Pumpkin with Mexican Chorizo

Name: Pumpkin with Mexican Chorizo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican, Latin American
Ingredients: 3 cups pumpkin (Cinderella, cubed); 2 tsp vegetable oil; 1 each onion (diced); 6 oz Mexican chorizo, red; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 tbsp smoked paprika powder; 2 oz queso Fresco (crumbled); 2 oz Asadero cheese (grated); 2 handfulls blue corn chips

6 steps

Prep:5minCook:15min

It is easy to buy a very good-tasting Mexican chorizo in a regular supermarket in Texas. Just read the labels and go for a natural casing or no casing since chorizo is cooked without it. It is also effortless to make. Get a good pork butt or shoulder, grind or finely chop it, mix with seasoning, mature refrigerated, portion, and cook or freeze. The beauty of making Mexican chorizo at home is in the convenience of adjusting the flavors and the level of heat to your taste. Besides, you can make Mexican green chorizo, which is unknown in the U.S. and not available in stores.

Updated at: Thu, 17 Aug 2023 07:36:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories430 kcal (22%)

Total Fat30.6 g (44%)

Carbs17.7 g (7%)

Sugars5.3 g (6%)

Protein21 g (42%)

Sodium1620.8 mg (81%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

3 cupspumpkin

Cinderella, cubed

2 tspvegetable oil

1onion

diced

6 ozMexican chorizo

red

1 tspsalt

½ tspblack pepper

freshly ground

1 Tbspsmoked paprika powder

2 ozqueso Fresco

crumbled

2 ozasadero cheese

grated

2 handfullsblue corn chips

Instructions

Step 1

Wash the pumpkin. Cut, clean, and slice it first, peel each slice, and then cube it. Measure 3 cups of cubed pumpkin. Peel and dice onions. Prepare Mexican chorizo.

Step 2

Heat 2 tsp of vegetable oil in a frying pan over high heat, season with salt and pepper, and saute onions until soft and fragrant.

Step 3

Move the onions to the sides of the pan and add cubed pumpkin. Season it with salt and pepper. Saute until the first signs of caramelization — lightly browned.

Step 4

Move the vegetables to the sides of the pan and saute Mexican chorizo over high heat. Break the pork lumps and stir with a spatula. Then mix it with the vegetables.

Step 5

Season with smoked paprika, add 1/2 cup hot water, stir, cover with a lid, lower the heat to a minimum, and slowly cook for about 15 minutes. The water should evaporate when all vegetables are soft and fully absorbed the flavors of chorizo.

Step 6

Serve on a warm plate sprinkled with cheese. I suggest a combination of Queso Fresco and Asadero but feel free to choose your favorite and your favorite corn chips. Enjoy the variety of textures — soft, creamy, chewy, melting, crunchy. Enjoy the boldness of flavors with a glass of cold beer or Michelada. Provecho!

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