Recipe: Mexian Buffet Recipes - Chorizo, Bean and Cheese Nachos, Homemade Tortilla Chips, Chiles Rellenos with Rock Shrimp Salsa Fresca, Rock Shrimp Salsa Fresca, Beef Fajitas

Elizabeth - I haven't tried any of these recipes yet. I saw them on Emeril Live just last night. They repeat the episodes now and then - maybe you can catch the Macho Nacho episode before your party and see how he makes these.

Chorizo, Bean and Cheese Nachos
Recipe courtesy Emeril Lagasse, 2003
Yield: 4 servings

1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, and salt and cook over medium heat until warmed through, smashing slightly with the back of a heavy wooden spoon and adding water a teaspoon at a time if the beans get too dry. Remove from the heat.
Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows

In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Chiles Rellenos with Rock Shrimp Salsa Fresca
Recipe courtesy Emeril Lagasse, 2003
Yield: 4 or 6 servings

12 large, fresh poblano or New Mexico chiles
1 tablespoon olive oil
1 cup corn kernels
1 tablespoon chopped yellow onions
1 tablespoon minced jalapeno
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon salt
1 1/2 tablespoons chopped cilantro leaves
2 cups grated Monterey jack cheese
8 ounces cream cheese, at room temperature
Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon Essence, recipe follows
4 large eggs, separated
1/8 teaspoon cayenne
1 1/2 cups grated queso blanco or mozzarella
Rock Shrimp Salsa Fresca, recipe follows
Sprigs fresh cilantro, for garnish
Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, 10 to 15 minutes. Carefully peel and seed the chiles, leaving the stem ends intact and without splitting the sides. Set aside.

In a large non-stick skillet, heat the olive oil over high heat. Add the corn and cook, stirring occasionally, until the corn is deep golden brown and begins to pop, about 4 minutes. Reduce the heat to medium-high. Add the onions, jalapenos, garlic, chili powder, and salt and cook, stirring, for 1 minute. Remove from the heat. Add the cilantro and stir well.

In a bowl, mash together the jack cheese with the cream cheese. Stir in the cooled corn mixture and mix well. Divide the mixture into 12 equal portions, forming each into a log to fit inside the chiles. Stuff the chiles with the cheese-corn mixture, and if necessary, secure with toothpicks.

In a large, deep saute pan, heat enough oil to come about 1 inch up the sides of the pan to 360 degrees F.
Preheat the broiler.

In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In a second bowl, beat the egg yolks with the remaining teaspoon of Essence and the cayenne. In another bowl, beat the egg whites until foamy. Fold the whites into the yolks, being careful not to deflate.
One at a time, dredge the peppers into the seasoned flour, then into the egg mixture, turning to coat and shaking to remove any excess. In batches, add the chiles to the oil and cook, turning once, until golden brown, about 3 minutes. Remove and drain on paper towels.

Arrange the chiles on a baking sheet or in a large baking dish. Sprinkle with the queso blanco or mozzarella cheese. Place under the broiler until the cheese is melted and creamy and the chiles are completely heated through, 1 to 2 minutes. Remove from the oven.

Arrange 2 chiles on each of 4 or 6 plates and top with the shrimp salsa. Garnish with the cilantro sprigs, and serve immediately.

Rock Shrimp Salsa Fresca

8 ounces peeled and deveined rock shrimp
1 teaspoon Essence, recipe follows
2 teaspoons olive oil
1 cup peeled, seeded, and chopped vine-ripened tomatoes
1/4 cup finely chopped red onions
1/4 cup fresh lime juice
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons minced jalapenos
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil

In a bowl, toss the shrimp with the Essence to coat.
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until firm and pink, 2 to 3 minutes. Remove from the heat and cool completely.
In a medium bowl, combine the tomatoes, onions, lime juice, cilantro, jalapenos, and garlic, and mix well. Add the shrimp, salt, pepper, and extra-virgin olive oil, mix well, and let sit for 15 minutes. Adjust the seasoning, to taste, and serve.
Yield: about 2 1/2 cups

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Beef Fajitas
Recipe courtesy Emeril Lagasse, 2003
Yield: 6 servings

1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.