Chorizo with corn bread – a detailed recipe cooking. 
Time: 55 мин. Difficulty: Easy Quantity: 3 tbsp. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr frozen mexican chorizo sausages or sausages for frying (Spanish, Italian, kupat), defrost and remove shell
- 1 medium onion, finely chopped
- 1 medium-sized carrot, finely chopped
- 1 stalk of celery, finely chopped
- 3 cloves of garlic, chop finely
- 2 tbsp. coarsely chopped corn bread
- 1/4 Art. chopped fresh cilantro
- 1/2 tbsp. lightly salted chicken stock
- 1 tbsp. l (15 gr.) Butter
- Grated Mexican kotih cheese or any hard cheese, for sprinkles
Recipes with similar ingredients: chorizo sausage, kupat (sausages for frying), corn bread, onions, carrots, celery, garlic, kotiha cheese, cilantro
Recipe preparation:
- Preheat the oven to 180 C.
- Heat the pan to medium temperature, add sausages chorizo and fry, kneading with a wooden spatula, about 5 minutes. Add onions, carrots, celery, garlic and fry, stirring for about 10 minutes. Add crumbled corn bread and cilantro. Pour in, stirring broth to forcemeat It turned out medium humidity.
- Place the minced meat in a greased baking dish. To place bake in the oven and bake for about 20 minutes. Divided by servings and sprinkle with grated cheese.
