Chorizo is a staple in my pantry. Not only is it an essential ingredient in dishes like Callos (tripe in tomato sauce) and Paella, it’s uses are endless. The best chorizo is La Norenense which can be found in Unimart and Landmark supermarkets. This small can costs P277.50.
I like using bottled tomato sauce for pasta and chicken dishes because I can keep the unused portion in the refrigerator. And because it’s in a big bottle I will always see it when I open the ref and remember to use it. This is available in Unimart and S & R.
For a quick sandwich:
Chorizo Panini
Ciabatta or bread of your choice
Few slices of chorizo
Mozarella or Gruyere Cheese or Kesong Puti
Press in your panini grill.
For a quick lunch:
Potato and Chorizo Frittata
4 tablespoons extra-virgin olive oil
2-3 La Norenense chorizo, cut into slices
3 medium potatoes, peeled and sliced thinly
1 medium onion, chopped
8 large eggs
1/2 cup milk
salt and freshly ground black pepper
Pour 3 tablespoons olive oil into a 12-inch non stick, skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes.
Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Immediately, lower the heat and let the eggs cook, undisturbed, for about 2 minutes. Run a silicone spatula or a table knife around the edges of the pan to release the frittata, then cover the pan and cook slowly for another 8 to 12 minutes, or until the top is just set. Every couple of minutes, run your spatula around the sides of the pan and just under the frittata to keep it free from sticking.
Place a plate over the skillet and carefully turn out the frittata. Wipe the skillet clean, return it to low heat, add another tablespoon of the oil and slip the frittata back into the pan. Cook 5 minutes more to set and brown the underside. Cut it into thin wedges, and serve.
For an easy dinner:
This is my creation so pardon the recipe.
Chicken Chorizo Menudo
1 chicken breast cut into small pieces
1/4 cup diced onion
1 potato, diced
1 carrot, diced
1 or 2 pcs La Norenense chorizo, diced
Tomato sauce or crushed tomatoes
Season the chicken with salt and pepper then lightly toss with a little flour. Saute the chicken in a little olive oil until just cooked. Transfer to a plate. In the same pan saute the chorizo to release the oil. When slightly brown transfer to a plate. Put the onions in the pan and cook till soft. Add the potatoes and fry until it’s cooked. If the pan is dry you can add some olive oil. Add the carrots and cook further. Add the chicken and the chorizo back in the pan. Add some tomato sauce and simmer until sauce is thickened a bit. Season with salt and pepper. Add a teeny amount of sugar and red pepper flakes if desired. Do not overcook the chicken. Serve with a mountain of rice.
Shoot First Eat Later 