Mexican Chorizo Burritos have been on my mind the last few days as Cinco de Mayo celebrations are just around the corner. The 5th of May in Mexico celebrates the unexpected defeat of the French army in the battle of Puebla in 1862. While this was not the definitive ending of the French occupation of Mexico it marked the turning point for Mexico’s liberation from French rule.
As there is sometimes confusion about the differences between tacos and burritos, a short clarification follows. Both tacos and burritos us tortillas as a base. Tacos are generally made with 6 inch corn or wheat flour tortillas as a base. The tortillas can be either soft or fried and crispy. Tacos are served flat along with various salsas to add as condiments. Soft tacos are then folded and eaten using your hands. A burrito is best described as large 10 inch soft flour tortilla filled with various ingredients that are then wrapped and rolled into an open ended cylinder and eaten beginning at the open end. The burrito is the precursor of the contemporary“ wrap” if you will. Burritos are considered Mexican street food. Burrito is the diminutive word for burro. And so the burrito was aptly coined as a donkey loaded down with an assortment of ragtag cargo.
The Aztecs were making corn tortillas as far back as 10,000 BC, once they had devised a method called nixtamalization, in which native corn was soaked in water and lime which released vital nutrients in the corn. The corn was then boiled, dried, and ground into meal that was used to make corn tortillas. Tortillas were all made with corn until the Spanish arrived in Mexico in the mid 1500’s, and introduced and cultivated wheat that was integrated into the Mexican diet via wheat flour tortillas which are used to this day as burrito wrappers.
Fast forwarding to twentieth century North America, where the fist commercially handmade tortillas were introduced in San Antonio, Texas, in 1947. Then In 1972 Villamex introduced the first machine made tortillas into the North American market and Mexican foods went mainstream.
The breakfast burrito, which includes fried chorizo and scrambled eggs, has become a favorite the world over. But the more common rustic chorizo burrito found all over Mexico that is filled with beans or rice, some Mexican cheese, and salsa is the real deal and pure perfection in my mind’s eye.
The Mexican chorizo burritto recipe that follows involves making several traditional components, but once they are prepared the burritos are easily assembled. Just think of the preperations as honing your Mexican cooking skills that you will be using again and again!
Mexican Chorizo Burritos makes 6
Homemade Mexican chorizo For recipe (click here)
Follow the instructions for preparing the chorizo mixture and marinate it for at least 24 hours before you intend to use it.
Divide the chorizo mixture into 12 2 oz/57g portions. Shape each portion into small torpedo shaped sausages and place them on a parchment lined baking tray and refrigerate for 30 minutes. Any leftover chorizo mixture can be frozen for later use.
Preheat the oven to 375f/190c
Brush the Chorizo with olive oil and transfer the tray to the oven and bake for 25-30 minutes. Remove from the oven and set aside.
Assembling the burritos:
- 6 large flour tortillas, wrapped in a kitchen towel and warmed in the oven or microwave
- soft cooked beans, or refried beans, warmed For recipe (click here)
- For refried beans recipe (lick here)
- Mexican cotija cheese (or mild Feta), crumbled
- 12 small warm cooked chorizos (2 per burritto), cut in half lengthwise
- sprigs of fresh cilantro leaves
- fire roasted tomato salsa For recipe (click here)
Have all the components assembled before you begin making the burritos.
Place a warmed large flour tortilla on a large flat plate or cutting board.
Spread a generous amount of warm cook beans or refried beans over inner surface of the tortilla, leaving about an inch around the edge of the tortilla as it is.
Place 4 halves (from 2 sausages) on top of the beans in the center of the tortilla from top to bottom.
Scatter the crumbled cheese over the surface as pictured.
Spoon salsa around the center and topping the chorizo. Top with fresh cilantro sprigs to your liking.
Fold about ¾ of an inch of the bottom edge of the tortilla towards the top as pictured. Then fold the left side of the tortilla over the filling, gently tucking the inner edge of the tortilla under the filling as pictured.
Then gently roll the filled burrito until it meets the right side of the tortilla. Spread a small amount of beans near the edge to act as a “glue” before closing the burrito.
Serve promptly while still warm with additional salsa on the table.
