Great for the holidays!
Quesadillas de Chorizo
Chorizo Quesadillas is a great appetizer for those that love chorizo. Some people believe that chorizo simply makes everything taste better. I guess the way some people feel about bacon! The thing is chorizo has a very strong smoky flavor and if you have never had it, you must try it at least once.
In case you are not familiar with chorizo, chorizo is a pork sausage made with several different spices. Depending where the chorizo is from, it may or may not have to be cooked. For example, most chorizo in Europe is fermented and cured in which case, it doesn’t have to be cooked. Places like Mexico prepare their sausage fresh and must be cooked. It is more of a minced or crumbled meat that comes in a casing. Such as ground pork, turkey, beef, venison prepared with mexican chilis as well as other spices. However, dried versions do exist.
As for me I like both types of chorizo, the cured and the fresh kind. According to the recipe I may be making that day I will pick which I prefer for that recipe. For example if I’m making a spanish or a mexican soup I prefer to use cured chorizo and for eggs or home fries I use the grounded chorizo.
However, for Chorizo quesadillas, I use both variants. Although to be completely honest I prefer the cured chorizo. Here for this recipe I used a little of both. So when you go and try this recipe make it with both and see what you prefer best.
One of the best things about any kind of quesadillas you make, whether, it’s chicken quesadillas, shrimp, steak quesadillas and of now of course chorizo quesadillas you can add whatever ingredients and toppings you like. Cheese, scallions, red onions, queso fresco, sour cream, salsa, tomatoes, cilantro, guacamole etc…
|If you're using hard chorizo, remove from package and cut into slices and then cube slices. Set aside. If you are using ground chorizo, remove from casing into bowl, set aside.|
|In a skillet, heat 2 tbsp of oil over medium heat and add your chopped onion. Cook for 2 minutes. Add the chopped garlic and cook for 1 minute. Add the chorizo. If it is ground chorizo, cook for about 7 minutes and if it is the hard kind, cook for 5 minutes. Mixing all together. Note: Some ground chorizo may be too oily for your liking, if so just put mixture through a strainer to remove excess oil).|
|Heat refried beans for 1 minute in microwave, so they will be easier to spread on tortillas. Taking one tortilla at a time, spread about 2 tbsps of the refried beans on tortilla. Follow with chorizo, cheese and scallions. Top with another tortilla. Repeat process until you have used all the mixture up.|
|Heat and grill tortillas in a skillet over medium heat for a minute or so on each side or until cheese has melted. Take each tortilla and cut into quarters. Serve immediately with salsa of your choice and sour cream. Enjoy!|
Every time I make these beef empanadas, it’s like everyone remembers once again how much they love these and I find myself making them on a run of two weeks! They are just so tasty! They’re savory little meat pies begging you to eat them! And you know me, I could not sit back and let them feel unwanted and undesired! 🙂 So I chose to show them love and devour them, expressing all my love and appreciation. 🙂
One of the best things about beef empanadas is once they are made you can freeze them for future purposes cooked or uncooked they can be frozen. So if you’re in the mood to make big batches one afternoon, just freeze them for an afternoon snack or appetizer, this is a great alternative. Use that extra Saturday energy to make a big batch for future consumption!!
NOTE: For this recipe you can use any hot dipping sauce you would like but if you like you can make this green sauce that I made for my other Mexican Empanadas with Green Sauce recipe as well as the steps to forming the tortilla discs. Please click here.
|Cut beef into small cubes and cook with 2 cups of water with onion and garlic cloves over medium heat for 1 1/2 hours until soft. Once cooked, shred beef.|
|While beef is cooking, place all chile peppers and tomatoes in a sauce pan with enough water to almost submerge (3 cups). Cook for 20 minutes over medium heat until softened. Remove peppers from sauce pan and place in a blender with garlic, cumin blend, salt and 1 cup of the water the peppers and tomatoes were cooked in. Blend until smooth. Finally strain sauce through a strainer to remove extra pepper skin and seeds. Press down with a spoon to get as much sauce as possible (could even add a little water through strainer to make it easier). Add sauce to beef (can reserve a little to use once empanadas are done for dipping).|
|Mix corn flour, warm water and salt together in a bowl. Knead dough until smooth. Form somewhat of a ball. Divide into 6 to 12 balls depending how big you want your empanadas.|
|Place one ball in between 2 pieces of plastic or wax paper and with a heavy pot, press down to form a round disc. Remove top wrap and spoon beef mixture to center of it. Make sure to leave enough space to be able to seal tortilla. Fold over (with plastic still on it) to form a half moon. Set aside on a tray and cover with a damp cloth or paper towel. Repeat process with the other balls.|
|Add oil to a skillet and heat until hot. Fry empanadas until golden brown on both sides. (About 2 minutes on each side). |
Drain on paper towels. Serve warm with any hot sauce of your liking or serve with the optional sauces.
Shredded Pork Medley
This week I shared with you a Salpicón de Mariscos and promised to share a Salpcón de Cerdo with you, so here it is.
When I make this dish whether it is as an appetizer or as an entree, trust me it’s one…
Last weekend I made these fabulous flautas and let me tell you, yummy!! Oh my, oh my, they were just soo good! More like heavenly. This my friends is one appetizer you will want to recreate and devour often. Just too good! And please don’t take my word for it…make this one for sure.
So let me continue, I had my buddy over last weekend and I asked him if he wanted some flautas. This is how it went:…