This week for #SundaySupper I got to attempt something I've never done before...Canning!

I have always wanted to try my hand at canning.  Pretty much from the first time I saw how my great-grandmother would cook and can the freshly cut fruits and veggies from her garden.  I was only 8 years old at the time, but I knew that canning was something I wanted to do when I grew up.  

Years later, when Hubby and I were newlyweds, we visited the home of the pastor of the church where we met.  I don't remember much about that visit, but I do remember the pastor's wife's beautiful vegetable garden and her enviable shed/workshop where she did all of her canning.  I remember looking at the Mason jar lined shelves thinking, "I have got to get me one of these!"

But as much as I dreamed of one day becoming a canning maven, I never really tried to actually do it.  The main reason for that is because I find canning terribly intimidating.  I remember my grandmother always warning that the jars MUST be properly sterilized or your preserves would spoil.  And I also remember the time that Pappy (my grandfather) decided to try his hand at canning.  Every single jar of his pumpkin butter went bad in like a week.

This week I finally faced my fear and tried my hand at pickling my own jalapeños, because we LOVE jalapeños.  I don't know what I was so afraid of.  My first attempt at canning was a complete success.  Making your own pickled jalapeños is SO easy.  Not only was it quick and easy, the end result was WAY better than that canned stuff from the supermarket.  The aroma is intense and intoxicating all at the same time.  The peppers are crisp and full of flavor and heat.  And you can actually identify the spices that are floating around in the vinegar.  Canning fresh jalapeños is so easy and delicious, I don't think I'll ever go back to buying that canned stuff.
  

Jalapeños en Escabeche (Pickled Jalapeño Peppers)
(Recipe adapted from The Homesick Texan Cookbook by Lisa Fain)  

Ingredients: 
  • Cilantro
  • 10 black peppercorns
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1 bay leaf (laurel)
  • 2 tablespoons vegetable oil
  • 8 to 10 fresh jalapeño peppers, sliced into rounds
  • 2 large carrots, peeled and thinly sliced
  • 1/2 large onion, julienned
  • White Vinegar (about 1 cup)
  • Water
  • 1 teaspoon salt
  • 1 (16 oz.) glass jar & lid
Directions:  
Sterilize the jar and lid in a pot of boiling water.  Using tongs, carefully remove the jar and lid and place on a clean surface to dry completely.  Add a sprig of cilantro, the black peppercorns, garlic, cumin, and bay leaf to the jar; set aside.


Heat the vegetable oil in a large skillet over medium heat.  Stir in the sliced jalapeño peppers, onions, and carrots.  Saute for about 5 minutes, stirring occasionally.


Remove from heat and transfer the jalapeño peppers, onions, and carrots to the jar with the spices.  Fill jar halfway with white vinegar (about 1 cup).  Then add enough water to fill the jar, leaving 1/4-inch at the top.  Seal jar with lid and shake gently to combine the ingredients.


Refrigerate for at least 24 hours.  Enjoy!!!


And now for this week's Preserving the Harvest recipe ideas from my #SundaySupper friends:

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina


Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs

 Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious


Thank you to Hezzi-D's Books and Cooks for hosting this week's #SundaySupper Preserving the Harvest party.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


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Jalapeños en Escabeche (Pickled Jalapeño Peppers) #SundaySupper

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I'm a little late in finding things out.  Apparently Google Reader shut down on July 1st.  I know you're probably wondering, "What does this have to do with me?"  Well, if you normally followed my blog through Google Reader, you will no longer receive updates from my cocina.  Very sad, I know.  But freaketh not!  There are a couple of ways to follow along so you don't miss any recipes.

As always you can follow me on Twitter (@Leslie_Limon) and Facebook at either Recipes by Leslie (the original name of this blog) or La Cocina de Leslie.  Or you can add your email to the little box on the left hand side that says "Follow by Email" to have my recipes delivered directly to your inbox.

You can also Follow my blog with Bloglovin or Imotiv (formerly known as Nuffnang X).  These last two are great ways to keep up with all of your favorite blogs.  Both are very easy to use, and you can even import the blogs from your Google Reader.


