Chipotle Chorizo Orzo
Reconstituted Chipotle peppers (Morita), spicy Chorizo sausage, orzo pasta and more to flavor this hearty dish.
Ingredients
- 1 ounce chipotle (Morita) chile peppers, stems and seeds removed, see Notes
- very hot water, just enough to cover the chiles in a small bowl
- 14 - 16 ounces chorizo link(s), sliced into 1/4" slices, see Notes
- 1 tablespoon neutral oil (avocado, vegetable, etc.)
- 1 cup white onion, diced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground white pepper
- 2 garlic cloves, minced or pushed through a garlic press
- 1 large tomato, cored and chopped (1 1/2 cups), see Notes
- kosher salt or sea salt, to taste
- 4 cups unsalted or low sodium beef stock, or vegetable stock
- 1 1/2 cups orzo pasta, see Notes
- 1/4 - 1/2 cup heavy cream (not milk), see Notes
- 6 ounces fresh spinach (hardy stems removed) chopped
- 1/4 cup cilantro, chopped
- 1/2 cup Cotija cheese, crumbled
- lemon and/or lime wedges, for serving, see Notes
Instructions
- This step is optional, but brings more flavor to the chiles: Place the chiles in a dry pan over medium-high heat. Toast the chiles until fragrant. Some smoke is fine and normal, but don’t allow the chiles to blacken all over.
- Place the chiles in a small-medium bowl. Pour enough of the hot water just to cover. You may place a bowl or plate on top to help submerge the peppers if desired.
- Allow the peppers to hydrate for at least 20 minutes.
- Drain the chiles, reserving the liquid. Set aside.
- In a large skillet or 5 to 6-quart Dutch oven, cook the chorizo over medium-high heat, browning both sides. Turn heat down as needed to not burn the sausage. Remove them to a bowl or plate.
- If the chorizo did not yield much fat, add the tablespoon of oil to the pan. If your chorizo releases a lot of fat, pour off, leaving about a tablespoon in the pan.
- Add the onion, cumin, white pepper, and a pinch of salt. Stir occasionally until lightly browned/caramelized. Add the garlic and stir continually for about 20 seconds. Add the tomatoes and stir often until the tomatoes have softened.
- Take the pan off the heat and scrape the mixture into a blender. Add the hydrated chipotle chiles and about ¼ cup of the reserved liquid.
- Puree the mixture, adding more liquid as needed to produce a consistent flow of ingredients in the blender. Puree until the mixture is fairly smooth.
- Pour the pureed mixture back into the pan. Add 4 cups of stock. Taste and adjust salt, pepper, and/or cumin as desired. This is the liquid that the orzo will be absorbing, so it must taste very good.
- Add the orzo and stir to combine all the ingredients thoroughly. Turn the heat to a gentle simmer and place the lid slightly ajar. Cook the orzo for 15 minutes, or according to the cook time for al dente pasta on the package, stirring occasionally because the pasta may stick to the bottom of your pan, and most of the liquid has been absorbed. Be aware that brands of orzo can vary in cook times. You’ll need to taste-test to determine the doneness of the pasta.
- Turn the heat off. Add the spinach and stir to wilt. Add the chorizo and heavy cream. Gently stir to thoroughly combine and allow the chorizo to warm through. You may add more stock, reserved liquid from the peppers, or heavy cream to thin the mixture if you’d prefer a looser pasta.
- To serve, scoop into individual bowls (or one large serving bowl) and top with cilantro, crumbled cotija cheese, and a squeeze of lemon or lime juice from a wedge. Serve very warm and enjoy!
Notes
If the peppers tear while removing the stems and seeds, that’s perfectly fine; they do not need to remain whole. They will eventually be pureed. I used a 1-ounce package of Selefina Chipotle Peppers that we received free in an Adagio Tea order.
Cooking times will vary on orzo brands.
Even if your chorizo is labeled “fully cooked,” still take the time to brown the slices; it produces flavor.
Remove any hardy stems from the spinach if desired.
I use fresh tomatoes in this recipe; I love the taste. You may use canned, drained San Marzano/plum tomatoes if you do not use fresh. Be aware, though, canned tomatoes will give a different taste.
Don’t omit the lemon and/or lime wedges. They add a pop of flavor that the whole dish benefits. It’s really delicious. You could stir in lemon or lime juice at the end before serving instead. That will also give the pop of acidity. The high fat content of the heavy cream and small amount of acid should not cause the cream to curdle.
Using other dairy like whole milk or 2% could curdle in the hot mixture. Heavy cream has enough fat content that it should result in a nice, creamy dish.
Nutrition Facts
Chipotle Chorizo Orzo
Amount per Serving
Calories
458.56
% Daily Value*
Fat
27.79
g
43
%
Saturated Fat
11.05
g
69
%
Trans Fat
0.2
g
Polyunsaturated Fat
3.51
g
Monounsaturated Fat
10.41
g
Cholesterol
68.13
mg
23
%
Sodium
1124.89
mg
49
%
Potassium
539.76
mg
15
%
Carbohydrates
32.99
g
11
%
Fiber
6.82
g
28
%
Sugar
7.31
g
8
%
Protein
20.83
g
42
%
Vitamin A
2216.4
IU
44
%
Vitamin C
13.67
mg
17
%
Calcium
202.14
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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