| 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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