CHORIZO STEW (Cazuela De Chorizo MEXICO)


  • 1,1 lbs chorizo ​​(Mexican beef sausage)
  • 1,1 lbs  veal sausage
  • 1 onion sliced ​​into rings
  • 3 tablespoons of oil
  • 1 pinch of garlic powder
  • 1 pinch of salt
  • 1 pinch of fresh sage leaves
  • 1 pinch chopped fresh rosemary
  • 1 pinch of chopped parsley
  • 1 pinch chopped fresh thyme
  • 1 pinch marjoram
  • 1 pinch of black pepper

 

I heated the oil in the pan and started by turning the chorizos in the pan. I didn't fry it too much, I took the chorizos aside when they released a little oil, this time I added the onions that I had cut into rings to the next pot. I cooked it on medium heat slowly until the onions turned their colors and turned brown. When the onions turned brown and started to brown, I added the sausages, each of which I cut in half, to the pan. As the sausages got browned, I turned them on the other side so that they would brown on all sides. When they were, I put the chorizos back in the pan. I put chopped fresh rosemary and fresh sage leaves. They fidgeted together for 3 minutes, I took it from the fire. Throwing in chopped parsley, fresh thyme and marjoram leaves, and plenty of black pepper from the mill, it was all right.

ENJOY YOUR MEAL
 

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