Homemade Chorizo Burgers #SundaySupper

Feliz Día del Padre!  Today for #SundaySupper we're celebrating Father's Day.  Since I happen to be married to one of the awesomest (yes, that a word in my dictionary) dads ever, I thought I'd share another of his all-time favorites...Chorizo Burgers!

But before I get into the recipe, I want to share a little something about my Hubby.  Like I said, he's an amazing father and a wonderful husband, but he's what you'd call a picky eater. (At least that's what he thinks.)  If prompted, he'll tell you he doesn't like cheese, pasta, seafood, chocolate, and a long list of other ingredients I can't remember at the moment.  But at the very top of his list is...CHORIZO!  (Gasp!)  He's lucky we were already married when he shared that little tidbit of information.  I couldn't believe my ears when he told me.  How could he not like chorizo?  I've been in love with the stuff since I first tasted it, way back when I was 4 years old.  It's how I learned to speak Spanish!

It wasn't easy, but I was determined not to let this chorizo thing affect our marriage.  We were newlyweds, which to me meant that I had a lifetime to change Hubby's mind about chorizo.  After a few months of marriage, I started to notice something else about my Hubby.  For a man who claimed to be such a picky eater, he sure spent a lot of time eating the very foods he claimed to not like, including chorizo.

Turns out Hubby's not as picky an eater after all!  Which is great, because otherwise we may not have ever discovered these tasty Chorizo Burgers.        

The base of this recipe is the Homemade Chorizo recipe from The Homesick Texan I shared a couple of years ago.  Don't let the words "homemade chorizo" intimidate you.  It's really not that hard to make.  The hardest part, for me, is waiting for the chorizo to set overnight to allow the flavors to intensify.  After that, all you have to do is shape the chorizo into patties, fry 'em up, top them with queso fresco and caramelized onions and you are good to go.  And if you want an even tastier burger, try topping your Chorizo Burger with a fried egg.  It is heaven on a hamburger bun!  

Chorizo Burgers
Chorizo recipe from The Homesick Texan by Lisa Fink

For the chorizo:

• 2 dried guajillo chilies
• 2 dried ancho chilies
• 2 to 4 tablespoons apple cider vinegar
• 1/4 medium onion
• 4 cloves garlic
• 1 pound ground pork (with at least 20% fat)
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• !/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

For the burgers: 

• 2 large onions, sliced
• Queso Fresco, Manchego cheese, or mild cheddar
• Hamburger buns
• Eggs (optional, but highly recommended) 

Directions:
In a small skillet over high heat, toast the dried chilies on each side for about 10 seconds.  Fill the skillet with about 2 cups of water to cover the chilies.  Bring the water to a boil, then turn off heat.  Let the chilies soak for about 10 minutes or until really soft.  Remove the stems and seeds from the chilies. 

Puree the chilies in a blender with the onion, garlic, and 2 tablespoons of the apple cider vinegar, adding more vinegar if necessary.  (The puree should be about the same consistency of ketchup.)  

Add the chili puree to the ground pork, along with all of the spices and salt.  Mix well.  Cover with plastic wrap and refrigerate for atleast one hour.  (I recommend refrigerating the chorizo overnight, so the flavors have a chance to meld giving the chorizo a stronger, more intense flavor.)

Once your chorizo is made, but before you start on your burgers, let's caramelize some onions.  

Heat 2 tablespoons of olive oil in a medium skillet over high heat.  Add the onion and saute for about 2 minutes, stirring constantly.  Reduce heat to low and continue cooking, stirring occasionally, until the onions have caramelized; set aside. 

Now let's make some burgers! 

Shape the chorizo into 6 patties.  Heat 2 to 3 tablespoons of vegetable oil in a large skillet or griddle over medium heat.  Brown the patties for 6 to 8 minutes on each side until completely cooked.  Top each patty with a couple of slices of queso fresco.    

