Spicy ground chorizo

Spicy ground chorizo

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

This chorizo can be used in so many ways. Fill your empanadas with it or add to absolutely any Mexican or Spanish dish as a perfect meat substitute to literally beef your dishes up a bit. One of our top-selling items at Smith & Daughters was this chorizo recipe tossed with fried potatoes. Simple! And very yum.

Ingredients

Quantity Ingredient
100g dark brown tvp, (Textured Vegetable Protein)
500ml beef or vegetable stock
80ml olive oil
1 small onion, finely chopped
2 large garlic cloves, crushed
1 teaspoon chilli flakes
1 tablespoon smoked paprika
2 tablespoons sweet paprika
1 teaspoon fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1 tablespoon tomato paste
125g tinned or fresh tomatoes, blitzed in a blender
2 tablespoons butter

Method

  1. Place the TVP in a heatproof bowl and cover with 375 ml of the stock. Set aside until the TVP is soft and has absorbed all the liquid.
  2. Heat the olive oil in a saucepan over low heat. Add the onion and cook, stirring occasionally, until the onion is just beginning to brown, then add the garlic and cook for a further 1 minute. Add the spices and oregano, and stir through for about 30 seconds before adding the tomato paste and puréed tomatoes. Stir well and cook for about 5 minutes.
  3. Add the soaked TVP and remaining stock, increase the heat to medium and cook for about 15 minutes, allowing the mixture to slightly stick to the base of the pan to get some crispy bits. Add the butter and stir until melted through.
  4. Season to taste, and remember – chorizo is best on the salty side.
Tags:
Vegan
Plant-based
Vegetarian
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