Category Archives: Recipes

Pressure Cooker Chicken & Chorizo Enchiladas

Chicken and chorizo enchiladas with charred salsa verde
Chicken and chorizo enchiladas with charred salsa verde

One of my favorite kitchen gadgets that I have acquired in the last year is a pressure cooker.  This amazing device can achieve consistencies in 30 minutes that would take all day to achieve in a crock pot.  It really shines with meat that has bones and skin because it can pull out all of the flavor and have the meat falling off the bone in no time.  It also can turn dried beans into creamy goodness without soaking them in 30-40 minutes.  This dish works because it is loaded with flavor and keeps well in the refrigerator.

What do you need for the enchiladas:

  • 1-1.5 pounds of chicken.  I went with Ninja Cow quarters, but I also highly recommend chicken thighs.  Keep the skin on and the bones in;
  • 0.5 pounds of Ninja Cow chorizo (about 2 links removed from the casing);
  • 8 oz of dried black beans;
  • half of an onion minced;
  • 2 garlic shallots minced;
  • 32 oz carton of reduced sodium or no sodium chicken stock
  • 1 tablespoon of olive oil
  • 1 tablespoon of ancho chili powder (paprika is a good substitute)
  • 1 tablespoon of cumin
  • 1 teaspoon of corn starch
  • Quesadilla cheese
  • Queso fresco
  • Corn tortillas
  • lettuce
  • cilantro for garnishing

What do you do:

  1. Put the olive oil in the pressure cooker and set it to saute on high. Brown the chorizo for 4-5 minutes and then add the minced onion and garlic.  Sweat the onion and garlic until the onions are translucent and fragrant (2 minutes).
  2. Add the chicken stock, the chicken, the beans, and stir in the ancho chili powder along with the cumin.
  3. Seal the pressure cooker and cook on high pressure for 40 minutes.
  4. Release the pressure using the quick release method (open the valve on electric pressure cookers or run a stove top pressure cooker under cold water).
  5. Take the chicken out, remove the skin and bones and discard.  meanwhile, turn the pressure cooker on saute and bring the broth up to a boil.  Place the chicken back in the broth.
  6. Reduce the volume of liquid by boiling and stirring.  The goal is to have a sauce not a soup.  So, let it boil for at least 5 minutes.  Then slowly add a corn starch slurry to thicken the sauce.  A corn starch slurry is just a teaspoon of corn starch mixed into a cup of water.  When the bubbles are very viscous and pop like magma, then your sauce is ready and you can take it off the heat.  Salt to preference at the END of the process. Reducing liquids concentrates flavors and it’s best to salt at the end to avoid adding too much.
  7. Assemble the enchiladas by briefly soaking warm corn tortillas in salsa, add the meat then roll them up in your dish.  Add quesadilla cheese on top, cover with aluminum foil and bake at 350 for 20 minutes.  You can remove the foil and broil for the last few minutes to brown the cheese.
  8. Add shredded lettuce, crumbled queso fresco, cilantro, more salsa and serve.
Enchiladas fresh out of the oven
Enchiladas fresh out of the oven

Chorizo and chicken sliders

Ahh, chicken and chorizo or “chori-pollo” as I like to call it. This is a divine combination that can be served an infinite number of ways. You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy. A few months back I got a deep fryer (which you should get btw if you don’t already have one) and I decided to make chori-pollo sliders on fried potato slices. These delicious morsels packed a ton of flavor and hit the spot in 30-45 minutes including preparing a homemade salsa verde. More on that in my next post.

Chorizo & Chicken Sliders

Chori-pollo sliders on french fried potato slices
Chori-pollo sliders on french fried potato slices

Ahh, chicken and chorizo or “chori-pollo” as I like to call it.  This is a divine combination that can be served an infinite number of ways.  You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy.  A few months back I got a deep fryer (which you should get btw if you don’t already have one) and I decided to make chori-pollo sliders on fried potato slices.  These delicious morsels packed a ton of flavor and hit the spot in 30-45 minutes including preparing a homemade salsa verde.  More on that in my next post.

What do you need for the chori-pollo sliders:

  • 1 pound of Chicken.  I used breasts here, but feel free to use any cut of chicken you want.  Lately I find myself gravitating towards dark meat like thighs because they are cheaper,more juicy, and pack much more flavor due to the higher fat contents, which can be mostly rendered depending on how you cook it;
  • 1 pound of chorizo;
  • 1-2 russet potatoes.  it really is amazing how far a single potato can go. I can easily feed 4 people reasonable french fry servings from a single potato, which goes to show how crazy portion sizes are at restaurants with entire baked potatoes;
  • Melting cheese to preference.  I like the Mexican melting cheeses for this one like quesadilla cheese or oaxaca cheese.  You can easily use any cheese you like that melts well such as pepper jack, Monterrey jack, cheddar or whatever you have around;
  • Salt & pepper;
  • Ancho chili powder or paprika;
  • garlic powder;
  • cumin;
  • 1 tablespoon of virgin olive oil.

How do you make them:

  1. Season the chicken however you like it. I typically keep it simple and allow it to complement the Ninja Cow seasoned chorizo.  I usually roll with some salt, pepper, ancho chili powder, garlic powder and cumin.  No need to marinade this one and no need to go super heavy with the seasoning.  Mix up the seasonings in a bowl and lightly dust the chicken with it.
  2. Add olive oil to the skillet at medium to medium high and saute your chicken on each side until cooked (feel free to cut into it if you are not sure whether it is done. It should feel firm and not rubbery.  Touch the tip of your ring finger to the tip of your thumb and feel the muscle beneath your thumb.  That is the firmness you are looking for).
  3. Meanwhile, add your chorizo to another skillet and saute until well browned.  You can break it up fine or leave it in course chunks for a more juicy end result.  Render the fat from the chorizo, drain the fat and place the chorizo on a paper towel lined plate to remove excess grease.
  4. Cook your potato slices in the deep fryer at 375 until a nice, golden brown for 4ish minutes (the potatoes in the pic above could have gone longer to be honest).
  5. Throw the chorizo back in the skillet and add your cheese over medium heat until melted.  If you like it ooey and gooey, add a lot of cheese.  If you are not a huge cheese fan, just use a little or none at all.
  6. Salt the potato slices and plate.  Garnish with salsa, cilantro and/or your favorite hot sauce.

Immediately enjoy or if you are in my house, be called strange and usual as everyone else eats while you take pictures of your creation as your plate gets cold 😉

PAN FRIED, OVEN FINISHED PORK CHOPS NINJA STYLE

We’ve had requests for our pork chop recipe from multiple people so I’m finally sitting down and typing it up. We have some recipe goodness coming from a new author on our website, but more about that later. For now, let’s talk about our semi-famous recipe.

Chorizo and mussels, with broth of the Gods

In North Carolina, pork is the undisputed king of meat.  It is so versatile that I could cook with it every day and not get bored.  I am going to dedicate my first few recipes to one of my favorite forms of pork–chorizo.

Chorizo is a sausage made from pork shoulder that is typically seasoned with all spice, cloves, thyme, garlic, salt, pepper, cumin, oregano, paprika or ancho chili powder and you can even see fennel seeds in some recipes.

It has a wonderful and complex flavor that is not too spicy unless you kick it up a notch by adding cayenne or various other chiles. Ninja Cow chorizo is ready to roll when you pick it up unless you are craving some heat. I typically remove the meat from the sausage casing and break it up as I saute it in a skillet. You can break it up into small pieces like hamburger meat as pictured or leave it in small, juicy chunks. It just depends on what you are looking for. I wanted to make chorizo mussels with this recipe, so I went for smaller pieces.