Serve chorizo patties on a lightly toasted hamburger bun.  Top with caramelized onions and a fried egg.  Enjoy!!!

For more delicious Father's Day dishes, check out the #SundaySupper line-up.

Dad’s Favorite Main Dishes: 

• Father’s Day Ribs by Jane’s Adventures in Dinner 
• Chorizo Burgers by La Cocina de Leslie 
• Whiskey Sliders by Cravings of a Lunatic 
• Beer Can Chicken by Crazy Foodie Stunts 
• Pesto Shrimp Roll Sandwich by Growing Up Gabel 
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine 
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales 
• Chicken Wings for Dad by The Not So Cheesy Kitchen 
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere 
• Tamale Pie Ring by Treats & Trinkets 
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons 
• Grandma Papina’s Lamb Stew by Webicurean 
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers 
• Panko Crusted Snapper by Supper for a Steal 
• Gluten Free Grilled Pork Chops by No One Likes Crumbley Cookies 
• Boiled Shrimp for Father’s Day by The Catholic Foodie 
• Dad’s Famous Baby Back Ribs by Family Foodie 
• Turkey Stuffed Peppers by Ruffles & Truffles 
• Lightened Up Fish Biriyani With Fresh Dill ! by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious 

Dad’s Favorite Appetizers and Sides: 

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands 
• Tuna Pasta Salad ~ Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious 
• Bacon-Cheddar Potato Salad by Home Cooking Memories 
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Zabaglione with Fresh Berries by My Other City By the Bay 
• Richest-Ever Chocolate Pound Cake by Gourmet Drizzles 
• Dad’s Cheesecake by Table for 7 
• Cheese Cracker by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking 
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings 
• Pecan pie by Small Wallet Big Appetite 

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

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Strawberry Oat Smoothie {She Made/Ella Hace}

This particular blog post has me envisioning a 1990's Calvin Klein-esque commercial shot entirely in black & white, with shots of scantily clad celebrity chefs (Hello, Tyler Florence!) swimming in a pool of milk, whispering the word "Obsession."  Because that's exactly what today's recipe is, my latest obsession...Fruity Oat Smoothies.  I drink one every. single. day.  Sometimes two.  And that's why girlichef and I agreed to make smoothies the subject of our latest installment of She Made/Ella Hace.

I've added a handful of oats to my smoothies before and loved them, but I was never obsessed with them like I am now.

This obsession of mine started a couple of months ago when my suegro's (father-in-law) doctor "suggested" that I make him an Oat Smoothie once a day.  I started out making a smoothie just for Don Chuy.  Then Hubby wanted one.  As did Hope (my 15 year old), who some days gets home from school before noon.  And well, seeing everyone else drinking a smoothie, I wanted one too.  

For this recipe I used strawberries, because that's what's in bloom right now and they're just too pretty to resist.  But I switch things up during the week and also make it with papaya, mango, and/or banana.  I really can't pick a favorite, because they're all absolutely delicious!    

What about you...What's your latest food obsession???

Licuado de Fresa y Avena
(Strawberry Oat Smoothie)

Ingredients:

• 3/4 cup cold milk
• 6 large strawberries
• 2 tablespoons dried oats
• 2 tablespoons sugar or honey
• Ground cinnamon 

Directions: 
Puree the milk, strawberries, oats, sugar, and a dash of ground cinnamon in a blender cup until smooth and creamy.  (About 1 minute.)  Pour into glass; sprinkle top with more ground cinnamon.  Enjoy!!!

Don't forget to visit girlichef's blog to check out her Fruit & Oat Power Smoothie.

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Mini Pays de Coco (Coconut Pie)

Happy Mother's Day!  I celebrated a few days earlier because here in Mexico El Dia de las Madres (Mother's Day) is always celebrated on May 10th, no matter what day of the week it falls on.

