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Tequilla's Food Thoughts - Chorizo
Tequilla
Member Posts: 19,931
in Tug Tavern
Prior to living in Tejas for a while, I had never had chorizo in my life. Clearly I was missing out. Another thing I missed out on prior to living in Tejas was the concept of the breakfast taco/burrito. I'd never seen or heard of that before in my life (even though I worked in a restaurant for 4 years in high school/college. The intersection of breakfast tacos/burritos and chorizo was not only mind blowing, but life changing.
I'm not going to lie, I watch my fair amount of programming on the Food Network. Rarely will I ever watch the shows looking for a recipe (in fact, I rarely use such a thing as a recipe), but instead looking for ideas and new ways to think about combining ingredients and food. And in particular, one of the bigger things I learned from my father, and something that I definitely look for when watching shows, is the concept and importance of making and utilizing sauces.
Having lived in Texas, the influence of Mexican food in my cuisine choices cannot be understated. However, one of the things that stands out to me is that so much of Mexican food is more or less the same tired ideas. Tacos have grown a bit over time in variety over the last 10-15 years (one of my favorite taco places is this one: http://torchystacos.com/menu/). However, when it comes to things like burritos, enchiladas, etc, they seem to me to be the same boring taco meat, chicken, cheese, etc. I decided I wanted to change that ...
So I stumbled onto making the attached ... spicy chorizo hash enchiladas. The filling consists of chorizo mixed with sauteed sweet potatoes, poblano peppers, jalepeno peppers, red/yellow/orange mini peppers, and red onions seasoned with some ground cumin, fennel, and a quick splash of sirracha. Once taking the filling and placing it inside a rolled flour tortilla, it's placed in a pan to bake. Prior to placing in the oven, it's topped with some mexican blend of cheese, finely chopped red onions and some finely crumbled cojita/mexican cheese on top (not pictured). For the sauce, it's a poblano pepper sauce that consists of some stock, poblano pepper, a little jalepenos (no seeds), sour cream, and cilantro all blended together and then put over medium heat to allow to be slightly reduced. It's then poured over before baking at 350 for about 10-15 minutes until the cheese on top is melted as pictured. Top with some sour cream and enjoy.
If you're looking for a little spice and something different for your next Mexican meal, I highly recommend that you try this.
I'm not going to lie, I watch my fair amount of programming on the Food Network. Rarely will I ever watch the shows looking for a recipe (in fact, I rarely use such a thing as a recipe), but instead looking for ideas and new ways to think about combining ingredients and food. And in particular, one of the bigger things I learned from my father, and something that I definitely look for when watching shows, is the concept and importance of making and utilizing sauces.
Having lived in Texas, the influence of Mexican food in my cuisine choices cannot be understated. However, one of the things that stands out to me is that so much of Mexican food is more or less the same tired ideas. Tacos have grown a bit over time in variety over the last 10-15 years (one of my favorite taco places is this one: http://torchystacos.com/menu/). However, when it comes to things like burritos, enchiladas, etc, they seem to me to be the same boring taco meat, chicken, cheese, etc. I decided I wanted to change that ...
So I stumbled onto making the attached ... spicy chorizo hash enchiladas. The filling consists of chorizo mixed with sauteed sweet potatoes, poblano peppers, jalepeno peppers, red/yellow/orange mini peppers, and red onions seasoned with some ground cumin, fennel, and a quick splash of sirracha. Once taking the filling and placing it inside a rolled flour tortilla, it's placed in a pan to bake. Prior to placing in the oven, it's topped with some mexican blend of cheese, finely chopped red onions and some finely crumbled cojita/mexican cheese on top (not pictured). For the sauce, it's a poblano pepper sauce that consists of some stock, poblano pepper, a little jalepenos (no seeds), sour cream, and cilantro all blended together and then put over medium heat to allow to be slightly reduced. It's then poured over before baking at 350 for about 10-15 minutes until the cheese on top is melted as pictured. Top with some sour cream and enjoy.
If you're looking for a little spice and something different for your next Mexican meal, I highly recommend that you try this.
Comments
http://en.wikipedia.org/wiki/Chorizo
Good thing you are a chorizo superiority guy ... fucktard
The Basque brought sheep fucking. Now get back to it.
I've found that soaking the tortillas in a recipe appropriate sauce (tomatillo, verde, etc) keeps them from getting too dried out from the oven. This also adds some extra flavor, although that is of minimal notice.
One thing that many restaurants seem to fuck up is the tortilla. I don't mind if they are a little crispy and have some crunch to them. But when they are dried out and tough, es no bueno.
In the above recipe, I don't really do much to them. Adding the sauce to the bottom of the pan before setting the enchiladas/burritos into the pan plus pouring some sauce over the top I think gets the desired result that you were looking for by not drying out the tortillas. If making just standard burritos or tacos with a flour tortilla, always a good idea to warm them quickly in the microwave with a wet paper towel on top to ensure that they don't dry out.
I'm not a huge fan of corn tortillas as they often taste very bland to me ... however, if I'm making tacos and am not going to use flour tortillas, I will always make my own crispy taco shells using corn tortillas.