Best South Of The Border Essentials Chorizo Spice Mix Recipes

SOUTH-OF-THE-BORDER QUICHE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SOUTH-OF-THE-BORDER ESSENTIAL: MEXICAN COTTAGE PIE

Steps:

• 1. PREP/PREPARE
• 2. I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters... Because I can.
• 3. You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
• 4. If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 - 6 months.
• 5. Gather your ingredients (mise en place).
• 6. Make some mashed taters and keep warm.
• 7. STAGE I
• 8. Add the butter and oil to a large skillet over medium heat.
• 9. When the butter melts, add the onions and carrots, then partially cook for about 2 - 3 minutes.
• 10. Add the garlic and stir for an additional 30 - 60 seconds.
• 11. STAGE II
• 12. Add the beef and chorizo.
• 13. Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 - 12 minutes.
• 14. STAGE III
• 15. Add the dry spices.
• 16. Stir to combine, about 60 seconds.
• 17. STAGE IV
• 18. Add the remainder of the ingredients.
• 19. Stir and allow to simmer until the filling reduces and begins to thicken, about 10 - 15 minutes.
• 20. ASSEMBLY
• 21. Add the hot mixture to a small bowl (ramekin).
• 22. Lay a slice of provolone on top, if using.
• 23. Cover with the warm mash taters, and a pat of butter.
• 24. If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 - 2 minutes.
• 25. PLATE/PRESENT
• 26. Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
• 27. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: CHILI PASTE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, and blender to make this recipe. The blender can be a regular blender, stick blender, or a food processor fitted with an S-Blade. You could, of course, go "old school" and use a mortar and pestle, but that seems like a lot of work.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili paste should last 4 - 6 weeks.
• 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Chili Peppers The peppers you choose will determine the overall heat and flavor of your chili paste. To help you out, I have compiled a list of chili peppers; along with their flavor and heat level, measured in Scoville units. Consider this list a work in progress. You will notice that Bell Peppers (the first on the list), have no heat at all, while the Scorpion Chilies are up to 800,000. I tried some Scorpions once in a chili paste and woke up at hospital two days later and could not remember my name :-) Keep in mind, when you get into chilies this hot, a very little goes a looooong way. You have been warned. This recipe calls for 2 ounces (50g) of chilies, and while that may not seem like a lot, remember we are using dried chilies, and they do not weigh very much. As a matter of fact, after processed you should have 7 - 8 ounces of chili paste. As for working with most peppers, gloves are recommended. Bell Peppers, earthy flavor 0 Aji Paprika, mild, earthy Up to 500 Pepperoncini 100-500 Aji Panca, mild and fruity, poblano-esque 500-1,500 Red Anaheim-sweet, fresh form of New Mexico Chilies 500-1,500 Poblano 500-2,500 Mulato, chocolate/licorice-like flavor 500-2,500 Organic New Mexico, dried red Anaheim peppers 500-2,500 New Mexico, dried red Anaheim peppers 750-1,250 Organic Aji Panca, mild and fruity, poblano-esque 1,000-1,500 Green Anaheim, immature fresh New Mexico Chilies 1,000-1,500 Ancho, dried poblanos 1,000-1,500 Pasilla Negro, good in moles 1,000-2,000 Guajillo, mild flavor, some heat 2,500-5,000 Jalapeño, some heat, grassy-earthy flavor 2,500-8,000 Red Fresno, good in sauces & soups 2,500-10,000 Puya, similar flavor to Guajillo, spicy 5,000-8,000 Organic Chipotle Morita, smoked, dried Jalapeño 5,000-10,000 Yellow Caribe, great baked or in soups 5,000-15,000 Aji Amarillo, essential in Peruvian food 5,000-25,000 (continued in next step)
• 6. Brown (Meco) Chipotle. smoky & spicy 7,000-18,000 Chipotle Morita, smoked, dried Jalapeño 7,000-25,000 Urfa Biber, sweet, citrusy & smoky 7,500 Cascabel-round, with seeds that rattle 8,000-12,000 (continued in next step) Smoked Serrano, savory, not fruity heat 8,000-22,000 De Arbol, similar to cayenne 15,000-30,000 Japones, medium-strength Asian chile 15,000-36,000 Organic Aji Amarillo, essential in Peruvian food 40,000-50,000 Pequinspicy, hint of citrus, sweetness 40,000-50,000 Aji Limo Rojo, organic, slightly sweet, crisp 50,000-60,000 Tepin, powerful but brief heat 50,000-70,000 Fresh Thai, available red or green ~50,000-100,000 Dried Thai, used in Thai, Chinese cooking 50,000-100,000 Aji Cereza, milder substitute for Habaneros 70,000-80,000 Habanero, very hot, fruity/floral flavor 100,000-200,000 Organic Habaner, overly hot, fruity/floral flavor 100,000-300,000 Scotch Bonnet Chilies, similar heat to Habanero 75,000-325,000 Ghost Chilies, very hot, slight smokiness 300,000-400,000 Scorpion Chilies, incredibly hot Up to 800,000
• 7. Where is the Heat? If you want less heat, a lot of chefs will instruct you to remove the seeds from the pepper(s). In saying that they are implying the seeds are the source of the fire. Understand that removing the seeds will help a bit; however, they are not where the "real" heat of a pepper resides. The truth is, a pepper's intensity originates from the pith (membrane) and the ribs, not the seeds. Capsaicin, which is the chemical compound that holds all that fiery heat, is concentrated in the inner membrane of white pith and the ribs. The reason removing the seeds lowers the heat a bit, is simply because the seeds are in contact with the membrane, and some of the capsaicin rubs off. But the seeds do not contain any capsaicin of their own; hence, no heat. So, if you really want to tame the beast, go ahead and remove the seeds, but do not forget to scrape out the membrane, and cut out the ribs. Note on dry peppers: You can remove the seeds and cut out the ribs (I use a pair of kitchen shears), but it is almost impossible to remove the membrane, simply because it has dried and attached itself to the wall of the pepper. Removing the membrane is more for working with fresh peppers.
