For Mexican Monday I am happy and proud to share with you one of my original recipes.
In January of 2011 Food Network magazine had an Iron Chef type challenge using the secret ingredient Spaghetti. I had an idea, I made it, and I submitted my recipe to Food Network. I didn’t win, or at least I don’t think I won, it’s been over two years and I still haven’t seen the winner announced!
I decided to break up the spaghetti and make a mock risotto. To add even more of a twist I opted to use Mexican flavors instead of Italian. I used a Mexican beer in place of white wine, chorizo as my meat, and Mexican blend cheese instead of Parmesan.
Makes 2-3 Servings
- 1/2 lb spaghetti, broken
- 2 links Mexican chorizo, casings removed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic, minced
- 1/2 Spanish onion, diced
- 1 jalapeno, deseeded
- 3/4 bottle light Mexican beer
- 1 1/2 tsp dried oregano
- 1 C chicken broth
- 1 tomato, diced
- handful fresh cilantro, chopped (plus more for garnish)
- 3/4 – 1 C shredded Mexican-blend cheese
- zest of 1/2 lime
- In a non-stick skillet over medium heat, brown chorizo in olive oil. When cooked, remove from the pan and set aside on a paper towel lined plate. Leave the drippings in the skillet.
- Reduce heat to medium-low and add in the butter. Add garlic once butter is melted. After 30 seconds add in the broken spaghetti. Toast for 2 minutes. Add onion and jalapeno. Saute until onions are translucent.
- Deglaze the pan with the beer. Add in oregano. When beer is absorbed, add chicken broth in about four stages, allowing the broth to be absorbed before each addition of liquid.
- After pasta is al dente add in diced tomato, cilantro, and the cooked chorizo. Let warm through and melt in the cheese. Garnish with lime zest and cilantro.