Chorizo Stewed with Onion and Red and Yellow Peppers on Semolina Bread Recipe by Mangia
Chorizo Stewed with Onion and Red and Yellow Peppers on Semolina Bread
Chorizo is an air-dried pork sausage. It is spicy, with robust flavor. An essential ingredient in Spanish, Portuguese, and Mexican cookery, most of the time it is used as a condiment; but in this case, for these sandwiches, it stars. There are many types of chorizo, as well as many brands. Really good chorizo is available at specialty markets.
Ingredients
- Ingredients for six serves:
- 12 small chorizo from 3 to 4 ounces each, or 6 large, from 6 to 8 ounces each
- 1 red onion
- 2 red bell peppers
- 2 yellow bell peppers
- 1 large ripe tomato
- 2 tablespoons extra-virgin olive oil
- ½ cup dry red wine
- ¼ cup water if needed
- 6 semolina heroes
- ¼ cup plus 2 tablespoons sour cream
Instructions
- Remove the casings from the chorizo.
- Peel, trim, and slice the red onion. Trim, seed, and slice the red and yellow peppers into thin strips. Wash, trim, and dice the tomato.
- In a large skillet, sauté the chorizo and onion in the olive oil over medium heat, stirring often, for 5 minutes. Add the red wine and cook until it has evaporated. Add the tomato and peppers and sauté, stirring, for 1 minute. Cover the pan, reduce the heat to very low, and cook for about 30 minutes. If the mixture becomes too dry, stir in the water. Set aside to cool.
- To assemble the sandwiches, slice the semolina rolls in half, without cutting all the way through. Spoon the chorizo and pepper mixture over the bottom half of the bread and top with a spoonful of the sour cream.
