Chorizo Onion Amber Ale Filling for Torta Sandwiches
A Mexican style Chorizo Onion and Amber Ale filling for torta sandwiches
| Servings | Prep Time |
| 4 – 6servinngs | 5minute |
| Cook Time |
| 20minute |
|
|
Ingredients
- 1tablespoon oil, olive
- 12ounce chorizo, Mexican style sausage,casings removed and meat crumbled
- 1each onion, red, large,peeled and sliced
- 1each onion, yellow, large,peeled and sliced
- 5each garlic, clovespeeled and sliced
- 1tablespoon oregano, Mexican, driedor 3 tablespoon fresh
- 1teaspoon salt, kosher
- 8ounce Amber Ale | Red Ale,such as Anderson Valley Boont Amber or other beer from this style
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.