Bob Terwilliger wrote:
> I have several recipes for chorizo, and it occurred to me that chorizo might
> be a good thing to make in the grey gloomy weather we're experiencing here
> in Northern California. Then it struck me that chorizo is only part of the
> equation: What do you do *with* chorizo?
>
> Poking around online I found this recipe:
>
> http://www.rickbayless.com/recipe/view?recipeID=172
>
> Queso Fundido Burger
> Serves 4
>
> Ingredients
> 2 fresh medium poblano chiles
> 1 medium onion, sliced into 1/4-inch slices
> 2 cloves garlic, minced
> 2 teaspoons oil
> 1 1/2 pounds ground chuck
> 8 ounces chorizo, cooked
> 1 to 2 canned chipotle chiles in adobo, finely minced, seeded if you wish
> 8 thick slices Monterey Jack cheese
> 4 hamburger buns, lightly toasted
>
>
> The recipe has you do what you might expect, but out of concern over
> violating copyright laws I'm not going to post it here. The general
> description follows:
>
> Roast the chiles until blackened; remove the skin. Cut open and remove the
> stems and seeds; cut into strips. Cook onions briefly; add chiles and garlic
> and cook until the garlic has softened.
>
> Make patties with the obvious ingredients. Grill patties one one side. Turn
> patties over, top with cheese, then the veggies, then more cheese, cover the
> grill, and cook until done. Place on buns and eat.
>
>
> I think I'll try making those this coming Sunday.
>
> Another chorizo application I want to try is a cocido-like hearty soup using
> Mexican-style chorizo; it seems like another good dish for wet chilly
> weather. It won't be all that close to "real" cocido since Lin doesn't like
> garbanzos, but it'll follow the general idea.
>
> What are your favorite ways to use chorizo?
>
> Bob
>
>
>
What recipe did you use for, chorizo? I am reconciled to make it
myself. Hmmm. The above recipe looks tasty!

--
Jean B.