Tag Archives: Mexican

Mexican Chorizo Tacos

There’s something about warm spring weekends that make me crave tacos – the spicy meat steaming on a soft corn tortilla with crunchy, fresh toppings. I unfortunately do not live near a taco truck, so have started making these easy and tasty snacks/meals every couple of weeks or so.

The Mexican chorizo taco idea came from watching famed South-of-the-border chef Rick Bayless on public television (I had no idea how many great Public TV cooking shows exist!). He was talking about the beautiful simplicity of a the taco – I immediately went out and purchased a bunch of taco fixins.

You’ll notice in the pictures that I used maybe a little too much onion (for my taste), but it was still delicious.

Mexican Chorizo Tacos

Ingredients (serves 2):

  • 8 oz. Mexican chorizo sausage, removed from casings
  • 1/2 yellow onion, sliced
  • 10 corn tortillas
  • Mexican cheese blend, shredded (optional)
  • Mixed greens, or baby spinach
  • 1 T EVOO

Heat large skillet over medium; add oil. When hot, add onions and sautee until beginning to brown. Add chorizo and break up with a wooden spoon.

Cook chorizo until the chili oil begins to sizzle and loosen the meat – 4-5 min. Set aside.

Heat tortillas using package instructions (sandwich them between damp paper towels and microwave for 30-45 seconds). Sprinkle with cheese, if using, then chorizo mixture.

Top with greens for an added crunch.

These are wonderful with a cold beer or margarita on a warm spring day. Enjoy, friends! xoxo

Mexican baked omelet

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Mexican chorizo comes well seasoned - no chili powder needed!

I just wanted to give you a quick update before my big “Pretentious Thanksgiving” post from this weekend’s D.C. festivities, which will be full of gourmet foods and argyle sweaters. However, until I can upload and edit the pics, here is a little recipe I made last week.

It is the same recipe as my Italian egg bake, but instead of sausage, I used two links of Mexican chorizo (the soft, spicy kind) and instead of Gruyere I used cheddar. I served it with fresh salsa and sour cream.

See how easy it is to alter recipes once you have a good base?

Until later…Enjoy, friends! xoxo

Crazy chocolate ice cream

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The first time I had a Mexican mocha was in college.  It was at a little coffee shop called Tony’s, next to the Harris Street Cafe in Fairhaven, Bellingham. I loved the spicy flavors mingling with the chocolate. It gave you an extra kick with your morning joe.

This ice cream is like a frozen Mexican mocha. Rich, almost like chocolate pudding, and spiced with cinnamon and just a hint of cayenne pepper.

Thank goodness I followed the directions (a random site I found online) to not overdo the cayenne. When you make the custard, it won’t taste that spicy. But something happens when you freeze it – now the spice hits you at the back of the tongue and continues down the throat. It’s an odd sensation – creamy, cold cream with that peppery kick. Unlike any other.

I recommend this recipe for anyone with a weakness for chocolate and a desire to be brave in the kitchen. As with all ice creams, making it takes a lot of steps, which can seem like a pain in the ass. But much of the work happens in the fridge or freezer, so it’s not like you are glued to your stove.

Ingredients:

1 c. heavy cream

1 c. whole milk

1 c. skim milk

2 oz. bittersweet chocolate, chopped

1/2 c. unsweetened cocoa powder

1 vanilla bean, split with the seeds scraped out and set aside

2 eggs

1 c. sugar

1/8 tsp. salt

1 tsp. cinnamon

1/8 tsp. cayenne pepper

Heat milks in a saucepan over medium heat and whisk in chocolate until melted. Slowly whisk in cocoa powder until combined. Add vanilla bean and seeds, bring to a simmer, remove from heat, cover and let sit for 30 minutes.

Remove the vanilla bean and reheat over medium-low. In a medium bowl, whisk eggs, sugar and salt. Temper the egg mixture with a cup of the hot chocolate, then whisk all the egg mixture into the saucepan.

