Morisqueta Con Chorizo
6 oz 3 to 4 inch chorizo, skinned 3 tb Finely chopped white onion 1/2 lb Tomatoes, finely chopped, -unpeeled (about 1 cup Firmly packed) 3 c ...
Ingredients
- 6oz3 to 4 inch chorizo, skinned
- 3tbsp finely chopped white onion
- 1/2lbtomatoes, finely chopped,
Directions
- 1
Jim Vorheis 2 tb Lard or safflower oil 6 oz 3 to 4 inch chorizo, skinned 3 tb Finely chopped white onion 1/2 lb Tomatoes, finely chopped, -u
- 2
Remove with slotted spoon and set aside
- 3
Remove all but 3 tablespoons of the fat or add fat to make that amount
- 4
Add the onion and fry for 1 minute or until transparent but not browned
- 5
Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes
- 6
Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors a
- 7
Serve as a dry soup - alone
- 8
The Art of Mexican Cooking From the collection of Jim Vorheis