Over the years, Hubby and I have done our share of traveling adventures. We’ve sipped rum in Jamaica, seen the wilds of Alaska, swam with sharks in Tahiti, and climbed Mayan ruins in the Yucatan.
This summer we are taking a road trip to explore America. Round trip, it will be a fifteen state adventure, although five of those states will be repeating in a way. The outbound route will take us through Arizona, New Mexico, and Texas on the northern ends, returning through these same states much further to the south. We’ll also see Oklahoma, Arkansas, Tennessee, Alabama, Mississippi and Louisiana. We might take the time, while based for 6 days in Tennessee to see nearby Kentucky, North Carolina and possibly even Georgia, although Georgia is a stretch south, as well as Florida. I’m having a hard time wrapping my head around just how small the states are the further east you go, with the noted exception of Texas. Driving out we’ll cross the northern part of Texas in a day. Driving back we’ll cross into Texas from Louisiana, and it will take us two days to reach New Mexico.
I don’t think I’ve been this excited about a trip of any kind like I am this one. All those other trips were about kicking back, relaxing, and being pampered. This time around it’s a long, long road trip getting to really know and appreciate the people and places that make this country special. While we were still in the early planning stages, I started organizing my camera equipment and making sure everything was in order.
I’ve also been busy in the kitchen, making sure my humble blog won’t miss a beat while I’m gone. Today’s little share marks 1,911 days of posting without missing a single day. Hum, seems like my tea cup collection, writing has become an obsession, too. At lease it’s a healthy obsession. I cannot think of a better way to stay sharp in my golden years than by preparing and sharing delicious recipes and most of all sharing my love of our Lord and Savior, Jesus Christ.
Today happens to be Flag Day and New Mexico Day. To our flag, I salute you with my American Flag Dip.
As for New México, won’t you come join me for breakfast?
New Mexican Spicy Breakfast Burritos
New Mexican Red Chili Sauce
12 New Mexican dried Chilies
3 Garlic Cloves
1/4 teaspoon Mexican Oregano
2 cups Water or more
1/2 teaspoon Kosher Salt
1-1/2 tablespoons Flour
Break open the dried chilies, shake out most but not all of the seeds. Peel and smash the garlic cloves. Set aside.
Combine dried chilies, garlic, oregano, and water in a small saucepan; add more water if needed to cover chilies. Bring to a simmer over medium heat. Cook until chilies are soft, about 12 minutes or so.
Transfer chilies and cooking liquid to a blender; purée until smooth. Strain red chile sauce through a fine-mesh sieve back into pan; discard solids. Whisk in salt and flour and bring to a simmer over medium heat. Cook, whisking constantly, until thickened about 6 minutes.
Note: Chili Sauce can be made up to a week in advance. Store in the refrigerator.
Spicy Breakfast Burritos
8 oz Chorizo
1 large Russet Potato
3/4 teaspoon Garlic Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
3 tablespoons Spicy Olive Oil
4 large Eggs
1 tablespoon Butter
4 Burrito-size Flour Tortillas
1 cup Mexican Cheese Blend
Remove chorizo from casings if needed and place in a small saucepan. Cook over medium heat, stirring often and breaking up sausage with a spatula, until sausage is cooked through, about 10 minutes. Once cooked, place chorizo in a plate until ready to use.
While the chorizo is simmering peel potato and grate on the large holes of a box grater. Transfer to a fine-mesh sieve and rinse under cold water to remove excess starch; drain well and pat dry. Transfer potato to a medium bowl. Add garlic powder, kosher salt, and black pepper; toss to coat.
In the skillet used for the chorizo heat spicy oil with the residue left behind by the chorizo. Add potato, pressing gently. Cook, undisturbed, until a golden brown crust forms, about 6 minutes or so. Break up potato with a spatula and continue to cook, stirring occasionally, until golden brown all over, about another 8 minutes more. Transfer hash browns to a plate.
Return skillet to medium heat. Add eggs and butter; season with salt and pepper. Cook, stirring with a heatproof spatula, until eggs are glossy and just set, about 3 minutes. Scrape eggs onto a plate and wipe out pan.
To assemble burritos, place the flour tortillas on a work surface. Arrange a quarter of hash browns, scrambled eggs, cheese, and chorizo mixture in parallel strips across center of each tortilla, leaving a 1-inch border on left and right sides. Spoon some of the Red Chili Sauce over the filling. Fold in sides of tortillas and roll up tightly.
Place burritos, seam side down, in pan. Cook over medium-high heat until sealed and light golden brown, about 2 minutes. Turn over and cook until light golden brown on other side.
Serve and enjoy.
Good indeed is the Lord,
His mercy endures forever,
His faithfulness lasts through every generation.
We are His people, the sheep of His flock.
Welcome to Rosemarie's Kitchen 