| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | Mexican | Dujour04 | 1 | servings |
INGREDIENTS
| 1 | tb | Roasted garlic puree |
| 1 | tb | Diced red onion |
| 1 | tb | Sliced scallions |
| 1 | tb | Diced yellow onions |
| 1 | tb | Diced red peppers |
| 1 | tb | Diced green peppers |
| 1 | tb | Diced yellow peppers |
| 1 | ts | Cumin |
| 1 | ts | Ground Mexican oregano |
| 1 | lb | Chorizo sausage; cooked and crumbled |
| 2 | qt | Heavy cream |
| 2 | c | Chicken or vegetable stock |
| 1 | c | Shredded jalapeno |
| 1 | c | Shredded Chihuahua cheese; plus more for |
| ; garnish | ||
| 1 | ts | Cornstarch |
INSTRUCTIONS
Into a four quart stock pot, add roasted garlic, onions and peppers. Sweat vegetables until soft. Add spices. Let contents cook for five minutes. Add chorizo sausage, heavy cream, and stock. Cook for 45 minutes. Add jalapeno peppers and cheese and cook for five minutes. Add cornstarch and let cook until desired level of thickness is reached. Serve. Yield: 8 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9157 - JIMMY BANNOS Converted by MM_Buster v2.0l.
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