Ingredients with Measurements:
-1 tablespoon olive oil
-1/2 pound chorizo, diced
-1 red bell pepper, diced
-1 green bell pepper, diced
-1/2 onion, diced
-1/2 teaspoon garlic powder
-1/2 teaspoon smoked paprika
-1/2 teaspoon cumin
-1/2 teaspoon oregano
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/4 cup chicken broth
-1/4 cup white wine
-1/2 cup cooked white rice
-4 conejito (small corn tortillas)
Special equipment needed:
-Large skillet
-Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chorizo and cook until it is lightly browned, about 5 minutes.
3. Add the bell peppers, onion, garlic powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Add the chicken broth and white wine and bring to a simmer.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the cooked white rice and stir to combine.
7. Heat the conejito in a dry skillet over medium heat for 1 minute per side.
8. To assemble the conejito, spoon the chorizo and pepper mixture into the conejito and serve.
Time:
Preparation Time: 10 minutes
Cooking time: 20 minutes
Temperature: Medium-high heat
Serving Size: 4 conejito
Nutritional Information:
Calories: 437
Fat: 18g
Carbohydrates: 39g
Protein: 20g
Substitutions for Ingredients
-Chorizo: Ground beef, ground turkey, or ground pork
-Red bell pepper: Green bell pepper, poblano pepper, or jalapeno pepper
-White wine: Chicken broth or vegetable broth
-White rice: Brown rice, quinoa, or couscous
Variations:
-Add other vegetables such as zucchini, mushrooms, or corn
-Add beans for extra protein
-Add cheese for extra flavor
Tips and tricks:
-Make sure to cook the chorizo until it is lightly browned to bring out the flavor
-Add a splash of lime juice for extra flavor
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat for 5 minutes.
Presentation ideas:
Serve the conejito with a side of salsa, guacamole, or sour cream.
Garnishes:
Garnish with fresh cilantro, diced tomatoes, or sliced jalapenos.
Pairings:
Pair with a light beer or a glass of white wine.
Suggested side dishes:
Serve with a side of refried beans, Mexican rice, or a green salad.
Troubleshooting advice:
If the chorizo is not browning, increase the heat and cook for an additional few minutes.
Food safety advice:
Make sure to cook the chorizo until it is cooked through and the internal temperature reaches 165°F.
Food history:
Conejito is a traditional Mexican dish that is typically served as a snack or appetizer. It is made with a small corn tortilla that is filled with chorizo and peppers.
Flavor profiles:
This dish is savory and slightly spicy with a hint of smokiness from the smoked paprika.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Mexican