Chorizo ranchero recipe
The deserving Bono (the same guy who sings in a band called U2) was delighted with this creation from our kitchen. It is filled with a marinated chicken on a bed of homemade mole, in fact, the same 36 ingredients.
From the recipe book of Diana Kennedy, one of the best researchers of Authentic Mexican Cuisine. With a touch of Aguacatito, strips of golden pasilla chile and her little squares of Panela de lamismita that we make ourselves in San Miguel.
Traditionally, the “Discadas” were cooked in a plow disc of those used to rake the land before planting, which achieves a point of cooking very different types of carnita that are combined.
With Selected Jamaica from the Coast. Besides being very refreshing, Jamaica has antioxidants’n, is depurative (it helps to eliminate toxins) lowers blood pressure and lowers cholesterol. It is said that Porfirio “The almost Doctor of San Miguel” once asked: So or Healthier?
How to make Mexican chicken chorizo
One of the basics in my kitchen and all over the world. An easy, tasty, healthy, cheap and delicious dish that will be perfect following the step by step of this recipe. Surely you will rival directly with the one prepared by your mother, mother-in-law or grandmother.
This recipe triumphs for the juiciness of the stewed chicken but above all for the sauce. You can not miss a good loaf of bread to dip until there is nothing left on the plate. If you are passionate about this poultry, you can’t miss our classics, from chicken with chilindrón sauce, the delicious chicken with garlic, the delicious chicken a la jardinera, the triumphant roast chicken, the exotic chicken curry or some crunchy chicken croquettes.
Chorizo de toluca recipe
Tripe is nothing more and nothing less than pork or cow tripe. Normally they are made from beef mixed with pork leg and snout, but there are also beef tripe, lamb tripe or even now cod tripe is becoming fashionable.
You may be interested in Wok of vegetables and pork tenderloinWe put them to cook in a clay pot for 4 hours along with the tip of ham, a carrot, a head of garlic, 1 chorizo, the two black puddings, some peppercorns, salt (be careful because it already has the chorizo and ham) and bay leaves. The other chorizo will be used for the sofrito.
We cook on low heat for 4 hours. If we use an express pot for the tripe, I think it will be ready in 1 hour. Every hour we will surely ask for more water, so we put a little bit, so that they are always covered.
Recetas de chorizo
Tenía unas sobras de pollo asado y las combiné con otros ingredientes que languidecían en el frigorífico para hacer una cazuela de pollo y chorizo muy calentita, algo para protegerse del frío otoñal. Lo cociné en una cazuela de barro con tapa, pero una cazuela de hierro fundido funcionaría igual de bien.
Primero se dora el chorizo en un poco de aceite de oliva y se retira a un plato. Con el mismo aceite, caramelizar la cebolla a fuego lento, sin dejar de remover para que no se queme. Estos dos primeros pasos darán un sabor muy intenso al plato.
Cuando la cebolla esté blanda, añada el apio, la zanahoria y el ajo. Déles unos minutos de cocción antes de añadir los pimientos picados. Corta los tomates por la mitad y rállalos por la parte húmeda en la cazuela; al final tendrás un disco de piel de tomate en la mano que podrás desechar o utilizar para hacer caldo. Ahora también puedes echar el pollo y espolvorear el perejil picado por encima.
Cuando haya pasado la hora, comprueba la sazón y quita la tapa antes de volver a meter la cazuela en el horno durante unos 20 minutos. Esto espesará la cazuela y creará una capa ligeramente pegajosa por encima.