pepper

1 pound ground pork, well chilled

Directions

Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.

Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.

Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

This can be frozen for several months in tightly wrapped packages.

For a delicious breakfast treat, brown a few ounces of chorizo in a pan and then crack in a few eggs, folding the eggs into the sausage. Top with shredded Cheddar or Jack cheese and serve with salsa.

Info | Lentejas Españolas Con Chorizo

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 1 pound

TAG : Chorizo

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