South Of The Border Essentials Mexican Pizza Recipes

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: 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.

SOUTH-OF-THE-BORDER ESSENTIALS: MEXICAN PIZZA

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is one of those recipes that everyone likes... When I did a search on Just-a-Pinch, I found dozens of recipes for Mexican pizza; even Taco Bell has a Mexican pizza. So, I played about with the recipe, and I decided that one of the things that makes this recipe great is a flaky tortilla double crust. I tried my own homemade tortillas and they were fine; however, not everyone is going to take the time to make fresh tortillas. So, the goal was to make a flaky crust from store-bought tortillas, and that's exactly what I did.
• 3. Gather your Ingredients (mise en place).
• 4. Place 1 tablespoon of the oil into a sauté pan over medium heat.
• 5. When the oil begins to shimmer, place 1 of the flour tortillas into the pan.
• 6. Sauté until browned on both sides, about 1 minute per side.
• 7. Add the second tablespoon of oil and repeat for the second tortilla.
• 8. Reserve the tortillas.
• 9. Place the bacon in the sauté pan, over medium heat and cook until browned, about 4 - 6 minutes.
• 10. Chef's Tip: I like to make the bacon a bit crunchy to give the filling multiple textures.
• 11. Remove the bacon from the pan and drain on paper towels.
• 12. Add the chorizo to the pan, and sauté until cooked through, and beginning to brown, about 3 - 5 minutes.
• 13. Remove from the pan, and drain on paper towels.
• 14. Chef's Note: While the sausage is cooking, use a wooden spoon to break it into small bits.
• 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 16. Lay one of the toasted tortillas onto a clean surface.
• 17. Spread the refried bean over the tortilla in a nice even layer.
• 18. Spread the salsa over the top of the refried beans.
• 19. Add the chorizo and bacon.
• 20. Place the second fried tortilla on top and lightly press down.
• 21. Spread the red sauce thinly over the top of the second tortilla.
• 22. Sprinkle the cheese evenly over the top.
• 23. Bake in the preheated oven, until the cheese melts, about 5 - 7 minutes.
• 24. PLATE/PRESENT
• 25. Remove from the oven, garnish with some lettuce and black olives, cut into quarters, and serve while still nice and hot. Enjoy.
• 26. Keep the faith, and keep cooking.