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| 2 Tbs. oil 1 Tbs. flour 2 cups Santa Cruz Chili Paste 3 to 4 cups hot water or meat broth 1 tsp garlic powder 1/4 tsp cumin seeds, ground 1 tsp oregano |
| Brown oil and flour in a saucepan. Add chile paste, water and spices and simmer for 15 minutes. Note: for thicker sauce, use less liquid. Use over burros, chimichangas or enchiladas. PRINT RECIPE |
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| 4 lbs beef, cubed 2 quarts water 1 Tbs. salt 2 Tbs. shortening 3 Tbs. flour 2 cups Santa Cruz Chili Paste 1/2 tsp granulated garlic 1/2 Tbs. oregano 1/4 tsp cumin seeds, ground 2 cups meat broth |
| Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes. PRINT RECIPE |
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| 2 lbs. ground beef 1/2 cup of rice 1 tomato, diced 1 egg, slightly beaten 3 cloves of minced garlic 1/4 cup chopped cilantro 1 Tbs. oil 1 Tbs. flour 1 cup onion, diced 4 cups boiling water 15 oz can stewed tomatoes 3 chicken bouillon cubes 2 carrots diced 2 zucchinis, diced 1 celery stalk, diced 1 cup of Santa Cruz Chipotle Paste |
| Mix ground beef with rice, tomato, egg, 2 cloves of garlic, and cilantro in a bowl. Form into small meatballs, and set aside. In a saucepan, brown the flour and oil over medium heat. Add one clove garlic, onion and continue to cook until garlic and onion become transparent. Add 4 cups of boiling water, stewed tomatoes, chicken bouillon cubes. Add meatballs and let simmer for 20 minutes. Add carrots, zucchini, celery and chipotle paste and simmer for 10 more minutes until vegetables are cooked. Add salt and pepper to taste. PRINT RECIPE |
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| 6 chicken breasts, cooked and shredded 1/2 lb of bacon strips 1/2 lb of chorizo* 1/2 cup Santa Cruz Chipotle paste 1 cup of chicken broth |
| Cook bacon over medium heat and drain off excess
fat. Add the chorizo and cook until done, about 10 minutes. Mix Chipotle
Paste in chicken broth. Mix together with bacon and chorizo and
add shredded chicken. Bring to a simmer and cook until the flavors
blend, about 10 minutes. Serve with tortillas and fresh lettuce for a
wonderful, spicy meal. * you can substitute 1 tbs. Santa Cruz Chorizo Spice. PRINT RECIPE |
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| 1 Tbs. flour 2 tsp oil 1 cup Santa Cruz Green Chili Paste 2 cups hot chicken broth 3 cups Shredded cooked chicken 1/2 cup sautéed onions 1 tsp garlic powder |
| Brown flour and oil in a saucepan. Add chili paste, broth, chicken, onions, and spices and simmer gently for 15 minutes. Serve over enchiladas, tostadas or burritos. PRINT RECIPE |
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| 1 tsp oil 1/2 cup onion, finely chopped 2/3 cup tomatillos, husked, stemmed and finely chopped 1 tsp minced garlic 2/3 cup Santa Cruz Green Chili Paste 3/4 cup double strength chicken stock (or 3/4 cup water with 2 chicken bullion cubes) 1 tsp sugar salt and pepper to taste |
| In a saucepan, sauté onion, tomatillos and garlic in oil over medium heat until onion is translucent. Add chili paste, chicken stock, sugar, salt and pepper. Simmer for 15 minutes. Serve over enchiladas, chimichangas, or burros. PRINT RECIPE |
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| 1 Tbs. oil 1 1/2 Tbs. flour 1 Cup Santa Cruz Chili Powder 2 to 3 cups water or broth 1/2 tsp salt 1/2 tsp garlic powder 1 cube beef bullion |
| Brown oil and flour over medium heat. Stir in the chili powder, water, spices, bullion cube. While stirring continuously bring to a boil. Simmer for 10 minutes or until sauce reaches desired consistency. PRINT RECIPE |
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| 1 lb beef, cubed 1 large red onion, sliced 2 cloves garlic, minced 1 Tbs. cumin seeds, ground 1 tsp oregano 1/2 tsp ground all spice 1 cup water 28 oz canned chopped tomatoes 1 1/4 cup beef broth 1/2 cup Santa Cruz Chili Powder 1 1/2 Tbs. unsweetened chocolate shredded Cheddar and Monterrey Jack cheese |
| Combine meat, onion, garlic, spices and 1/2 cup water in a large pan. Cover and bring to boil. Reduce heat and simmer for 30 minutes. Uncover and bring back to boil, stirring often until liquid evaporates and browned bits stick to pan. Add 1/2 cup water, boil and stir often until liquid evaporates again. Add tomatoes and broth. Stir in chili powder and chocolate. Cover and simmer for 30 minutes or until meat is tender. Serve hot with cheese. PRINT RECIPE |
Cheese slices (cheddar, mozzarella, or pepper jack for more spice)
Green chili strips (from a can or you roast your own)
Ripe tomato slices
Crisp lettuce
Hamburger buns
Assemble the hamburgers as you like them. For mild, vibrant chili flavor, top with Santa Cruz Red Chili Paste. Or try my favorite - Santa Cruz Chipotle mayonnaise (1 T Chipotle paste mixed with 1 T mayo) for a sweet, hot smoky hamburger.
Sonoran Hamburgers are a delicious blend of Mexican 'heat' added to an American favorite. Serve these at your next BBQ and watch them disappear.
Make Sonoran Hamburgers your way, but be sure to include Santa Cruz Chili and Spice Co. ingredients. PRINT RECIPE
Bacon
Pinto beans
Chopped onions
Chopped tomato
Mayonnaise
Mustard
Cheese
Roasted Green Chilies
Hot dog buns
These flavorful hot dogs originated in Hermosillo, Mexico but have become quite popular throughout Arizona. Sonoran Hot Dogs are the latest crossover of Mexican flavors with an all American classic. They originated as a late night snack for hungry party animals heading home after closing time. Their zest comes from building your dog just the way you want it, but building off the basics. PRINT RECIPE
