The secret of a good plate of Chorizo Criollo al Vino lies in the quality of the ingredients and attention to details. Use fresh, good quality Creole chorizos and a red wine that you enjoy.
Cook the chorizos over low heat in a mixture of wine, onion, garlic and spices until they are tender and infused with flavors. Patience is essential to allow the sauce to reduce and concentrate its flavors. Add optional ingredients like peppers and tomatoes for added flavor and color.
Serve hot and enjoy this simple but delicious combination of flavors.
Recipe for Creole chorizo with wine
Chorizo Criollo al Vino is a delicious and comforting dish that perfectly combines the richness of chorizos with the depth of flavor of red wine.
- 8 Creole sausages
- 1 bottle of red wine: Choose a good quality red wine that you like, as its flavor will influence the sauce.
- 1 large onion, chopped into thin slices.
- 2 cloves of garlic, minced.
- 2 tablespoons extra virgin olive oil .
- 1 bay leaf.
- Salt and pepper to taste.
The quantity depends on how many you want to serve. Typically, fresh Creole chorizos are used, but you can also use dried chorizos if you prefer.
How to make Creole chorizo with wine in the oven?
Preparing Chorizo Criollo al Vino in the oven is a great way to highlight the flavors of Criollo chorizos while cooking them evenly and deliciously. Here is a detailed description of the steps to do it:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Meanwhile, lightly pierce the Creole chorizos with a fork in several places. This helps excess fat escape during cooking and prevents the sausages from breaking down.
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until golden and fragrant, which should take about 5 minutes. Add the bay leaf and mix well.
Transfer the pierced chorizos to the pan with the browned onion and garlic. Pour the bottle of red wine over the chorizos. Make sure the sausages are submerged in the wine. The amount of wine should be enough to cover them well. Add salt and pepper to taste.
Bring the pan to a boil and then reduce the heat to low. Cover the pan with a lid or aluminum foil and cook over low heat for about 30 to 40 minutes. During this time, the chorizos will absorb the flavors of the wine and cook slowly.
After simmering, transfer the pan to the preheated oven. Bake the chorizos for another 20-30 minutes or until they are cooked through and the wine sauce has reduced and thickened, turning a dark, flavorful color.
Remove the pan from the oven and carefully remove the chorizos to the serving plate. Pour the reduced wine sauce over the chorizos and serve hot.
To make good Creole chorizos, start with high-quality ingredients: fresh, well-seasoned chorizos from good sources. Pierce the skin lightly to allow the fat to escape during cooking. Cook over medium or medium-high heat, avoiding excessively high temperatures.
The key is to cook them only until they are cooked through but still juicy inside, preventing them from becoming dry. Accompany them with garnishes such as chimichurri, salads or roasted potatoes. Experiment with spices according to your preference.
Finally, enjoy these Creole chorizos with a red wine or a light beer that complements their flavor. With attention to these details and a focus on the quality of the ingredients, you will be able to create delicious and authentic Creole chorizos that satisfy your palate.
In short, the key to good Creole chorizos lies in the quality of the ingredients, attention to detail in preparation and proper cooking. With these tips, you can enjoy delicious and authentic Creole chorizos at your next meal. Enjoy!