Elizabeth King – Ivy Tech- East Chicago Campus – 2011 Chorizo Contest
Prep Time: 25 min. Start to Finish: 1 hour. 6 servings
1 (8 oz.) package of manicotti shells
½ lb. Queso Blanco or Monterrey jack cheese
1 qt. Requesón or 16 oz. equal parts ricotta and cottage cheese
24 oz. Tomatillo sauce
¾ lb. El Popular Chorizo (Original)
½ lb. ground beef
1 onion, finely diced
1 bell pepper, finely diced
16 oz. can of black beans, drained
1/3 cup cilantro
2 tablespoon Mexican Oregano
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons cumin
2 tablespoons paprika
1 tablespoon ground pepper
1 teaspoon salt
2 cups flour
2 cups bread crumbs
1 tablespoon oil, plus oil for frying
Cook pasta for 7 minutes.
Drain in colander and spread on a pan to cool.
Heat one tablespoon of oil over medium heat, sauté onion and bell pepper until tender. Add El Popular Chorizo and ground beef, cook for 5 minutes; add seasonings, cilantro, black pepper and salt. Cook until meat is browned.
Stir in in ½ cup of the tomatillo sauce and black beans, cook until heated through.
Set the mixture aside and let cool. Add another ½ cup of tomatillo sauce. Fold the cheese and requesón in the cooled meat mixture.
Stuff each shell with the mixture then cover and place shell in the freezer until firm. Preheat oil to 350 degrees. Prepare breading station (flour, eggs and breads in separate bowls). Cut each shell into 3 pieces. In that order dredge the pieces and fry the bites until a golden brown about 5 minutes.