If you prefer making the burritos ahead of time, omit the salsa and the cilantro sprigs. Place the burritos on a backing tray and tent the tray with foil and secure the edges tightly. Place the tray in the preheated 300f/150c oven for about 20 minutes. Serve right from the oven with salsa and cilantro sprigs placed on the table.
Just a mention of meatballs and spaghetti is probably going to conjure up a flashback to one of those cafeteria lunch offerings we would all rather forget from our childhood. And of course most of us didn’t have an Italian Nona to cook for us, so we were left with the next best option, the ubiquitous Italian American restaurant versions of meatballs and spaghetti which were just often delicious enough to keep us coming back.
Fortunately, the true glories of meatballs have surfaced in nearly every culture and cuisine throughout the ages. From China’s Qin Dynasty, the Romans, the Persians, and of course the modern day Italian’s cuisine we are all familiar with today.
The recipe that follows does not stray far from the wisdom of the Italian Nona. My one exception is making the meatballs larger than the smaller traditional Italian “polpettes”. I much prefer the tender juiciness of these meatballs that are slowly simmered in a simple traditional “passata” tomato sauce. Serve them as they are or with pasta along with a beautiful crisp salad and you have a perfect pairing for simple meal for any season.
Meatballs…(Basics) makes twelve 2 ½ oz meatballs
- 1 pound/ 455 g best quality ground beef
- 1 pound/ 455 g lean ground pork
- 2 thin slices pancetta, minced
- ½ cup dry breadcrumbs
- 3 tablespoons whole milk
- 1 ½ cups grated Parmigiano-Regiano
- 1 small onion, minced (about ¾ cup)
- 2 small garlic cloves, minced (about 1 tablespoon)
- ½ cup finely chopped Italian parsley leaves
- 1 extra large organic egg, whisked
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (or more to taste)
- 1 ½ teaspoons flaked sea salt + more to taste
- 1 cup flour
- ¼ cup extra virgin olive oil
- Passata tomato sauce
- 3 bay leaves
In a large mixing bowl combine the ground beef, ground pork, and minced pancetta. Toss with your hands until well combined and set aside.
In a small mixing bowl combine the bread crumbs and milk. Set aside for 5 minutes and then squeeze out the excess milk.
In a medium bowl combine the milk soaked bread crumbs, 1 cup grated Parmegiano-Reggiano, minced onion, minced garlic, chopped parsley, whisked egg, ground pepper, pepper flakes, and sea salt. Toss the ingredients together until well combined. Then scatter the mixture over the ground meats and pancetta.
Using your hands, toss all the ingredients together until they are completely combined. Cover the mixture with cling film and refrigerate for 1 hour.
Once the chilled meatball mixture has firmed up, remove from the fridge, and weigh out 12 2 oz portions. Roll each portion gently between the palms of your hands until uniformly rounded. Do not over compress the mixture as you roll the meatballs. The less densely compacted they are the more tender and juicy they will be when cooked.
Gently roll each meatball in the flour until evenly coated. Shake off excess flour and place the meatballs on a tray. Cover the filled tray with cling film and refrigerate for 30 minutes. This will firm up the meatballs so they retain their shape while browning them.
Preheat the oven to 350 F/ 180 C
Remove the chilled meatballs from the fridge. Place the olive oil in a wide shallow braising pan or oven proof skillet set over medium heat. When the oil is nearly smoking add half of the meatballs to the pan and cook them until evenly browned on all sides. When done remove the meatballs and set them aside on a platter while you brown the remaining meatballs.
Once all the meatballs are browned, pour most of the oil out of the pan and remove any remaining bits left in the pan using a paper towel. The pan should look fairly clean. Add a bit more fresh oil if necessary.
Return the browned meatballs to the braising pan and pour the preheated “passata” tomato sauce into the pan until it nearly covers the meatballs leaving just the tops exposed. Tuck the bay leaves into the sauce and transfer the pan to the oven. The braising can also be done on the stove top if an oven is not an option.
After 30 minutes open the oven door, turn the pan, and add more sauce if needed. Return the pan to the oven for another 30 minutes. When finished the sauce should have thickened somewhat and the tops of the meatballs nicely glazed.
If you are serving the meatballs on a bed of pasta as pictured, have the pasta cooked al dente and ready for serving as soon as the meatballs come out of the oven.
Serving: Place the pasta on individual plates and top with 3 meatballs per serving. Spoon sauce over the pasta and a little over the meatballs. Top each meatball with the remaining grated Parmegiano-Reggiano and serve.
