Best Keto Chorizo Recipes

Easy Keto Chorizo Chili Cast Iron Keto

WEBDec 29, 2020 · Add the ground beef to the pot and brown for 5-6 minutes, remove and place in the bowl with the chorizo. Add the butter to the pot along with the diced peppers and …

Rating: 4.8/5(5)

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Low Carb Chorizo & Eggs: Breakfast & Dinner Farm …

WEBMar 17, 2024 · Step #1: Cook chorizo in skillet and then remove to plate and set aside. Step #2: Caramelize the onions in the skillet with leftover …

1. Heat oil in skillet over med-high heat. Add chorizo and cook until no longer pink (4-5 min). Remove chorizo from pan (you may want to use a paper towell to wipe out some of the grease, but leave enough to saute the onion)
2. Add chopped onion and saute in the chorizo oil/grease until caramelized (4-5 minutes). Add garlic and cook about 30 seconds.
3. Add reserved chorizo back to the skillet and stir in peppers, romesco (or tomatoes), spices, lime zest and lime juice. Add salt and pepper to taste. Stir and cook 2-3 minutes until mixture is heated through.
4. Make small wells (holes) in the mixture with a spoon and carefully crack egg and pour into the wells, one by one. Cover the skillet and cook over medium to medium low for 3-4 minutes, or until egg whites solidify.

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Chorizo Chile Rellenos (Low Carb, Gluten and Grain …

WEBFeb 18, 2021 · Cut a slit in one side of each pepper and remove the veins and seeds. Grate the cheese (or use vegan cheese) and mix into the …

1. Cook the chorizo: drain, cool and mix with the vinegar.
2. Sauce: Saute the onion and garlic. Seed the tomatoes and give them a rough chop. Put the sauteed onions and garlic with the tomato and oregano in the blender. Blend until smooth. Pour into a frying pan, add the chicken broth and bay leaf and cook until thickened. Season with salt and pepper. (10-15 minutes)
3. Peppers: Place the poblano peppers over the flame of a stove burner to blacken and blister the tough outside skin, all over. Place peppers in a paper or plastic bag to steam so that the skin will be easier to remove. Carefully remove the blackened skin from the peppers- just peel it off with your fingers. Cut a slit in one side of each pepper and remove the veins and seeds. Grate the cheese (or use vegan cheese) and mix into the cooled chorizo. Divide the mixture evenly between the 8 chiles; about 1/2 cup per chile. Make sure the sides of the chiles will still meet to close and secure with a toothpick. Set aside.
4. Batter and Cook: In a dish big enough to fit a pepper, mix the cornstarch (or arrowroot powder) into the coconut flour and season with salt and pepper. Dredge the chiles in the coconut flour mixture and set aside. (A commercial gluten-free bake mix like Bob's Red Mill also works, for a higher carb count). You will probably only use 1/2 of the mixture, but better to have more than not enough. Carefully separate the eggs putting the whites into a medium bowl and the yolks into a small one. Heat 1/2 inch of oil in a heavy bottomed frying pan. Whip the egg whites until stiff peaks form. Beat the egg yolks with a fork and add 1/3 of the yolks to the egg whites at a time, folding in gently.

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