3 cups canola oil
3 pounds chicken wings
8 oz. butter (1 stick)
1 cup hot sauce (We like Tapatio!)
2 Tbsp. minced garlic
1 Tbsp. spicy brown mustard
1 Tbsp. sugar
Heat canola oil in a large frying pan over medium high heat. Fry wings in hot oil for 10 minutes. While wings are cooking, melt butter in microwave safe bowl over high heat in microwave for 1 minute. Add hot sauce, garlic, mustard and sugar. Stir. Heat for another 30 seconds in microwave. Immediately dip fried chicken wings in hot sauce. Serve with cold blue cheese or ranch dressing.
6 ripe avocadoes
1 1/2 Tbsp. garlic salt
1 1/2 Tbsp. lime juice
1 roma tomato diced
1/2 medium onion, diced
3 Tbsp. chopped cilantro (optional)
To prepare guacamole, cut open avocadoes with a sharp knife and remove the pit from each. Scoop the meat into a large mixing bowl. Add garlic salt, lime juice, diced tomato, onion and cilantro. Using a metal wire whisk in an up and down motion, smash the avocado until smooth. Leave some pieces of the meat intact to add texture to the guacamole. Refrigerate until ready to serve.
Salsa Roja (Red Salsa)
4 dried red chiles (Chile de Arbol)
1 medium onion
5 Roma tomatoes
2 Tbsp. chopped cilantro (optional)
1 1/2 Tbsp. garlic salt
Juice of 1 small lime
Brown chiles in a small frying pan over medium heat for 5 minutes on each side until browned but not burned. Set aside. While chiles are browning, peel and chop onion into large pieces. Place onion and whole tomatoes in medium saucepan filled with water. Heat to boil and cook for 10 minutes. Remove from heat. Using a fork, remove peels from tomatoes. Place whole, peeled tomatoes, onion pieces and dried chiles in the blender. Add cilantro, garlic salt and lime juice and blend until smooth. Serve warm or cold.
This recipe calls for Oaxaca cheese (pronounced [wa haaka]) which is a Mexican cheese very similar to Monterey Jack or Mozzarella. If you can't find Oaxaca, use either of these cheeses to substitute. This also calls for firm chorizo sausage. This is NOT the tube of raw chorizo found in the grocery store. This has been cured and is very firm. If you can't find it, substitute summer sausage. It will be delicious!
1 pound Oaxaca cheese, grated
1 4 oz. link cured chorizo sausage, casing removed
1 shallot, finely chopped (Onion will work well too.)
1 dozen warm flour tortillas
Preheat oven to 425 degrees. Slice chorizo into 1/8 inch thin slices. In a small frying pan, heat chopped shallot and chorizo over medium heat until sausage begins to crisp. Spray an oven safe baking dish (such as an 8 x 8 cake pan or Pyrex dish) with cooking spray. Place half of the chorizo shallot mixture in the bottom of the prepared dish. Top with half of the grated cheese. Top with the remaining chorizo shallot mixture. Top with remaining cheese. Bake in hot oven for 20 minutes until cheese begins to bubble and is golden brown. Top with 1/2 cup guacamole. Serve immediately with warm tortillas.