• 8. Gather your ingredients (mise en place).
• 9. Cut off the top of the peppers and shake out the seeds. Removing the ribs is up to you. Cut or tear them up, place into a bowl
• 10. Pour boiling water over them until they are covered.
• 11. Let them steep for 15 - 20 minutes.
• 12. Drain them using a colander but save the water in a bowl and reserve.
• 13. Add them to your blender, then add all the other Chili Paste ingredients.
• 14. Give them a few 1-second bursts, then start adding the reserved chili water, about a tablespoon at a time, until you reach your desired consistency. I wound up adding about 4 tablespoons of water.
• 15. Some chefs like their chili paste thick, almost like a tomato paste; however, I like mine almost pourable. Up to you.
• 16. Add the olive oil to a saucepan over medium-low heat.
• 17. When the oil heats up, add the chili paste, and stir constantly for about 5 minutes.
• 18. Stir in the scant 1/2 teaspoon of balsamic, remove from heat, then allow to cool.
• 19. Store in a suitable container (see notes of proper storage above), and place in the fridge until needed.
• 20. These are the chilies I used for this batch of Mexican BBQ ribs (pictured at the top). They gave the brisket a mild heat with a hint of smoke.
• 21. PLATE/PRESENT
• 22. Use in all things South-of-the Border. Enjoy.
• 23. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIAL: ALL-ROUND SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a spice or coffee grinder to make this mix.
• 3. Helping Spices Out Most spices, with the exception of things like salt, can benefit from an additional step before using... Pan heating. Add the spices to a cold pan, and then bring it up to medium heat. Continue to stir until the spices smell fragrant, about 2 - 3 minutes. Be advised that from the moment they smell fragrant to the moment that they overcook and burn, is a matter of 10 - 15 seconds, so as soon as you smell them, remove the pan from the heat, then immediately remove the spices from the skillet. Even if you turn off the heat, the spices will continue to toast in the residual heat of the pan. Why Does This Work Since the whole point of using spices is to enhance the flavor of the dish you are making, it makes sense to do everything you can to make them more flavorful, yes? Heating the spices (blooming) draws out the oils from the spices, emphasizing and emboldening their flavors. It can even take spices that are a bit long-in-the-tooth and bring them to new flavorful life. Note: If you are making a spice mix, do not cook the spices when you make the mix, cook them just before you "use" the mix in your recipe.
• 4. Salt If you are on a salt-restricted diet, then you can leave it out, or reduce it. You can always add a bit more later. Chili Powder The chili powder contributes to the heat and overall flavor of this spice mix. I like ancho for its deep smokey flavor notes, but if you have a favorite chili powder, use it. Full Stop. Paprika Smoked paprika works best, but if you have mild or hot, feel free to substitute. Dehydrated Onions The dehydrated onions add a mellow onion flavor to the mix; almost, as if you sautéed the onions before adding them. I use them in all kinds of dishes. If you do not have any, no worries, just replace them with about 2 teaspoons of onion powder. My goal of using the ancho chili powder and smoked paprika was to give the spice mix some nice mellow smokey flavor notes, and the white pepper imparts a nice sweet heat.
• 5. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice mix should last up to a year.
• 6. Gather your ingredients (mise en place).
• 7. Mix all the ingredients together, grind to a uniform consistency, then store according to the provided suggestions.
• 8. PLATE/PRESENT
• 9. Use in any Mexican dish where you want to kick it up a bit. Enjoy.
• 10. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: CHORIZO SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. The proportions listed are enough to flavor 1 pound of pork, beef, or chicken.
• 3. What is Chorizo? A lot of sausages use the name chorizo, but the most well known (and can be found in well-stocked grocers around the country) are Spanish and Mexican. The Spanish variety uses diced pork and is cured for a long period of time. The Mexican version (the one we are making) uses ground meat and spices and is traditionally ready in about 3 days. This recipe creates awesome chorizo, and can be used right away.
• 4. Uses for Chorizo • Stirred in with scrambled eggs. • Sautéed up with potatoes and spices to make Mexican hash. • Used to make tacos, enchiladas, and queso dip. • Mixed in with a bowl of red beans and rice. • Add some to ground beef and make a Mexican meatloaf. The possibilities are endless... Have some fun with it.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the dry spices together.
• 7. In a large mixing bowl, combine 1 pound of ground chicken, pork, or beef.
• 8. Add the ground spices, the baked garlic, and apple-cider vinegar, then mix together. I like to use my hands.
• 9. PLATE/PRESENT
• 10. Use immediately with your favorite Mexican recipes or freeze for later use. This is my version of a Mexican meatloaf. Enjoy.
• 11. Keep the faith, and keep cooking.