Having resided in Texas for a solid six years of my adult life, it should come as no surprise when I reiterate the absolute weakness I have for authentic Mexican flavors. Cilantro, beans, cumin, you name it. It doesn’t matter how you combine them, if they’re in the same dish all dancing together in perfect harmony, life is most certainly good. Or perhaps I should say bueno.
This dish was first born of a trip I made to the local farmers market to pick up a rack of pork ribs for the upcoming evening. I snagged the ribs but couldn’t walk away without snatching up a packet of chorizo to go with it. Never mind that I had absolutely no clue what to do with said chorizo nor did I come to the market with the intention of buying it. It looked good, hunger called, so I bought it. I also left with a bonus loaf of fresh bread and a couple heirloom tomato plants. The farmers market just loves people like me.
Fast forward a couple weeks. It’s 4:45pm and dinner is no longer calling to me, it’s yelling directly in my ear to get it on the table – soon. I see the chorizo in the back of the freezer and the light bulb goes on. I’ll make a chicken Parmesan inspired Mexican dish because, really… why not? A little bit of this, a handful of that, bada bing, bada boom – dinner is served.