CHORIZO BORRACHO

The chorizo had a beer and turned the whole thing into a party. Sweet, savory, and citrusy—all in one skillet.

Ingredients:

• Toluca Mexican Chorizo (½ lb, chopped)

• Light beer or lager (1 can, 12 oz)

• Grated panela (3 tablespoons)

• Tangelo (1, juice and zest)

• French fries (for serving)

• Oil, salt, and pepper to taste

  
  

Instructions:

1. Heat a skillet over medium-high heat. Add the chopped chorizo and cook for 4–5 minutes, until it releases its fat and the edges become crispy.

2. Pour in the beer to deglaze the skillet, scraping up any browned bits from the bottom. Let it boil for 2 minutes to cook off the alcohol.

3. Add the grated panela and tangelo juice. Lower the heat and cook for 6–8 minutes, stirring occasionally, until the sauce becomes thick and glossy.

4. Finish with the tangelo zest and a touch of salt and pepper.

5. Serve hot, straight from the skillet, with French fries on the side for dipping into the sauce.