I spent the better part of the day locked in my bedroom hiding from the dust from the debris the construction workers working on my house were clearing out.  While I was in there I painted a few walls, rearranged the furniture, purged our old clothes and shoes, and then painted some of the furniture.  I know it doesn't sound like a great way to spend Mother's Day, but believe me it couldn't have been a better day.  It was actually one of the best Mother's Day I've ever had.

Of course, Hubby and the kiddies spoiled me rotten!  First they serenaded me with Las Mañanitas (a traditional celebration song sung at birthdays and holidays like Mother's Day).  Then they gave me breakfast in bed and showered me with hugs, kisses, flowers, handmade gifts, cards, drawings, and even more hugs and kisses.  Later in the day my suegro (father-in-law) bought lunch so I didn't have to cook.  Then the 7 of us went for a walk at la presa (our town's reservoir).  We visited Hubby's grandmother and an aunt who is visiting from the States.  And then Hubby and I had a romantic dinner together.  I definitely felt the Mother's Day love.

My favorite gift of the day, aside from the bedroom makeover, was a reversible wooden tabletop Hubby made for my food pics.  (Sigh!)  It's absolutely gorgeous! It's a lovely shade of coral-pink on one side, and natural wood on the other.  I couldn't have asked for a more perfect gift.  And the fact that Hubby made it for me, without me so much as hinting at it, is just icing on the cake whipped cream on the pie.

So to thank Hubby and the kiddies for giving me such a wonderful Mother's Day, and to try out my new tabletop, I whipped them up a sweet treat...Mini Coconut Pies.  Hubby and the kiddies aren't crazy about coconut as a garnish on cakes and pies, or anything else for that matter, but they do love Pay de Coco, because it's soft and creamy and tastes like Cocada (a traditional Mexican coconut candy).

It's a really easy pie to put together.  All you need for the filling is 3 ingredients: eggs, sweetened condensed milk, and shredded coconut.   If you don't want to bake a bunch of individual mini pies, you can bake it in a regular 9-inch pie plate.  I used Galletas Maria's for my cookie crumb pie crust, but you can use graham crackers, or you can use a ready made graham cracker crust.

If you like coconut macaroons, then you are going to LOVE these Mini Pays de Coco!

Pay de Coco 
(Coconut Pie)

Ingredients:

• 1 packet Maria's cookies
• 1/3 cup melted butter
• 2 cups shredded sweetened coconut
• 1 (14 oz.) can sweetened condensed milk
• 3 eggs 

Directions:
In a blender or food processor, grind the Maria's Cookies until very fine.  Or place the cookies in a large plastic baggie and flatten with a rolling pin until very fine.  Combine the cookie crumbs in a bowl with the melted butter; stir until well combined. 

Spoon 2 to 3 tablespoons of the cookie mixture into each of the mini-pie molds. (You'll get about 4 to 8 mini-pies depending on the size of your mini-pie molds.)  Press the cookie crumb mixture along the bottom and sides of the molds.  Refrigerate until ready to use.  

Puree 1 cup of the coconut with the sweetened condensed milk and the eggs, until smooth and creamy.  (About 2 minutes.)  Pour the puree into a medium bowl and stir in the remaining cup of shredded coconut.  Ladle the coconut mixture into prepared mini-pie molds.

Arrange on the mini-pie molds on a baking sheet.  Bake at 350°F for about 10 to 15 minutes or until the tops of the pie turn a light golden brown and the pie centers no longer jiggle when lightly shaken.  Let cool to room temperature.  Garnish with a dollop of whipped cream.

Enjoy!!!   

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Brunch with Mom: A Bilingual Recipe eBook for Mother's Day

Want to surprise Mom with something special this year for Mother's Day? A few of my very talented food blogging amigas and I have come together to bring you a free, bilingual (English/Spanish) ebook with 11 delicious brunch recipes to share with your mom.   

