Panchos Sour Food

PANCHOS ARGENTINOS (ARGENTINE-STYLE HOT DOGS)

Steps:

• Make the Salsa:
• Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
• Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
• Make the Hot Dogs:
• Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
• Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

PANCHOS SOUR CREAM ENCHILADA RECIPE

Steps:

• After defrosting your chicken breast, shred it into thin slices. Once your chicken breast is shred, take a gallon-sized plastic bag and place the chicken inside. Pour the seasonings and powder into the bag. Fill it with water and massage the seasoning mix into your chicken. Store in the fridge for at least 24 hours before cooking.
• You can omit this entire step and cook the chicken the same day you marinate it. However, marinating your chicken for 24 hours gives it time to soak in the flavors.
• During the second step, you should preheat your oven to at least 350 degrees Fahrenheit and cook the shredded chicken on the skillet. Add a little bit of oil and make sure that there is no pink inside! Cut the onion and add it to the skillet for extra flavor and crunch. Add the Chili peppers to the skillet and cook until they are golden.
• After you let the chicken and vegetable mix cool, you can add chicken to the tortillas and roll them up to make enchiladas. Set them down in the baking pan side by side. Repeat until all 10 are filled with the chicken mix.
• Add the liquids into one bowl and mix them well. The sour cream and cream of chicken soup should blend together effortlessly. Once the mixture is well blended, you can add it to your baking pan with the enchiladas.
• Sprinkle shredded cheese on top of your Panchos enchiladas, and bake for twenty minutes. Add a timer so you don't forget!

PANCHO SAUCE

Steps:

• Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
• Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
• Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
• This sauce can be stored for several months in the refrigerator.

PANCHOS

Steps:

• Cut corn tortillas in triangles (as you would cut a pie), fry tortilla chips in cooking oil until crispy.
• Remove from oil and set on paper towels to drain. Lay out tortilla chips on a cookie sheet.
• Heat refried beans in skillet for about 6-8 minutes, stirring so they do not stick to skillet.
• Remove skin and seed from Avacado and mash well, adding salt to taste.
• Then take 1 cheese quarter, and place on each tortilla chip. Place cookie sheet in 350 degree oven about 1-2 minutes until cheese has slightly melted but not completely.
• Remove chips from cookie sheet and place on a platter.
• Then take 1/2 teaspoon of refried beans and 1/2 teaspoon of mashed avacado, top each one with 1 slice of jalapeno.
• Enjoy!