Chihuahua Dip Recipes
SALTY CHIHUAHUA
A Salty Chihuahua is a variation on the salty dog, and it's also fun to say.
Provided by MJCNELSON
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 5
Steps:
- Wet the rim of an old fashioned glass with lime juice, then dip in salt. Fill glass with ice. Pour in tequila and lemonade. Squeeze and drop in the lime wedge. Stir.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 19.2 g, Fiber 0.1 g, Sodium 13.4 mg, Sugar 18.1 g
PASTA CHIHUAHUA
This creation set me on the path to fusion cuisine and gave me the confidence to open Rulis' International Kitchen. It came to me over 12 years ago and was inspired by an Italian meat sauce; the flavor is all Mexican though. Tomatoes were unknown to Europe until explorers and traders took them back from the New World (Mexico). This is a full circle dish: Mexico gave Italy tomatoes, Italy gave the world pasta and meat sauce, now I bring it back over the Atlantic and give you Mexican pasta.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the house seasoning: Mix the salt, granulated garlic, smoked paprika and black pepper in a bowl and use to season everything.
- For the Chihuahua pasta sauce: Heat a medium saucepan over medium-high heat and start browning the chorizo, about 4 minutes. Add the onions and minced garlic, season with salt and pepper and cook for 3 minutes. Add the canned tomatoes with green chile, stir and cook an additional 3 minutes. Stir in the fresh tomatoes, oregano, cumin and hot links. Add the chicken stock, bring to a boil and then simmer uncovered for 45 minutes.
- Cook the linguine until al dente. Set aside.
- Sprinkle the steak with the house seasoning and grill on high heat, 2 to 3 minutes per side for medium-rare. Let rest 5 minutes before dicing the steak into bite-size chunks.
- Heat up 3 ounces of water in a saute pan and toss in the pasta to reheat. Toss in the steak and cook more if desired. Introduce the pasta sauce to the pan and heat it up to at least 140 degrees F. Nest the contents into a bowl, top with cotija cheese and garnish with fresh cilantro.
CHIHUAHUA DIP
This is an easy and tasty appetizer. It works well for a crowd, and you can jazz it up by adding some hot sauce, or you could add some jalapeño peppers. It's easy to make.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet, crumble sausage and brown.
- Drain off all fat.
- Spread refried beans in ungreased, shallow 2-quart baking dish.
- Layer with sausage, chilies, then grated cheeses.
- Bake at 350°F for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 461.1, Fat 34.1, SaturatedFat 14.9, Cholesterol 83.4, Sodium 1118, Carbohydrate 15.6, Fiber 4.3, Sugar 1.3, Protein 22.8
CULICHI DIP OR SAUCE
From Mariscos Chihuahua in Tucson, AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html
Provided by Caromcg
Categories Mexican
Time 1h30m
Yield 12-15 As appetizer, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
- Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
- Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
- You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
- Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
- At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.
Nutrition Facts : Calories 81.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.8, Sodium 130.9, Carbohydrate 4.4, Fiber 0.5, Sugar 2.6, Protein 5.3
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