Pan de Elote Dressing | Sweet Heat with Rick Martinez

Rick has created the perfect Sweet Heat Thanksgiving Dressing pairing sweet pan de elote with heat from chile serranos and poblano. And he enlisted his favorite chorizo to add incredible Sinaloan flavor and a beautiful red tint. You probably won’t find either pan de elote or chorizo Goliz in your local grocery store, but any sweet cornbread or corn muffin, plus your favorite brand of spicy chorizo, will work just great. GET THE RECIPE ►► https://f52.co/3lrlmF9

CHAPTERS
00:00 Intro
02:10 Let's Get Chopping
06:26 Chorizo, Meet Skillet
11:29 Time to Mix it Up
16:43 Forks at the Ready

INGREDIENTS
3 pounds pan de elote or sweet cornbread, broken into 3/4-inch pieces (about 15 cups)
1 1/2 pounds chorizo, casings removed if needed
1/2 cup rendered lard, plus more for pan
1 large white onion, chopped
1 chile poblano, stemmed, seeded, and chopped
3 chiles serranos, stemmed and chopped
4 celery stalks, chopped
4 garlic cloves, finely grated
1 tablespoon Diamond Crystal kosher salt (or 1 1/2 teaspoons Morton kosher salt), plus more to season vegetable mixture
5 ounces totopos, tostadas, or good quality corn chips, crumbled
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
3 large eggs
4 cups turkey stock or low-sodium chicken broth
1 pinch freshly ground black pepper, plus more to taste

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