|We were too busy eating to really take many pictures...|
I created the following:
- Homemade chicken enchiladas (recipe forthcoming if I can get a good picture of them),
- Corn tortilla failure that turned into delicious chips -- I suck at making tortillas, but misshapen tortillas + hot oil = CHIPS!
- Roasted corn and bean salad
- Two kinds of salsa (mango and regular)
- Baked jalapeno poppers (recipe forthcoming)
- Steak tacos with chimichurri sauce and pickled onions
- Impostor-chorizo sausage tacos (scroll down for chorizo-inspired recipe)
- And I got all the ingredients for Margaritas and my lovely roommate assembled them for me
The chorizo was a last-minute idea. I LOVE the chorizo burrito bowls at my local favorite Mexican joint, Mesa Verde, and knew there were recipes floating around on how to make your own. As I zipped around the supermarket looking for the various peppers used and coming up with nothing, I realized that making authentic chorizo was pretty hopeless. So, I decided to fake it. I found some pre-made mole and used that, since it included many of the peppers needed in the sauce.
The result? Pretty dang close! I was really impressed with the flavor. My boyfriend, hater of all vegetables, used the chorizo as extra filling for his Meat & Cheese Taco (steak, cheese, chorizo) and a little bit of mango salsa.
|The veggie hater. Gorgeous eyes though!|
Chorizo-inspired Burrito Bowls
- 1/2 cup Brown Rice
- 1/4 cup Chorizo (recipe below)
- 1/4 cup Roasted Corn Salad (recipe below)
- Sour cream (optional)
- Salsa (optional)
- 1 lb spicy ground Italian sausage
- 3 cloves garlic, crushed
- 1/4-1/2 cup pre-made Mexican mole (found in the International Foods section of most grocery stores or make your own)
- 1 cup apple cider vinegar
- 1/2 cup hot water with 1 chicken boullion cube dissolved inside
- 1 tsp cumin
- 1 tsp chile powder
- 1/2-1 tsp cayenne pepper
- 1 tbsp Italian blend herb mix, or equal parts oregano, basil, thyme to make 1 tbsp
- Salt and pepper, to taste
-Over medium-high heat, cook the garlic until fragrant (use a tiny bit of oil). Crumble in sausage, and cook until brown. Add all of the remaining ingredients and stir until well combined and hot. If not thick enough, a mixture of 1 tsp cornstarch and 2 tsp water can be added.
Roasted Corn Salad
- Corn kernels from 2 ears of corn
- 1 can black beans
- 1/2 red onion, diced
- 1 jalapeno, seeded and diced
- 1/2 lime, juiced
-In a dry skillet, cook the corn over high heat until lightly browned. Remove to a small bowl. Combine all ingredients and refrigerate for at least an hour for flavors to blend.
Assemble burrito bowl: Rice with a squeeze of lime, then corn salad, then chorizo, with salsa and a dollop of sour cream.