Best Tortilla With Chorizo Recipes

CHORIZO ENCHILADAS

Steps:

• Preheat oven to 350.
• In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.
• Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.
• Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.
• If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.
• Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.
• Pour enchilada sauce over the top of the enchiladas.
• Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.
• Serve warm with rice and beans, or a side salad for a complete meal.

TORTILLA CHORIZO SCRAMBLE

Steps:

• Beat eggs in a small bowl. Set aside.
• Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
• Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.

TORTILLA ESPANOLA WITH CHORIZO

Steps:

• Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
• Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
• Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

POTATO AND CHORIZO TORTILLA

Steps:

• Heat the oven to 375 degrees F.
• Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board and let it cool to room temperature. Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper. Place the greens on top of the tortilla, cut it into thin wedges, and serve.

SIMPLE SUPPER: SPANISH TORTILLA WITH CHORIZO

Steps:

• In an 8-inch skillet that's 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat. When oil is hot, add potatoes, and cook for 10 minutes. Add onions, season with salt, and cook for 10 minutes more. Stir in chorizo, garlic, and parsley, being careful not to crush potatoes; cook 2 minutes. Transfer to a medium bowl to cool slightly.
• Lightly oil a large plate; set aside. Wipe skillet clean using paper towels; heat remaining olive oil over medium heat. Season eggs with salt and pepper. Using a spoon, gently mix eggs into cooled potato mixture; add mixture to pan. Cook until eggs are half cooked, gently pulling edge of tortilla toward the center so any uncooked liquid runs underneath. Let sit, untouched, over low heat until underside of tortilla is almost cooked, 2 to 3 minutes. Slide tortilla onto oiled plate, and invert back into pan; cook until both sides are cooked and the center is still soft. Slide tortilla onto a serving plate. Serve warm or at room temperature.