Chorizo Burritos Verdes

Talk about comfort foods - I have to put burritos near the top of the list. But they have to be rich and saucy and garnished with a good amount of cheese to qualify. Here you go.

1 small onion, diced

1 jalapeno pepper, diced

1 lb ground chorizo (or pork)

2 cloves garlic, minced

2 Tbsp chili powder

1 tsp ground cumin

1 8-oz can tomato sauce

1 15-oz can kidney beans, rinsed and drained

1 cup salsa verde

2 cups diced or grated jalapeño jack cheese plus extra for garnish

6 flour tortillas

fresh thyme or cilantro leaves for garnish (I used thyme)

Cheese Sauce:

1 cup dry white wine

1 cup chicken broth

1 cup light cream or half and half

1 Tbsp cornstarch dissolved in 2 Tbsp cold water

1/4 lb jalapeño jack (or cheddar) cheese, grated or finely cubed

crushed red pepper flakes, to taste

Preheat oven to 375F. Heat onions and jalapeño in a large skillet in a dash of oil. Cook for about 8-10 minutes until softened and aromatic.

Add the garlic and cook another 2-3 minutes. Remove to a bowl.

Add the chorizo to the skillet with a dash more oil and brown well. Return the onions and jalapeño to the skillet and season with the chili powder and cumin. Cook another 2-3 minutes. Add the tomato sauce and the kidney beans and cook another 3-5 minutes.

Meanwhile, prepare the sauce by mixing the salsa, broth and cream in a small saucepan. Bring just to a boil, whisking from time to time. Dissolve the cornstarch in the water and whisk into the boiling liquid. Cook until thickened. Add the cheese and whisk until melted.

Season lightly with salt and pepper and add crushed red pepper flakes. Set aside, covered.

Pour salsa onto the bottom of an oiled casserole big enough to hold your tortillas. Now fill each tortilla with about 1/4 bean/chorizo mix and a dash cheese.

Roll up and place in salsa bed.

Repeat that for all the tortillas - you will likely have chorizo/bean mix left over - hope so.

Top burritos with about half the cheese sauce. Then garnish with extra grated cheese and some extra chorizo/bean mix. Drabble a dash of salsa verde on top if desired.

Bake for about 20-30 minutes, until burritos are bubbly and heated through and edges are not too browned. Garnish with thyme or cilantro.

Serve with extra sauce on the side. Serves 3-4.

Cook's Note: I had some chorizo mix left over and tossed it with some rice to make a nice TexMex rice as a side.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog