• 1 pound fresh Mexican chorizo
  • 1 tablespoon salted butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 teaspoons chopped garlic
  • ¼ cup chopped cilantro
  • 2 cups crumbled cornbread
  • ½ cup chicken broth
  • 1 tablespoon crumbled cotija cheese
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.


  • Step 2

    Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.

  • Step 3

    Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.

  • Step 4

    Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

  • Cook's Note:

    I used fresh Mexican chorizo, which is found in the butcher shop of Mexican markets. I have not tried it with the prepackaged chorizo, which is quite different than fresh chorizo.

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