Homemade chorizo with stewed tomatoes recipe
Homemade Chorizo with Stewed Tomatoes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 2-1/2 pounds ground turkey
- 2 teaspoons salt
- 1/4 cup vinegar
- 1/4 cup water (if necessary)
- 3 Tablespoons paprika
- 1/2 head garlic, minced
- 1/2 Tablespoon oregano (more if fresh)
- 1/2 Tablespoon black pepper
- 4 Tablespoons pasilla powder
- 4 serrano chili peppers, minced
- A handful of chopped cilantro
- 1 yellow onion
- Four 28-ounce cans tomatoes
Mix all ingredients except onion and tomatoes together. Saute chorizo until brown. Pour off fat. Put chorizo aside. Saute onions until soft. Add tomatoes and chop with a spoon. Add chorizo. Simmer for 10 minutes. Add some fresh thyme or sage if you have some growing.
The mother of a dog-training friend of ours who grew up in Barcelona gave us this recipe. We modified it, for those who don’t eat pork, and have substituted turkey sausage for the original ground pork butt. We serve it atop our homemade polenta (which we do with freshly grated Parmesan cheese in a ceramic pie round). I always hope there will be some left over – I like it so much, I use it with everything, eggs of all kinds, pasta, with vegetables and stock for a hearty winter soup. Make up more than you need and freeze some.
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