Buñuelos de Chorizo (Chorizo Puffs) is our featured tapa recipe this week. This one is courtesy of our friends at the Food Network.
Ingredients: 1/4 pound chorizo sausage, skinned and finely chopped, Buñuelo Dough, Oil for frying.
Buñuelos Dough Ingredients: 1 cup water, 3 tablespoons butter, 3/8 teaspoon salt, 1 cup flour, 2 eggs.
Directions: Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil (drain off some oil if there is a lot).
To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.)
Combine the Buñuelo dough with the chorizo. (This can also be done in the processor.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels.
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