It’s a Monday. One of the best (or worst) thing about being retired is that I have no where in particular I need to be today. Once Hubby is also retired, that might change. Can you say volunteer? When I look around at the world today, I see so much that needs to be done.
It’s funny, sometimes after Mass I’ll tell Hubby “Did you read in the bulletin they need volunteers to serve at the Senior Luncheon?” or care for the elderly that are homebound or a number of other senior citizen needs. Hubby always looks at me in an odd way and gently remind me we are the elderly. Except when kneeling or rising from a kneeling position, I forget that I’m old.
Recently Hubby and I were at Second Sunday, a Flea Market and Antique Fair that takes place once a month in the parking lot of a long since abandoned sports arena. There was a wood-work vendor who had the most beautiful furniture for a nursery I’ve ever seen. It was all dark wood, with elaborately carved pieces. The cradle was perfect for a new born. There was a stuffed dog inside. It hit me like a bolt of lightening. One of our pet peeves is seeing yappy little dogs being pushed around in baby strollers with silly outfits on. These are dogs, not children. Many of the women pushing these furry babies about are older. Like me, they long for babies. But we know two things – we are well beyond the age to bear children, and we lack the energy necessary to chase toddlers about. So instead these women have “adopted” dogs. I looked at that beautiful cradle with the cute stuffed dog inside, gave it a gentle push and smiled at Hubby. “No.” Was all he said as he walked away. I hurried after him, asking what he meant.
“You are not getting a dog and treating it like a baby.” He knew. And that is when I realized although the clock has long since run out, the need within us remains. “Well then, when we do get another dog, we better make it a big dog, the size of a small horse.” I warned. “One that won’t fit in a stroller.”
Yeah, what does all this have to do with today’s recipe. Nothing. I’m just in a chatty frame of mind. Today is National Chips and Dip Day. We’ve done home-made Tortilla Chips in the past. I thought it might be fun to make the Bean Dip from scratch, too. There is nothing better than doing it yourself. Keeps you busy, and staying busy makes that clock stop ticking so loud.
Spicy Skillet Dip with Homemade Tortilla Chips
Homemade Tortilla Chips
8 standard-size or 16 small Corn Tortillas
Oil as needed for frying
Kosher Salt to taste
Note: A thinner tortilla will fry up faster, rendering a lighter chip. However; a thicker tortilla will give you a stronger chip for dipping.
The Day Before:
Lay Tortillas out overnight, exposed to the air. The tortillas will fry better if they are dried out first.
The Day Of:
Using a very sharp knife, cut each tortilla into 4 or 6 triangle-shaped wedges (depending upon size of the tortilla). Set aside until ready to fry.
Heat the oil on medium high heat until a small piece of tortilla dropped into the oil sizzles. If you have an infrared thermometer, you are looking for about 350 degrees. DO NOT allow the oil to heat to the point that it smokes. If the oil begins to smoke, IMMEDIATELY move the pan off the heat.
Line a large plate or rimmed baking sheet with paper towels. Have several other sheets of paper towels ready to layer between batches of freshly fried chips.
Using tongs, carefully place a handful of tortilla triangles into the hot oil in a single layer. Distribute the triangles so that they do not overlap. Allow the triangles to get coated with oil on all sides.
Fry for about 2 minutes, until the chips just begin to color and are firm, not pliable.
Using tongs or a slotted spoon with a long handle, remove the chips from the oil to the paper towel-lined plate.
Immediately sprinkle with a pinch of salt. Place another paper towel on top of the chips, ready to receive the next batch.
Note: To control the heat of the oil, increase heat to high when the triangles are added, then lover heat when the chips begin to change color. This will prevent the oil from overheating between batches of chips.
Continue to cook the triangle chips in small batches, placing the freshly fried chips over a new layer of paper towels each time. Don’t forget to sprinkle with salt while still very hot and fresh from the fryer.
Once the last batch of chips are fried, pat with some paper towels to remove any excess oil. Hold in a warm oven until ready to serve.
When ready to enjoy place freshly made chips in a basket for serving.
Spicy Chorizo Bean Dip
2 cups Pinto Beans
1/4 Yellow Onion
Salt to taste
Cayenne Pepper to taste
1/2 lb Chorizo
Spicy Habanero Olive Oil
1/2 cup Mexican Melting Cheese or Cheese Blend, optional
The Day Before:
Pick over beans, place in a pot and cover with water. Let the beans soak overnight.
The Day Of:
Pour off the water used for soaking, adding fresh water to cover the beans. Place on the stove, bring to a boil. Reduce heat, cover and let simmer for 30 minutes.
Cut a quarter wedge from the onion; peel and finely mince. Stir onion into the beans. Continue to simmer, uncovered, until the beans are tender, adding water as needed to keep from drying out before the beans are fully cooked, about 90 minutes.
Once the beans are fully cooked and easily mashed, add some salt and cayenne pepper to the pot. Continue to cook on low until nearly all the water has either evaporated or been absorbed by the beans. Remove from heat, let rest until what cooking water is left has thickened. With a potato ricer, mash beans to create desired refried bean texture. Taste, season again with spices as desired. Set beans aside until ready to finish.
Heat a large cash iron skillet over medium heat. Crumble chorizo, cook through, breaking meat apart as it cooks. Drain well. Add beans to the skillet, drizzle with spicy oil and fry, stirring to mix everything together. Taste, adjust heat with more spices as needed.
Smooth top of dip, scatter melting cheese over the top. Place in a warm oven for just a few minutes for the cheese to melt.
Finishing Touches
1 Roma Tomato
Fresh Jalapeños as desired
Green Onions
1 Avocado
Slice tomato in half, remove seeds. Dice tomato. Stem Jalapeño, slice into rounds. Snip green onions. Cut avocado in half, remove stone. Slice or dice flesh of the avocado.
Scatter tomatoes, Jalapeños and green onions over the melted cheese. Garnish with sliced avocado and a few chips. Serve with plenty of Margaritas and enjoy.
I take no pleasure in the death of the wicked man, says the Lord,
but rather in his conversion, that he may live.
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