Brandy Flamed Chorizo Recipes

Steps:

• For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
• Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
• Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
• For the tomatillo sauce: Preheat the oven to 450 degrees F.
• Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
• For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
• Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
• Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
• For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
• Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.

Steps:

• Prepare on the day - slice 2-300g/8-10oz chunky chorizo and put in a flameproof dish. Pour 3 tbsp vodka and ignite. When flames have died down, serve with cocktail sticks for spearing.

Steps:

• 1. Fry up the chorizo sausage (like ground beef) until it is cooked throughout. Take out of the pan and set aside.
• 2. Crack eggs into a cup or bowl (4 at a time) add the salt, pepper and garlic powder. Whisk until well blended.
• 3. coat the pan with butter, oil, or cooking spray so eggs won't stick. Pour the egg blend into the pan and spread it around until the eggs cover the bottom of the pan. Let eggs cook until done on one side then flip over and let cook on the other side.
• 4. While the other side is cooking, spread the chorizo across the eggs and fold in half, letting the chorizo warm back up. Plate the omelet and sprinkle with your favorite hot sauce. Enjoy!

Steps:

• Fry the chorizo, without oil, turning until browned.
• Pour the brandy, stand back and ignite with a match.
• When the flames have died down, serve warm, speared with toothpicks.

Steps:

• Preheat oven to 300°F
• Heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Remove from heat; cool slightly and spoon off most of the fat.
• Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish. Top with half the chorizo and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly.
• Remove from oven and drizzle with brandy. Carefully light with a match; brandy will flame up and burn out quickly. Top mixture with crumbled chiles, green onions and cilantro. Serve immediately with tortillas.