Chorizo ​​with cornbread

Ingredients:

• 450 g frozen Mexican chorizo ​​sausages or sausages for frying (Spanish, Italian, kupaty), defrost and remove the shell
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk of celery, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups coarsely crumbled cornbread
• 1/4 cup chopped fresh cilantro
• 1/2 tbsp. lightly salted chicken broth
• 1 tbsp (15 g) butter
• Grated Mexican cotija cheese or any hard cheese, for sprinkling

Preparation:

1. Preheat oven to 180°C.
2. Heat a skillet to medium heat, add the chorizo ​​sausages, and cook, breaking them up with a wooden spatula, for about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, for about 10 minutes. Add the crumbled cornbread and cilantro. Pour in the broth, stirring until the sausages are medium-moist.
3. Place the minced meat in a greased baking dish. Place the dish in the oven and bake for approximately 20 minutes. Divide into portions and sprinkle with grated cheese.