Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Saturday, May 28, 2011

The Chorizo Verde Experiment

Chorizo Verde and Quesso Fundito

I am a cooking program addict. When growing up Julia Child was my self adopted third grandmother. I get a lot of inspiration to experiment from food shows. This recipe's origin was from an episode of Rick Bayless Mexico One Plate at a Time. I wrote down rough notes for the recipe so I could play with it later. What we have here is a tweaked out version which tasted good to me. Your mileage may vary. Recipes are just jump points to new culinary discoveries. Experiment and make a recipe your own.

In recent times Mexican chefs have turned chorizo on its head. Instead of the ingredients which give it the red color we all know they use green ingredients which give it a new look and taste. The problem is where do you find green chorizo. The answer is simple! Make it yourself. Since most chorizo is cooked mashed up and out of the skin there is no need to go through that step. The recipe is quick and easy. So why not give it a try? There is a new world of sausage making just around the corner.

Chorizo Verde (Green Sausage)


  • ½ cup Poblano Peppers fire roasted and chopped
  • ¼ cup Serrano Peppers fire roasted and chopped
  • ¼ cup Cilantro leaves chopped
  • 2 teaspoons Garlic roasted fine chopped
  • 1 teaspoon Lime zest grated
  • 2 teaspoons salt
  • 1 lb chopped pork


  1. Put the chopped pork into a food processor.
  2. Add the salt, garlic, and lime zest.
  3. Pulse a few times to mix the ingredients.
  4. Add the peppers and cilantro.
  5. Pulse a few times to mix the ingredients.
  6. Place the mixture in a sealed container.
  7. Chill and let rest a couple hours minimum.

Quesso Fundito

So now that you have made your Chorizo Verde what can you make with it? You can make Quesso Fundito. This is a great tasting and very healthy dish. It is good when paired with a romaine lettuce salad dressed with lime juice olive oil vinaigrette. Add some good quality olives avocado and tomato slices to the salad to give more flavor and colors to the meal.


  • Chorizo Verde as per recipe above
  • 3 tablespoons Olive Oil
  • 1 medium sized Yellow Onion
  • 1½ cup Spinach fresh raw
  • 3 tablespoons beer
  • ½ cup Jack Cheese grated
  • Corn Tortillas warmed


  1. Slice the onion.
  2. Chop the raw spinach.
  3. Grate the cheese.
  4. Heat the oil in a large skillet
  5. Add the green chorizo..
  6. Break up the chorizo a bit while cooking for a couple minutes.
  7. Add the onions and stir well.
  8. Cook the mixture for about 10 minutes stirring occasionally.
  9. Heat the tortillas while the onions and chorizo cooks.
  10. Place in an insulated container to retain the heat.
  11. Add the beer and spinach to the chorizo and onions.
  12. Cook till the spinach is wilted.
  13. Turn off the heat and add the cheese.
  14. Mix the ingredients well
  15. Spread the chorizo mixture on corn tortillas.
  16. Serve immediately.

Friday, August 28, 2009

Black Bean and Chorizo Soup

Today's recipe was inspired by a trip to the local Mexican Grocery store. I was in search for some basic exotic ingredients. I needed some fresh chorizo, cilantro, guajillo powder, some dried powdered shrimp, some achiote paste, tamarind paste, cumin seeds, and dried peppers. It got me thinking about reworking some of my favorite recipes.

I love black bean soup, but many recipes I have used leave you feeling very heavy. I decided to play a bit and came up with the following recipe. It is a flavorful, hearty but light soup. The taste balances the savory richness of the beans, corn chips and chorizo, with the heat of the peppers, the tartness of the limes and the freshness of the herbs, lettuce and tomatoes. The soup has many textures and colors making it appealing to the mouth and the eye.


  • 3 cups canned Black beans
  • 1 cup Red Onion chopped
  • 1 cup Green Peppers, Raw, Chopped
  • 1 cup Jalapeno Peppers seeded, finely chopped
  • 6 oz Chorizo
  • 4 cups fat free Chicken Broth
  • 1 cup Tomatoes diced
  • 4 cloves Garlic minced
  • 1 tbs fresh Thyme Leaves
  • 1 tbs fresh Marjoram
  • 1 tbs Cumin ground
  • 1 tsp fresh Oregano
  • 1 Bay Leaf dry
  • 1 tbs Guajilo Chili Powder
  • 1 tablespoon Olive Oil


  • ½ cup Tomatoes diced
  • 1 cup Lettuce finely shredded
  • 1 cup Tortilla Chips crumbled
  • ½ cup Cilantro chopped
  • Lime wedges


  • Heat a heavy 4 quart pan, add the olive oil to the pan.
  • Add the onions and peppers to the oil.
  • Sweat them until the onions begin to become translucent.
  • Add the garlic to the onions and peppers.
  • Season with salt and black pepper.
  • Add the chorizo and cook until the chorizo begins to release it's fat.
  • Add the drained beans and stir well.
  • Add the guajillo powder and cumin, cook a couple minutes.
  • Add the bay leaf, oregano, thyme and marjoram, cook a couple minutes.
  • Add the diced tomatoes, cook a couple minutes.
  • Add the chicken broth, simmer 10 minutes
  • Remove the pan from the heat.
  • Remove the bay leaf.
  • Ladle into bowls and begin garnishing.
  • Add some cilantro onto the soup.
  • Add some lettuce onto the cilantro.
  • Add some corn chips onto the lettuce,
  • Add the fresh diced tomato onto the lettuce
  • Squeeze some lime juice onto the soup
  • Place a lime wedge on top for a garnish.
Yield: 6 servings