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Chorizo Stew with Fried Tortillas Recipe

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This recipe for Chorizo Stew with Fried Tortillas, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


¼ cup + 3 tablespoons olive oil
3 tablespoons fresh garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons rosemary, minced
½ large onion, diced
4 celery stocks, diced
1 large green bell pepper, chopped
3 carrots, peeled and diced
2 - 15 ounce can black beans, drained and rinsed
1 - 15 ounce can kidney bean, brained and rinsed
½ cup potatoes, cooked and diced
1 - 28 ounce can diced tomatoes with juices
1 - 14.5 ounce can beef broth
2 – 12 ounce packages beef or pork Chorizo Sausage
3 - 12 inch flour tortillas
3 teaspoons kosher salt
Sour Cream as garnish

In a soup pot over medium-high heat, heat 3 - 4 tablespoons oil until hot but not smoking. Add garlic, onions, celery, carrots, and bell pepper. Sauté until carrots are tender and onions are caramelized. Add chorizo and rosemary, cook for an additional 12 minutes or until sausage is heated. Add beans, beef broth, potatoes and diced tomatoes. Reduce heat to low and allow to simmer for 15 minutes.

In a small sauce pan over medium heat, heat remaining oil until hot. Cut the flour tortillas into ½ inch by 1 inch size pieces. Carefully add tortillas to oil and fry until golden brown on all sides. Using a slotted spoon, remove tortillas from hot oil and allow to drain on a paper towel. Place in a medium size bowl and toss with salt, while tortillas are still hot. Ladle Chorizo stew into soup pots and top with fried tortillas and a large scoop of sour cream.




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