Friday, January 13, 2012

Tex-Mex Dip and Homemade Chips

I have this great book of fingerfood recipes that has a ton of great ideas. The basics of its recipes are awesome and the reality of them are ridiculously challenging and full of ingredients I have no access to. I don't live in NYC or LA. I'm in Delaware and while we have a respectable number of of ethnic food stores, there are some things I can't get. My regular grocery store doesn't even carry dried lentils. 18 different types of dried beans, but not a lentil in sight. Weird right?
yum! I would eat you again through the picture if that were possible

Anyway, I flip through my fingerfood book, looking at all the pretty pictures and generally inspiring myself. This recipes is adapted from one in my book using ingredients I could find and liked (cilantro is gross) using techniques that seemed more practical than those in the book (why would I drain tomatoes when I can just seed them? why would I bake the sausage on a pan when I can stir it in a skillet?).

It turned out really well and Nathan and I both enjoyed it. It was more mild in flavor that I anticipated with the amount of chorizo sausage which I think of as quite spicy. It's possible that that was due to the brand I bought. I would probably add in some diced jalapeno or other spicyness in the future.

Tex-Mex Dip with Homemade Chip

my mouths view

8 6-inch flour tortillas
3-4 Tbsp olive oil

8 oz chorizo sausage (uncooked)
2 cups tomato (seeded and chopped)
1 avocado chopped
1/4 red onion chopped
2 tsp balsamic vinegar
1 tsp olive oil
sour cream


Remove chorizo sausage from casings. Cook in a skillet until browned. Put on a paper towel lined plate and set aside.

Cut tortillas into triangles (about 6-8 per tortilla). In a large pan, heat 2 Tbsp of olive oil over medium-high heat. Add in a layer of tortilla triangles. Fry for about 30 seconds on either side, or until golden brown on both sides. Remove to a paper-towel lined plate.  Add more olive oil as necessary and continue frying until all triangles are golden brown. These are not going to be crispy like a corn chip, but they are going to be super delicious.

In a bowl, mix together tomatoes, avocado, onion, balsamic, and olive oil. Stir in the chorizo sausage.  

Spoon on top of chips with sour cream.

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