Best 5 Bife De Chorizo Recipes

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**Bife de Chorizo: A Journey Through Flavors**

Savor the authentic taste of Argentina with the delectable Bife de Chorizo, a prime cut of beef that embodies the essence of this South American country's culinary heritage. Indulge in the tender and succulent texture of this flavorful steak, skillfully grilled to perfection, capturing the essence of traditional Argentine asado cooking. Embark on a culinary adventure as you explore a variety of recipes, each offering a unique take on this beloved dish. From the simplicity of grilled Bife de Chorizo with Chimichurri sauce to the richness of Bife de Chorizo a la Criolla, simmered in a flavorful tomato-based sauce, discover the diverse culinary expressions that showcase the versatility and appeal of this iconic cut.

Check out the recipes below so you can choose the best recipe for yourself!

BIFE DE CHORIZO (ARGENTINEAN NY STRIP STEAK)



Bife De Chorizo (Argentinean Ny Strip Steak) image

This is part of an Argentinean Asado. This juicy steak is probably one of the most popular parrilla items requested throughout Argentina. So why is it called chorizo? It's not a sausage, but is a NY Strip (among other names) and I guess you could say it is sort of sausage shaped. It is certainly not round. Can be served with chimichurri (try recipe #381098, my favorite) and a simple salad of lettuce, tomato, onion, with a light vinaigrette dressing.

Provided by threeovens

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 2

2 lbs steaks, NY strip steak (4 nice thick steaks)
sea salt

Steps:

  • Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
  • Meanwhile, prepare your grill; asado is traditionally cooked over wood, but charcoal or gas can also be used (you can even cook indoors in a grill pan).
  • This cut can be either cooked slow over indirect heat (for medium well with a darker, crunchy outside), or more quickly over direct heat (medium rare with nice grill marks); just be sure not to overcook.
  • Cook, turning once, until an internal temperature of 120 degrees F.

PUFF PASTRY-WRAPPED CHORIZO



Puff Pastry-Wrapped Chorizo image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings (12 to 16 rolls)

Number Of Ingredients 6

3 tablespoons finely chopped flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon smoked paprika
1 clove garlic, finely grated on a Microplane
2 sheets frozen puff pastry, thawed (from one 11-ounce box)
10.5 ounces Spanish chorizo, casing removed, cut crosswise into 1 1/2-inch lengths

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Stir together the parsley, olive oil, smoked paprika and garlic in a small bowl. Lay the puff pastry sheets flat on a work surface and cut one sheet in half; reserve one of the halves for another use. Rub the parsley mixture evenly over the 1 1/2 pastry sheets. Cut the one whole pastry sheet crosswise into thirds, then cut each third crosswise into 1 1/2-inch-wide strips. Cut the half sheet crosswise into 1 1/2-inch-wide strips, as well.
  • Place a piece of chorizo on the end of one dough strip and roll the chorizo in the dough as you would a cinnamon bun. Press firmly at the seam to seal, then place the chorizo roll, seam-side down, on the prepared baking sheet. Repeat with the remaining chorizo and dough strips, leaving about 1 1/2 inches between each chorizo roll on the baking sheet (you will have a few extra dough strips).
  • Bake the chorizo rolls until the pastry is puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve warm.

CHORIZO PUFFS (BUNUELOS DE CHORIZO)



Chorizo Puffs (BunUelos de Chorizo) image

Provided by Food Network

Categories     appetizer

Time 12m

Number Of Ingredients 8

1/4 pound chorizo sausage, skinned and finely chopped
Bunuelo Dough
Oil, for frying
1 cup water
3 tablespoons butter
3/8 teaspoon salt
1 cup flour
2 eggs

Steps:

  • Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)

CHORIZO



Chorizo image

Provided by Food Network

Time 20m

Yield 1 quart

Number Of Ingredients 11

2 tablespoons oil
2 pounds coarsely ground pork
1/2 yellow onion, minced
6 jalapenos, minced
10 cloves garlic, minced
1/2 cup toasted ancho chile powder
1/2 cup toasted guajillo chile powder
1/2 cup smoked paprika
1/4 cup ground coriander
1/4 cup espresso-chile blend, such as Spiceology
1 tablespoon salt

Steps:

  • Heat oil in a pan. Add pork, spreading across the bottom of the pan, then add yellow onion, jalapenos and garlic, and cook, stirring into pork, until soft. Add chile powders, paprika, coriander, espresso-chile and salt one by one, stirring after each addition, until combined. Cook until pork is fully cooked and all spices are incorporated.

LYDIA'S RED ENCHILADAS CON CHORIZO



Lydia's Red Enchiladas con Chorizo image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

15 hot red chiles
15 mild red chiles
4 cups water
4 tablespoons olive oil
2 bay leaves
2 to 3 teaspoons salt
1 to 2 tablespoons chicken flavored bouillon cubes
1/2 cup yellow onion, chopped
1 to 2 cloves garlic, chopped
Pinch black pepper
3 links chorizo, cubed
12 white corn tortillas, 3 per plate
1 cup Muenster, grated
1 cup Cheddar, grated

Steps:

  • In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
  • In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
  • In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
  • To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.

Tips:

  • Choose the right cut of meat: Look for a thick, juicy cut of rib eye steak with good marbling.
  • Season the steak generously: Use a combination of salt, pepper, garlic powder, and onion powder to season the steak. You can also add other spices, such as cumin or chili powder, to taste.
  • Cook the steak over high heat: This will help to sear the outside of the steak and create a nice crust, while keeping the inside tender and juicy.
  • Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • Serve the steak with your favorite sides: Some popular sides for bife de chorizo include mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Bife de chorizo is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender, juicy meat and flavorful crust, bife de chorizo is sure to please everyone at the table. So next time you're looking for a new steak recipe, give bife de chorizo a try!

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