Lunch: Aarón Sánchez's Chorizo and Corn Bread Stuffing

Recipe by Aaron Sanchez Stray from the usual Thanksgiving stuffing and try this Latin-inspired recipe from chef Aarón Sánchez's.

Ingredients

1 lb. Hard Chorizo
1 medium white onion
1 medium carrot
1 stalk celery
3 clove garlic
2 c. coarsely crumbled corn bread
1/4 c. fresh cilantro
1/2 c. chicken stock
1 tbsp. unsalted butter
Chopped fresh cilantro and grated cotija (preferably the Cacique brand)

Instructions

Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat. Cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the corn bread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija.