Mexican Chorizo Black Eyed Peas Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the Mexican chorizo over medium heat until browned and cooked through.
• STEP 2.Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
• STEP 3.Add the black-eyed peas, chicken broth, diced tomatoes, cumin, chili powder, and salt to the skillet. Stir well to combine.
• STEP 4.Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the black-eyed peas are tender.
• STEP 5.Serve the Mexican Chorizo Black Eyed Peas hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 6.Enjoy as a main course with rice or as a side dish with grilled meats.

Cooking Tips

• If you prefer a spicier dish, you can add some chopped jalapenos or a pinch of cayenne pepper.
• For a vegetarian version, you can substitute the Mexican chorizo with vegetarian chorizo or smoked paprika for a smoky flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or microwave until heated through.
• Serve the Mexican Chorizo Black Eyed Peas hot, garnished with chopped cilantro and a squeeze of lime juice.