“Passata” Tomato Sauce:
- 2 24 oz bottles or cartons of Italian passata tomato sauce (Mutti brand is very good)
- 2 tablespoons extra virgin olive oil
- 1 ½ to 2 teaspoons sea salt
- freshly ground black pepper
- a pinch of sugar
- ½ teaspoon ground red chile (optional)
- chicken stock as needed
“Passata” describes a process where vine ripe Roma tomatoes are passed through a food mill and then cooked. The process removes the seeds and skin from the tomatoes and once cooked makes a simple tomato sauce with just a few added ingredients.
I highly recommend using imported passata. There are several brands available. Mutti is my favorite and makes a beautiful sauce bursting with flavor.
Place a large saucepan over medium heat. Add the olive oil and when nearly smoking pour in the passata and stir. Once the sauce comes back to a boil lower the heat to a simmer. Stir in the salt, black pepper, sugar, and chile powder if using. Cook for 30 minutes, stirring from time to time. Add hot chicken stock if the sauce needs thinning.
Keep the sauce warm on the stove top to add to the meatballs for braising or for saucing pasta before serving.
You will most likely have left over sauce which you can freeze for later use.
We’re already heading into the hottest months of the year here in Thailand and I can’t think of a better way to beat the heat than cooking up a fiery Jamaican Jerk. It’s hot, its ‘spicy, it’s smokin, and it’s a sure bet for breaking into a sweat that’s going to cool you right down Jamaica style!
I realize you all who live further north are still getting battered by some fierce late winter storms, but what better way to escape winter’s travails than chowing down on a seriously hot and lively Jamaican Jerk. Hold onto that thought! This is the kind of in your face spirited food that interjects a partying mood with every mind blowing bite anytime of the year!
Jerk refers to the local Jamaican cooking methods as well as the spice mixture, including locally grown allspice, that is used as a rub or marinade that seasons the chicken or pork before cooking. The allspice tree is an evergreen shrub that grows throughout the Greater Antilles, Southern Mexico, and Central America. The wood is used for cooking and smoking while the allspice berries (pimento) are dried, ground and combined with other spices for the Jamaican Jerk rub or marinade.
Jamaican jerk evolved using cooking methods brought to the island by enslaved Africans combined with indigenous Taino traditional pit roasting. Once metal barrels arrived on the island, vertical barrels were adapted for grilling and smoking the jerk simultaneously. Eventually barrel cookery was reinvented by splitting the barrel horizontally. The bottom half of the barrel is stoked with charcoal and fired up. The hot embers are then topped with allspice wood or sweet wood (laurel). The chicken or pork is then placed on top of the smoldering wood. The upper half of the barrel is then pulled down to create an intense chamber of aromatic smoke emitting from the red hot embers and smoldering wood. This combination of flavors and aromas is what makes Jamaican Jerk so unique and popular in Jerk joints on the island as well as in Jamaican enclaves in the US, Canada, the UK, and other Caribbean islands.
The other essential ingredient for any authentic Jamaican jerk is the island’s notoriously hot Scotch Bonnet chilies! These chilies have a distinct fruity flavor, but it is their 100,000 Scoville units of spicy heat that ranks them as the hottest chilies on the planet! But don’t let that scare you off. Risk is, after all, the very spice of life!
The recipe that follows is for Jamaican jerk chicken for the home cook. Obviously home cooks are not going to have a barrel cooker or maybe not even a grill for that matter. Not to worry! The oven method that follows will deliver an authentic mahogany colored Jamaican Jerk scented with allspice and sweet wood (bay laurel) that you will be proud to serve and a sure fire crowd-pleaser to use year round.
Jamaican Jerk Chicken serves 4
Prepare the marinade mixture and marinate the chicken for at least 24 hours or up to 48 hours before roasting.
Scotch bonnet chilies will be hard to find unless you happen to live near a Jamaican enclave. If they are not available, Habanero chilies are very similar and available in Latino markets. Otherwise using a combination of hot Thai chilies will nicely replicate the flavor and heat of the Scotch Bonnet chilies.
You can use a whole chicken with backbone removed, a chicken cut into pieces, legs and thighs only, or just skin on breasts. Breasts in particular, using this cooking method, are beautifully succulent and juicy.
