Benny's Bite | Chorizo Salteado · 1. Slice your onion and peppers. Cut the chorizo in slices...
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EAT 1. Slice your onion and peppers. Cut the chorizo in slices approximately ½ inch. 2. In a frying or sauté pan coat the pan with olive oil. Bring oil to a hot temperature and add the sliced chorizo. 3. Stir the chorizo while in the pan for about one minute before adding the onions and peppers. 4. Keep stirring the chorizo, peppers and onions together. Once the chorizo starts to crisp and the onions and peppers change in color and texture, lower the flame and add two dashes of Rioja white wine. 5. Buen Provecho! CHORIZO SALTEADO A quick and easy recipe for Spanish sauté chorizo that you can make at home anytime. Benny Castro is the owner of Basque Tapas Bar & Restaurant in Piermont. Make sure you buy a cooking chorizo NOT cured chorizo. Some chorizo can be what we call a little too juicy. What I like to do is unwrap the chorizo from its package and let it air out in your refrigerator overnight. This will help dry out some of its natural juices and not over saturate the frying pan while cooking. QUICK TIPS Ingredients Needed: Cooking Chorizo / 1 Onion / 1 Red & 1 Green Pepper Olive Oil / White Rioja Wine
Transcript of Benny's Bite | Chorizo Salteado · 1. Slice your onion and peppers. Cut the chorizo in slices...
EAT
1. Slice your onion and peppers. Cut the chorizo in slices approximately ½ inch.
2. In a frying or sauté pan coat the pan with olive oil. Bring oil to a hot temperature and add the sliced chorizo.
3. Stir the chorizo while in the pan for about one minute before adding the onions and peppers.
4. Keep stirring the chorizo, peppers and onions together. Once the chorizo starts to crisp and the onions and peppers change in color and texture, lower the flame and add two dashes of Rioja white wine.
5. Buen Provecho!
CHORIZO SALTEADOA quick and easy recipe for Spanish sauté chorizo that you can
make at home anytime.
Ben
ny C
ast
ro is
the
ow
ner
of B
asq
ue T
apas
Bar
& R
esta
urant
in P
ierm
ont.
Make sure you buy a cooking chorizo NOT cured chorizo.
Some chorizo can be what we call a little too juicy. What I like to do is unwrap the chorizo from its package and let it air out in your refrigerator overnight. This will help dry out some of its natural juices and not over saturate the frying pan while cooking.
QU I CK
TI PS
Ingredients Needed: Cooking Chorizo / 1 Onion / 1 Red & 1 Green Pepper
Olive Oil / White Rioja Wine
