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Ingredients:
1 jim vorheis
2 tbsp lard or safflower oil
6 oz 3 to 4 inch chorizo, skinned
3 tbsp finely chopped white onion
1/2 lb tomatoes, finely chopped, unpeeled, (about 1 cup
1 firmly packed)
3 cup cooked rice
1 sea salt to taste
1 boiled rice with chorizo
Instructions:
Heat the lard in a large frying pan, crumble the chorizo into it, and
cook over low heat, stirring from time to time, until it is well
heated through and beginning to fry. Remove with slotted spoon and
set aside. Remove all but 3 tablespoons of the fat or add fat to make
that amount. Add the onion and fry for 1 minute or until transparent
but not browned. Add the chopped tomatoes and cook, stirring from
time to time, over fairly high heat until reduced - about 3 minutes.
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 are combined. Serve as a dry soup - alone.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 6
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Morisqueta Con Chorizo Recipe brought to you by Mexican Recipes To-Go
