A popular Mexican favorite outside of Mexico is the burrito, a tortilla wrapped entrée that is is both delicious and convenient. It’s a meal you can hold in your hand. There is a lot of folklore surrounding the origins of the Burrito and like most “peasant” food, its history is unclear.
Category: Pork Chorizo
Easy Beef and Chorizo Enchiladas
It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.
Crunchy Double Crusted Taco Pie
This is sort of a spin-off from the ever so popular Mexican Taco Ring. While lacking in lettuce; tomato and such; it makes up for in the crunch of Doritos Chips. I made it a point to get Ground Chuck from my butcher – love the robust; beefy flavor of chuck. If you are thinking 80% Lean is the same – it’s not. Chuck comes from the shoulder – while most other types of ground beef come from the hind leg. Be warned – Chuck has about three times the calories of other ground beef. Which begs the question – why is the more tasty cuts also the highest in calorie count?
Spicy Beef and Chorizo Tostadas on a Crisp Fried Shell
A popular dish when I was growing up were tostadas – simply an open-faced taco with a refried bean base, meat in the middle and melted cheese topping. Dad did not believe in store-bought tostada shells. We used soft corn tortilla taco shells and fried them crisp. For whatever reason, the frying was always assigned to me. If I were to venture to guess, I would say it was because I was the oldest, and Dad was confident in my ability to fry the shells without burning myself or the kitchen. All I know is that I hated the job – it was boring! (Maybe if we had I-Phones or I-Pads with digital music to dance to, it might not have been so boring).
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Taquitos in a Spicy Chorizo-Alfredo Sauce
Have you ever made something without fully understanding what possessed you to come up with it in the first place? This is one of those “what the heck” recipes that my family adores! It’s so quick, so easy and yet so packed with flavor. Perfect for a busy night or when you what something that tastes good without a lot of work. The recipe is three ingredients. That’s it. The steps are only three – brown, mix, bake. See, I told you it was easy.
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Nachos for Supper?
Nachos are so often thought of as a snack food or appetizers. Piled high with spicy taco meat, nachos can also spell dinnertime meal. We love nachos on movie night or game night or just because. After all, what are nachos but a taco on a chip? Hubby usually piles his plate a mile high with meat. Kiddo goes for plenty of Jalapeno Peppers. I love the gooey stuff – lots of sour cream, bubbly cheese and guacamole. Nachos are also a great way for casual entertainment. Put each of the “fixings” into a pretty bowl and set a buffet table. The meat can be kept warm in Chafers, the cheese in fondue pots. Make up a pitcher or two of margaritas. There ya go . . . a festively fun supper for friends and family alike.
Chorizo con Huevos
Growing up, my mother cooked up some wonderful Chorizo. Ours came in a can, packed in lard, from Spain. Relatives passing through on their worldly travels always remembered to bring a can – knowing how much my Dad loved the stuff with his eggs in the morning.
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