Tag Archives: guacamole

Campfire Nachos

Back in the day, pre-kiddos, my husband and I actually went out on dates.  Like I real-deal left the house and even wore heels! …memories… That being said, one of our favorite places to go was the Yard House for extra-large beers and appetizers, my fave being their chicken nachos.  Given my current, complete “mom life” and flip flops, I still crave those crunchy, cheesy chips, but it’s not as easy to get.

Sooooo, I made my own version!  All I have to say, is that Yard House has best watch-out, because mine are just as legit.  Ok, the multi-million dollar restaurant is probably safe, they’ll just be losing my $13.95. 😉

*Absolutely buy your favorite tortilla chip, BUT for the best experience, I buy mine from our bakery.  They’re 100% fresh, crunchy, salty and thick.  Yes, normally I’d like thin chips for my salsa, but with heavy piled nachos you do NOT want your chip to break, right??  Eating nachos with utensils defeats the entire purpose, so please listen to me folks! 🙂

 

The Starting Lineup

  • 1 bag of corn tortilla chips 
  • 2 cups shredded chicken (i.e. rotisserie); you can also use ground beef or brisket
  • 1 can Borracho beans, drained
  • 1 cup enchilada sauce red, green or both (1/2+1/2 cup…which I love to do!)
  • 2+ cups cheese, shredded (fresh melts best, i.e. cheddar or jack)
  • Guacamole, Pico de Gallo, sour cream

Using a cast-iron skillet, Dutch oven or disposable foil pan, layer in 1/2 of the tortilla chips, followed by 1/2 each of the shredded chicken (or beef), beans, enchilada sauce and cheese.  Repeat the same process with another layer.

Warm the prepared nachos, until the cheese is melted and bubbly, either over your campfire, on your grill or in the oven (350 degrees).  Once the nachos are heated through, remove and top with a scoop each of the guacamole, Pico de Gallo and sour cream.  Serve warm.

**If preparing on the campfire or grill, you can loosely cover with foil to speed up the cooking time.

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Chorizo Burgers

We just spent a great holiday weekend with our friends and family at our home on the lake..Heck!!  Even my husband was off for an entire 2 1/2 days in a row (that’s RARE for a railroader anytime, let alone a holiday weekend)!!

Naturally everyone gets a bit hungry after a few boat trips, brews and games of cornhole….and naturally, again, I like my food with a bit of heat to it!  So after scoring a deal at our local butcher on ground beef (love those fellas), I figured that good old fashioned burgers were in order!!  Ok..maybe “old fashioned” burgers WITH a twist!  It is me afterall….

The Starting Lineup

  • 2lbs ground chuck
  • 1lb Mexican chorizo (at least 12oz)
  • Kosher salt & pepper
  • Mexican bakery rolls (telera, bolillos)

Garnish

  • Roasted poblanos
  • Guacamole
  • Red onion, sliced
  • Tomato, sliced
  • 1 cup mayonnaise
  • Chipotle in Adobo (2 minced chipotles + 1 Tbsp adobo sauce)
  • Pepper Jack cheese, sliced    

When making these juicy and a lil bit spicy burgers, I like to start by making the Chipotle Mayo and getting the toppings ready.  If you’re making this for a get-together, it’s great to have everything ready so you can enjoy your company longer! 

The mayo is super simple at just two ingredients, but gives big impact to the finished burgers flavor!  In a small dish, simply add in the mayonnaise along with the minced hot peppers and sauce.  Stir to combine, cover with Saran wrap and place in the fridge till food time!  Next, we’ll give those veggies and cheese some attention.  Rinse and pat dry the vegetables and slice away…oh, the cheese too!  Place these in ziploc baggies in your fridge as well. *I like to loosely wrap my tomato slices in a paper towel before putting it in the baggy.  This absorbs some of the moisture..trust me, these burgers are juicy enough! 

