Best 6 South Of The Border Essentials Mexican Pizza Recipes

SOUTH-OF-THE-BORDER ESSENTIALS: MEXICAN PIZZA

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is one of those recipes that everyone likes... When I did a search on Just-a-Pinch, I found dozens of recipes for Mexican pizza; even Taco Bell has a Mexican pizza. So, I played about with the recipe, and I decided that one of the things that makes this recipe great is a flaky tortilla double crust. I tried my own homemade tortillas and they were fine; however, not everyone is going to take the time to make fresh tortillas. So, the goal was to make a flaky crust from store-bought tortillas, and that's exactly what I did.
• 3. Gather your Ingredients (mise en place).
• 4. Place 1 tablespoon of the oil into a sauté pan over medium heat.
• 5. When the oil begins to shimmer, place 1 of the flour tortillas into the pan.
• 6. Sauté until browned on both sides, about 1 minute per side.
• 7. Add the second tablespoon of oil and repeat for the second tortilla.
• 8. Reserve the tortillas.
• 9. Place the bacon in the sauté pan, over medium heat and cook until browned, about 4 - 6 minutes.
• 10. Chef's Tip: I like to make the bacon a bit crunchy to give the filling multiple textures.
• 11. Remove the bacon from the pan and drain on paper towels.
• 12. Add the chorizo to the pan, and sauté until cooked through, and beginning to brown, about 3 - 5 minutes.
• 13. Remove from the pan, and drain on paper towels.
• 14. Chef's Note: While the sausage is cooking, use a wooden spoon to break it into small bits.
• 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 16. Lay one of the toasted tortillas onto a clean surface.
• 17. Spread the refried bean over the tortilla in a nice even layer.
• 18. Spread the salsa over the top of the refried beans.
• 19. Add the chorizo and bacon.
• 20. Place the second fried tortilla on top and lightly press down.
• 21. Spread the red sauce thinly over the top of the second tortilla.
• 22. Sprinkle the cheese evenly over the top.
• 23. Bake in the preheated oven, until the cheese melts, about 5 - 7 minutes.
• 24. PLATE/PRESENT
• 25. Remove from the oven, garnish with some lettuce and black olives, cut into quarters, and serve while still nice and hot. Enjoy.
• 26. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER QUICHE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SOUTH-OF-THE-BORDER ESSENTIAL: MEXICAN COTTAGE PIE

Steps:

• 1. PREP/PREPARE
• 2. I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters... Because I can.
• 3. You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
• 4. If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 - 6 months.
• 5. Gather your ingredients (mise en place).
• 6. Make some mashed taters and keep warm.
• 7. STAGE I
• 8. Add the butter and oil to a large skillet over medium heat.
• 9. When the butter melts, add the onions and carrots, then partially cook for about 2 - 3 minutes.
• 10. Add the garlic and stir for an additional 30 - 60 seconds.
• 11. STAGE II
• 12. Add the beef and chorizo.
• 13. Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 - 12 minutes.
• 14. STAGE III
• 15. Add the dry spices.
• 16. Stir to combine, about 60 seconds.
• 17. STAGE IV
• 18. Add the remainder of the ingredients.
• 19. Stir and allow to simmer until the filling reduces and begins to thicken, about 10 - 15 minutes.
• 20. ASSEMBLY
• 21. Add the hot mixture to a small bowl (ramekin).
• 22. Lay a slice of provolone on top, if using.
• 23. Cover with the warm mash taters, and a pat of butter.
• 24. If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 - 2 minutes.
• 25. PLATE/PRESENT
• 26. Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
• 27. Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
• 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
• 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
• 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
• 7. Gather your ingredients (mise en place).
• 8. This is an easy/peasy recipe to make.
• 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
• 10. Properly store in the fridge until needed.
• 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
• 12. PLATE/PRESENT
• 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
• 14. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: GUAJILLO SAUCE

Steps:

• PREP/PREPARE
• You will need a stand blender, stick blender, or food processor, fitted with a S-blade. In addition, you will need a good heavy-bottom pot (like a Dutch oven), and a mesh strainer.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. If properly stored, this sauce should last 8 - 10 days in the fridge, or 5 - 6 months in the freezer.
• Gather your ingredients (mise en place).
• Cut off the stems and remove as many of the seeds and ribs as possible.
• Rinse the peppers in water until clean, then drain.
• Tear them up into pieces, then cover with boiling water. Let stand for about 30 minutes.
• Add the softened peppers, and the remaining ingredients to a blender, then add about 2 cups of fresh water (it does not have to be hot).
• Blend until mixture is smooth.
• If the sauce is too thick, add some water, a bit at a time, until you reach the desired consistency.
• Use a mesh strainer to pour the mixture into a pot. Use the back of a spoon to push as much of the liquid through mesh. Then discard the pulp.
• Bring up to a boil, then lower to a simmer.
• Continue to simmer for about 5 - 8 minutes. Then remove from the heat, allow to cool, and store until needed.
• PLATE/PRESENT
• Serve in your favorite South-of-the-Border recipes, like this yummy Mexican beef chili, or come up with something completely different. Enjoy.
• Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: CHORIZO SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. The proportions listed are enough to flavor 1 pound of pork, beef, or chicken.
• 3. What is Chorizo? A lot of sausages use the name chorizo, but the most well known (and can be found in well-stocked grocers around the country) are Spanish and Mexican. The Spanish variety uses diced pork and is cured for a long period of time. The Mexican version (the one we are making) uses ground meat and spices and is traditionally ready in about 3 days. This recipe creates awesome chorizo, and can be used right away.
• 4. Uses for Chorizo • Stirred in with scrambled eggs. • Sautéed up with potatoes and spices to make Mexican hash. • Used to make tacos, enchiladas, and queso dip. • Mixed in with a bowl of red beans and rice. • Add some to ground beef and make a Mexican meatloaf. The possibilities are endless... Have some fun with it.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the dry spices together.
• 7. In a large mixing bowl, combine 1 pound of ground chicken, pork, or beef.
• 8. Add the ground spices, the baked garlic, and apple-cider vinegar, then mix together. I like to use my hands.
• 9. PLATE/PRESENT
• 10. Use immediately with your favorite Mexican recipes or freeze for later use. This is my version of a Mexican meatloaf. Enjoy.
• 11. Keep the faith, and keep cooking.