Friday, May 3, 2013

Cinco De Mayo 2 -- Chorizo-ish Burrito Bowls

 Last night I tore apart my kitchen making Cinco De Mayo recipes. Thankfully, some friends came over to help me eat the results, because I sure as heck couldn't have done it myself.

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)
  • Guacamole
  • 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!

Though I used them as tacos last night, I decided that a better use for them would be to make burrito bowls! This was my lunch at work today and it was absolutely amazing. The photos are kinda crappy since I had very little natural light to work with, but trust me--this is worth doing.


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)

Imposter Chroizo

  • 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.



DON'T FORGET! I am giving away a free download of T. Susan Chang's Cookshelf app on my last post. Head on over for details on how to win!

1 comment:

  1. Ashley, I cannot say that I have ever made anything remotely resembling your lovely looking "chorizo-ish-burrito bowls" - we do not eat a lot of Mexican inspired food around here but I am sure that something fun and tasty as this would make my taste testers happy!
    Have a nice weekend and fun celebrating "Cinco de Mayo"!

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