Living here in Tucson for the past ten years so close to the border has been a super opportunity as far as learning to appreciate the diversity of Mexican cuisine. We've become huge fans and I've had a blast trying new recipes thanks to books by Rick Bayless, Diana Kennedy and John Conley of Salsa Brava fame never mind the b'zillions of sources available on the good old internet.
Last night's effort comes from The Cooking Channel (hit the link and it'll take you to the recipe). Quite honestly it is pretty darn tasty although it leans more towards the Spanish style of soft chorizo than the Mexican version. A few pounds of ground pork combined with a paste made from a three dried dried chiles that have been rehydrated and seeded along with red wine vinegar, cumin, coriander, oregano and garlic make up the basis of this recipe. The difference between this and our local chorizo is the addition of smoked paprika rather than cinnamon and cloves or allspice and the Mexican version is also a lot more "chile intensive" too I might add.
Although much milder in flavor,this one is certainly no less delicious and it's a great introduction for those of you who have rather "pansy" tastebuds because while spicy, there's just a slight bite of heat. It makes for a great filling for Soft Tacos like the ones we enjoyed last night, including a flour tortilla topped with crispy fried potatoes, shredded lettuce, queso fresco cheese, a touch of guacamole, sour cream and salsa. What a great week night dinner solution, huh!
Pile a couple of eggs on top and add a quesadilla and you've the makings of a rather incredible breakfast too just like the one Big Guy enjoyed this morning before he left for work...and no, he doesn't eat a huge one like this every day in case you're wondering. It's usually a little more "portion controlled" but always hot off the stove. Spoiled you say? Hey, we're a team so we spoil each other and that's all I'm gonna' say about that.
By the way, we made a version of Mexican style chorizo using javalina and ground pork a while back, so hit this link and it'll take you there. I can hear you saying "javalina, ya right"...well, just substitute more pork and you'll be OK.
A year ago - Mushroom and Fontina Quiche
Two year's ago - Lazy Lasagna in a Bowl