     Now that the condiments are done we’ll mix this easy meat blend!  Just as simple as the Chipotle Mayo was to make, in a large bowl combine the chorizo with the ground chuck with your hands *Natures BEST kitchen tool!  Next shape into patties that are slightly larger than your rolls/buns *All burgers shrink just a bit once they’re on the heat source and you do NOT want hockey pucks! 😉  Place your patties onto a platter and liberally season each side with kosher salt & pepper.  That’s it!  No need for any random spice you find in your pantry please….A. you want to taste these delicious flavors and B. it will help create a nice crust.  Cover your platter with more Saran wrap and keep in the refridgerator until it’s time to eat! 

   *…Meanwhile your grill is getting ready…or hot skillet..so take the burgers out of the fridge to get to temp so they cook more evenly (about 20-30 minutes).

Ok, now cook these guys!  Normally, I like my burger on the rare’r side, but these have pork in them.  I’d say depending on your heat level (our grill at med-high) we grill them about 5-6 minutes per side, and remember to top with a couple slices of that cheese with a kick to it!  When finished, remove to a CLEAN platter and get ready to assemble!  *Cover with foil to keep warm if needed.
When everyone is drooling you know it’s time to get these Chorizo Burgers ready!  Cut your rolls in half horizontally (if needed..you’re welcome to toast them too) and spread a good amount of the Chipotle Mayo on the bottom half.  Next, place your Chorizo Burger with the melted pepper jack cheese on the bottom, followed by the roasted poblano, red onion & tomato slices.  Finally, give a good schmear of guacamole onto the top bun half and place onto your buger/veggies.   

 Grab a napkin or three because this is one seriously juicy and good-messy burger!!

Carne Asada Fries

When missing the west coast and after a lake bound, fun weekend, we want to devour some good ol Carne Asada Fries!  Mmmmm…..but duh!  Why not just make them ourselves??  These are so tasty and fresh that you do not even have to be tipsy to enjoy them! 😉🍻

The Starting Lineup

  • Marinated Flank Steak 
  • French Fries, frozen
  • Cheddar Cheese, grated
  • Pico de Gallo
  • Guacamole
  • Sour Cream

*Carne

  • 1 cup Goya Mojo Criollo marinade
  • 1 cup Goya Naranja Agria marinade
  • 1 Tbsp Goya Adobo seasoning
  • 1 Tbsp cumin

*Pico de Gallo

  • 2 large ripe Tomatoes
  • 1/2 red/or white onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 Jalapeño pepper, minced
  • 1 lime, juiced
  • Kosher salt

*Guacamole 

  • 2-3 Avocados, ripe
  • 1/2 red/white onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 Serrano pepper, minced UNseeded
  • 2 Limes, juiced
  • Kosher salt & pepper

Well, here is where my ‘Starting Lineup’ picture takes a hit.  There are a few from scratch starter pics that could have taken place, and did,…or you can buy some of these things premade.  

I was also trying to not have an 8-page recipe due to just pictures, so I have condensed it.  I take ZERO accountability for any product that’s been bought and made at your local grocer.  Fresh IS best.  However, it is absolutely acceptable..👌😉

Let us start with the carne.. I either A. go to our local carneceria and purchase ‘a bag’ of premarinted flank steak OR B. go to our local grocer and buy their version.  Both pretty damn good.    

In a large freezer bag (plus dish for spillage) add in your pre-marinated flank steak and the 4 other instructed ingredients.  Keep in fridge for at least 2 hours.  Flip the carne as needed. 

 Meanwhile, preheat your oven to your French Fries instructions.  Also, prepare your pico and guac (if you haven’t already).  You can absolutely deep-fry the French fries, but I think that when baked, they add a good crunch.

 Your carne can be cooked in ANY way you prefer.  When my husband is home, I like him to grill it for me.  Sooo freakin’ tasty!! …and he feels included too 😉

 

this is just 1/3 of the meat..I always make too much

Cook the steak to your desired doneness and let rest for at least 10 minutes.

Cut the Carne Asada across the grain and then chop!  Take out your daily  frustration right here! 

  

 My favorite, assembly time, has come!!!  Layer the Carne Asada on top of your crispy fries.  Next, a heavy handful of freshly grated cheddar to melt over the warm meat and fries.  Top it off with a hefty spoonful of fresh pico, guac and the sour cream.  Oh my gosh, please enjoy!!!  We did! 

 


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