Yield: 12 servings (serving size: 1 cup)
⦁ 1 (7-ounce) can chipotle chiles in adobo sauce
⦁ Cooking spray
⦁ 2 1/2 cups chopped onion, divided
⦁ 1 1/2 cups chopped green bell pepper
⦁ 1 1/2 cups chopped red bell pepper
⦁ 5 garlic cloves, minced
⦁ 8 oz. Piemonte Chorizo Mexicano Sausage
⦁ 1 1/2 tablespoons chili powder
⦁ 1 tablespoon ground cumin
⦁ 1 1/2 teaspoons dried oregano
⦁ 1 tablespoon fresh lime juice
⦁ 1/8 teaspoon ground cinnamon
⦁ 3 (15-ounce) cans black beans, drained
⦁ 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
⦁ 1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
How to Make It
⦁ Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
⦁ Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and Piemonte Chorizo Mexicano chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in salt, and black pepper.
⦁ Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream, avocado, cilantro, cheese, lime and 1 tablespoon onion. Serve with tortilla chips.
Nancy Ford’s Delicious Meat Loaf
That hectic back to school time is upon us – homework, football practice, parent-teacher meetings. You need a big post of fast happy food that the older kids can microwave. How about a big pot of spaghetti sauce made with Piemonte Sausage. Cantalupo, Bernie’s Sweet (Mild) and Bernie’s Fennel and Hot are naturals, but we know a family who uses Chicken-Apple for a lighter sauce
Have you tried Piemonte Sausage Chorizo Mexicano?
Great for a quick taco meal when the weather is hot.
Also, check our blog for using it as part of a delicious Chorizo Mexicano Enchilada recipe.
Time for grilling, picnics and days at the pool. A perfect time to grill or roast Luganeca Piacenza or Luganeca Monza Piemonte Sausage. Made in a small coil, you can grill the two Luganeca style sausages all at once and cut up for appetizers or a finger food snack.
Delicious Piemonte Sausage Chorizo Mexicano Enchiladas
Total Prep: 1 hour, 45 mins
Yield: 6 servings
⦁ 3/4 pound potatoes, cut in half
⦁ 1t salt, divided
⦁ 1 tablespoon olive oil
⦁ 1 onion, sliced into 1/4″ rings
⦁ 1 t ground cumin
⦁ 1/2 t dried oregano
⦁ 1 pound fresh Piemonte Chorizo Mexicano sausage, casings removed & crumbled
⦁ 1 28-ounce can red enchilada sauce
⦁ 12 corn tortillas
⦁ 8 ounces shredded cheddar cheese
⦁ 1 tomato, chopped
⦁ 1 handful of cilantro, stems removed
⦁ 2 green onions, sliced
⦁ 1/2 cup sour cream
⦁ Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Dice into 1/3″ cubes. Set aside.
⦁ In a skillet, heat 1 T olive oil and saute onions with 1/2 t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.
⦁ Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm
⦁ Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.
⦁ Now you begin the assembly of the enchiladas. Take one tortilla dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
⦁ Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
⦁ Garnish with chopped tomatoes, cilantro leaves, green onions, sour cream and/or guacamole.