Cook the entire mixture over mexium low, stirring constantly, around 10 min. It will look thick and shiny. It is done when it coats the back of a spoon in a thick sheath, or gets to 170 degrees.

In a large bowl that you can fit in your fridge, combine the cinnamon and cayenne. Resist the urge to add more cayenne! Strain the chocolate mixture into the large bowl and whisk to get rid of any clumps. Place a piece of plastic wrap against the top of the liqiud to avoid a skin forming and chill it in your fridge for at least 4 hours, or overnight.

Once chilled, pour the custard into your prepared ice cream maker and freeze per the manufacturer’s instructions. Transfer to a freezer-safe container and let the ice cream finish firming up.

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This would be delicious with some whipped cream, or along with some vanilla ice cream for a contrast. Enjoy, friends, if you dare!

Skirt-steak tacos with black-bean and corn salsa

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I can’t believe I’ve never made skirt steak before. It always seemed like the bottom-rung on the beef pyramid, but then I saw how often Bobby Flay uses it…oh, why not? It’s cheap, so it couldn’t hurt.

We simply grilled 2 pounds of skirt steak with just a little canola oil, salt and pepper. Medium rare, just a few minutes on each side. Charcoal grill.

Then, I grilled corn tortillas until they were softened and charred and filled them with a smear of sour cream, avocado slices, black-bean salsa (fresh tomatoes, roasted corn, red onion, jalapenos, garlic, cilantro, parsley, black beans, lime, S&P) and the steak (top with cheese of your choice, if you wish). I finished with a squeeze of lime, which really added something extra.

The tacos were simply a delicious mess. What a complex marriage of flavors, all wrapped up in a little pouch! Definitely remember to cut the steak against the grain, so it will be easy to bite off. We will definitely be making this again. Soon. Enjoy, friends!

Recipe-free tortilla soup at “Twilight”

So I finally came up for air from my “Twilight” binge to make a chicken tortilla soup for Elle and myself.

We’ve had a stressful week, to say the least, and needed something stress-free and comforting for dinner.

I’ve made this meal so many times that I don’t even look at the recipe anymore. It’s so simple that I usually have most of the ingredients in the cupboard. Please, please make this. It’s healthy AND filling. What a combination!

Preheat the oven to 400 and slice at least eight small, round corn tortillas into strips (I love these, so last night I made at least 10). Toss them with a little olive oil and sprinkle with salt, pepper, chili powder and cumin (I used seasoning salt, until I realized it has MSG in it!). Spread the strips on a cooking sheet and place in the oven. While you’re preparing the rest of the meal, toss the strips every once in a while until crunchy (and I usually add more spices and a spritz of oil, when needed…spray-olive oil works well for this).

Meanwhile, in a soup pot, cook a couple cloves of chopped garlic in olive oil.

Before they brown, add 8 cups of low-sodium chicken stock (I make my own, so I just just added one tub of that and 1 1/2 of the boxes…it totally depends on how much soup you want to make and how soupy you want it). Then, add one can of drained black beans, 1 cup of salsa (we like the locally made kind in the cheese aisle, Salsa de Wela!), fire-roasted diced green chilis and/or chipotle chilis in adobo sauce. (Note: the salsa usually has enough onions, garlic and other spices you would normally add to a soup.)

Bring the pot to a boil and add chopped raw chicken tenders or shredded meat from a rotisserie chicken.

Simmer until the chicken is cooked through, then turn off the heat.

Stir in the juice of half a lime, a handful of chopped cilantro and 3/4 of the tortilla strips (obviously, you can just use store-bought tortilla chips, but they are higher in fat and sodium and other bad things).

Dutch ovens are best for soups

Dutch ovens are best for soups

Ladle the soup into bowls and top with sour cream, chopped avocado, shredded cheese (jack is good here), the tortilla strips and an extra wedge of lime for juicing.

Now, enjoy! Put the leftovers in the fridge to enjoy for days.

Chicken tortilla soup

Chicken tortilla soup