Tag: Mexican Food

Homemade Guacamole

More, with Homemade Guacamole!

If you’re lucky, you’ve stumbled upon my recipe for Homemade Guacamole and not some other “plain Jane” Witch’s brew.  Even the most popular sites have a very mediocre version of what they think the recipe should be and they are missing the very thing that makes Homemade Guacamole exciting; FLAVOR!  You know the saying that sometimes less is more?  Well, in this case, more is more. That being said, you’re going to want to make sure you’ve got all of the ingredients in the list below before you venture off to the kitchen to make this pot of gold.

Homemade Guacamole Ingredients:

4 Avocados
2 Chopped Garlic Cloves
1 Pinch of Fresh Cilantro
1 Chopped Jalapeno
2 Green Onions (Scallions)
1 tbs Bouillon
1 tbs Oregano
1/2 tsp Cumin
1/2 tsp Black Pepper
1/2 Squeezed Lime

Mix all the ingredients together and add salt to taste.  If you like more of a kick, add some Cayenne or Paprika.  If you can control yourself, over night it in the refrigerator so that the Guacamole can marinate and it will really brings out a ton of flavor.  Just make sure that you cover your Homemade Guacamole so it doesn’t turn brown.

Deep Fried Chimichanga

Chimichanga - Poor Man's Gourmet Kitchen -Fried Chimichanga, Thanks to Hollywood!

When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”.  Now I don’t know How you like your Fried Chimichanga, but  I like mine tender yet crispy all at the same time.  Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?”  Because you and I both know you can’t get that combination wrapped in plastic in the frozen section.  So you’ll have to trust me when I say, It’s all in the tortilla baby!

Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds.  The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s.  Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria.  Personally I prefer the Tortilleria.  Why?  Because they are light and slightly doughy which leaves more room for cooking.  Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen.  This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga!  So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.

Fried Chimichanga Ingredients:

2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
1 Jalapeno
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)

1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste

Combine all ingredients in a hot skillet in the order they are listed.  Brown the meat then add the Chorizo and thoroughly cook.  Add the vegies, then the seasonings.  Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown.  Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.