Archive for the ‘Mexican’ Category

Chorizo Cornbread

Storms came rolling into the area today and dropped the temperatures to the low to mid-eighties. That means, in Texas, that you can use the oven…. perhaps even wear a light jacket.

At the store, the shelves were emptied of the hot cocoa and marshmallows… In Texas, there are very few times that we will empty the shelves. First, at the whiff of a tropical storm, the water will be gone. Second, when Blue Bell stopped production, I offered $50 a spoonful of some contraband Homemade Vanilla to anyone willing to play listeria roulette. Lastly, when the temperatures fall below the eighties, we take full advantage of pretending that both Fall and Winter exist here. Sure, I may be sweating bullets… but we really need to take these adorable Winter wonderland photos for our greeting cards that I found on Pinterest.

What was I talking about? Oh… oven-cooking…

I had a hankerin’ for some cornbread and a pound of veal chorizo that needed to get cooked… so, chorizo cornbread it is!

It’s spicy, flavorful, and…. best of all…. a one-pot wonder!

It’s almost like a Texas version of shepherd’s pie… but with cornmeal and BIG Texas flavor.

Before I go off on another tangent, I’ll share this recipe with you.

For the Cornbread:

3/4 cup cornmeal
1 1/4 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup quinoa
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/4 cup pepper jack cheese, shredded
1 egg
1 cup milk
1/4 cup grapeseed oil
1 fresno pepper, sliced
1 pound of chorizo (I use organic veal chorizo)

Preheat your oven to 400°

  1. In a mixing bowl, combine the dry ingredients. Set aside.
  2. In a small bowl, combine the milk, egg, and grapeseed oil.
  3. Slowly pour the milk mixture into the dry mix. Stir in the peppers, onion, and cheese. Set aside.
  4. In your cast iron skillet, brown the chorizo but do not cook through.
  5. Pour the batter over the chorizo, top with the sliced fresno peppers.
  6. Place your cast iron skillet on the middle shelf and bake for 35-40 minutes or until golden brown.
  7. Allow to cool for about 10 minutes before slicing into wedges.
  8. Serve with your favorite condiments. I love serving my cornbread with fresh guacamole, black bean and corn pico de gallo, and salsa.

Fresno PepperBefore CornbreadAfter Cornbread

Chorizo Cornbread

And there you have it! Delicious Chorizo Cornbread with black bean & corn pico and guacamole!



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Here in Texas, first day of Fall means BAKE ALL THE THINGS!

There’s something about that first drop in the temperature that sets off some sort of culinary instinct. One must start building up stores of fat to get through the winter months…. HA!

So, I was thinking about a certain coffee shop that sells a certain chocolate bread that I came to obsess over and copy every year. However, I decided to start tweaking the recipe up a bit and eventually came to my own little delicious creation.

I spent last weekend in San Antonio and went to a popular Mexican restaurant. They have a pretty lovely bakery and serve some amazing Mexican Hot Chocolate. DIVINE!

So, listening to my gut…. *grumble* feeeeeeed me *gurgle* I came up with this Mexican Hot Chocolate Bread!

So, here is where we start…


My beloved KitchenAid, 3 sticks of softened butter, 3 cups of sugar, homemade buttermilk, cinnamon stick, flour, cocoa powder, baking soda/powder, 5 eggs at room temperature, vanilla, salt, coffee, and… chile de arbol….


That’s right! We’re getting a little spiced up here today! Don’t worry… I am going to cool this bread down with some orange cream and candied orange peel.

I take a coffee grinder and put a whole stick of cinnamon, two chile de arbol peppers, and a few coffee beans. Grind grind grind…into a fine powder.


Chile, coffee, spice…and everything nice. That’s the Texas way!

So, it all came together and I poured the batter into these molds.



I then baked them at 350 for about 45-50 minutes.

Allowed them to cool down….


Oh yummy! I wish that you could have been in my kitchen when I pulled these out. Goodness gracious! The spice combinations with chocolate…. drool!

Now, I am sad to say that once I cooled these down and made my orange cream…. I didn’t take pictures… It basically went from plate to mouth very quickly. I have no recollection of what happened between then…. honest.

Maybe it’s for the best… that just means you have to create this dish and see how it looks when you pretty up a few slices with some delicious orange cream!

Mexican Hot Chocolate Bread
Makes 2 large loaves or 4 small loaves

3 sticks (1½ cup) unsalted butter, room temperature
3 cups granulated sugar
5 eggs, room temperature
1 cup buttermilk
¼ cup water
1 tsp. vanilla extract
2 cups all-purpose flour
1¼ cup dutch-processed cocoa
1 cinnamon stick
1 tbsp coffee beans
2 chile de arbol peppers
1 tsp cloves
1 tsp ground ginger
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda

1. Preheat oven to 350. Butter and sugar your loaf pans of choice.

2. In a coffee grinder, grind together a stick of cinnamon, coffee beans, cloves, and chiles until it becomes a fine powder. Add ground ginger and place to the side.

3. Sift together flour, cocoa, spice mixture, baking powder and soda, and salt.

4. In a mixer, cream together the sugar and butter. Add the eggs, one at a time.

5. In a bowl, combine the buttermilk, water, and vanilla. Set aside.

6. Incorporate the flour mixture and the buttermilk mixture, little by little, until everything is mixed together.

7. Divide the batter evenly between the loaf pans.

8. Bake for about 45-50 minutes or until a toothpick comes clean, after inserting it into the bread.

9. Remove bread from the oven and allow to sit for about 15 minutes to cool.

10. Serve with fresh orange whipped cream or with your choice of garnish.

Orange Whipped Cream

1 cup of Heavy Whipping Cream
Zest of half an orange
2 tsp powdered sugar

1. In a mixer, whip the heavy whipping cream until soft peaks.

2. Add your sugar and orange zest.

3. Continue to whip until the cream reaches high peaks.

4. Cannelle and add freshly candied orange peel for garnish

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Also called, Texas Caviar, this stuff is oh so good.

