Smoked Chorizo Shotgun Shells with El Jefe Ranch Sauce
Make Smoked Chorizo Shotgun Shells with our #555 Fresh Chorizo Seasoning, bacon-wrapped manicotti, and El Jefe Honey Adobo Taco Rub. Stuff, wrap, season, and smoke in a Pro Smoker at 225°F until the bacon crisps - the ultimate party-ready BBQ appetizer in one pull-apart bite.
Smoked Chorizo Shotgun Shells with El Jefe Ranch Sauce
PS Seasoning
12
20 minutes
2 hours
American
Appetizer
Shotgun shells go south-of-the-border in this smoked chorizo version, stuffed with #555 Fresh Chorizo Seasoning-blended pork inside bacon-wrapped manicotti, finished with El Jefe Honey Adobo Taco Rub and a creamy El Jefe ranch on the side. The pul...
Ingredients
2 Lbs. Ground Pork
1oz Water
12 Manicotti Pasta Shells (Uncooked)
24 Slices Bacon (not thick cut)
1 Tbsp. El Jefe Honey Adobo Taco Rub
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½ Cup Ranch Dressing
½ Cup El Jefe Taco Sauce
Directions
Preheat smoker to 225 degrees.
Combine the ground pork, #555 Fresh Chorizo Seasoning, and water together in a bowl. Mix by hand until the meat becomes tacky.
Stuff the meat into the manicotti shells.
Wrap each shell in 2 pieces of bacon. If you have time, let the shells sit in the refrigerator, wrapped, overnight. This will help soften the pasta shells a bit more.
Season the outside of the shells with El Jefe Taco Rub.
Place the wrapped, seasoned manicotti shells in the smoker and smoke until the internal temperature reaches 155 degrees.
Increase the temperature of the smoker to 300 degrees and cook until the bacon is rendered to your liking.
Remove from the smoker and let the rest, covered while you make the El Jefe ranch sauce.
Make the El Jefe ranch by mixing the listed ingredients until well combined.
Plate the shells with a drizzle or sauce on the side.
Enjoy!
