While I was perusing my friend Bee's blog, over at a Quarter Life (Crisis) Cuisine (congrats on the new domain name, chica!), I noticed her most recent post was a Cinco de Mayo recipe. Panicking slightly, I looked at my calendar and realized it was, in fact, almost May 5th. Where has this spring gone!? With the strange weather we've been getting in Rochester, my brain has not really wrapped around the fact it'll soon be summer.
But it's true, and I must forge ahead. So being inspired by Bee, I frantically searched for a fun Mexican dish to make to celebrate this fun holiday. Five minutes before I left work to go grocery shopping I stumbled upon this recipe for chorizo, bean, and cheese nachos from Emeril, over at FoodNetwork.com. It is layered like a lasagna and baked, and the rings of onions on top gave it a cool polka dot effect that I thought was cute 🙂
Despite my mother not liking sausage, I tend to use it in quite a few of my recipes. I love how versatile it can be! You can cook it whole and shove it in a bun, you can slice it and saute it, or you can crumble it and use like ground beef. Chorizo is different from regular sausage, and it has a distinctive taste that comes from the vinegar and paprika. There are many varieties, so for this Cinco de Mayo dish, make sure you purchase a Mexican chorizo (Spanish chorizo is very different). ...continue reading