Chorizo Onion Amber Ale Filling for Torta Sandwiches
The spicy and well-seasoned Mexican chorizo is complimented by the sweet caramelized onions in this filling, which adds tons of texture, flavor and body to any torta.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jun 2012 | Issue #65
Makes: enough for 4 – 6 tortas
Ingredients
- 1 tablespoon oil, olive
- 12 ounce chorizo, Mexican style sausage, casings removed and meat crumbled
- 1 each onion, red, large, peeled and sliced
- 1 each onion, yellow, large, peeled and sliced
- 5 each garlic, cloves peeled and sliced
- 1 tablespoon oregano, Mexican, dried or 3 tablespoon fresh
- 1 teaspoon salt, kosher
- 8 ounce Amber Ale | Red Ale, such as Anderson Valley Boont Amber or other beer from this style
Servings: servinngs
Units:
Instructions
- In a large skillet or Dutch oven, over medium heat, add the oil and the chorizo. Using a spatula, break the chorizo apart until it looks crumbled. Sauté the meat for about 5 minutes, until the chorizo releases some of its fat. Add the red and yellow onions to the meat, and sauté for another 8 – 9 minutes, until the onions begin to caramelize. Add in the garlic and oregano, seasoning the mixture with salt, and cook for another minute. Deglaze the pan with the beer, using the spatula to scrape any fond from the bottom of the pan. Reduce the beer until it’s almost evaporated, just lightly coating the onions and chorizo, about 5 minutes. Remove from the heat and keep warm for the torta.
Recipe Notes
Other Uses for the Filling:
• Try using this filling for an omelet, creating a twist to the "Chorizo & Eggs" breakfast.
• Sprinkle over corn tortilla chips with grated Monterey jack cheese, and bake to make chorizo nachos.
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