Pasta Seca Con Jitomate, Chorizo y Crema
by Chef John Munoz
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Ingredients:
- 1 1/2 lbs. ripe Roma tomatoes (about 6 to 8 tomatoes)
- 1 medium clove garlic
- 1/2 cup tomato cooking liquid
- 1/2 cup medium white onion, coarsely chopped
- 3/4 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 8 oz. fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
- 1 tbsp. corn oil
- 8 oz. dried spaghetti, angel hair or fettuccine, broken into smaller pieces
- 2 cups chicken broth
- 2 bay leaves
- 1-2 tbsp. sauce from canned chipotles in adobo, plus 1 whole canned chipotle chile for more heat
- 6 oz. queso fresco, fresh cheese, or feta crumbles
- Mexican or Latin cream, (Sour Cream and Heavy Cream mixed together)
- 1 ripe Hass avocado, halved, peeled, cut into slices
Directions:
Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked. They look mushy and the skins have started to come off.
Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.
Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.
Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often until the pasta changes color and starts to brown. Do not let it burn!
Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.
Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.
Add the chorizo and stir to incorporate. Divide among individual plates. Serve hot, topped with crumbled cheese, fresh cream and avocado slices.
Stuffed Zucchini Boats
by Chef Pauline Johnson
Ingredents:
- 4 zucchini
- 4 oz. of gruyere cheese, shredded or chopped
- 2 oz. chopped onion
- 2 cloves of garlic, minced
- 2 oz. roasted red bell pepper, chopped
- 4-6 oz. of Kiolbassa chorizo
Directions:
Sauté Kiolbassa chorizo until no longer pink.
Prepare the zucchini boats:
Serve Kiolbassa on a potato crisp.
Kiolbassa Chorizo Rice
by Chef Nadine Dorantes
Ingredients:
- 1 cup long grain rice
- 2 cups turkey or chicken broth, low or no sodium
- 1 1/2 lb. Kiolbassa Chorizo Sausage
- 1 half onion, diced
- 1 half green bell pepper, diced
- 2 small roma tomatoes, diced
- cumin, to taste
- salt & pepper, to taste
- green onion for garnish
Directions:
Over medium high heat, warm your skillet pan and brown the Kiolbassa chorizo just enough to release its oils. Spoon sausage to a napkin/paper towel plate to drain and rest. Leave the oil in your pan.
Put rice in pan, adjust heat to medium, and let brown slightly. Cover rice in the chorizo oils. Add your half cup onion and continue to pilaf until onion becomes slightly translucent. Add your fresh tomatoes and half bell pepper.
Season with cumin (I start with a sprinkle over entire pan and go from there), salt and pepper. Add your broth and stir. Make sure you taste your broth with a spoon and adjust to taste. Remember that the chorizo has great flavor, so salt lightly because you can always add more if needed. Stir and let come up to a strong simmer, add chorizo and stir again. Cover pan and reduce heat to low medium. Let simmer for 20 minutes, undisturbed. Do not open the lid. After 20 minutes, you can fluff with fork and serve, or have family style and leave as is.