• Southwest Cornbread Chorizo Stuffing with Avocado

    How to make Southwest Cornbread Chorizo Stuffing with Avocado

    Yield: 6 servings

    Prep Time: 25 minutes

    Cook: 1 hour 15 minutes

    Ingredients

    For the jalapeno cornbread:

    2 large eggs
    1 cup buttermilk
    1 1/2 cups yellow cornmeal
    1 cup all-purpose flour
    1/4 cup granulated sugar
    1 tablespoon baking powder
    1 teaspoon fine salt
    6 tablespoons unsalted butter, melted and cooled
    2 medium jalapeno peppers, seeded and finely chopped

    For the stuffing:

    1 pound fresh Mexican chorizo (casings removed)
    1 medium yellow onion, finely chopped
    1 medium carrot, peeled and finely chopped
    1 celery stalk, finely chopped
    3 cloves garlic, minced
    1/2 cup frozen corn kernels, preferably fire-roasted
    2 tablespoons chopped fresh cilantro
    Kosher salt and freshly ground black pepper
    1 large egg, beaten
    1 cup low-sodium chicken stock

    For the topping:

    2 fresh Avocados from Mexico, peeled, diced, and divided
    1/4 cup sour cream

    Directions

    Make the cornbread:

    Preheat the oven to 375°F. Spray an 8 by 8-inch baking pan with nonstick cooking spray.

    In a medium bowl beat the eggs then whisk in the buttermilk.

    In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk mixture to the dry ingredients and stir until just combined. Stir in the melted butter and jalapeno peppers.

    Pour the batter into the prepared baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, about 25 minutes. Cool the corn bread in the pan on a wire rack for 10 minutes before turning the bread out onto the rack to cool completely. Dice into medium cubes. If time permits, let the diced corn bread sit out for up to a day before making the stuffing.

    Make the stuffing:

    Preheat the oven to 350°F. Spray a clean 8 by 8-inch baking pan or similarly shaped 2 quart baking dish with nonstick cooking spray.

    Heat a large skillet over medium heat and add the chorizo. Cook, breaking it up, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned and are softened, about 10 minutes. Add the corn kernels and cilantro and stir to combine. Season to taste with salt and pepper.

    In a large bowl toss the diced cornbread with the egg and chicken stock. Add the chorizo mixture and stir until well combined. Pour the mixture into the prepared baking pan. Make ahead: Stuffing can be assembled without the stock and egg 4 hours ahead and kept, loosely covered, at room temperature. Toss in the egg and stock just before baking.

    Bake until heated through and golden brown, about 25 minutes.

    Make the topping:

    Just before the stuffing is done baking, puree 1 diced avocado with the sour cream with a blender, food processor, or immersion blender until very smooth.

    Drizzle the avocado sour cream mixture all over the baked stuffing. Top with the remaining diced avocado and serve immediately.

  • Steak Burrito Bowls

    How to make Steak Burrito Bowls

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 30 minutes (plus marinating time)

    Don’t let the ingredient list intimidate you! It comes together pretty quickly and the components can be done ahead of time.

    Ingredients

    For the steak:

    1 chipotle pepper + 1 teaspoon adobo sauce
    2 1/2 teaspoons ancho chile powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon cayenne pepper
    1/2 teaspoon onion powder
    1 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    3 garlic cloves, peeled
    1/4 cup vegetable oil
    1 pound flank or skirt steak

    For the cilantro lime rice:

    2 cups cooked brown rice, warm
    2 tablespoons fresh lime juice
    1 teaspoon vegetable oil
    2 tablespoons chopped fresh cilantro
    1/4 teaspoon kosher salt

    For the corn salsa:

    1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
    1 jalapeno, seeded and chopped
    1/2 red onion, finely chopped
    1/4 cup chopped fresh cilantro
    1 tablespoon fresh lime juice
    1/4 teaspoon salt

    Add ins:

    1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
    Your favorite salsa
    Shredded Monterey cheese
    Sour cream
    Avocadoes or guacamole

    Directions

    For the steak:

    Combine all the ingredients except the steak in the bowl of a blender or food processor. Blend until very well combined. Place the steak in an airtight container and cover with the chipotle mixture. Seal the container and marinade overnight.

    Preheat the grill to 400°F. Grill for about 5 minutes per side, depending on the thickness of the steak, until the steak registers an internal temperature of about 130°F for medium-rare. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain intro strips. Slice the strips into cubes. Taste and add additional salt if needed.

    For the rice:

    Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt. Keep warm until ready to use or refrigerate up to 1 day. Reheat before using.

    For the corn salsa:

    Combine all the ingredients in a medium bowl. Taste and adjust ingredients and seasoning as needed. Refrigerate until ready to use, up to 1 day.
    Divide the rice between four bowls. Top with the warmed beans, steak cubes, corn salsa, and any other desired add ins. Serve.

