Chorizo with cornbread
Votes: 2
Time: 55 min.
Complexity: easily
Quantity: 3 tbsp.
Complexity: easily
Quantity: 3 tbsp.
Chorizo with cornbread - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen Mexican chorizo sausages or sausages for frying (Spanish, Italian, kupaty), defrost and remove the shell
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk of celery, finely chopped
- 3 cloves garlic, finely chopped
- 2 cups coarsely crumbled cornbread
- 1/4 cup chopped fresh cilantro
- 1/2 tbsp. lightly salted chicken broth
- 1 tbsp (15 g) butter
- Grated Mexican cotija cheese or any hard cheese, for sprinkling
We recommend
Recipes with similar ingredients: chorizo sausage, kupaty (fried sausages), cornbread, onions, carrot, celery, garlic, Cotija cheese, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Heat a skillet to medium heat, add the chorizo sausages, and cook, breaking them up with a wooden spatula, for about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, for about 10 minutes. Add the crumbled cornbread and cilantro. Pour in the broth, stirring until the sausages are medium-moist.
- Place the minced meat in a greased baking dish. Place the dish in the oven and bake for approximately 20 minutes. Divide into portions and sprinkle with grated cheese.
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