OUR RECIPES

Ingredients:

1 onion, chopped finely 1 green sweet pepper, chopped finely 250 gr. of Chistorra

Directions:

Chop the Chistorra in small pieces and fry, add the onion and the pepper and keep frying until is lightly cooked. Add a pinch of salt. Served with bread or corn tortilla.

Ingredients:

1 onion, chopped finely 2 cloves garlic, chopped finely the Chistorra, 1/2 baguette-type loaf of bread 8 oz Mahon cheese (can use medium mature cheddar if preferred)

Directions:

Chop the Chistorra into pieces and set them to fry in a pan. Add the onion and garlic, until lightly cooked. Cut the baguette into rather thin slices, then toast until crisp, but not browned. Put the toast on a baking sheet, then divide the Chistorra mix amongst the slices. Slice the cheese and place the slices on the toast, enough to cover the piece of toast. Grill until cheese melts. Salt and pepper to taste.

Ingredients:

 6 oz Mexican Chorizo,10 large eggs, a pinch of salt

Directions:

Using Mexican Chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated up to 4 to 5 minutes. Whisk eggs together in a bowl and stir into the Mexican Chorizo. Cook, stirring until eggs are scrambled and just set, about 5 minutes. Serve immediately. Garnish: chopped fresh cilantro leaves Accompaniment: warm corn tortillas

Ingredients:

1kg of well-cooked chickpeas, 200 gr. Spanish Chorizo, 4 cloves of garlic, 1 cc. ground cumin, ½ cc of red hot pepper, 1 cc of red sweet pepper, olive oil, parsley 

Directions:

Place in a pot a bit of oil and when still cold add the garlic cloves (to avoid the garlic cloves become brown). When oil starts to become hot, add the cumin, the red hot pepper, the red sweet pepper and the Spanish Chorizo. Before the red pepper turns brown add the chickpeas, move everything a bit in the pan and serve. Add in every portion a pinch of parsley.

Ingredients:

3/4 cup dried chickpeas, 1 cinnamon stick, 1 onion finely chopped, 250 gr. sliced Spanish Chorizo, 1 bay leaf 4 cups chicken stock 1 clove garlic, crushed 1 tablespoon chopped fresh flat-leaf parsley 4 cloves 2 tablespoons olive oil pinch dried thyme

Directions:

Soak the chickpeas in plenty of water overnight. Drain well, then combine with the bay leaf, cloves, cinnamon stick, stock and 5 cups water in a large saucepan. Bring to a boil and boil over high heat for 1 hour, or until the chickpeas are tender. If they need more time, add a little more water. There should be just a little liquid left in the pan. Remove the bay leaf, cloves and cinnamon stick. Heat the oil in a large skillet, add the onion and cook over medium heat for 3 minutes, or until translucent. Add the garlic and thyme and cook, stirring, for 1 minute. Increase the heat to medium-high, add the slicded Spanish Chorizo and cook for 3 minutes. Add the chickpeas and their liquid to the pan, stir well, then stir over medium heat until heated through. Remove from the heat and stir in the parsley. Taste before seasoning with salt and freshly ground black pepper. Delicious served hot or at room temperature.

Ingredients: 

900g/1 kg small white-skinned potatoes, 1 Diced Onion in ½ inch size, 3 Mexican Chorizo links, salt, 1 tablespoon finely chopped parsley 

Directions:

If leaving the potatoes unpeeled, wash them well and dry in a clean clove. Cut the Mexican Chorizo into 5 mm/1/4 in thick slices. Diced the onion. Heat a large frying pan and add the Mexican Chorizo previously diced, stirring often, until they are lightly browned and the fat is melted add the onion. Stir in the garlic, Add the potatoes and stir to coat with the chorizo’s oil. Reduce the heat to low, cover and cook for about 30 minutes until the potatoes are tender, stirring occasionally. Season with salt to taste and transfer to a warm serving bowl. Sprinkle with parsley and serve immediately.