Chorizo and Cotija Cornbread Dressing for the Slow Cooker Step-by-step instructions

Before you start

Before starting, make sure the cornbread is crumbled and slightly dry; if it is fresh, spread it on a baking sheet and toast in a 350°F (175°C) oven for 8 to 10 minutes.

Roast the poblano peppers by placing them under a broiler or over an open flame until charred, then steam them in a covered bowl for 10 minutes, peel, and dice.

Remove the casings from the chorizo and have the chicken stock measured and ready. The slow cooker should be clean and dry.

Instructions

Brown and Prep

1. 1Brown the Chorizo
   Heat a large skillet over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate lined with paper towels to drain excess fat.
   Look for The chorizo is browned and crumbly, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcrowd the skillet; cook in batches if needed to get a good sear.
2. 2Toast the Cornbread
   Spread the crumbled cornbread in a single layer on a baking sheet. Toast in a 350°F (175°C) oven for 8 to 10 minutes, stirring once, until lightly crisp. This step helps the cornbread hold its texture during slow cooking.
   Look for The cornbread is dry to the touch and lightly golden at the edges.
   Tip If using day-old cornbread, toasting is optional but still recommended for the best texture.

The chorizo is browned and crumbly, with no pink remaining. The cornbread is toasted and dry to the touch. The kitchen smells smoky and savory. The slow cooker is ready and all ingredients are prepped.

Layer and Moisten

3. 3Combine the Dressing Base
   In the slow cooker, combine the toasted cornbread, browned chorizo, roasted poblano peppers, sweet corn, and half of the cotija cheese. Toss gently with a wooden spoon to distribute the ingredients evenly.
   Look for All ingredients are evenly distributed with no large clumps.
   Tip Use a light hand when tossing to keep the cornbread pieces intact.
4. 4Add the Stock
   Pour the chicken stock over the cornbread mixture. Stir gently to moisten the cornbread evenly. The mixture should look wet but not soupy; add a little more stock if needed, but keep the texture loose.
   Look for The cornbread is evenly moistened and the mixture holds together when pressed.
   Tip If the cornbread absorbs the stock quickly, add another 1/4 cup to keep it moist.

All ingredients are evenly distributed in the slow cooker. The cornbread is moistened with stock but still holds its shape. The mixture looks colorful with the red chorizo, green poblanos, and yellow corn.

Slow-Cook and Finish

5. 5Slow-Cook the Dressing
   Cover the slow cooker and cook on LOW for 3 1/2 hours until the dressing is set and the edges are golden and crispy. Do not lift the lid during the first 2 hours to maintain even heat.
   Look for The dressing is firm to the touch and the edges are browned and crisp.
   Tip If the dressing seems too wet at the end, cook uncovered for 15 minutes to dry it slightly.
6. 6Finish and Serve
   Sprinkle the remaining cotija cheese and the chopped cilantro over the top. Scoop the dressing into a serving dish and serve warm.
   Look for The topping is bright and the dressing is steaming hot.
   Tip For extra crisp edges, let the dressing rest for 10 minutes before serving.

The dressing is set and the edges are golden and crisp. The top is lightly browned and the cotija and cilantro add a fresh, salty finish. The aroma is rich, spicy, and savory.

Common mistakes

One common mistake is using wet or fresh cornbread, which can turn the dressing mushy. Always toast the cornbread first. Another is overcooking the chorizo, which can make it dry; cook it just until browned and no longer pink.

Resist the urge to lift the slow cooker lid during cooking, as this releases heat and extends the cooking time. Finally, do not oversalt, as both chorizo and cotija are naturally salty.

How to tell it’s done

The dressing is done when it is set and the top is golden brown, with crispy edges that pull away slightly from the sides of the slow cooker. The internal temperature of the chorizo should reach 160°F (71°C), as measured with an instant-read thermometer.

The cornbread should be moist but not soggy, and the mixture should hold together when scooped. If it seems too wet, cook uncovered for an additional 15 minutes to allow excess moisture to evaporate.

• Ground meat: 160°F (71°C) in the thickest part