Wine Varietal: Zinfandel
Tex-Mex is a cuisine that brings both the south western United States and Mexico cuisine together. I have traveled many years as a commercial truck driver. I would have to say that Tex-Mex cuisine is very prominent in the south western part of Texas. Especially in El Paso. I have heard many people say that they traveled long distances to El Paso for the great Tex-Mex cuisine.
Rosemary Gordita Bread
4 cups masa harina flour
2 cups all-purpose flour
1 tablespoon salt
2 tablespoons shortening
2 tablespoons dried rosemary
3 cups hot water
4 ripe avocados, pitted and peeled
5 teaspoons fresh lime juice
Â¼ teaspoon kosher salt
Â¾ teaspoon freshly ground black Pepper
2 Â¼ teaspoons chili powder
3 Â¾ teaspoons ground cumin
1 Â½ teaspoon ground cinnamon
1 Â¼ teaspoon kosher salt
2 pounds freshly ground chuck
10 Â½ ounces diced green chilis
1 teaspoon Tabasco brand chipotle pepper sauce
Â½ cup grated onion
2 garlic cloves, minced
1 cup Doritos cool ranch chips, placed in a bag and smashed finely
2 tablespoons Sutter Home zinfandel wine
Â½ teaspoon dried oregano
Â½ cup diced plum tomato
2 teaspoons kosher salt
3 cups shredded iceberg lettuce
11 Â½ tablespoons chopped fresh cilantro
Â¼ cup Roma tomatoes, chopped
Â¾ cup sour cream
1 teaspoon honey
Juice of 2 lemons
2 Â¼ teaspoons sugar
2-3 tablespoons corn oil, for brushing on the grill rack
6 slices Pepper jack cheese
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the bread, in a large bowl, stir together the masa harena, salt, rosemary, and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls. Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about Â¼ inch thick.
To make the spread, peel, stone, and mash the avocados in a small bowl. Add the lime juice, and salt and mix thoroughly. Cover with plastic wrap and refrigerate until serving.
To make the rub, place black pepper, chili powder, cumin, cinnamon, and salt in a small bowl. Combine all ingredients and set aside.
To make the patties, combine the chuck, chilis, chipotle pepper sauce, onion, garlic, chips, wine, oregano, tomato, and salt in a large bowl, handle as little as possible. Shape into 6 patties to fit the gorditas. Sprinkle rub over both sides of patties and lightly rub into meat. Loosely cover with plastic wrap and set aside.
To make the slaw, place lettuce, cilantro, tomatoes, sour cream, honey, lemon juice, and sugar in a large bowl. Combine well. Cover with plastic wrap and refrigerate until serving.
When the grill is ready, brush the grill rack with corn oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling.
Place the gorditas on the rack. Cook the gorditas for about one minute on each side, or until it is cooked through.
To assemble the burgers, on each gordita spread a generous amount of the avocado spread on one side. On six gorditas, place a grilled patty, followed by equal portions of the creamy slaw, add gordita, avocado spread side down and serve.