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New Ways to Follow La Cocina de Leslie

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This week for #SundaySupper we are cooking up recipes inspired by Sara Moulton's Everyday Family Dinners cookbook.  Sara Moulton will be speaking at the First Annual Food and Wine Conference (July 19-21), hosted by #SundaySupper founder & creator, Isabel from Family Foodie.

I have been a long-time Sara Moulton fan since I first discovered the Food Network some 15+ years ago.  I watched her show, Cooking Live, religiously.  To this day, I still remember and use some of the secrets/tips I learned from watching Sara's show.  (Like adding grated onion to my hamburger meat and actually grating the onion over the meat because the juice from the onion is what really adds the flavor for a tastier burger.)

The recipe I chose is one my whole family loves...Chorizo Stuffed Mushrooms.  We make them EVERY time we go to el rancho (the family ranch).  What I love about these Chorizo Mushroom Bites, aside from their great taste, is how easy they are to make.  Mushrooms, chorizo, and cheese...that's it.  Just three ingredients.   We usually throw them on the grill, but you can also bake or broil them in your oven.  I've even baked them in my handy dandy toaster oven.   Just be sure to make these when there is a crowd around to help you eat them, otherwise you'll end up eating them all by yourself because they're that good.


Chorizo Mushroom Bites
(Recipe inspired by Sara Moulton's Everyday Family Dinners)

Ingredients:
  • 8 oz. white button or cremini mushrooms, stems removed
  • 6 oz. chorizo (pork, beef, or even soy) 
  • Manchego cheese, sliced or grated (you can also use Queso Fresco or a mild cheddar) 
Directions: 
Remove casing from chorizo.  Crumble chorizo into non-stick skillet and cook over medium heat until fully cooked.  (Chorizo turns a dark red when done.)  Let cool slightly.


Wipe mushrooms with a paper towel to clean off any excess dirt.  Lightly sprinkle the inside of the mushrooms with salt. Fill each mushroom cap with 1 to 2 teaspoons of cooked chorizo.  Arrange stuffed mushrooms on a lightly greased baking sheet.  


Top Chorizo Stuffed Mushrooms with cheese.


Grill, broil, or bake in an oven at 350°F for about 10 minutes or until the cheese has completely melted and turns a light golden brown.


You can enjoy these Chorizo Mushroom Bites as is, or serve with your favorite salsa.  Enjoy!!!


 *Recipe yields 15 to 20 Chorizo Mushroom Bites.

We are so excited for this event and want to share recipes from Sara Moulton's Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter
Sunday Supper


Breakfast for Dinner:
Family Dinners:
Spectacular Sides and Salads:
Don’t Skip Desserts and Drinks:

</ul>Food and Wine Conference logo
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



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**Disclaimer: This post contains an Amazon Affiliates link. If you click on the link and make a purchase on Amazon.com, I earn a small percentage.

Chorizo Mushroom Bites #SundaySupper (w/ Sara Moulton)

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Hi all! I'm guest posting today over at my good friend girlichef's blog for her Summer of the Popsicle series.  So click on over now to check out these tasty Cheesecake Paletas.


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Cheesecake Paletas & My 1st Guest Post

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This week for #SundaySupper we are having a Summer BBQ Party!  When I think of summer BBQ, I immediately think of hamburgers and hot dogs.  What can I say, you can take the gringa out of the US, but you can't take away her love of classic American fare.  Since I'll be sharing plenty of burger recipes next month for The Food of the Month Club (spoiler alert!), I figured this Summer BBQ Party was just the excuse I needed to share my recipe for Hawaiian Hot Dogs.

These hot dogs get their name not because this is how they're served in Hawaii, but because they're topped with a spicy pineapple salsa.  Served atop bacon-wrapped salchichas (hot dog sausages) topped with a smoky Chipotle Ketchup, the pineapple salsa is what brings all the flavors together for a super tasty hot dog that is perfect for a summer cook-out.

On a side note, while writing out this recipe, I wasn't sure what to call the hot dog sausages. Here in Mexico we call them salchichas.  And when I was growing up in the States, my grandparents always referred to them as weenies.  I could have used the words franks or wieners, but it just didn't feel right because I never call them that.  So I'm curious...What word do you use for hot dog sausages?


