Chorizo Onion Amber Ale Filling for Torta Sandwiches

Chorizo-Onion-Amber-Ale-Filling-96

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

Chorizo Onion Amber Ale Filling for Torta Sandwiches
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A Mexican style Chorizo Onion and Amber Ale filling for torta sandwiches
Servings Prep Time
4 - 6 servinngs 5 minute
Cook Time
20 minute
Servings Prep Time
4 - 6 servinngs 5 minute
Cook Time
20 minute
Chorizo Onion Amber Ale Filling for Torta Sandwiches
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Mexican style Chorizo Onion and Amber Ale filling for torta sandwiches
Servings Prep Time
4 - 6 servinngs 5 minute
Cook Time
20 minute
Servings Prep Time
4 - 6 servinngs 5 minute
Cook Time
20 minute
Ingredients
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.

Sean Paxton

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