Best 5 Bunuelos De Chorizo Sausage Nibbles Recipes

PUFF PASTRY-WRAPPED CHORIZO

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.

BUñUELOS (AN AUTHENTIC MEXICAN RECIPE)

Steps:

• In the bowl of a stand mixer, with a dough hook attachment, add the flour, sugar, baking powder, salt, and cinnamon. Mix together.
• Pour the oil into the warm water, then pour this into the dry ingredients.
• Mix together with the dough hook for 3-4 minutes until the dough has formed into a ball.
• Prepare a clean work surface, sprinkle with a small amount of flour, remove the dough from the bowl, and place in the flour. Continue to knead the dough for 1-2 minutes until dough is soft and no longer sticky. Add flour as needed in small amounts to achieve this.
• Cover the dough and let sit 30 mins. (I always just place a small bowl over the dough while it's on the counter.)
• Divide dough into smaller portions about 40-45 grams each, then pinch and roll the dough into small ball shapes. This will make about 13 dough balls. Cover with a clean towel, let sit for 20 minutes.
• Preheat oil to 350-375℉ while dough is resting.
• Prepare the Piloncillo Syrup (instructions below).
• Pour the extra 1/2 cup of flour for rolling dough into a small bowl and set aside.
• Prepare Cinnamon Sugar by combining the cinnamon and sugar in a small bowl. Set aside.
• After letting the dough rest, working one dough ball at a time, dip the dough into the flour, coating all over. Using your fingers, flatten the dough ball out and gently press the dough out into a circle shape. Then roll into a 6 inch circle using a rolling pin. It should be fairly thin, this will help it fry easier without puffing up.
• Place one dough circle into the oil, and gently press down into the oil using a metal spatula, or tongs, to help prevent large bubbles from forming in the bunuelos. Small bubbles are expected, but don't allow the entire top to bubble up in one bubble. Continue frying for about 1-2 minutes, once the bottom is crisp and golden, flip and continue to fry the other side. Will be crisp and golden when done.
• Remove the Bunuelos from the oil, place on a large baking sheet lined with a wire cooling rack. Sprinkle with cinnamon sugar while still hot. Be careful not to burn your fingers flipping it over to get both sides.
• Serve warm with a cup of piloncillo syrup on the side for dipping. OR you can pour the piloncillo syrup over the top.

CHORIZO PUFFS (BUNUELOS DE CHORIZO)

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.)

BUNUELOS DE CHORIZO (SAUSAGE NIBBLES)

Steps:

• Take chorizo, deskin it and then slice one finger thick.
• Mix the flour and the yeast with a little salt and the beaten egg.
• Coat the chorizo in the batter and fry them in a deep fryer at the french fry temperature (based upon your manufacturer) until they rise to the surface golden brown.
• Allow to drain on paper towels to absorb excess oil. Serve immediately.

CHORIZO BURRITO BOWLS

Steps:

• In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan., Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.