 

Brunch with Mom includes recipes by Ericka from Nibbles & Feasts, Maura from The Other Side of the Tortilla, Nicole from Presley's Pantry, Uchi of Latin Food Lovers, Vianney from Sweet Life, and yours truly.  

My two contributions to Brunch with Mom are this sweet Strawberry-Requeson Stuffed French Toast. 

And this flavorful Chile Relleno Quiche.

Did I mention that it was FREE???  Download Brunch with Mom today to surprise mom with a delicious treat this Mother's Day.

Open publication - Free publishing - More brunch recipes

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Paletas de Tamarindo #SundaySupper #CincodeMayo

Before we get started on our Cinco de Mayo celebration, I want to take a moment to explain  my absence from the blog recently.  I know I haven't been hanging around here as much as we'd all like.  A lot of you have written in wondering where I've disappeared to.  I sincerely apologize for having disappeared without giving you any type of explanation.

The short and simple truth is that my suegro has been sick.  It's nothing deathly serious.  He suffers from severe depression and requires constant care.  My days have been spent looking after him, cooking for him, and making sure he takes his meds.  Little by little, he is getting better, even though he still has his bad days.  We've all had to make some adjustments, but I think we've finally settled into a routine.

So here I am ready to get back to doing what I love most...cooking & blogging.  And you know I can't resist a good fiesta, especially with my #SundaySupper amigos.

Today I'm sharing Paletas de Tamarindo.  They are a sweet, tangy, and super refreshing way to keep your cool at any fiesta.

Paletas de Tamarindo
(Tamarind Ice Pops)

Ingredients:

• 8 to 10 oz. tamarind pods
• 6 cups water 
• 1-1/2 to 2 cups granulated sugar

Directions:
Peel the tamarind pods by removing the hard outer shell, the stems, and the strings.  If you have a hard time removing all that, don't worry, it'll all come lose once the tamarind has cooked.

In a medium saucepan, simmer the tamarind pods and the 6 cups of water for about 10 to 15 minutes.  This will soften the tamarind, making it easier to remove any shell, stems, or strings.  Using a potato masher, gently crush the tamarindo to break up the pulp.  Scoop out any seeds you see.  (I like to leave a few in there.)

Stir in the sugar; let tamarind juice cool to room temperature.

Pour the tamarind juice into plastic popsicle molds or small plastic cups.  (If using plastic cups, cover with aluminum foil and insert popsicle sticks in center of each foil-lined cup.  The aluminum foil helps to hold the popsicle sticks in place.)  Freeze for about 3 hours or until firm.  Enjoy!!!

For more festive recipes with a Mexican flair, be sure to check out what my #SundaySupper friends have cooked up!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama's Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi's Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma's Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D's Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita's Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy's Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue's Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

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Nutella Yogurt Paletas to Celebrate La Cocina de Leslie's 4th Birthday!

It's hard to believe that it's been 4 years since I started this little blog of mine.  But it's true...La Cocina de Leslie turned 4 years old yesterday!  Time sure does fly by when you're having fun.  I have had a blast writing and cooking with all of you, and getting to know you through your blogs, comments, and/or emails.  From the bottom of my heart I thank all of you who continue to visit this blog, even though I haven't posted much these last two months.  I'll explain all about my absence in a future post, I promise.  But right now, it's time to get this birthday party started!

To celebrate this joyous occasion, I've got one heck of a decadent treat for you...Nutella Yogurt Paletas!  Spring has sprung here in Mexico, which means it's the hottest time of the year.  And well, there's no better way to help keep your cool than a paleta (popsicle).  This may be the shortest and easiest recipe I've ever posted, but trust me, you're going to thank me for this recipe.  Nutella Yogurt Paletas are creamy, fudgy, slightly tart, and oh-so rich and delicious.  They're so good, I bet you can't eat just one!

Nutella Yogurt Paletas

Ingredients:

• 3 cups plain yogurt
• 1 cup Nutella 

Directions:
In a medium bowl, stir together the yogurt and Nutella until well combined.