  • Healthy Shrimp Tacos

    How to make Healthy Shrimp Tacos

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 14 minutes

    Ingredients

    For the shrimp:

    1 lime, zested and juiced
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil, divided
    1 tablespoon honey
    1 pound medium shrimp, peeled and deveined

    For the chipotle cream:

    1/3 cup Greek-style nonfat yogurt
    2 tablespoons mayonnaise
    2 teaspoons finely chopped chipotle in adobo sauce

    For the tacos:

    Tortillas
    1/2 Hass avocado, peeled and sliced
    1 1/2 cups shredded lettuce or cabbage
    2 tablespoons finely chopped fresh cilantro
    Lime wedges, for serving

    Directions

    For the shrimp:
    In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

    For the chipotle cream:
    Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.

    Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.

    Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

    Recipe by Tessa of Handle the Heat

  • Ultimate Guacamole

    How to make Ultimate Guacamole

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 20 minutes

    Ingredients

    4 strips bacon, crisp cooked and crumbled
    1/3 cup crumbled goat cheese
    3 Hass avocados
    1/4 cup chopped fresh chives
    1/4 cup chopped fresh cilantro
    1/2 jalapeno pepper, seeded and minced
    2 teaspoons fresh lemon juice
    2 teaspoons fresh lime juice
    1/4 teaspoon ground cumin
    Kosher salt and freshly ground black pepper
    Tortilla chips, for serving

    Directions

    Cut each avocado in half lengthwise. Remove the pit and discard. Scoop the flesh out into a medium bowl. Mash with a fork until desired consistency. Add in half the bacon and half the goat cheese, reserving the rest for garnish. Add in the chives, cilantro, jalapeno, lemon juice, lime juice, cumin, and salt and pepper to taste. Garnish with the remaining bacon and goat cheese. Serve immediately with chips.

    Recipe by Tessa of Handle the Heat

  • Chicken Enchilada Casserole

    How to make Chicken Enchilada Casserole

    Yield: 6-8 servings

    Prep Time: 15 minutes

    Cook: 1 hour

    Ingredients

    3 cups shredded chicken (from about 3 breasts)
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    1/4 teaspoon chili powder
    1/4 teaspoon garlic powder
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup frozen corn, thawed
    2 green onions, chopped, plus more for garnish if desired
    2 (10 ounce) cans enchilada sauce
    1/4 cup sour cream
    Corn tortillas
    2 cups shredded Colby jack cheese

    Directions

    Preheat the oven to 375°F. Lightly spray a 13×9-inch or similarly sized baking dish with nonstick cooking spray.

    In a large bowl combine the chicken, cumin, cayenne, chili powder, garlic powder, salt, pepper, corn, and green onions. Stir well to combine.

    In a small bowl stir together the enchilada sauce and sour cream until well combined. Arrange tortillas in a single layer in the prepared baking dish. Top with half the chicken, a third of the cheese, and half of the enchilada sauce. Repeat. Sprinkle with the remaining cheese.

    Cover the dish with foil and bake for about 30 minutes. Remove foil and broil until the cheese is bubbling and beginning to brown. Let cool for 10 minutes before cutting and serving. Garnish with green onions before serving.

  • Chorizo Sliders

    How to make Chorizo Sliders

    Yield: About 8 sliders

    This recipe can be easily doubled to serve more. The amount of sliders it yields will depend on how big you make the patties.

    Ingredients

    For the chorizo:
    1 pound ground pork (20% fat)
    2 teaspoons smoked sweet paprika
    1/2 teaspoon smoked hot paprika
    1/2 teaspoon ground cumin
    1/2 teaspoon dried oregano, preferably Mexican
    1/2 teaspoon ancho chili powder
    1/2 teaspoon cayenne pepper
    1/8 teaspoon ground cinnamon
    2 garlic cloves, minced
    1 teaspoon fine sea salt
    1/4 cup apple cider vinegar
    Vegetable oil, for frying

    For the garlic mayonnaise:
    1/2 cup mayonnaise
    1/8 teaspoon ground cumin
    1 garlic clove, minced
    Kosher salt and freshly ground black pepper to taste

    Pico de gallo:
    2 roma tomatoes
    1/4 cup finely diced red onion
    1/2 jalapeno, seeded and minced
    1 tablespoon fresh cilantro

    For the sliders:
    Slider buns, preferably brioche-style, toasted
    Queso fresco

    Directions

    For the chorizo:
    Place all the chorizo ingredients in a large bowl and mix together with your fingers until everything is thoroughly combined. Cover and refrigerate for at least 2 hours or up to 1 week to develop the flavors.

    For the mayonnaise:
    In a small bowl mix everything together. Refrigerate until ready to use.

    For the pico de gallo:
    In a small bowl mix everything together. Refrigerate until ready to use.

    To finish the sliders:

    Shape the chorizo mixture into patties the same size as your slider buns. Cover the bottom of a large skillet with oil and heat over medium-high. Fry the chorizo patties until cooked through and browned on both sides.

    Slather the toasted buns with the garlic mayonnaise. Top with a chorizo patty, pico de gallo, and queso fresco. Serve.

