You will find that in most Mexican kitchens, we always have Chile de Molcajete and Frijoles de la Olla (Cooked Beans) in our refrigerator. Those two staples alone are the beginning to a number of great meals. But today, as I opened the fridge, I noticed that I still had 1/2 a kilo of chorizo just waiting to be used in something delicious, like Chilito de Chorizo. Yummmm!
Chilito de Chorizo
- 24 tomatillos
- Dried Chile de Arbol
- 1 pound Chorizo (pork or turkey)
- Cooked Beans (canned or homemade) *optional
Remove and discard the husks from the tomatillos. Rinse the tomatillos and place in a medium saucepan with a few Chiles de Arbol. (I use 2 or 3, but if you can handle the heat add more!) Fill the saucepan with enough water to cover the tomatillos. Cook the tomatillos over medium-high heat until the tomatillos are tender.
Let the tomatillos cool slightly, then transfer them and the chilies to a blender cup and puree until smooth. (If the salsa is too thick, add some of the water that the tomatillos were cooked in.) Season with salt; set aside.
In a medium non-stick skillet, brown the chorizo over medium-high heat until it is fully cooked. (Chorizo releases it's own fat, so I don't add any oil.)
Once the chorizo is ready, carefully pour in the tomatillo salsa. Reduce the heat to low and let the Chilito simmer for 5 to 10 minutes.
Ladle the Chilito into a bowl, add some Cooked Beans if you like and serve with warm corn tortillas. Enjoy!!!