This recipe was inspired by Leitesculinaria.com, one of my favorite cooking blogs! It is the ultimate comfort food. I picked up some sopas at the local supermercado, tortilla would work too.
4 potatoes, diced to 1/5 inch cubes
10 oz Mexican chorizo
1 c shredded cheese blend
1/2 c Cotija cheese, crumbled
4 – 6 sopas or tortillas
Preheat the oven to 350°F (176°C).
Fill a large pot with water and salt and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 10 minutes. Drain the potatoes in a colander but do not rinse.
Crumble the chorizo into a large non-stick skillet over medium for 8 minutes. Add the drained potatoes to the skillet and allow the potatoes and chorizo to finish cooking, getting a little crispy.
Meanwhile, spray sopas with a little canola oil and heat in the oven 6 – 8 minutes.
To serve, place shredded cheese in the bottom of each sopa, top with potoato mixture and Cotija cheese.
It’s the end of the week, which means the fridge is starting to get a bit bare, so tonight I cobbled together this pasta with food that was about to reach the end if it’s shelf life – and I must say it was quite tasty!
1/2 lb pasta
1TBSP olive oil
2 chorizio sausages, sliced thin
14 oz spinach
3 oz sundried tomatoes, chopped
4 oz burrata or mozzarella, diced
Red pepper flakes
Cook pasta according to package.
In a 12 inch heat oil and cook sausage. Add 1/2 c pasta water and sun dried tomatoes for 5 minutes. Add pasta and spinach, cook for 2 – 4 minutes until spinach is wilted. Stir in cheese and remove from heat.
Top with pepper and Parmesan.
It’s been one of those days, late meetings, cranky kids and I still have to make dinner! After a quicks assessment of “what is left in the pantry” I came up with this Spanish inspired dish. Instead of cured chorizo, I used fresh Mexican chorizo – added some chickpeas, sherry vinegar and spinach – voila – one pot meal that’s tasty and fast.
8 oz Mexican chorizo
2 cans chickpeas, drained
1/4 c sherry vinegar
2 bags of baby spinach
Salt and pepper – depending on the spiciness of the chorizo
1/2 c toasted bread crumbs
In a 12 inch skillet, cook chorizo for 5 minutes, add chickpeas and cook 15 minutes, stirring occasionally. Add sherry vinegar and spinach and cook until spinach is wilted. Top with breadcrumbs and serve.
Yup it’s spring and that means 12 weeks of asparagus! Now the challenge to come up with recipes I have not cooked already, and I accept that challenge. This dish was inspired by a nice Spanish chorizo I had, the cured kind and the first of the season asparagus. I served atop some cheese polenta with manchego cheese – yum! I’m having the leftovers for lunch.
4 oz chorizo, sliced thin
1 bunch of asparagus, cut into 1/2 inch pieces
1 bunch of green garlic, sliced thin
In a large skillet heat oil, add green garlic and asparagus, cook over medium heat for 3 min. Add chorizo, cook for 2 more minutes.
Serve on polenta, top with manchego cheese.
I love using spaghetti squash in place of pasta. I usually cook one up when I’m heating a pizza stone, scoop out the insides and freeze 1/2 and use the other 1/2 for dinner the next night.
This dish just came to me, I had been to the Mexican market, picked up some chorizo and cheese and just happened to have some prepared spaghetti squash. It was wonderful and while high in fat it is packed with tons of fiber and vitamins. You could use soy chorizo to cut the calories.
2 onions, chopped
1 c peppers, chopped
1 lb Mexican chorizo
1/2 c Cotija, crumbled (Mexican cheese)
1/2 spaghetti squash, cooked
Preheat oven to 350.
In a large pan over medium high heat, cook the chorizo, breaking up into small bits. Add onions and peppers and cook for about 5 minutes.
In a large baking dish, add spaghetti squash and combine with sausage mixture and cheese. Cover and bake 30.
Serves 6 – 8
8 WW PP per serving (8 servings)
I came up with this one last night – it was perfect! Spicy sausage, peppers and a little cheese!
1 TBSP olive oil
4 oz chorizo sausage
2 baskets of padrons, chopped
4 cloves garlic, minced
1/4 c parsley, chopped
1/4 c manchego cheese, grated
1/2 lb pasta
Heat oil in a large skillet over medium heat. Add sausage, padrons and garlic, cook until padrons are soft.
Meanwhile bring a large pot of salted water to boil and cook pasta.
Transfer pasta to sausage and pepper mixture, add 1/4 c pasta water and cheese, stir and serve.
Serves 2 – 4.