Help me use up these two (similar) ingredients
Hi there hounds,
Somehow I ended up with multiple packages of chorizo PLUS a package of ground pork which I bought for meatloaf but decided I didn't like.
Obviously I could do quesadillas or enchilladas with the chorizo and i probably will...but what else? Its so crumbly and VERY fatty.
I swear I have done a search and could only find posts about OBTAINING chorizo but nothing about what to do with it.
I like it with eggs,also.
You could mix it with the ground pork and make a casserole.
Saute it with onoions and other veggies and mexican spices. Puit it in a 13x9inch casserole dish. Put a layer of rice or mashed potatoes on top. Sprinkle a little cheese on top of that and bake in the oven. It will be great.
I would make a frittata with the chorizo, toss in some scallions, tomatoes, and Queso Fresco. Mmm! Check out my favorite frittata recipe here: http://www.finecooking.com/articles/c...
For the ground pork I automatically think Asian, dumplings of course, lettuce wraps, or may a Mapo Tofu.
I'd use the ground pork to make breakfast sausage patties.
Per 1 lb. ground pork add
1 tsp kosher salt (or 1/2 tsp table salt)
1/2 tsp ground black pepper
1 1/2 tsp sugar
1/2 tsp dried sage leaves (or 1 tsp fresh)
1/2 tsp dried thyme or savory
1/2 tsp red pepper flakes
<1/2 tsp cayenne pepper (optional for spicy breakfast sausage
Mix well and form into patties. Allow to sit for a couple of hours so the flavors develop before cooking. Refrigerate and use within 3 -4 days or freeze for up to 3 months.
Saute in a non-stick pan starting with a little water, for about 15 minutes until cooked through.
This recipe is from a class I took a couple of weeks ago at our local Vo-Ag school adult ed division. We made all of the sausage that night from shoulders we cut up which, according to the instructor, a food processing professor from UConn, were 80-20 lean-fat. I would assume that your ground pork would be the same. These came out great -- we did do them spicy but they will wake you up in the am that way!
I like to combine fresh chorizo with garlic, onions, corn and shrimp and serve as taco filling in corn tortillas with some fresh cilantro and queso fresco. The chorizo has seasoning on its own that flavors everything else very nicely. Just saute the chorizo, garlic, onion, and corn together and when all has been cooked thoroughly, add the shrimp.
You could also make a mexican quiche or mini quiches by using a standard quiche recipe and using chorizo as the meat. Peppers, onions and pepper jack cheese would work well as other ingredients.
I'd fry the chorizo, breaking it up in the process. That can be kept in the fridge or in the freezer in small batches, and used as needed (usually as a flavoring). The seasoning od chorizo is be all over the place. Some mild, some exceedingly hot.
As for the unseasoned ground pork, I've been making my own chorizo - with Spanish like seasonings, such as a smoked paprika.
From the "crumbly and fatty" description, I'm guessing you have Mexican chorizo (as opposed to Spanish or Argentine which tend to be a bit dryer and harder) so I would avoid the seafood stew recipes for fear that the rendered fat would become a problem.
The default, go-to use for Mexican chorizo is with eggs for breakfast. Paired with some rice and beans and tortillas, what can go wrong? But you won't be using your ground pork, at least not directly.
Chorizo is tasty in empanadas. And here, cutting it with some ground pork will help cut the rendered fat problem.
But my first impulse would be to make a chili. Use a bit less chili powder than you usually would so you don't drown out the chorizo spices. Mix in some fun peppers: passila, ahahiem... Serve it with cornbread.
I would brown the chorizo until almost crunchy, drain off all the fat. I would mix some with the pork to make chili or spicy meatballs and would freeze the rest to use as flavoring in all sorts of dishes--pasta sauce, clams/mussels as someone else mentioned and especially as machaca--scrambled eggs with chorizo.