Our Food Adventures in Chicago

black bean & chorizo burritos

In home cooking on May 3, 2010 at 11:19 pm

my newfound habit of poring over food blogs sometimes leads me astray. for one thing, i eat a LOT more than i used to. there are just so many good things i want to try and cuisines to explore! (sometimes my inner voice thinks its narrating for anthony bourdain instead of little ole me, who is growing a not so little belly)

more recently, its gotten me to buy about 5 big packages of mexican chorizo! which may not be such a bad thing, except that all of the recipes that led me to that purchase have actually requested spanish chorizo. which is apparently a totally different thing?!  good thing i found this recipe…

chorizo burritos!

this dinner was amaaazing. mostly because mexican chorizos are actually kind of awesome. so, it may be kinda unhealthy… but thats what we like, yes? greasy and delicious. who needs dried out spanish chorizo anyways?

spanish chorizo. wah wah. (but really, theyre supposed to be delish too!)

plus, if you make a lovely pico de gallo to go along with it, the fresh ripe ingredients will neutralize any misgivings you had about that chorizo in the first place…

look at those plump healthy tomatos

so, all in all, the great chorizo mix up of 2010 totally worked out in our favor. alex agrees. i mean, honestly, how can you say no to a view like this:

mmm. chorizo, black beans & picco de gallo

i adapted this recipes heavily from one i found on epicurious. you can click the link for the original, much more labor intensive recipe, but with probably 10x more flavorful results.

Black Beans & Chorizo Burritos
inspired by epicurious

  • 1 can black beans (or goya’s black bean soup, which tastes awesome)
  • 1 cup chopped onions
  • 2 tablespoons olive oil
  • 2 links fresh chorizo sausage (6 to 7 ounces casings removed)
  • 2 tablespoons finely chopped fresh cilantro plus additional for garnish
  • 2 garlic cloves, minced
  • 2 teaspoons minced seeded jalapeno chiles
  • 1/2 teaspoon ground cumin

Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl.

Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.

Serve with pico de gallo, shredded cheese and sour cream.

Pico de gallo
from homesicktexan.blogspot.com

  • 2 cups ripe red tomatoes diced (about 4 medium tomatoes)
  • 1 clove of garlic, minced
  • 1/4 cup diced onion (about 1/4 of a small white onion)
  • 1/4 cup chopped cilantro
  • 2 jalapenos (stems and seeds removed) diced
  • 1 lime, juiced
  • 1/2 tablespoon olive oil
  • Salt to taste
Mix all the ingredients and let it sit for half an hour. Serve immediately.
Will last a day in the refrigerator, though it may get extra juicy. You can drain some of the juice if you like.
Makes 2 cups

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