Host A Mexican Tapas Party and A Recipe For Chorizo Mushroom Tapas

Mexican Chorizo Mushroom Tapas

 

Host a Mexican tapas party to celebrate being back on the Baja.

Let’s get together.

Ideas for hosting your own tapas party

Make it a potluck

You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

I’m taking my tapas party on the road to Fiesta Friday, my favorite virtual potluck. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

Do everything yourself

I like to include a meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, a creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. Serve Mexican wines and/or a tequila specialty drink. Always have a non-alcohol beverage available, make it special. Here are a few ideas for mocktails.

A few ides to try 

Easy spicy tuna sushi towers

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Peel and eat shrimp with citrus ponzu:

Boil and chill fresh shrimp. Mix together orange juice, lime juice, fresh basil and soy sauce for dipping.

Fruits and veggies:

Slice jicama and melon, arrange on a platter, add a squeeze of lime and a dusting of chili powder. Watermelon slices pair well with spicy foods too.

Caprese skewers: 

Thread mozzarella cheese onto toothpicks with fresh basil and cherry tomatoes , drizzle with olive oil and balsamic glaze. An easy salad alternative.

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmesan artichokes: Wrap water packed or oil package artichoke hearts with serrano jamon, sprinkle with Parmesan or aged cotija cheese and broil until golden brown.

artichoke, prosciutto, Parmasan appetizer

 

Cilantro chipotle hummus and tortilla chips 

Cilantro Chipolte Hummus

Ideas from the Web
You might like my Pinterest page “Tapas” where I’ve organized and saved recipes for small bites and traditional Spanish tapas.

Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten outside of my kitchen have been at Azul. The wine list is delicious and pairs well with the menu. I never miss out on his amazing desserts. Azul is my go to restaurant for date night and to impress my out of town guests.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

Finally the recipe! 

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I see him at the Sunday produce market that I’m stealing his ideas. I’m also free with my newest recipes ☺️. I haven’t seen any of my genius recipes on the menu yet but I remain hopeful. Ha Ha  The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious topping. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

[lt_recipe name=”Chorizo and Mushroom Tapas” servings=”Several ” prep_time=”10 MINUTES” cook_time=”10 MINUTES” total_time=”20 MINUTES” difficulty=”Easy ” summary=”Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth. ” print=”yes” ingredients=”4 ounces chorizo, either ground texture or firm Spanish style chopped.;1 pound of mushrooms, any variety;1/4 cup sliced scallions, green only;1/2 cup chopped cilantro;Sliced baguette” ]Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.[/lt_recipe]

Check out my Pinterest Board, Tapas for more great ideas.

You might like my Pinterest Board, Tapas

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Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican

Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.

I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.

Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.

I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔

 

[lt_recipe name=”Vegan Chorizo Black Bean Burrito Bowls ” difficulty=”Easy” summary=”Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-41-264×300.jpeg” ingredients=”2 cups black beans;2 cups white or brown rice cooked;2 cups vegan mushroom chorizo or soy chorizo ;1 bell pepper, any color;1 onion;1 jalapeño seeded;1 tablespoon olive oil;1 tomato diced;1 avocado diced;1/2 cup chopped cilantro ;1/4 cup sliced green onions;1/2 cup prepared salsa ” ]If making mushroom walnut chorizo, prepare it at least one day in advance.;Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft. ;Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables. ;Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa. [/lt_recipe]

 

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Vegan chorizo, black bean, burrito bowls. Healthy Mexican Vegan Recipe

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Homemade Lean Mexican Chorizo

Chorizo seasoning

Lean homemade Mexican chorizo is a delicious, rich addition to any meal. I use it mostly as a seasoning for eggs, soups, or tapas. Mexican chorizo is a soft crumbly sausage which is distinctly different from Spanish chorizo which is a dried, firm sausage popular in Spain.

Unfortunately I never really know what parts of the pig are in a store bought chorizo. I do know that I searched high and low for a packaged chorizo without soy. I’m sensitive to soy so I don’t want it snuck into my food. You can buy chorizo from a butcher and it usually tastes fabulous but I can’t really ask about which parts are included in my broken gringa Español. “Are there snouts and hooves in my meat?” I know, I know, I hate to think about what goes into any sausage, actually.

I am concerned about the amount of saturated fat that I eat and lard is a saturated fat.

Mexican chorizo has added lard and yes lard makes Mexican cuisine, Mexican cuisine but I want to manage the fat in my diet for optimum health so I choose to avoid lard. The ideal solution was to make my own lean chorizo at home. I drew inspiration from Honest Cooking but modified the spices. I left out the warm spices of cinnamon and clove and used ground New Mexico and California chilies. I can be lazy in the U.S. so I bought the ground chilies but I also wanted to double the spices recipe and keep the chili powder in my pantry so I used all dried ingredients. In Baja, the dried whole chilies can be purchased everywhere so I would recommend soaking the dried chilies in hot water for an hour before combining them with the other seasonings. Substitute 4-5 dried chilies for 2 tablespoons of ground chili powders. I used garlic powder but you can substitute fresh garlic, 2 cloves or more.

You can ask the butcher to grind a pork loin or lean looking chops for you if you can’t find ground pork. Pointing with a smile and a few Google translated key words usually works for me.

Helpful español: Try, “Necesito esta carne de cerdo molida por favor.” I need this pork meat ground up, please. Molida is ground meat.  Cerdo is pork.

I purchased this meat grinder to bring to Baja to grind my own pork, beef and chicken.

Chorizo recipes:

Mushroom Chorizo Tapas @Whatsfordinnerdoc.com, my original blog.
Chorizo, chard and potato chowder
Chorizo Crashed Potatoes

[lt_recipe name=”Lean Mexican Chorizo ” servings=”Multiple” prep_time=”3 HOURS” total_time=”3 HOURS TO OVERNIGHT ” difficulty=”Easy ” summary=”Homemade leaner pork chorizo. Lower fat, soy free alternative to store bought Mexican chorizo. Perfect for seasoning tapas, soups, or eggs. Delicious mixed with potatoes or roasted vegetables for tacos. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-5-225×300.jpg” ingredients=”16 ounces lean ground pork ;3 tablespoons apple cider vinegar;1 tablespoon cumin seeds;1 tablespoon ground California chili;1 tablespoon New Mexico chili;1 tablespoon Spanish smoked paprika;1 tablespoon garlic powder;1 teaspoon dried Mexican oregano ;1 teaspoon onion powder;1 teaspoon salt;1/2 teaspoon ground black pepper;1 teaspoon dried thyme;1 bay leaf crushed ” ]Combine all spices in a mortar and grind until leaves and cumin seeds are crushed. Combine spice mix, vinegar and ground pork and mix by hand or place in a ziplock bag and gently squish until combined. Store in the refrigerator at least 3 hours to allow the seasonings to mingle. [/lt_recipe]

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