Spoon (or pour) the Nutella-Yogurt mixture into plastic cups.  Insert popsicle sticks into the center of each cup.  (The yogurt mixture is thick enough to hold the popsicle sticks in place.)

Chill in freezer for at least 2 to 3 hours.  To unmold, run warm water around the plastic cups for about 30 seconds.  Enjoy!!! 

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Poblano Chicken Empanadas {She Made/Ella Hace}

Today is one of those food holidays that I just couldn't let slip by unnoticed.  That's why I suggested to Girlichef that we celebrate this special holiday for She Made/Ella Hace this month.  In case you didn't know, today is Empanada Day!  Now, isn't that the kind of holiday that you could really get behind. Since Girlichef and I already shared a sweet empanada recipe with all of you a couple of months ago, I also suggested that we make savory empanadas.  

And since this month in my cocina is going to be dedicated to Kids' Favorite Recipes (because April is Children's Month in Mexico), I thought I'd start the celebration by sharing my 15 year old daughter's favorite savory empanadas, which also happen to be made with what I believe to be one of the best flavor combinations ever...chicken, corn & roasted poblano peppers.  (Swoon!)

The empanada crust is buttery, crisp and flaky.  And the filling is creamy and cheesy, with just a hint of spice from the roasted poblano peppers.  I like these Poblano Chicken Empanadas as is, but Hope (my daughter) thinks they're best when dipped in Mexican crema!

Poblano Chicken Empanadas

Ingredients:

• 2 c. flour 
• 1/2 teaspoon salt
• 2/3 cup cold butter
• 4 tablespoons ice water
• 2 poblano peppers
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 medium onion, finely chopped
• 1 small can golden corn kernels, drained
• 1/2 cup Mexican crema or sour cream
• 6 oz. asadero or Oaxaca cheese, cut in 1-inch cubes
• 1 egg, slightly beaten

Directions:

For the empanada dough: In a large bowl combine the flour and salt.  Using a potato masher, cut in the butter until the flour turns a golden yellow color and the butter pieces are no larger than a pea.  Stir in enough cold water, one tablespoon at a time, until the dough comes together and forms a ball.  Wrap dough in plastic and refrigerate for at least 30 minutes.  

For the filling: 

Roast the poblano peppers on a comal or over an open flame, until the skin has charred evenly all over.  Place in a plastic bag and let set for about 10 minutes.  (This allows the chilies to sweat, making them easier to peel.)  Peel off the charred skin from the roasted peppers and remove the seeds.  Chop the poblano peppers into bite-size pieces.   

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over high heat.  Add the onion and saute until transluscent, about 1 to 2 minutes.  Add the chicken and saute until the chicken is no longer pink.  Stir in the poblano peppers, corn kernels, and Mexican crema.  Cover skillet and reduce heat to low.  Let simmer for about 15 minutes until the chicken pieces are tender.   Remove from heat and let cool to room temperature.  Stir in cheese cubes. 

Preheat oven to 350F.  Roll out the empanada dough on a lightly floured surface to 1/4-inch thickness.  Using a large square cookie cutter or sharp paring knife, cut the dough into 4 to 6-inch squares.  (The bigger the squares, the bigger the empanada.)  Spoon desired amount of filling into the center of each square of dough.  Lightly moisten the edges of the dough with water.  Fold the empanada dough diagonally over the filling to form triangles.  Press edges to seal.  Transfer the empanadas to a generously greased baking sheet.  Brush the tops of the empanadas with the beaten egg.  Pierce the center of each empanada once with a fork.  (This allows the steam to escape and prevents dough from puffing.)   

Bake the empanadas at 350F for 15 to 20 minutes, or until golden brown.  Serve with Mexican crema.  Enjoy!!!

Now head on over to Girlichef's blog to wish her a Happy Empanada Day and to check out her Empanadas de Picadillo.

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