Chorizo al Infierno

Chorizo al Infierno

Recipes with Chorizo

Chorizo flambéed in aguardiente or brandy, a dramatic tapas bar staple. The spirit is lit tableside, burning blue around the sausage until the alcohol is consumed. The chorizo picks up a faint anise or grape note from the spirit. Best eaten in a dark bar where you can watch it burn.

Prep Time

2 min

Cook Time

5 min

Servings

2

Difficulty

Medium

Ingredients

  • 2 semi-cured chorizos, sliced into thick rounds
  • 60ml aguardiente, orujo, or brandy
  • 1 small cazuela (terracotta dish)

Steps

1

Place chorizo slices in a single layer in a cazuela (terracotta dish). A metal pan works but lacks the drama.

2

Pour the aguardiente over the chorizo. Make sure the spirit covers the bottom of the dish.

3

Light the spirit with a long match. Stand back. The flame will burn blue at first, then yellow as the chorizo fat renders into the spirit. Let it burn for 3-4 minutes until the flames die on their own.

4

Eat immediately from the hot cazuela with toothpicks. The chorizo will be warm, slightly charred on the edges, with a boozy, smoky glaze.

Tips

Use a spirit with at least 40% alcohol or it will not ignite. Aguardiente de orujo (grape pomace spirit) is traditional. Do this on a heatproof surface and keep a lid nearby to smother the flames if needed. Never pour more spirit onto an already burning dish.