Spicy Michelada

I will admit that I like a good bloody mary. It’s one of those drinks that I typically will only drink during the brunch time of the day, and in particular on a Sunday. I have no idea why, but I’m sure you could probably twist my arm and get me to drink one on a Saturday as well. My wife on the other hand is not a fan of a bloody mary, probably due to the tomato juice, but for me I love everything about it, even though I am not a huge fan of tomato juice. It’s the spice that I love! Now there is a simple twist to a bloody mary, and instead of using vodka as the booze of choice, you use a simple lager. It’s called the michelada, and it takes a strong first against a bloody mary.

Spicy Michelada Recipe
Spicy Michelada Recipe

The michelada is basically a tomato and beer mix that is loaded with an array of spices, and they say they a cure for a hangover. Who knows about that, but whatever the case the premix is the key, in my opinion, in making a great michelada.

Let’s get started.

Ingredients:

  • 1 tbsp maggi sauce
  • 1 tbsp Tabasco
  • 1 tbsp Worchestershire sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp Tajin seasoning
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • Few drops of habanero sauce
  • 5 oz tomato juice
  • 6 oz pilsner beer
  • ice cubes

You will want to make the premix the day, or night ahead to let all of the flavors form. Trust me, it’s a knock out mix of flavors.

Start by adding the maggi, Tabasco, Worchestershire, fish sauce, Tajin, lime juice, lemon juice, and habanero sauce to a small container. Stir well, cover, and place in the refrigerator over night.

How to make a michelada
How to make a michelada

The following day, fill a glass with ice cubes. If you want, you can rim the glass with Tajin seasoning. I prefer not to as there is so much flavor already in the premix.

Pour the premix into the glass, then the tomato juice. Give this a good stir, then top with the beer. Sip and enjoy. This premix is so robust it will possibly have you second guessing that bloody mary. Enjoy!

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Mexican Chorizo Egg McMuffin

One of my favorite breakfast sandwiches is probably the egg McMuffin, and I make them at home all of the time. I’ve made everything from a corned beef mcmuffin, my son’s favorite sausage and egg mcmuffin, and my favorite, the classic egg mcmuffin. But then came along this one, the Mexican chorizo egg mcmufffin. See another one of my favorite breakfasts is chorizo and eggs, mixed together and served with warm tortillas. To me that is a very comforting and filling breakfast, and hence why I came up with this recipe.

This is everything I love about both breakfast items, turned into one, and if you like chorizo, you are going to love this one as well.

Mexican Chorizo Egg McMuffin Recipe
Mexican Chorizo Egg McMuffin Recipe

Let’s get started.

Ingredients:

  • 1 whole English muffin, toasted
  • 1 slice of American cheese
  • 1 whole egg, cooked in a metal round
  • 1/4 tbsp butter
  • 1 tsp canola oil
  • 1/2 cup of Mexican chorizo (beef or pork), cooked, oil strained

Start by cooking your chorizo. To a small skillet, remove the chorizo from the casing, and cook on medium heat for about 6-8 minutes until it gets fully cooked and a bit crisp. Strain all of the oil. This is the tricky one, and trust me a lot of oil gets released when cooking Mexican chorizo. Once strained, set the chorizo to the side in a small bowl, wipe out the skillet, and let’s start cooking the egg.

One of my favorite things I purchased years ago were these round cutter sets from Amazon.  If you have these, lightly butter the inside of the round, place inside of the skillet, drizzle the oil inside of it, and crack the egg into it. Cook on medium heat, and when the edges, and top begin to cook through, take a butter knife and work your way around the inside of the round, and loosen the egg. The round may just lift up, but the knife is used just in case it does not.

Carefully flip the egg, and cook another minute or two.

How to make a Mexican chorizo  egg mcmuffin
How to make a Mexican chorizo egg mcmuffin

Now it is time to build the Mexican chorizo egg McMuffin.

Take the bottom half of the toasted English muffin and place it on your serving dish. Add the slice of American cheese, then the cooked egg, then the warm Mexican chorizo. Top with the top of the English muffin and get ready to dig in.

This is everything you love in an egg McMuffin but the real surprise is when you get that awesome smokiness from the Mexican chorizo. It is a little sloppy, I’ll admit, but not overly sloppy. Will I put this into my array of breakfast items? You bet. I hope you enjoy!

