0.0 – 0 reviews • Chorizo
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 4 links ground chorizo sausage
- 1 tablespoon oil
- 4 beef hot dogs, cut into 1/2-inch slices
- 4 pork hot dogs, cut into 1/2-inch slices
- 1 onion, chopped
- 2 cloves fresh garlic, minced
- 1/2 cup tomato sauce
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- Salt
- 3 cups cooked rice
- 2 cups chicken stock
- One 15.5-ounce can black beans, rinsed and drained
- One 15.5-ounce can kidney beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 4 large (burrito-size) flour tortillas, grilled
- 4 dollops sour cream
- Crumbled bacon, for topping
- 4 pinches minced fresh cilantro
- 1/2 cup milk
- 6 eggs, beaten
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 cooked lobster tails, removed from their shells and chopped
- Microgreens, for serving
Instructions
- For the filling: Cook the chorizo in the oil in a large Dutch oven, stirring occasionally, until cooked through. Add the hot dogs, onion and garlic and cook until fragrant. Add the tomato sauce, cumin, garlic powder and 2 tablespoons salt and cook, stirring together, 1 minute. Add the rice and stock and cook until the rice is tender. Stir in the beans and cook, stirring occasionally, 10 more minutes.
- Spread the shredded cheese on the tortillas. Spread the chili-rice mix on top of each and roll up like a sushi roll. Slice each roll in half on the diagonal.
- For the bacon sour cream: Stir together the sour cream, bacon and cilantro.
- For the heavy cream liquid: Preheat the oven to 400 degrees F. Stir together the milk, eggs, sugar, vanilla and lobster tails. Pour into a nonstick 8-inch square baking pan and bake for 15 minutes.
- Put a dollop of the heavy cream liquid onto each of 4 plates. Arrange 2 pieces of chili sushi next to each dollop, and top with the bacon sour cream. Scatter microgreens over the top and serve immediately.