For the marinade/rub:
- 2-4 Scotch Bonnet chilies or Habanero chilies, seeds removed and chopped
- If Scotch Bonnet or Habanero chilies are not available, use 2 yellow Thai chilies and 6-8 red and/ or green Thai chilies, seeds removed and chopped
- 6 scallions, trimmed and finely chopped
- 4 large garlic cloves, peeled and finely grated
- 1 inch knob of fresh ginger, peeled and finely grated
- 1 teaspoon dried crumbled thyme leaves
- 2 tablespoons ground allspice
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon finely ground bay leaves (ground in an electric spice mill)
- 3 tablespoons natural dark brown sugar
- 2 tablespoons cider vinegar
- 3 tablespoons freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- 2 tablespoons dark rum
- 2 tablespoons light soy sauce
- 2 tablespoons olive or vegetable oil
- 1 teaspoon sea salt or to taste
Using a food processor or blender, combine the chilies, scallions, garlic, ginger, thyme, allspice, nutmeg, pepper, cinnamon, bay leaves, and brown sugar. Pulse until the mixture is well combined and nearly pureed.
In a small bowl whisk together the vinegar, orange juice, lime juice, rum, and soy sauce until well combined. With the food processor or blender running add the liquid mixture until well combined.
Then with the machine running add the oil in a slow steady stream until just incorporated.
Add the salt and pulse to mix. Taste and add more salt if needed.
Transfer the marinade to a non-reactive bowl or tray large enough to hold the chicken and set aside.
You can either poke holes into the chicken using a skewer or, if using breasts, slash the underside of the breasts with a very sharp knife on the diagonal. This will allow the marinade to penetrate deeply into the flesh.
Massage and press the chicken into the marinade until completely covered. Cover the dish with cling film and refrigerate for 24 to 48 hours.
Remove the marinated chicken from the refrigerator 30 minutes before you intend to roast.
Preheat the oven to 475 f/ 245 c
Select a deep roasting pan and a rack that will fit into the roasting pan snugly.
- ½ cup broken bay laurel leaves
- ¼ cup allspice berries or
- 2 tablespoons ground allspice
- ½ cup water
Scatter the bay leaves evenly over the bottom of the roasting pan. Top evenly with the allspice berries or ground allspice. Add the water to the pan and place the rack into the pan. Transfer to the preheating oven.
Once the oven is up to the required heat, remove the roasting pan from the oven. Shake off excess marinade from the chicken and place the chicken onto the hot rack skin side down. Promptly return the pan to the oven and roast for 15 minutes.
While the chicken is roasting, transfer the remaining marinade to a sauce pan and reduce until the marinade is the consistency of a paste. Remove from the heat and set aside.
After 15 minutes remove the pan from the oven and turn the chicken over, skin side up. Baste generously and return the pan to the oven for 15 minutes. Then open the oven and baste the chicken once again. Turn the pan to ensure even roasting and roast for another 15 to 20 minutes. The chicken should have an almost mahogany charred color. Do not be concerned. The chicken has not burned, the brown sugar has merely darkened the marinade during roasting.
Remove from the oven, cover lightly with foil and rest for 5 minutes before serving.
Traditionally Jerk is served with rice and beans, and sometimes with a spicy fruit salsa as pictured. Be sure to spoon pan juices over the chicken before serving.
Any tropical fruit salsa laced with chilies adds a fresh sweetness to the sliced jerk chicken.
Here are a couple of hearty old favorite wintry food ideas to enjoy while you are sitting in front of your TV watching all the ongoing 2018 Winter Olympic competitions taking place in PyeongChang, South Korea.
I’ve been a real fan of winter sports ever since I was a kid and have followed my two favorite winter sports, figure skating and downhill skiing, ever since. There is something about the physical freedom of gliding over the ice or snow that defies description other than to say it is as close to an out of body experience you will ever have. When you stand on top of a snow covered mountain there is a crisp silence that sets you free just before you push away for your downhill run through the snow covered forest. I lived in Santa Fe for several years and there was Ski Santa Fe just a short drive outside of town, so skiing became a regular weekend activity. After several runs it was always great to ski up to the mountainside outdoor bar and grill to refuel and catch up with friends. The grill cooks were at their stations turning out these amazing, I’m going to call them, Santa Fe burgers topped with Grilled New Mexico green and red chilies and grilled pineapple. I guess it could be called a Hawaiian burger as well. In any case the heat of the chilies paired with the caramelized pineapple really hit the spot! You felt re energized and ready to hit the mountain for a couple more late afternoon runs before the sun sets over the northern New Mexican mountain scape.
