Chorizo Puffs

Directions

1. 1
   Heat a small saute pan over low heat and lightly cook the chorizo.
2. 2
   Remove from the pan and let cool.
3. 3
   Combine the chorizo, cheese, and green onion and set aside.
4. 4
   Put the water, butter, and salt in a heavy 4-quart saucepan.
5. 5
   Bring to a boil over high heat, stirring occasionally, to melt the butter.
6. 6
   Remove from the heat and add the flour all at once.
7. 7
   Stir with a wooden spoon until the dough comes together to form a ball.
8. 8
   Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes.
9. 9
   Do not let it burn
10. 10
    Transfer the dough to an electric mixer fitted with a paddle attachment.
11. 11
    Add the eggs 1 at a time, beating well after each addition.
12. 12
    Scrape down the sides of the bowl and continue to beat the dough for about 3 to 4 minutes at high speed.
13. 13
    Stir the chorizo mixture into the dough until evenly distributed.
14. 14
    Transfer to a pastry bag.
15. 15
    On a lightly floured work surface, pipe into 1-foot long ropes and cut into 1 1/2-inch pieces.
16. 16
    Lightly dust with flour.
17. 17
    Pour 2 cups of vegetable oil into a wok and heat to 375 degrees F. Using a metal spoon drop the dough pieces into the hot oil.
18. 18
    Fry the chorizo puffs for 2 1/2 minutes on each side or until golden.
19. 19
    Take care not to over crowd the oil.
20. 20
    Drain on absorbent paper and season immediately with 1 teaspoon of the Spice Mixture.
21. 21
    Repeat until all dough has been used.
22. 22
    Serve warm.
23. 23
    Stir all the ingredients together in a small bowl.
24. 24
    Store in a jar with a tight-fitting lid.