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