Spicy Chorizo Breakfast Burritos

Dave DeWitt Recipes Leave a Comment

Just about any filling can be wrapped in a flour tortilla and become a burrito, one of the most popular of the Mexican sandwiches. The breakfast burrito has been made popular in this country by a number of fast food restaurants, but none are as tasty as this one. So start your day with this spicy, south of the border, “tortilla sandwich.”

Ingredients

  • ½ pound chorizo sausage

  • 1 small onion, chopped

  • 1 small potato, peeled, cooked and diced

  • 2 teaspoons dried oregano, Mexican preferred

  • 3 eggs, beaten with 1 to 2 tablespoons water or milk

  • 4 flour tortillas

Instructions

Remove the chorizo from the casing and cook in a heavy skillet until crumbly. Add the onion and continue to saute until the onion is soft and the chorizo is done. Remove the pan from the heat and pour off the accumulated fat.

Return the pan to the heat and stir in the potatoes and oregano..

Add the eggs to the chorizo mix and cook until set, stirring frequently, about 5 minutes.

Warm the tortillas by wrapping in a damp towel and heat in the microwave at 50% for a minute or until hot.

To Assemble: Place one-fourth of the mixture in the tortilla and fold in two opposite sides. Fold over the other sides like an envelope and serve.

Classic New Mexican Chiles Rellenos

Dave DeWitt Recipes Leave a Comment

This is a recipe I’ve used for years and years and it always works and is always wonderful. Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well. When I’m processing a large bag of chile, I always set aside the largest, whole chiles for this dish.

Ingredients

  • 4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on

  • 1/3 to ½ pound cheddar or Monterey Jack cheese, cut into sticks

  • All-purpose flour

  • 3 eggs

  • 3 tablespoons flour

  • 1 tablespoon water

  • 1/4 teaspoon salt

  • Vegetable oil for frying

  • 1 recipe green chile sauce (see following recipe)

Instructions

Make a slit in the side of each chile and carefully stuff it with the cheese sticks. If the chiles tear, secure them with a toothpick. Just be sure to remove it before serving the chile.

Place some of the flour on a plate and roll each of the chiles in the flour until it’s fairly evenly covered. Shake off the excess flour.

Separate the eggs, putting the whites in a large bowl and the yolks in a small one. Whisk the egg yolks with the flour, water, and salt until they’re thick and creamy.

Whip the egg whites until they form soft peaks.

Pour the oil in a saute pan to a depth of 1 ½ to 2 inches, or until it looks like it would reach a little more than halfway up the side of the chiles. Heat the oil to 350 to 375 degrees or until a little of the batter quickly browns when dropped in the oil, about 20 seconds.

Quickly and gently fold the yolks into the whites so that the mixture is an even color but the whites are not broken down. Dip the chiles in the batter, covering them completely and removing any excess.

Slide the chiles, one or two at a time, into the hot oil. As they are browning on one side, carefully spoon some of the hot oil over the top to assist in setting the batter. When they’re browned, gently turn them over and brown the other side, turning only once. Remove them from the oil and drain on a paper towel.

To serve, place the rellenos on a plate and top with some of the green chile sauce. Serve immediately.

Roasted Turkey w/ Green Chile Pinon Dressing

Dave DeWitt Recipes Leave a Comment

This dressing is best when baked in the turkey. For safety sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin.. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.

Ingredients

  • 1/4 cup butter

  • 1 large onion, chopped

  • 1 cup chopped celery

  • 1 cup chopped green New Mexico chile, which has been roasted and peeled

  • 6 cups coarsely crumbled cornbread

  • 1 cup whole pinon nuts, or substitute chopped walnuts

  • 2 teaspoons dried thyme

  • 1 1/2 cups chicken broth

  • 2 tablespoons ground red New Mexican chile

  • 1 10 to 12- pound turkey

Instructions

Preheat the oven to 350 degrees.

In a saucepan over medium high heat, melt the butter and saute the onion and celery until soft.

Combine the chile, onion mixture, cornbread, nuts and thyme in a large bowl and mix thoroughly. Add enough of the broth to thoroughly moisten, but not saturate, the mixture.

Stuff the turkey cavity and sew it shut. Place any remaining dressing in a pan, and cook in the oven along with the turkey. Rub the chile powder over the outside of the bird.

Roast the turkey for 20 minutes per pound, basting frequently with the pan juices, until done.

tamales

Tamales y Mas Tamales

Mark Masker Recipes Leave a Comment

Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green “Christmas” tamales.

Roast pork with Adobo Sauce

Dave DeWitt Recipes Leave a Comment

Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.

Ingredients

  • 6 pasilla chiles, stems and seeds removed
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons vinegar
  • 1 cup beer
  • 1 3-pound pork roast

Instructions

Simmer the chiles in the chicken broth for 5 minutes, or until they are soft.

Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth.

Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight.

Preheat the oven to 425°F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350°F. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.