I honestly have sat down and just devoured this relish with some chips and called it a day.

However, if you have more willpower than I do, you can actually use it as a relish. But, who has willpower like that?


Corn and Black Bean Relish

1 can of rinsed black beans
1 can of sweet corn, drained
Juice of one lime
1 jalapeno, minced
2 tbsp minced red onion
salt to taste

Combine, let marinate for 30 minutes, and either go to town with some chips or top other delicious meals! Like fish tacos! Yum!

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I LOVE chips and salsa. I will admit that I occasionally make a meal out of it. That being said, I am very picky and there are only a couple of salsas that I like.

This recipe is really easy, zesty, spicy…. perfectly yum!

1 can of Hot Rotel
1 16 oz can of diced tomatoes
2 whole jalapenos (I sometimes like serranos instead)
1 whole bunch of cilantro
1 tbsp ground cumin
1tbsp of onion powder
Juice of one lime
Salt to taste

Blend blend blend!

Dip and enjoy!

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So, I was all set to make Taco Soup yesterday….. until I realized that I didn’t have corn or ranch style beans. So, I had to scrap it and try something different. I had a can of adobe chipotle peppers and a can of my favorite enchilada sauce sitting there all lonely and desiring to be used. So, I tried something new…. and boy did it hit the spot! This is REALLY spicy…. so diner beware!



  • 1 pound of lean ground beef
  • 1 cup each of dried black, red, and kidney beans
  • 1 large yellow onion diced
  • 1 large can of diced tomatoes
  • 1 medium can of tomato sauce
  • 1 can of hot rotel tomatoes
  • 1 package of hot taco seasoning (or 2 tbsp each of chili powder, cumin, paprika, pepper, and cayenne)
  • 2 cloves of garlic minced
  • 3 chipotle peppers from a can of chipotle peppers with adobe
  • 1 small can of your favorite enchilada sauce (Mine is Old El Paso)
  • 2 cup of water
  • salt and pepper to taste

– First, you need to prepare the beans. Clean, place in a pot of 4 quarts of water, season with salt, and boil for 10 mins. Turn off, let sit overnight, and drain. Set aside.
– Using a small blender or food processor. Mix a half cup of the diced tomatoes and the chipotle peppers until smooth.
– In your pot, add the beef and onions. Brown the meat, add the spices and garlic. Add the rotel and enchilada sauce. Add the beans, chipotle/tomato mix, and tomatoes. Add the water, stir and add whatever spices you believe needs to be added for taste.
– Allow to simmer for hours for best results. Add homemade flour tortilla chips, cheese, guacamole, or any other condiment you desire.



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Easiest Enchiladas Ever

This is, by far, one of my favorite recipes that I use weekly. I want to give a shout out to Old El Paso enchilada sauce. It’s accessible in many many states and it helps to momentarily cure my homesick feelings for Texas. I grew up eating enchiladas at home and Mexican food happens to be my favorite food! This recipe is actually almost embarrassing, being so so so easy!  So, here’s the recipe I grew up with. I hope that you try it out and love it as much as I do!

  • 24 corn tortillas
  • 1 medium yellow onion diced
  • 2 packages of medium cheese grated
  • 1 large cans of mild Old El Paso red sauce
  • 2 regular cans of hot Old El Paso red sauce
  • 1 lb of hamburger meat or grilled chicken (optional)
  • Side items including refried beans, Spanish rice, guacamole, etc.

1. In a medium saucepan, heat up the enchilada sauce
2. Using a tortilla warmer, warm up the tortillas
3. Take a large casserole dish and spray with cooking spray
4. Dip a tortilla into the enchilada sauce, place onto the casserole dish, add cheese, onions and meat (optional).
5. Roll up the tortilla and place against an edge of the dish.
6. Repeat until every tortilla has been filled, rolled, and placed into the dish
7. Top the enchiladas with the extra sauce and then cheese and onions
8. Bake on 350° for 40 minutes or until bubbly
9. Serve with desired sides and enjoy!


Tortillas: $3
Onion: $0.30
Cheese: $4
Sauce: $3
Meat: $2

Total: $12.30 / 8 servings = $1.53 per serving

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This is seriously one of the easiest meals I make at home. It’s for that time where you don’t want to cook and don’t really have time to cook. Simple ingredients for a simple meal. Enjoy!


8 chicken tenders (or 4 chicken breasts)
1 can of corn
1/2 yellow onion diced
1 can of Rotel tomatoes
1 can of diced tomatoes
1 cup of salsa
2 cans of Ranch Style beans (you can also use one can of Ranch style beans and one can of any other kind, like black)
1/4 cup of water
2 tbsp each of cumin, paprika, chili powder and cayenne
Salt and pepper to taste

  • Place the chicken into the crockpot
  • Add the remaining ingredients
  • Cook on high for 6 hours
  • Serve with rice, chips, or whatever you like


Chicken: $3.00
Corn: $0.69
Rotel: $0.89
Onion: $0.25
Tomatoes: $0.99
Salsa $0.99
Beans: $3.00
Seasoning: $0.30

Total Cost: $10.11 / 4 servings= $2.53 per serving

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