Mind + Body

Mexican Chorizo & Green Chile Recipes

10 CQ
4 Lessons
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    3 CQ
    1. Homemade Chorizo Recipe
    A lesson with Kimberly in the Kitchen
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    Hearty, spicy, and bursting with flavor, this homemade chorizo will work well in anything from tortas and breakfast burritos to mashed potatoes!

    Hearty, spicy, and bursting with flavor, this homemade chorizo will work well in anything from tortas and breakfast burritos to mashed potatoes!

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    3 CQ
    2. Roasting Hatch Green Chiles
    A lesson with Kimberly in the Kitchen
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    New Mexico is home to the Chile Trail, and famous for its green and red hatch chiles. Learn to roast green New Mexican chiles, and prepare them for cooking!

    New Mexico is home to the Chile Trail, and famous for its green and red hatch chiles. Learn to roast green New Mexican chiles, and prepare them for cooking!

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    2 CQ
    3. Hatch Green Chile Sauce Recipe
    A lesson with Kimberly in the Kitchen
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    Hatch green chile sauce, a staple in New Mexico, goes great on enchiladas, burritos, chicken, burgers--anything. Choose between hot or mild with this recipe!

    Hatch green chile sauce, a staple in New Mexico, goes great on enchiladas, burritos, chicken, burgers--anything. Choose between hot or mild with this recipe!

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    2 CQ
    4. Chorizo & Green Chile Frittata Recipe
    A lesson with Kimberly in the Kitchen
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    Breakfast, lunch, dinner, you name it. Learn how to make this homemade chorizo and green chile filled frittata that’s easy, hearty, and loaded with flavor.

    Breakfast, lunch, dinner, you name it. Learn how to make this homemade chorizo and green chile filled frittata that’s easy, hearty, and loaded with flavor.

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6 Comments
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Audrey G
Very informative. Thanks
Kimberly in the Kitchen
Glad you liked it. Thanks for watching.
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Jeanette D
How would you make charizo rice, wth processed charizo /
Kimberly in the Kitchen
I am assuming that you mean using my homemade chorizo. (Store bought would work the same way) I cook the chorizo with some onions and bell pepper until done in a large sauté pan or skillet. Then I would add cooked rice and stir into the chorizo mixture. Add a little broth and let simmer until moist but not soupy. Taste for seasoning. There are probably ways to make it with minute rice, but I don't use it. Thanks for watching.
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GUENDA K
I REALLY ENJOYED IT
Kimberly in the Kitchen
Great! Thanks!!
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