Hawaiian Hot Dogs w/ Pineapple Salsa

Ingredients:
For the salsa:
  • 1 fresh pineapple, peeled, cored, and finely chopped
  • 1/2 medium red onion, sliced or chopped
  • 2 serrano chilies, seeds removed and finely chopped
  • 2 tablespoons chopped fresh cilantro
For the hot dogs:
  • 12 salchichas (hot dog sausages) (beef, pork, or turkey) 
  • 12 slices bacon
  • 12 hot dog buns
  • Mayonnaise or Mexican crema
  • Chipotle Ketchup* (recipe below)

Directions:
For the salsa: In a medium bowl, combine the fresh pineapple with the red onion, serrano chilies, and cilantro: season with salt.  Cover salsa and refrigerate until ready to use.

For the hot dogs: Wrap the salchichas in bacon.  Grill the hot dogs over a medium-low flame or fry them in a non-stick skillet over medium low heat, until the bacon is fully cooked.

To serve, split open hot dog buns and lightly toast on the grill (or on a comal/griddle on the stove) over a low flame.  Spread cut sides of buns with mayo or Mexican crema.  Serve bacon-wrapped hot dogs in buns.  Top with Chipotle Ketchup and lots of pineapple salsa.   Enjoy!!!


*For the Chipotle Ketchup: Puree 1 cup ketchup with 1 to 2 chipotle peppers in adobo.

For more delicious Summer BBQ recipes, take a look at what the #SundaySupper crew has cooked up this week:

Hot Off the Grill:
On the Side:
Sweet Tooth:
In the Cooler:

A big THANK YOU to Jennie from The Messy Baker for hosting this week's Summer BBQ Party for #SundaySupper.  And as always, be sure to join our #SundaySupper chat on Twitter 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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Hawaiian Hot Dogs w/ Pineapple Salsa #SundaySupper {Summer BBQ Party}

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Another must on my list when making raspados is Almíbar de Piña (pineapple syrup).  Almíbar de Piña is hands down my favorite fresh fruit almíbar.  Not only is it sweet and delicious served on it's own, but it's also super versatile and can be served in a number of ways.  You can serve your Raspado de Piña with a little Almíbar de Coco (coconut syrup) for a tropical Piña Colada.  Didn't make Almíbar de Coco?  That's okay. You can still have a Piña Colada Raspado by either topping it with a little cream of coconut OR for a grown-up raspado, add a shot or two of Malibu Rum! (Yum!)  But our favorite way to eat a Pineapple Raspado is as a Diablito de Piña, with a squeeze of lime juice and a sprinkling of spicy lime-chile powder. (Double yum!)


Almíbar de Piña
(Pineapple Syrup)

Ingredients:
  • 1 pineapple, peeled, cored, and finely chopped
  • 2 cups water
  • 5 cups sugar
  • Limes (optional) 
  • Lime-chile powder (I use Tajin) (optional)
  • Coconut Syrup (optional) 

Directions:
In a large saucepan, combine the chopped pineapple with the water and sugar.  Bring to boil over high heat.  Immediately reduce heat to low and let simmer for 15 to 20 minutes.  Let cool to room temperature.  Spoon 4 to 6 tablespoons of Almíbar de Piña over 1 cup of shaved/crushed ice.  For a Diablito de Piña, squeeze the juice of half a lime over the syrup and sprinkle top with lime-chile powder.  Enjoy!!!



Stay tuned tomorrow for the last of our #RaspadosWeek recipes!  And don't forget to share your raspado recipes in our #RaspadosWeek Linky.

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Pineapple Raspado (de Piña) #RaspadosWeek

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Raspados aren't just for kiddies to enjoy.  There are grown-up versions made with either tequila, vodka, whiskey, and rum, as well as liqueurs like kahlua, Irish cream, and my personal favorite...Rompope (Mexican eggnog).  