Another hearty favorite ski season meal is a New Mexican cassoulet like bean stew laced, of course, with wonderfully hot and flavorsome roasted red and green chilies. This is food for any season, but especially perfect served in front of a fire, or in this case in front of your TV, watching the Winter Olympics.
Santa Fe Burger with Grilled Pineapple and chilies 1 burger
Best to gather all your ingredients together grill side and ready to go once the grill is fired up and red hot!
The green and red chile rajas should be made in advance. See the recipe below.
- 1 burger roll of choice
- olive oil for brushing
- 1 small peeled garlic clove
- 5 oz/ 142 g best quality ground beef, formed into thick patty
- 1 tablespoon olive oil
- ½ teaspoon fish sauce
- ½ teaspoon light soy sauce
- sea salt
- 1 slice yellow or red onion, grilled
- 1 pineapple round, grilled
- green and red chile rajas (strips)
- 2 thin slices Manchego or Gouda cheese
- firm green lettuce leaf
- tomato ketchup (optional)
Preheat the grill until the coals are red hot.
Slice the burger bun in half and lightly brush the interior surfaces with olive oil. Place the halves on the grill and toast, turning the bun a quarter turn after a minute to mark the surface with a cross hatch pattern. Remove from the grill and rub the grilled surface with a small garlic clove and set aside.
In a small bowl combine the olive oil, fish sauce, and light soy sauce and set aside.
Pat the burger dry with a paper towel and place on a small plate. Brush the surface with the olive oil mixture and season with sea salt. Place brushed side down on the hottest part of the grill. Lightly brush the top surface with olive oil mixture and season with salt. let the burger grill until it is deeply marked before giving a quarter turn to mark with a cross hatch pattern. Then flip the burger over and grill as before until marked with a cross hatch pattern. At this point the burger should be done with a pink center. If you want a medium well done burger continue grilling another minute on each side.
Top the burger with the cheese and allow the cheese to soften before removing the burger from the grill.
While the burger is grilling brush both sides of the onion and pineapple slices and place them on the grill. After a minute or so give the slices a quarter turn to mark with a cross hatch pattern. Then flip them over and repeat to mark with the cross-hatch pattern as before.
Assembling the burger:
Place the bottom half of the bun on a plate. Lightly spread mayonnaise over the surface and top with a leaf of lettuce.
Place the grilled burger on the lettuce. Add the grilled onion on top and top the onion with the grilled pineapple round. Place some green and red chile rajas over the pineapple and add ketchup if using.
Place the top of the burger bun over the burger and serve!
Green and Red Chile Rajas Makes 1 pint
Chile rajas are useful as an addiction to so many dishes! There is some preparation involved but well worth the effort. The whole process does become second nature once you have made them a few times, and, as pictured above, are a spicy garnish for a New Mexican bean stew/cassoulet
- 6 whole fresh green chilies
- 3 whole fresh red chilies
- 1 yellow onion, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon dried sage leaves, crumbled
Place the whole green and red chilies on the hot grill, or over an open flame on the stove top, and grill until the skin is blistered and charred on all sides. Place the charred chilies in a bowl and tightly cover the bowl with cling film and set aside to sweat until cool enough to handle.
At this point the charred skin will slip off the chiles quite easily. If there are scorched flesh or stubborn bits of blackened skin left attached don’t worry about it. This will add a smoky flavor to the chilies.
Slit the chilies in half lengthwise and scrape out all the seeds and membranes and discard them. Slice the chilies into thin strips (rajas) lengthwise and halve the strips crosswise.
In a skillet heat the olive oil over medium low heat. Add the sliced onions and saute, stirring frequently, until the onions are soft and translucent, about 10 minutes. Then add the chile rajas and season with salt and dried sage. Saute for several minutes until the mixture is well combined and fragrant. Transfer the rajas, including the oil, to a bowl and set aside to cool. Then cover with cling film and refrigerate if not using right away. The rajas will keep well for about 5 days when refrigerated.