Food Network: Chorizo Puffs (BunUelos de Chorizo)

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Chorizo Puffs (BunUelos de Chorizo)
Recipe courtesy Pilar Sanchez

Ingredients
1/4 pound chorizo sausage, skinned and finely
chopped
Bunuelo Dough
Oil, for frying

Bunuelos Dough:
1 cup water
3 tablespoons butter
3/8 teaspoon salt
1 cup flour
2 eggs

Directions
Saute the chorizo in a skillet for a couple of minutes
until it starts to give off its oil. (Drain off some oil if there is a lot.) To
make the dough, place in a saucepan over medium heat the water, butter and salt.
When the water comes to a boil and the butter has melted, add the flour all at
once. Lower the heat and stir with a wooden spoon until the dough leaves the
sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2
minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will
separate, then hold together again. (This step may be done effortlessly in a food
processor; once the flour has been added and forms a ball, transfer the dough to
the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.)
Combine the Bunuelo dough with the chorizo. (This can also be done in the
processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch

deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry
over medium hear, turning occasionally, until puffed and golden. Drain on paper
towels. (May be kept warm in 200 degree F oven up to 30 minutes.)