• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 3
    OK

    Aaron Sanchez's Chorizo and Cornbread Stuffing

    This is the only stuffing recipe you'll ever need: a savory homemade chorizo mixed with sweet cornbread and fall veggies. 


    Ingredients
    For the Chorizo
    1
    pound
    ground beef chuck
    1
    pound
    ground pork
    3
    cloves
    garlic, very finely chopped
    1
    tablespoon
    salt
    1/4
    cup
    white wine vinegar
    1
    teaspoon
    freshly ground black pepper
    1
    teaspoon
    ground canela or 1/2 teaspoon ground cinnamon
    1
    teaspoon
    ground star anise
    1/2
    teaspoon
    ground cloves
    2
    tablespoons
    ground crushed dried oregano (preferable Mexican)
    1/4
    cup
    dry white wine
    1
    teaspoon
    sugar
    1/2
    cup
    ancho chile powder
    For the Stuffing
    1
    pound
    fresh chorizo
    1
    medium white onion, finely chopped
    1
    medium carrot, finely chopped
    1
    celery stalk, finely chopped
    3
    cloves
    garlic, finely chopped
    2
    cups
    coarsely crumbled cornbread
    1/4
    cup
    chopped fresh cilantro, plus more for garnish
    1/2
    cup
    chicken stock
    1
    tablespoon
    unsalted butter
    *
    grated cotija cheese, for garnish
    Directions
    Make the chorizo: Put the ground beef and pork in a large bowl. Add the garlic, salt, and vinegar and mix well (your hands are the best tools for this job). Sprinkle with the pepper, canela, star anise, cloves, and oregano and mix well. Add the wine and sugar and mix well.
    Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water, and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it’s well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip lock bags in the refrigerator for up to a week, or freeze for up to 3 months.
    Make the stuffing: Preheat the oven to 350° F. Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
    Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

    The base number of servings for this recipe is 3
    OK

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