So it’s been a while since I’ve shared a recipe here! I’ve been working on some things, and I think you’ll really like this recipe. It’s a great appetizer at a party, and reheats really well for lunch. It’s especially tasty with the green chili sauce, but be warned, it’s a little bit spicy!
1lb chorizo (look for something that is really fresh and really authentic – it makes a big diference in taste, and can be chopped up into smaller pieces)
2 boxes jiffy cornbread mix
1 c. shredded cheese (anything you like – cheese is always tasty)
1/2 c. green onions, chopped
1 tsp. chipotle powder (optional – this is a little extra spice).
Cook the chorizo in a pan over medium heat, making sure to use a wooden spoon and break the meat up into as tiny pieces as possible. While you’re doing this, start working on the cornbread. Prepare according to package directions, but add an extra egg (this helps keep the whole thing together). Mix cornbread mixture until barely moistened, and then stir in remaining ingredients gently. I like to put these into little bitty muffin tins to make them all the more bite-sized. Fill muffin tins 3.4 full, and then cook 10-20 minutes, depending on pan size. Pop out, and enjoy!!
Green Chili Sauce
(this is super easy and tastes great on many things other than just the muffins)
1 c. sour cream
2 c. beef broth
1 tbsp. green chili powder (mild to spicy, depending on your preference, but beware, hot means IT WILL BURN YOUR FACE OFF.)
Combine all ingredients in a small saucepan, stirring frequently with a whisk. Cook over medium-low heat until the mixture has thickened and lost about half of it’s volume. It will seem really liquid when it’s warm but be warned, it will thicken when cooled. Serve over cornbread muffins, eggs, breakfast burritos, anything!