Mariachis PDF Print E-mail

Mariachis

These are served in the base operations snack bar at Kelly AFB in San Antonio, Texas.

10 flour tortillas
6 eggs
1 link Mexican chorizo sausage
1/2 cup coarsely chopped green onions
1/2 teaspoon ground cumin
1 cup grated sharp Cheddar cheese
Salt and pepper, to taste

Skin the chorizo, crumble in a skillet, and brown slightly. Remove the cooked chorizo and drain the fat.

Whisk the eggs with salt, pepper, and cumin. Return chorizo to skillet, add whisked eggs and scramble.

When the eggs are done, place about 3 tablespoons on each warmed flour tortilla. Add chopped green onion and grated cheese to your heart's content. Fold like a taco or even roll like a burrito, then chomp on it! It's good!

Fresh salsa goes well with this.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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