Fish and chorizo recipe

Red Sauce

In a comal over medium heat, heat the tortillas on both sides. Remove them as they get hot and put them in a tortilla holder or cover them with a clean, dry cloth. Remember that you can make corn tortillas yourself or buy them already made.

To make the queso flameado, in a skillet without oil and over medium heat cook the chorizo and sprinkle with a pinch of salt, garlic powder and white pepper. Stir constantly until it is evenly cooked.

Serve three tortillas per plate and fill with a spoonful of warm flamed cheese. Enjoy this delicious traditional Mexican meal with some pico de gallo and guacamole. If you liked the recipe, have any questions, opinions or think we could improve it, feel free to leave your comments.

Filetes de pescado rebozados

Desde que tengo uso de razón, esta comida ha sido mi favorita. El plato al que soy fiel por encima de todo… Arepa con Chorizo y Hogao. Cuando era niño, la pedía cada vez que mi mamá me preguntaba qué quería para cenar. Es un plato sencillo, ¡pero puedo comerlo todos los días! Súper fácil de hacer, sabroso, rico y divertido.

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Más Recetas de Platos PrincipalesHamburguesas de Lentejas o Hamburguesas sin CarnePepinos Rellenos De CarneEstofado De Cerdo YucaAsado HuilensePlátano Relleno De Carne Desmechada

Acerca de Erica DinhoMe llamo Erica, nací y crecí en Colombia y ahora vivo en el noreste de Estados Unidos con mi marido y mi familia. Este blog fue inspirado por mi abuela, Mamita, que era una increíble cocinera tradicional colombiana.

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For many generations, Basque fishermen have eaten this stew. It is a very popular dish and, on the high seas, when there was not much left in the pantry, we had to use whatever we could.

The recipe I am going to give you is the one we have always eaten at home. When a cloudy day dawns in Galicia, you feel like eating one of those stews that are followed by a great nap. It is also very easy to prepare; it only requires good raw materials and it is delicious!

I am going to recommend an experience that, for me, is wonderful. If you have decided to spend a few days in Galicia, Cantabria, Asturias or the Basque Country, be sure to visit the fish markets. It is part of the culture of our country and it is worth getting up early and go there to buy a piece of good fish (tasty from July to September) and, by the way, talk to the traders and see how they work in these places. So you know, today is Marmitako!

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Capiado for fish

Let’s start with the intrigue that has the country in suspense: whether Jamie was right or wrong to put chorizo in paella. There are already many examples of paella recipes with chorizo, recommended by people as serious as Emilia Pardo Bazán, Julio Camba, the Marquise de Parabere or Simone Ortega. As I smell that Valencian readers are going to say that these authors are not from the terreta, ergo they are invalid, I have other evidence that they will not be able to overlook.

The paella of our sleepless nights comes from the popular culinary tradition of the areas of Valencia where rice was the staple food. Introduced by the Arabs in the Middle Ages and banned at different times due to the pernicious effects of wetlands, rice cultivation flourished from the eighteenth century onwards. We can dare to think that it was then when a characteristic way of cooking rice, which would derive in the paella, took hold in the area.

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With pig’s feet, legs of mutton, bacon, sausages and blood sausages, this rice made in Madrid does not look much like a modern paella, but it does resemble a rice with crust or baked rice. Maybe this recipe is homo antecessor paellil. Or maybe not, but what is not valid is to take from history what is adapted to a theory that you want to reinforce and sweep the rest under the carpet.

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