 I still remember the first time I tried a Raspado de Rompope.  I was about 13 years old and was visiting family with my grandparents in San Luis, Sonora.  As soon as I heard the raspado cart's bell ringing in the distance, I ran outside to order my favorite raspado.  But before I could order, my cousin Pedro, who was about the same age as me, ordered 3 raspados de rompope: one for him, one for me, and one for Pedro's little sister Lety.  I knew Rompope had alcohol in it, so I felt kind of naughty ordering it.  I was after all only 13 years old.  I was way too young to be drinking.  I thought we'd be sneaky and eat our raspados outside, so the adults wouldn't see that we were consuming alcohol.  But my cousins just walked in the door like it was the most normal thing in the world for kids our age to be drinking.  And none of the adults said anything,  even though my cousins had totally ratted us out by telling them we were having Raspados de Rompope.  Well, after that I just felt so cool and sophisticated, because there I was only 13 years old and drinking something made with rum.

25 years later, it's still one of my favorites.  Rompope is so rich and creamy on it's own, I love to just pour it over some shaved ice for a super easy Raspado de Rompope.  It's not as sweet as most syrups, but you can easily remedy that by drizzling a little sweetened condensed milk on top.  But if you're craving something a little sweeter, you can turn your favorite Rompope into an almíbar (syrup).  Like yesterday's coconut syrup, Almíbar de Rompope is milk-based.  But instead of using whole milk, which can sometimes curdle if you're not careful, I use a can of evaporated milk, which I think adds even more creaminess to the almíbar.

We still have 2 more days to go of #RaspadosWeek, so be sure to tune in for more raspado recipes.  Tomorrow I'll be sharing a fruity almíbar that you can serve a number of ways.  And on Friday, I'll have another grown-up raspado made with tequila!  Stay tuned.


Almíbar de Rompope 
(Mexican Eggnog Syrup)

Ingredients:
  • 1 can (14 oz.) evaporated milk
  • 1 cup rompope 
  • 2 cups granulated sugar
  • Sweetened condensed milk (optional) 

Directions: 
In a medium saucepan mix together the evaporated milk with the rompope and sugar.  Simmer over low heat, stirring occasionally, for 10 to 15 minutes.  Remove from heat and let cool to room temperature.  Spoon 4 to 6 tablespoons of almíbar de rompope over 1 cup of shaved/crushed ice. Drizzle top with a little sweetened condensed milk. Enjoy!!!


If you have a raspado recipe you would like to share, don't forget to add it to our #RaspadosWeek Linky!

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Almíbar de Rompope (Mexican Eggnog Syrup) #RaspadosWeek

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Before we continue on with this #RaspadosWeek celebration, I need to let you in on a little secret...One can not simply make just one flavor of almíbar (syrup) for raspados.  If you make one flavor syrup, then you have to make another flavor too, because you can't imagine the one flavor syrup without the other.  And if you make those two flavored syrups, you're also going to have to make that other flavor syrup, because really if you're going to make raspados, you might as well make everyone's favorite.  Then before you know it, you're fridge is filled with at least 8 different kinds of syrup because once you start craving one flavor of raspado, you want them all.

That's exactly what happened to me last week.  I started with just the Flor de Jamaica (hibiscus flower) syrup.  When Hubby saw what I was making he said, "Ooohhh!  You're going to make nieves raspadas!  Well, if you make Almíbar de Jamaica, you HAVE to make Almíbar de Coco too."  This from the man who claims he doesn't like coconut.  (Unless it's Coconut Pie!)

I happen to love Coconut Syrup as much as Hubby, so it wasn't a problem.  Unlike the hibiscus flower and coffee syrups, Almíbar de Coco is milk based, which adds an extra creaminess to the syrup.  Seriously, this syrup is so rich and creamy, you want to eat it with a spoon as if it were a pudding.

What are your favorite raspado flavors?


Almíbar de Coco para Raspados
(Coconut Syrup)

Ingredients:

  • 1 cup sweetened shredded coconut
  • 1 cup milk
  • 2 cups granulated sugar

Directions:
Combine the coconut, milk, and sugar in a medium saucepan.  Simmer over low heat, stirring occasionally, until mixture starts to bubble.  Remove from heat and let cool to room temperature. Spoon about 4 tablespoons of the coconut syrup over 1 cup of shaved/crushed ice.  Enjoy!!! 


Don't forget to tune in tomorrow for another #RaspadosWeek recipe.  I'll give you a hint...it's just for grown-ups!

