Tuesday, May 31, 2016

I Do Like It

My husband is a huge fan of Mexican chorizo with eggs.  I'm okay with eating it, but it's really not my favorite.  Anytime we go out for breakfast, we go to a little dive Mexican restaurant and he gets a chorizo and egg burrito and I always get carne guisada, which is kind of beef tips in a "gravy."  It's to die for.

Anywho, I came across a recipe for Chorizo Enfrijoladas con Queso.  Chorizo is a Mexican uncooked sausage. Enfrijoladas means "in beans," and queso, of course, means cheese.  But what the heck does that really all mean?  Well, these are crispy cheese tacos in a divine bean and chorizo sauce.  And let me tell you, these are fantastic!  There is something very special about the sauce that made me want to eat it all the time.  So I guess I do like chorizo after all.  My husband loved the sauce so much he combined it with, you guessed it, his eggs in a tortilla.  Perfect!  Good for breakfast, lunch or dinner.  Enjoy!

1 1/2 C cooked pinto beans
1 C water
1/2 lb Mexican chorizo
12 corn tortillas
Peanut oil, for frying
One wheel Queso Asadero
One wheel Cotija cheese
Crema Mexicana (or sour cream)
Chopped iceberg lettuce
1 lime
Chopped tomatoes, if desired
Fresh chopped cilantro, if desired

NOTES:  You can really use any cheese you want here.  Asadero tastes similar to American cheese, and Cotija is a salty, crumbly cheese.  But this would work with pretty much whatever you want.  Also, frying these tacos can be a bit messy as some of the cheese will leak out.  We have a small handheld skimmer to skim out the browned cheese in the oil between batches.

Soften the corn tortillas in a damp towel in the microwave. Slice the Asadero cheese into 12 equal slices.  Crumble the Cotija cheese.  Put the Asadero cheese onto half of each tortilla and sprinkle in some Cotija cheese.  Fold the tortillas in half and freeze on a sheet pan in a single layer for about an hour.

Meanwhile, cook the chorizo until it's done.  It kind of resembles a paste.  Stir in the beans and the cup of water. Mash and cook the beans and chorizo until is somewhat smooth and to your desired consistency.  Keep the sauce warm.

Preheat the oven to 200 degrees.  Heat a small layer of peanut oil in a large skillet.  Fry the tacos in batches until they are golden brown on both sides.  Drain them and keep them warm in the oven until they are all done.  Serve the tacos with the chorizo bean sauce, Crema Mexicana, tomatoes, more Cotija cheese, cilantro, the tomatoes, and a squeeze of lime juice over the top.

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