1 chorizo de boi
200 g of smoked bacon, diced
2 onions
1 tablespoon of chopped parsley
1/2 teaspoon of thyme
salt and pepper to taste
1 handful of fresh cilantro
3/4 cup (150 g) of pre-made meat filling
1 small jar of mushrooms (125 g)
1/2 cup of heavy cream
1 chorizo de boi
200 g of smoked bacon, diced
2 onions
1 tablespoon of chopped parsley
1/2 teaspoon of thyme
salt and pepper to taste
1 handful of fresh cilantro
3/4 cup (150 g) of pre-made meat filling
1 small jar of mushrooms (125 g)
1/2 cup of heavy cream
Clean the chorizo according to the instructions on the box
Dice one-quarter of the bacon and fry it
Cut an onion into small pieces and fry it in the bacon fat
Add thyme and parsley
Add chopped cilantro and season with salt and pepper to taste
Combine the meat filling
Stuff the chorizo with this mixture, sew it shut with thick thread for a tight seal
Cut the remaining bacon into thin strips
Place the strips on top of the chorizo
Secure with toothpicks
Put it in a pot
Add 1 to 2 cups of water and cook until it's tender, moistening with the liquid from the pot (add more water as the pot dries out)
Once the chorizo is cooked, remove it from the pot
In the remaining liquid, add diced onion and mushrooms
Let it simmer slowly for 10 minutes
Add heavy cream and heat it gently (do not let it boil)
Remove toothpicks and thread from the chorizo, cut it into slices, and serve with this sauce
Serves 4
