Jorge Castillo: Spanish Chorizo is much milder than the typical Mexican variety.
Raúl Musibay: The only thing they have in common is that they are both types of sausage. You wouldn't say that a hot dog is just like a bratwurst!
Glenn Lindgren: Toast the Cuban bread briefly under the broiler to make it brown and crisp.
Garlicky chorizo simmered to tenderness in a piquant soup.
INGREDIENTS:
4 tablespoons olive oilAdd the tomatoes and sauté for two minutes, stirring occasionally. Add the chicken broth, bring to a boil, reduce heat, and simmer for about 30 minutes.
Meanwhile, place the chopped chorizos in a pan, and sauté until the fat is released to the pan. Add the bread cubes and fry until they are crisp and brown.
Scoop out the meat and bread with a slotted spoon (to reduce some of the fat) and add it to the broth. Continue to simmer for an additional 25 minutes. Serve hot.
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