Hatch chili Chorizo

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chopsaw

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Dec 14, 2013
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Did these a few weeks ago when Hatch chilis were in stores .
All pork butt grind .
AC Leggs Chorizo blend 111 used at 1 TBLS per pound .
Did 2 cooks , one grilled and one on the stove .

Making the sausage .
Char the peppers over charcoal , steamed in a bag .
Cooled , peeled and deseeded .
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Grind , then mix in the seasoning , then add the chilis and finish mixing
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Run out the length ,
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Then I go through and roughly pinch the link size . Moving and adjusting as needed .
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Twist every other one . 1 , 3 , 5 , naturally makes up 2 and 4 , ect.
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Cut apart and dry at room temp under a fan .
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About 30 minutes while I clean up . They took some nice color .
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First cook was grilled .
Did the second one on the stove .
I like to get everything ready to go before I start .
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Got some color on the sausage , then finished them in the oven .
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Using the same pan ,
I soften the onions and peppers .
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Then mix in the green chilis ,
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Black beans go last , Mix it up and heat through .
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Sausage cooked through and sliced up .
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Cilantro lime rice in the bottom . Add sausage on one side ,
pepper and onion mix on the other .
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Finish off with Guacamole , salsa , cheese and some sour cream .
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I used to do these as tacos , but the bowl is the way to go .
Makes a great meal .
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Quick look at the grilled cook ,
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Added lettuce and tomato to this one . I like the " cold crunch "
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Both were good , but that sausage is gone . Guess I'll make some more .
Thanks for looking .
 
Looks very good. Never thought of adding peppers in to my chorizo mix and I've never stuffed mine, but I do saute some jalapenos and onions and mix in when I fry the chorizo. Usually making quesadillas with mine. Similar flavor stack as you have there except the rice. We're just getting back to eating a bit of rice here and there after low carbing for some years (quesadillas made with low carb tortillas still today). I'll have to try to remember some rice for bowls like that. I like the bowls and I like stacking those flavors/ingredients like that so you can get a taste of them individually and even vary what you eat with bites.

My wife? She loves bowls too, but she will take a work of art like that and mix it all together like a tossed salad! I try to remember when I'm making salads for us that she does this. Like when I make pizza, I'm very detailed on coverage, even distribution, or "region placing" in the plate or bowl like you do here. I remind myself to just toss the stuff in the wife's bowl...she's going to destroy any "organization" I put in there anyway!
 
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To say that looks good is an injustice Rich… That’s just phenomenal my friend! I love Hatch Chilis and Chorizo… combining the two is just awesome! And the meals look top notch! Nicely done bud!

This definitely needs a spinner ride… just saying!
 
Yes Sir looks amazing. Like AC Leggs seasoning.
Looks like a perfect pairing for some chorizo and eggs omelet.
 
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Man, does that look awesome. I could belly up to a couple bowls of that. Nicely done.👍
 
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Looks very good. Never thought of adding peppers in to my chorizo mix and I've never stuffed mine,
Thanks for the comment . That mix is different . It must be lower in salt , because it doesn't want to bind . Normal rate is 3 TBLS per 5 lbs . I use 1 TBLS spoon per pound . That helps both the flavor and the mix . I normally leave it in bulk and use it for taco meat . This is a good use of it stuffed . and it can be grilled . Needs to be sliced and used like this or in a fajita or taco .
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Makes a good wrap too .
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Yes Sir looks amazing. Like AC Leggs seasoning.
Looks like a perfect pairing for some chorizo and eggs omelet.
Thanks . They have 2 different ones . This was 111 , the other is 162 I think .
They have some good choices .
 
I can't imagine how good that smelled while cooking, let alone eating it. That looks amazing start to finish!
 
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Nicely done.👍
Thanks for looking and the comment .
INCREDIBLE COOK AND A GREAT WRITE-UP RICH, I'D STAND IN LINE TO GET A BOWL OF THAT GOODNESS
Thanks Ray . Be good to do with some of that awesome roto chicken you showed me this morning .
I can't imagine how good that smelled while cooking, let alone eating it. That looks amazing start to finish!
Wasn't much conversation around the table . To busy eating ! Yeah , it smells good cooking for sure .
You could use some of that sausage you posted , and just change up what's in the bowl .
That would be great .
Thanks for lookin' .
 
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I like that you have what I am now calling "Textadas" or Texas Nachos on the plate there.

I recently was inspired here to try white corn tortillas. I just thought I didn't like soft corn tortillas and lived my life that way, then mcokevin here posted his street tacos and got me interested. I made tacos using the dry fry method and we loved them. Then I started thinking nachos with all those leftover tortillas and found "Texas Nachos" online. Shouldn't have been so ground breaking, but it was...in a way...for me.

Totally bridges the gap between the inherent issues with a plate of nachos and a tostada. I had been making nachos, sort of individually topped, and I loved tostadas at the Mexican places but they're kind of hard to eat. So easy to drop halves of tortillas in the deep fryer for a minute or so..more or less (I happen to have an EZ clean fryer set up almost all the time in my climate controlled garage), easier to top than tortilla chips and easier to eat than tostadas.

Short story? Chorizo "Textadas" are on the menu soon!
 
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