Sausage and Rice Tortillas in the Mexican Jungle
A tall stack of still warm tortillas sits on a cheap, plastic table in the shade of a wild tamarind tree.
It is surrounded by plastic bowls filled with diced, ripe tomatoes, shredded queso fresco, farm fresh sour cream, simple guacamole, and sausage mixed with rice, carrots, peppers, and pigeon peas.
Our shaman/tour guide, George of the Jungle (yes, that really is his name) offers the feast after leading us on a journey through the dense jungle to the entrance of a gin-clear underground river.
After spending the afternoon swimming under stalactites and mulling over the concept that Shibalba, the entrance the the Mayan Underworld, lay beneath me, I am famished.
I breathe in the humid, pungent air and detect the fragrance of hot peppers.
Gingerly, I settle myself into an unstable plastic chair, grab a paper plate, and fill it with a pile of tortillas and mounds of fixens.
Somehow everything taste better when I eat with my fingers.
It doesn't matter that the bottled water is warm, almost as warm as the tortillas.
I am in Mexico and this is the taste of adventure.
Sausage and Rice Tortillas 2 cups cooked rice 1 lb cooked sausage (I use turkey sausage) 1 15 oz can green pigeon peas ¼ cup olive oil 1 carrot, sliced thin 1 green pepper, diced 2 jalapeno peppers diced (keep the seeds for more heat) 1 onion, diced 1 TBSP minced garlic 1 TBSP ground cumin 2 TBSP ancho chili powder 1 TSP chipotle chili powder ¼ cup fresh cilantro, chopped 1 TSP sugar Dash cinnamon 1 cup shredded mozzarella or Mexican cheese mix 1 package burrito size flour tortillas Olive oil Sour cream Guacamole (recipe follows) Salsa In a large pan, sauté carrot, green pepper, onion, and garlic in olive oil.
Add rice, sausage, peas, and spices.
Heat through, stirring occasionally.
Turn heat down, top with cheese, and cover until cheese melts.
Fill tortillas and wrap into rectangle packages.
In a separate, pan heat olive oil.
Pan fry filled tortillas until golden brown, turning half way through.
Serve hot topped with guacamole, sour cream, and your favorite salsa.
Simple Guacamole 2 ripe avocados 1 TBSP minced garlic 2 TBSP fresh chopped cilantro Juice of one fresh lime Salt to taste Peel and mash avocados.
Mash garlic and salt into a paste.
Mix garlic and salt paste, lime juice, and cilantro into avocados.
Add extra salt if needed.
It is surrounded by plastic bowls filled with diced, ripe tomatoes, shredded queso fresco, farm fresh sour cream, simple guacamole, and sausage mixed with rice, carrots, peppers, and pigeon peas.
Our shaman/tour guide, George of the Jungle (yes, that really is his name) offers the feast after leading us on a journey through the dense jungle to the entrance of a gin-clear underground river.
After spending the afternoon swimming under stalactites and mulling over the concept that Shibalba, the entrance the the Mayan Underworld, lay beneath me, I am famished.
I breathe in the humid, pungent air and detect the fragrance of hot peppers.
Gingerly, I settle myself into an unstable plastic chair, grab a paper plate, and fill it with a pile of tortillas and mounds of fixens.
Somehow everything taste better when I eat with my fingers.
It doesn't matter that the bottled water is warm, almost as warm as the tortillas.
I am in Mexico and this is the taste of adventure.
Sausage and Rice Tortillas 2 cups cooked rice 1 lb cooked sausage (I use turkey sausage) 1 15 oz can green pigeon peas ¼ cup olive oil 1 carrot, sliced thin 1 green pepper, diced 2 jalapeno peppers diced (keep the seeds for more heat) 1 onion, diced 1 TBSP minced garlic 1 TBSP ground cumin 2 TBSP ancho chili powder 1 TSP chipotle chili powder ¼ cup fresh cilantro, chopped 1 TSP sugar Dash cinnamon 1 cup shredded mozzarella or Mexican cheese mix 1 package burrito size flour tortillas Olive oil Sour cream Guacamole (recipe follows) Salsa In a large pan, sauté carrot, green pepper, onion, and garlic in olive oil.
Add rice, sausage, peas, and spices.
Heat through, stirring occasionally.
Turn heat down, top with cheese, and cover until cheese melts.
Fill tortillas and wrap into rectangle packages.
In a separate, pan heat olive oil.
Pan fry filled tortillas until golden brown, turning half way through.
Serve hot topped with guacamole, sour cream, and your favorite salsa.
Simple Guacamole 2 ripe avocados 1 TBSP minced garlic 2 TBSP fresh chopped cilantro Juice of one fresh lime Salt to taste Peel and mash avocados.
Mash garlic and salt into a paste.
Mix garlic and salt paste, lime juice, and cilantro into avocados.
Add extra salt if needed.
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