Recipe courtesy of Justin Haifley
Episode: The Tavern
Total:
1 hr 35 min
(includes chilling time)
Active:
50 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Chorizo:
  • 2 1/2 pounds pork butt, cut into 1-inch cubes 
  • 2 tablespoons paprika 
  • 2 tablespoons sugar 
  • 1 1/2 tablespoons tequila 
  • 1 1/2 tablespoons red wine vinegar 
  • 4 1/2 teaspoons salt 
  • 1 tablespoon chili powder 
  • 1 tablespoon ground cumin 
  • 1 tablespoon ground black pepper 
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons fresh oregano, minced 
  • 1 teaspoon ground coriander 
  • 6 cloves roasted garlic 
  • 1/2 bunch cilantro, minced 
  • 1 package puff pastry 
  • Beaten eggs, for egg wash
Beer Cheese Sauce:
  • 1 cup diced onions
  • 1 teaspoon minced garlic
  • 2 tablespoons unsalted butter 
  • 2 tablespoons all-purpose flour 
  • 12 ounces beer, such as Sofie
  • 1 cup heavy cream 
  • 4 cups shredded Cheddar
  • 1 tablespoon salt 
  • 1 teaspoon sriracha hot sauce 
  • 6 slices American cheese 

Directions

Special equipment: meat grinder

For the chorizo: Preheat the oven to 350 degrees F. Toss together the pork, paprika, sugar, tequila, vinegar, salt, chili powder, cumin, black pepper, cayenne pepper, oregano, coriander, garlic and cilantro until thoroughly combined. Spread onto a baking sheet and freeze until about half frozen, and then grind through a meat grinder fitted with a 1/4-inch die. Form into 1-inch balls.

Cut out 1 1/2-inch squares of puff pastry. Cover the chorizo balls with the puff pastry squares and brush with some egg wash. Bake until the puff pastry is golden brown and the chorizo is cooked through, 12 to 15 minutes.

For the beer cheese sauce: Saute the onions and garlic in the butter until translucent. Add the flour and cook, stirring, for 2 minutes. Whisk in the beer until incorporated, and then add the cream and bring to a boil. Stir in the Cheddar, salt, sriracha and American cheese and cook until the cheese is melted. Transfer to a blender and blend until smooth. Strain through a fine mesh sieve.

Serve the sauce over the pigs in a blanket.

Cook's Note

Any Belgian-style ale can be substituted for Goose Island's Sofie. Your favorite hot sauce may be used in place of Sriracha. For a smoother mouth feel, blend and strain the cheese sauce through a fine mesh sieve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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