Tuesday, November 22, 2011
Thanksgiving may be a US holiday, but Mexicans get to celebrate it too. We'll just call it even 'cause of the whole Cinco de Mayo thing.
Here's a recipe for those of you who want to add a little spice to your Thanksgiving. It's super quick and easy and everyone will love it.
1 package of Mexican chorizo*
2 cups of shredded Monterey jack cheese
½ cup of diced white onions
1 tbs of chopped cilantro for garnish
1 tbs of oil
Salt & pepper
*Do not use Spanish chorizo. Mexican chorizo is loose, and uncooked. You can purchase it in sausage casing or it comes loose by the pound.
Heat oil on a skillet over medium-low heat. Add the onions, season with a pinch of salt and pepper, and cook until transparent. Remove from pan and set aside.
Remove oil from the pan and wipe clean with a paper towel. Place pan back on burner and add the chorizo (if it’s in casing, remove from casing). Cook chorizo for about 5-8 minutes or until it turns a deep color. Lower heat and drain any excess oil.
Sprinkle all the shredded cheese over the chorizo and cover the pan with a lid until the cheese completely melts.
Move the chorizo-cheese mixture onto a plate or if you can/want, you can serve it on the skillet. Just remember to be careful because it will be hot. Sprinkle with grilled onions and garnish with cilantro.
I like to serve this dish with chips, warm tortillas, toasted bread, or pitas.
Have a wonderful Thanksgiving!