• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Smoked Chorizo Surullos

    These Smoke Chorizo Surullos add some heft to the classic sweet corn meal based surullo. The smokey chorizo is mixed into a simple batter than formed into logs and fried until crisp and tender.


    Ingredients
    1/2
    tablespoon
    avocado oil
    1/2
    cup
    smoke chorizo
    *
    salt, pepper, and red pepper flakes, to taste
    2
    cups
    warm water
    2
    tablespoons
    sugar
    1
    tablespoon
    butter, melted
    1 1/2
    cups
    white cornmeal
    *
    vegetable oil, as needed, for frying
    Directions
    Preheat oven to 350F. Line a baking sheet with aluminum foil and set aside.
    In a large, heavy bottomed pot heat oil, about 3 inches deep, until it ripples.
    In a sauté pan on medium heat combine avocado oil and chorizo. Cook for a few minutes, until chorizo has rendered fat and is crisp on edges. Remove from heat and set aside.
    In a bowl combine water, sugar, butter and salt. Whisk until sugar has dissolved and butter has melted. Add cornmeal, a little bit at a time, alternating with chorizo and stirring continuously until a batter forms.
    Lightly oil hands and, using about 3 tablespoons of dough at a time, shape into 1/2 inch wide by 2 inch long logs. Fry surullos in batches until crisp and golden on outside, about 3 minutes. Transfer to oven to keep warm and crisp. Serve warm.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Pork

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