Favorite Chorizo Recipes?
Is it Portuguese chorico? I find the Portuguese chorico MUCH more flavorful, IMO. www.potuguesefood.com, is where I mail order mine from. But if you can find good quality in a market neer you, then that would be the way to go. As far as recipes go, I don't hide food under sauces and stuff. I enjoy the food itself. A slice or two(or more) on top of good hot pizza-EXCELLENT! a corn bread stuffing with chorico-EXCELLENT! Boston baked beans with chorico-EXCELLENT! Again, I prefer Portuguese chorico. It just tastes better.
Spanish chorizo or Mexican chorizo? They're two very different animals; the former is dryer, and maintains structural integrity, while the latter tends to break down in cooking. I'm guessing you meant the former (as, I think, does Kathryn Callaghan). Queso fundido is a classic, but it's made with Mexican chorizo (which is the kind I prefer). In any case, it might be best to clarify.
Anything you do with chorizo will go with red wine. All the chorizo dishes I know are rustic. The simplest is the fried chorizo sandwich, served plain on a white roll. Chorizo can also be chopped into rounds and added to lentils stewed with a sofrito of tomato, onion, garlic, and sweet paprika.
In my opinion though, migas are the best use for chorizo. This is an astoundingly delicious peasant dish. To make migas, you chop the chorizo fine and fry it in some great olive oil. Add some finely chopped red bell pepper or pimiento, and then some minced garlic. Finally, you add generous handfuls of fresh white breadcrumbs, which you fry until they soak up the oil and just begin to turn golden. At some point you season this all with salt and lots of sweet paprika.
A word on the bradcrumbs - They should be from a firm crusty white loaf, not sourdough. I generally chop them into very tiny cubes, which I allow to get a little crispy. Spanish friends have liked my migas, but they say that they are a little too much like croutons to be authentic. They would tear the bread apart to make a fine fluff, and would serve the migas fluffy rather than crispy.
re: Kathryn Callaghan
¼ cup canola oil
2 white onions (diced)
12 cloves garlic (minced)
6 serrano chiles (minced)
6 Roma tomatoes (diced)
1 bunch cilantro (chopped)
1 ½ lbs chorizo sausage
1 lb. Mexican queso (shredded)
1 lb. Monterey Jack (shredded)
Saute onions and garlic until lightly browned. Stir in chiles, tomatoes and cilantro. Simmer for 10 minutes. Set aside. Fry chorizo for 10 minutes, breaking up in pan. Drain off fat. Put onion mixture in baking dish. Put chorizo on top. Cover with cheese. Bake uncovered at 400 degrees for 10 minutes, or until cheese melts. Serve with warm corn tortillas.