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Salsa Macha

Salsa macha may not be something you have heard of before, but trust me it is such an unusual and awesome salsa that it’s texture alone will have you wondering. Salsa macha is unlike your common red or green salsa that you may have come to know, and typically referred to as ‘macha’, the feminine version of ‘macho’, this one lives up to its name. It’s bold, unique, and strong in every way.

Salsa macha is a blend of chilies, oil, and nuts, and is just crazy out of this world. I’ve been stirring this up and drizzling over morning omelettes, and dipping warm tortillas in it. It reminds me of a red chili sauce I made a couple of years ago, but a bit different in terms of the chilies that are involved.

Salsa Macha Recipe
Salsa Macha Recipe

Let’s get started.

Ingredients:

  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • 1/2 cup of pecans
  • 1/4 cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt

Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.

Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.

During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.

How to make salsa macha
How to make salsa macha

Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.

Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

Salsa Macha
Author: 
Recipe type: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • ½ cup of pecans
  • ¼ cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt
Instructions
  1. Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.
  2. Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.
  3. During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.
  4. Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.
  5. Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

 

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Stuffed Poblano Peppers

This past week I decided to stop in at El Rey and have some lunch. El Rey is one of my favorite places to get tacos in the city, and they have a great grocery store to boot. It’s a win, win in my book, and as I typically pick up lunch, then I go shopping for things like limes, avocados, chipotles, other chiles, and a variety of other items before heading back to work. When I decided to go shopping, I saw two older women just going to town picking through poblano peppers. As I sat and watched, I decided I would bust out my 12 years of Spanish lessons and ask ‘¿qué estás haciendo con eso’. They looked at me, chuckled, and continued to dig through the heaping mound of chiles. I instantly thought, ‘did I say that right?” or ‘what the hell did I ask?’. Granted I can order food and take some punches along the way, but I thought I had asked them what were they going to make with those, only trying to gather ideas and make something along the lines as they were going to do. Regardless, I picked up a couple, brought them home, and decided to make a stuffed poblano pepper.

Stuffed Poblano Peppers
Stuffed Poblano Peppers

Whenever I see poblano peppers, I always, always think of chile rellenos. I don’t know why, but that is what I associate the poblano chile with. I have attempted to make them in the past, and somewhat failed, however I’ve used the poblano chili to also make some salsa. So with the idea of making a chili relleno, I decided to take a similar approach, but skip the batter and deep frying process, and this is where this thing shined.

Let’s get started.

Ingredients:

  • 2 whole poblano peppers
  • 1 cup of cooked beef
  • 4 slices of provolone cheese
  • 1 cup of mozzarella cheese
  • 1 cup of cooked, cubed potatoes
  • 1 tbsp canola oil
  • your favorite salsa, optional
  • 1 whole avocado, sliced, optional
  • salt to taste

Start by preheating your oven to 425 degrees. Add the whole poblanos to a roasting sheet, and place into the oven, cooking until the peppers are nice and charred and the skin is totally blistered.

Once blistered, carefully place the peppers into a bowl, and cover with plastic wrap to let steam. This process allows the thicker skin of the peppers pull over super easy.

During this time, warm a skillet on medium heat. Add the oil and let it come up to temperature.

How to make stuffed poblano peppers
How to make stuffed poblano peppers

Next add in the potatoes, and get them nice and brown. This will only take about 8 minutes or so. Flip them during this course. When the potatoes are caramelized, add in the cooked beef. Please note, these were leftovers from the previous night, making hobo potatoes, and a grilled tri-tip steak on the grill. Cook for only a couple of minutes, then remove from the heat.

Take your poblano peppers, and carefully remove the outer skin. Discard the skin. Take your knife, and working from the stem area, make a slit, not going all of the way through, all the all down towards the tip. Carefully pry it open and discard any seeds.

Once you have a cleaned inside of your poblano chili, take a couple of slices of provolone cheese and add them into the pepper. Top with half of the potato and beef mixture, then top with half of the mozzarella cheese. Repeat with the remaining pepper.

Pop these into a 350 degree oven, just until the cheese is nice and bubbly. Remove, and serve.

Stuffed Poblano Peppers
Stuffed Poblano Peppers

The great thing about these, is that they were a perfect vehicle for stuffing leftovers into, but also that poblanos have this hidden sweetness and spiciness to them that I totally love. A couple of bites were a bit hot, but that is what I love about these things! Upon eating one, I did reflect back on the day when I asked the question to those ladies, and I was still curious what they were going to make with all of them. I suppose my guess would have been a chili relleno, or something along the lines of what I was making with them, a stuffed poblano pepper. Hope you enjoy!

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