    Recipe inspired by Barrelhouse American Kitchen

  • Copycat Steak Burritos

    How to make Copycat Steak Burritos

    Yield: 4 servings

    You can use flank steak or boneless sirloin tip steak

    Ingredients

    For the steak:
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/2 teaspoon ancho chile powder
    1/4 teaspoon cayenne pepper
    Kosher salt and freshly ground black pepper
    1 1/2 pounds skirt steak
    2 teaspoons vegetable oil

    For the pico:
    4 roma tomatoes, diced
    1/2 cup finely diced red onion
    1 jalapeno, seeded and minced
    2 tablespoons chopped fresh cilantro

    For the rice:
    2 cups cooked brown rice, warm
    2 tablespoons fresh lime juice
    1 teaspoon vegetable oil
    2 tablespoons chopped fresh cilantro
    1/4 teaspoon kosher salt

    For the burritos:
    4 (10-inch) flour tortillas, warmed
    1 (15 ounce) can low sodium black beans, rinsed, drained, and warmed
    1/2 cup sour cream

    Directions

    For the steak:
    In a small bowl combine the oregano, cumin, garlic powder, onion powder, chile powder, cayenne, and salt and pepper to taste. Rub the steak all over with the vegetable oil then sprinkle with the spice mixture, pressing it into the steak. Refrigerate for 20 minutes or up to 8 hours.

    For the pico:
    In a small bowl combine the tomatoes, onion, jalapeno, and cilantro. Refrigerate until ready to use.

    For the rice:
    Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt.

    Cook the steak:
    Prepare the grill for direct cooking over medium-high heat. Cook the steak for about 4 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing thinly across the grain. Cut the slices into smaller chunks.

    To assemble:
    Warm the tortillas in the microwave for about 15 seconds. Place about 1/2 cup of rice over each tortilla, top with the steak, beans, and sour cream. Fold the long side of the tortilla over the filling, then fold the sides in. Roll the burrito away from you, making sure to roll as tightly as possible. Serve.

    Adapted from very culinary

  • Potato, Poblano, and Chorizo Tacos

    How to make Potato, Poblano, and Chorizo Tacos

    Yield: 8 taocs, 4 servings

    Ingredients

    2 poblano chiles
    1 tablespoon canola oil
    1 large potato, peeled and diced
    1 large onion, chopped
    1 cup corn kernels, thawed if frozen
    1/8 teaspoon ground red pepper
    5 garlic cloves, minced
    4 ounces Mexican raw chorizo, casings removed
    3/4 cup low sodium chicken stock
    1/4 teaspoon salt
    8 (6-inch) tortillas
    4 green onions, sliced
    1/4 cup shredded Manchego cheese (1 ounce) (use Monterey Jack cheese if you can't find Manchego)
    8 lime wedges

    Directions

    Preheat the broiler to high.

    Cut the poblanos in half lengthwise and remove seeds and membranes. Place the poblanos, cut side up, on a foil-lined baking sheet. Flatten with the palm of your hand then broil for 8 minutes, or until blackened. Place the peppers in a paper bag, fold to close tightly, and let stand for 5 minutes. Peel skin then chop coarsely.

    Heat the oil in a large nonstick skillet over medium-high heat. Add the potato and cook, stirring occasionally, for 5 minutes. Remove the potato to a large bowl. Add the onion and cook for 3 minutes. Add the poblano, corn, red pepper, and garlic and cook 2 minutes, stirring frequently. Remove mixture to the large bowl. Add the chorizo and cook for 2 minutes, breaking apart into small pieces. Return the potato mixture to the pan. Stir in chicken stock and salt and bring to a boil. Reduce heat and partially cover. Simmer for 6 minutes, or until the potato is tender and the liquid is almost evaporated.

    Arrange 1/3 cup of the mixture on top of each tortilla and sprinkle with green onion and cheese. Serve with lime wedges.

    From Cooking Light May 2013

  • Slow Cooker Pork Carnitas

    How to make Slow Cooker Pork Carnitas

    Yield: 4-6 servings

    Ingredients

    2 pounds boneless pork shoulder
    1 tablespoon olive oil
    Salt and pepper
    2 teaspoons dried oregano
    1 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/4 teaspoon cayenne pepper
    4 cloves garlic, minced
    1 onion, coarsely chopped
    1 jalapeno, seeded and chopped
    Juice of 1 lime
    Juice of 1 orange
    1/4 cup salsa
    Tortillas, cilantro, avocado, limes, etc. for serving

    Directions

    Place the pork shoulder in the slow cooker. Rub with olive oil and sprinkle with salt, pepper, oregano, cumin, chili powder, and cayenne pepper. Add the garlic, onion, and jalapeno to the slow cooker. Pour the lime juice, orange juice, and salsa into the slow cooker. Cover and cook on low for 6-8 hours, or until tender.

    Shred the meat with two forks and return to slow cooker to combine with the leftover sauce inside.

    Preheat the broiler. Line a baking sheet with foil and spread the meat evenly over the sheet. Pour some of the sauce over the meat. Broil for 5 to 10 minutes, or until the edges of the pork are browned.

    Adapted from Pinch of Yum