Chimayo chili beef cheek

beef cheek

Does this picture do this recipe justice? Probably not but it’s hard to get a picture of a burrito bowl when you just want to get it all in your stomach ASAP.

This tasty simple recipe will give you a rich and delicious mess of meat perfect for tacos, tostadas, burritos, fiesta bowls, etc.

Here’s what ya need:

Beef cheek

Chimayo Chili Blend

olive oil, to coat cheek

1 jumbo onion

2 Tablespoons masa flour

a crockpot

Coat beef with olive oil then cover with Chimayo Chili Blend. Wrap in cling wrap and throw in the refrigerator for at least 24 hours.

Dice a jumbo onion and throw it in the bottom of your crockpot. Place beef on top and cook on low for 10 hours.

After 10 hours, pour the juice into a saucepan over medium heat and stir in 2 Tablespoons of masa flour to thicken. Now combine everything back together again and enjoy!

XO

Charleston Spice Co.

Southwestern spring rolls

Yup, you read that right, southwestern spring rolls.

It all started when a sudden craving for spring rolls collided with my ever present yearning for queso. So the Craic Team got to thinking, why not combine the two?

And you know when the Craic Team gets together it’s gonna be weird. But dreamy and oh, so delicious, remember this chilled shrimp salad?

Southwestern Spring Rolls

They’re pretty much see-through burritos with queso on the side for dipping.

Yum. All you need is some rice paper and your favorite burrito stuffings. We used beans, rice, pico de gallo, avocado, shrimp, and lettuce.

The real show stealer were the shrimp! We sautéed some sliced onion with some harissa and then we threw in the shrimp and a little soy sauce. Fast, easy, TASTY.

Southwestern Spring Rolls

Cheers to dreaming big and eating great!

XO

Charleston Spice Co.

Sour Cherry Margarita

Today Monday, February 22, 2016 is National Margarita Day AND it’s George Washington’s birthday.

To celebrate we designed a margarita that would pay homage to the fabled cherry tree chopping first president of America.

Sour Cherry Margarita

The lovely color of the drink comes from cherry infused tequila! To make this tasty margarita you’ll need to start the ball rolling at least one day in advance to give the tequila and cherries time to party, mix, and mingle.

To make the tequila all you need is a can of water packed cherries and your favorite tequila. Drain the water out of the cherries. Put the cherries in a large mason jar or a bowl. Cover with tequila and let sit covered for at least 24 hours. Boom. Cherry Tequila.

Now here’s how to make this tart tipple:

3 ounces cherry infused tequila

2 ounces fresh squeezed lime juice

1 ounce Cointreau

Combine all in a shaker with ice. Shake it. Pour into salt rimmed glass over ice. Enjoy.

Sour Cherry Margarita

¡Salud!

xo

Charleston Spice Co.

The Tower of TexMex

The Tower of TexMex

I had planned to post about Vanilla Ice Cream today.

But then I fell in love.

With life, and cherry tomatoes, and love, and guacamole, and a darn good poached egg.

*sigh*

And you know, people in love are irrational, so I put the Vanilla Ice Cream post to the side so that you guys could see this beauty.

The Tower of TexMex

The funny thing is, this all started out with an idea to make huevos rancheros. One thing led to another and you know what they say, when you give a mouse a cookie… So our crack team assembled this tempting tower of goodness and delight!

Here’s how you can make this happen:

Corn tortillas cut into squares (you’ll need 4 squares for every tower)

1 large onion, diced

1 lb. ground pork

2 Tablespoons Chimayo Chili Blend

1 pint of cherry tomatoes, cut in half

1/4 cup masa flour (optional)

Some mixed beans (we had some hanging out in our freezer already)

Guacamole

Sriracha sour cream (that’s right, just add some sriracha to that sour cream in your fridge)

Cheese of your choice, grated

Lettuce, shredded (mostly just for garnish)

Tomatillo

Eggs, one or two for every tower you plan to make

Rice

1 cup of corn

1 cup of bell peppers, chopped

Start off by making your rice, saute the corn and bell peppers in the pan you’re going to make your rice in, then add your rice and water and cook as per usual.

While the rice is cooking, brown your onions, add the pork, and chimayo chili blend, brown some more. Add the masa, this helps bind it all together so you don’t lose any of the flavor from the juices! Put in tomatoes and cook until they’re just warmed through. Remove from heat.

If you have a griddle, start getting it warm to toast the tortillas. If you don’t have a griddle you can use a big pan. While you wait for the griddle to heat up, assemble everything else you need: shred the lettuce, grate your cheese, make your guacamole!

Toast your tortilla squares to the perfect toastiness for you, we let ours stay pretty soft, but depending on how high you want to stack your towers, a firmer tortilla platform may be necessary.

Once your tortillas are perfect, get a new pan and fill it with your tomatillo over medium to high heat and poach those eggs!

Once the eggs are poached, let the assembling begin!

Here’s how we layered our towers (from bottom to top):

tortilla, rice, pork mixture, cheese, tortilla, beans, sriracha sour cream, cheese, tortilla, guacamole, tortilla, egg, tomatillo.

The Tower of TexMex

Here’s to dreaming big and falling in love,

XO

Charleston Spice Co.

 

 

 

10min Emergency Tortilla Chips

10min chipsThese chips are for emergencies only.

Just kidding. They’re for the times when it’s snowing and you don’t want to go to the store to get chips for that queso you just made. Or those times when you finish your second margarita and realize you don’t have chips for your salsa and there is no way you are driving to the store to get some. Or these are for those times when you think you have everything planned and perfect for your fiesta until you realize as the first guests arrive that there are no chips for the guacamole.

First, don’t panic, if you have tortillas in your pantry, I can help.

Here’s what you’ll need:

Tortillas (as many as you want, flour will be softer, corn with be crispier)

Olive oil (you’ll need just enough to cover all of your chips)

Salt (enough to sprinkle on your chips)

1 lime (this is not necessary but if you want chips with a hint of lime you might want some fresh lime juice)

A positive attitude (and possibly another margarita)

Preheat oven to 400F. Take your tortillas and cut them however you like: strips, triangles, letters, numbers, shapes. Place cut tortillas on a baking sheet lined with parchment paper. Paint both sides with olive oil, spritz with a little lime juice, and sprinkle with salt. Place in oven for 10 mins. Remove and let cool for a couple of minutes then serve!!Ten minute chips