Chorizo con chile is a classic Mexican dish that balances the rich, spiced flavors of chorizo with the earthy, smoky taste of roasted green chilies. The combination of the juicy tomatoes and sautéed onions adds a layer of sweetness, perfectly complementing the savory meat. This dish is perfect for taco nights or as a filling for burritos and quesadillas, providing a robust and flavorful bite with every mouthful.
Ingredients:
- 1 lb fresh chorizo (pork or beef)
- 4-5 large green chilies (like poblano or Anaheim), roasted, peeled, and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 ripe tomatoes, chopped
- Salt and pepper to taste
- Tortillas (for serving)
- Optional toppings: shredded cheese, cilantro, lime wedges
Instructions:
- Prepare the chilies: Roast the green chilies over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover for 10 minutes to steam. Peel off the skins, remove the seeds, and chop the chilies.
- Cook the chorizo: In a large skillet over medium heat, add the chorizo and cook until browned and crumbly. Drain excess fat, if necessary.
- Add the vegetables: Add the chopped onion and garlic to the skillet with the chorizo. Sauté for about 3-4 minutes until the onion softens.
- Mix in the chilies and tomatoes: Stir in the chopped roasted chilies and tomatoes. Cook for another 5 minutes until the tomatoes soften and meld with the chorizo mixture.
- Season: Add salt and pepper to taste. Simmer for a few more minutes to let the flavors blend together.
- Serve: Serve the chorizo con chile with warm tortillas. You can also top with shredded cheese, cilantro, or a squeeze of lime for added flavor.