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Coconut Raspado #RaspadosWeek

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To celebrate that summer is officially here, I am dedicating this week to one of my favorite summertime desserts...Raspados (aka Nieves Raspadas/Raspas/Snowcones).  And because I love a party, I'm turning #RaspadosWeek into a Linky Party.  If you have a blog and have posted (or will be posting) a raspado recipe, I'd love for you to share it in the Linky located below this post.  Also feel free to share your raspado recipes on your favorite Social Media sites using the hashtag #RaspadosWeek.

Now onto the first recipe for #RaspadosWeek...

Because it's Monday and because we could all use a little boost to help us get through the day, the first recipe I'm sharing for #RaspadosWeek is Nieve Raspada de Cafe (Coffee Raspado).  Made with coffee and cinnamon, the coffee syrup tastes like Cafe de Olla (Mexican coffee).  And with a little sweetened condensed milk drizzled on top, it tastes just like Cafe con Leche.   



Almíbar de Cafe for Nieve Raspada(Coffee Syrup)

Ingredients:
  • 1 cup water
  • 2 cups granulated sugar 
  • 2 to 3 tablespoons instant coffee granules (regular or decaf) 
  • 1 (3-inch) cinnamon stick
  • Sweetened condensed milk

Directions:
Dissolve the instant coffee granules and sugar in the cup of water in a medium saucepan.  Bring to a boil over medium heat.  Immediately reduce heat to very low and continue simmering, stirring occasionally, for 10 to 15 minutes.  (Do NOT leave syrup on stove unattended! It will spill over creating a hot, sticky mess on your stove.) Remove from heat and let cool to room temperature.  Spoon 4 to 5 tablespoons of coffee syrup over 1 cup of shaved/crushed ice.  Drizzle top with sweetened condensed milk.  Enjoy!!!


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Nieve Raspada de Cafe (Coffee Raspado) #RaspadosWeek w/ Linky

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Will Smith (famous actor/rapper) once said, "It's summer, summer, summertime!  Time to sit back and unwind."  Well, I can't think of  better way to unwind (with the kiddies) on a hot summer afternoon than with a cool and refreshing icy treat .   My good friend and partner-in-crime Girlichef couldn't agree more, because she chose Nieves as our theme for this month's edition of She Made/Ella Hace.  

Heather (girlichef) made us a grown-up treat...a Lemon Drop Granita made with vodka!  But whenever I think of summer and icy treats, I think of the summers I spent when I was 4, 5, and 6 years old in San Luis, Sonora and Nieves Raspadas (snow cones), also known as Raspados.  I don't remember eating much else, besides my beloved Huevos con Chorizo, all summer long.  I must've eaten at least 3 nieves raspadas a day.  And who could blame me?  Nieves Raspadas are sweet, cool, and refreshing, and they were just the thing to help a little kid beat the glaring heat of the Sonoran desert.

Back then my favorite almíbares (syrups) for nieves raspadas were strawberry and tamarindo.  To this day, I still love those two flavors, but now that I'm all grown up I have a new favorite...Almíbar de Jamaica (Hibiscus Flower syrup).  It's sweet and kind of tart, with subtle floral undertones.  And it's such a pretty shade of bright magenta.

I love Nieves Raspadas SO much, I'm going to be dedicating a full week to them on the blog starting this Monday, June 24th.


Almíbar de Jamaica para Nieve Raspada
(Hibiscus Flower Syrup)

Ingredients:
  • 1/2 cup dried hibiscus flowers
  • 2 cups water
  • 4 cups sugar

Directions:
Combine the dried hibiscus flowers with the water and sugar in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low and let simmer, stirring occasionally, for 15 to 20 minutes.  Remove from heat and let cool to room temperature.  Spoon 3 to 4 tablespoons of syrup over a cup of shaved or crushed ice.  Enjoy!!! 


Don't forget to visit Girlichef's blog to check out her Lemon Drop Granita.  And be sure to tune into my Cocina next week, as I'll be sharing more recipes for Nieves Raspadas.



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Almíbar de Jamaica (Hibiscus Flower Syrup) for Raspados {She Made/Ella Hace}

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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: 
Dad’s Favorite Appetizers and Sides: 
Dad’s Favorite Desserts
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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Homemade Chorizo Burgers #SundaySupper

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