When : Always February 24th
Today is a holiday with a crunch. One might even suggest that it is a corny holiday. Well, that's okay because today is National Tortilla Chip Day. Just a few decades ago, Americans seldom ate Corn Chips and Salsa. It's popularity has grown immensely. Today is a tribute to that rising popularity of one of America's favorite munchies. Did you know? The corn chip recipe was brought to the U.S. from Mexico by Texas businessman Elmer Doolin. Celebrate National Tortilla Chip Day with a handful of crunchy, tasty corn chips and your favorite salsa or dip.
TRINI & CARMEN'S FAMOUS NACHO RECIPE
~ A treasured recipe published Sunday, May 4, 1997 in THE ECCENTRIC
1/4 to 1/2 pound ground beef
1/2 cup diced Spanish onions
1-2 cloves of fresh garlic, diced
1/2 tsp. cumin
1/4 tsp. oregano
salt & pepper to taste
1 (16-oz) can whole tomatoes
NACHO CHIPS
8-16 ounces Muenster Cheese
Optional ingredients:
Diced green peppers, diced onions, fresh tomatoes, Spanish rice, seafood, beans, mushrooms
Brown ground beef and add Spanish onions. Cook 15-20 minutes over low heat. In blender, puree the garlic, cumin, oregano, canned tomatoes, and salt. Add this mixture to the ground beef. Cook for 5 minutes and then simmer for 20 minutes on low heat.
On a pizza pan, layer macho chips, seasoned ground beef, cheese and any of the optional items you desire. Broil for 5 minutes to melt the cheese. Do not microwave.
(Recipe compliments of Rudy Martinex, owner of Trini & Carmen's)
*****************************
FRESH TOMATO SALSA
(great on nachos, chicken, or TORTILLA CHIPS)
1 pound large seeded & diced ripe plum tomatoes
1/4 cup chopped green onions
1/4 cup finely chopped white or red onion
1/4 cup chopped cilantro
1 Tbsp. fresh oregano
2 cloves minced garlic
2 Tbsp. finely diced & seeded jalapeno pepper
juice of a fresh lime
salt & freshly ground black pepper to taste
Combine all ingredients. Cover loosely and allow flavors to blend at room temperature.
*****************************
PERFECT MARGARITA
(2 cocktails)
9 ounces Cuervo Gold tequila
3 ounces fresh lime juice
1 1/2 ounces Triple Sec
coarse ground salt
2 lime wedges
crushed ice
Rub rims of 2 margarita glasses with the lime wedge. Dip in salt. Shake tequila, lime juice, Triple Sec in cocktail shaker with crushed ice. Strain into glasses and garnish with lime slice.
Comments