Shortly after I made my Chorizo the other day, I came across a little video on Bon Appetit for Chorizo & Chickpea Tostadas with Cilantro Lime Crema. I just couldn’t resist making them.
Spicy Mexica Chorizo tamed with a touch of melty cheese all piled on to the cutest little Polenta squares. That’s my kind of appetizer. Maybe yours, too! And look, there’s red & green for Christmas…
I used to have such “food envy” about Mexican Chorizo. See, I couldn’t buy it where I lived. So sad, huh? And when it started becoming available, it was super pricey and usually frozen. So I learned to whip up my own Homemade Chorizo. Chorizo is quick and easy to make at home and problem solved!
I’ve been making a conscientious effort to reduce the amount of red meat my family eats, and I love this recipe that uses just a bit of chorizo and a whisper of bacto on lend enormous flavor the dish. The rest of the flavor comes from the vegetables and wine which marry beautifully with the earthy flavors of the lentils.