The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Mexican

Tue Apr 22, 2014

Grill-Pressed Chorizo Tortas

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Grill-Pressed Chorizo Tortas

Longtime readers of this blog are probably already familiar with my enthusiasm for Cinco de Mayo. Tex-Mex is up there with barbecue as a favorite cuisine, so a holiday that glorifies the American bastardization (I say that with only the most delicious connotations) of Mexican food culture is something I can take to celebrating. Not that I need an excuse to fill my grill with delicious fajitas, stuffed poblanos, and tacos, but given one, I go with it and then some. I get so excited that I find myself trying out new recipes for Cinco de Mayo most of the month of April. This year it's turning out that I'm all about the torta, which mixes both my love for making sandwiches on the grill with fresh and spicy Tex-Mex flavors, exemplified in these grill-pressed chorizo tortas.

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Tue Oct 22, 2013

Chicken Fajitas

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Chicken Fajitas

Alton Brown's skirt steak is one of my all time favorite recipes. In a life where multiple blogs requires me to cook new recipes most of the time, that skirt steak is one of the few that I go back to again and again, grilling it countless times since I first saw it on television in 2003. I love it so much, that I've seen no need to use anything else as a fajita filler, and was only reminded of that when I first dabbled into chicken fajita territory a few years ago. It wasn't that the chicken was bad, but put it up against steak, and...c'mon. Still, I'm always learning, and in the time since I last attempted chicken fajitas, I could see minor, but important, ways to improve them. So when I had a Tex-Mex Meatwave going a few weeks ago, it seemed as good a time as any to give those chicken fajitas another shot, and I was left surprisingly impressed with the results.

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Tue Apr 30, 2013

Chorizo Stuffed Poblano Peppers

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Chorizo Stuffed Poblanos

I mentioned a couple weeks back that even though I stuffed my homemade Mexican chorizo into casings this time around, I rarely actually consume this sausage in link form. The intense spicy and earthy flavor of chorizo can be a little much when eaten alone, which is why, more often than not, it finds its way into tacos, quesadillas, and other dishes that both compliment the sausage as well as lessen its impact. I found one of my favorite uses for it a while back with these chorizo-stuffed poblano peppers.

More and recipe after the jump >>

Tue Apr 23, 2013

Green Chorizo

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Meato de Mayo

I now have about three pounds of amazing Mexican chorizo waiting at my beck and call to fill tacos, peppers, and quesadillas. It's truly one of my favorite sausages, but has one drawback—it's not always best in link form. Heavily spiced chorizo can be intense on the taste buds with the earthy chilies and slight Christmas spice building up after each subsequent bite and becoming a bit overwhelming by the end. So when I want chorizo in links for the purpose of grilling and eating as is, I've found a variation that's perfectly suited for the job—green chorizo.

More and recipe after the jump >>

Tue Apr 16, 2013

Mexican Chorizo

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Mexican Chorizo

It's never too early to start prepping for Cinco de Mayo. Yup, my favorite cooking holiday usually has me planning weeks in advance to put together the best Mexican/Tex-Mex fiesta possible. In a New York, where the standard for Mexican food is sub-par, this means doing just about everything from scratch. The combination of a hunt for ingredients and process heavy recipes almost requires a few weeks of prep to make it all manageable. Of course freshness is key to so much Mexican cooking, so I start by focussing in on the things that can be done well ahead of time and held until the holiday arrives. Sausage is one of those things—it can frozen and then defrosted—and no Cinco de Mayo passes by without at least some Mexican chorizo making an appearance.

More and recipe after the jump >>