If you don’t already know, Chimichurri Sauce is a recipe developed in Argentina. It’s got fresh garlic, green herbs and a spicy kick. It’s traditionally served over steak but you can use it for many things. It is my understanding that the local Argentine’s have been brought up with this sauce, on the dinner table, for every meal. It’s considered a condiment, like salsa or ketchup, and it is absolutely fantastic.
My Chimichurri Sauce is Different
In this recipe, I’m going to show you a little twist. As you read in the title, I like to add Parmesan and Spinach but those are the only changes I’ve implemented. For example I use Green Onion instead of Red, Lime instead of Lemon, Balsamic instead of Red Wine Vinegar. So as you can see, it’s more of a Tomato/Tomato thing. The real major difference is the addition of the Parmesan cheese, the Baby Spinach and the Worcestershire. The cheese adds richness, the Worcestershire adds bite and the spinach bulks it up and smooths the flavor out so that it’s not overwhelming on the pallet. Oregano and Cumin are two other fun ingredients that some like to add to their Chimichurri Sauce, so might want to consider those as well.
Chimichurri Sauce Ingredients:
3 cloves Garlic, ground 2 tbsp Olive Oil 2 Green Onion, ground 1 sprig of Fresh Parsley 1 sprig of Fresh Cilantro 4 oz Baby Green Spinach 1 tsp Worcestershire 1 tsp Balsamic Vinegar 1/3 cup Fresh Parmesan Cheese, grated 1/2 tsp Chili Flakes 1/2 Lemon or Lime, squeezed Salt and Pepper to taste
Follow the instructions in the Chimichurri Sauce video tutorial and blend all of the ingredients together.
My idea of a Bean and Cheese Burrito does not involve a Freezer and a Microwave. I fell in love with Mexican food the first time I ordered a #11 at our local Ricardo’s here in town. It was a classic Bean and Cheese Burrito the size of my plate, smothered in sauce and cheese, with a side of Spanish Rice and Beans. And then when I took my first bite, I literally thought I went to Mexican Heaven. I’m not entirely sure I ever came back either, because the list of recipes since then goes on ‘n on.
Now if you’ve had a Restaurant quality burrito, you know what I’m talking about. That’s what you want in your own home cooking, right? Well this is it. And in all honesty this recipe goes against everything I normally preach about, but I’m telling you, if you want that typical restaurant quality burrito, this is what you’ve gotta do. Buy Canned Mexican Pinto Beans and Enchilada Sauce. If you’ve got a good Enchilada Sauce recipe you like to use, then go with it, but you’d be surprised how many restaurants just use canned beans. The brands I normally use are Sun Vista, El Mexicano and Juanita’s. the great news is, most of these can be bought at any local grocer. The bad news is, most of those stores don’t sell Restaurant Quality flour tortillas. If you want to settle that’s fine. I use different tortillas all the time. But if you can find someone that makes fresh tortillas, like a Tortillaria, you’re going to improve your Bean and Cheese Burrito flavor by at least 50%!
Bean and Cheese Burrito Ingredients:
40 oz canned Pinto Beans
1/4 cup Enchilada Sauce
1/2 cup grated Mexican Cheese (Asiago, Jack, Cheddar, Quesadilla)
Large Flour Tortillas
Combine and cook the Beans and the Enchilada Sauce together and let it reduce half of the beans liquid; so make sure not to poor it out unless you want to get rid of the sodium, which is salty. Just be sure to replace the amount you poor out with water, but still reduce on the stove. Then add 1/4 cup of cheese to the inside of a large Flour Tortilla, then 1 cup of beans and roll up the burrito. Add 1 1/2 oz of Enchilada Sauce over the top of the burrito and cover with another 1/4 of cheese. Place in the oven under a high broil for approximately 1 minute, or until the cheese melts completely. Enjoy your Bean and Cheese Burrito with a side of my Spanish Rice and Salad.
When I go to any Mexican or Tex Mex Restaurant, I expect Corn Tortilla Chips and salsa. I want my chips hot and salty, like they just came out of the fryer. Then I eat at least an entire bowl for myself before the help even has a chance to bring me my food. It’s kind of funny. Aren’t the Corn Tortilla Chips and Salsa food? No, that’s the food before you get the food. The food before the food! Though it usually fills me up, its still just Chips and Salsa. But, don’t you crave this at home?
First things first. If you don’t already have a Deep Fryer, go get one. They’re only $30 bucks and they really go a long way. Now, when you’re deciding what kind of tortilla you want to use, it’s really simple, because there’s only a few choices. Sure you could get all exotic and go for the Blue corn, but most likely, all you’re going to find at your local grocer are the basic yellow and white corn tortilla’s. So, all of you got to do is choose your favorite. I personally like a lighter corn taste, so I go with the white corn tortilla’s for that reason, and that reason alone. This video will show you how easy it is. Fry the tortilla slices at 350 degrees for 2 to 2 1/2 minutes and salt heavily. Then sit down and enjoy your fresh Corn Tortilla Chips with my Fresh Salsa recipe.
Corn Tortilla Chips Ingredients:
1 Bag of Yellow or White Corn Tortilla’s
Oil for frying
Salt to taste
Slice the Fresh Tortilla’s into fours and fry for 2 minutes at 375 degrees F and then salt the Corn Tortilla Chips to taste.