Posts Tagged With: Santa Anita

Mexican Entree

ARRIBA BURGERS

INGREDIENTS

1 1/2 pounds ground beef
1/2 medium onion
2 garlic cloves
1/2 jalapeno pepper
4 ounces diced green chiles
1/2 teaspoon coriander
1/2 teaspoon cumin
3 ounces Cotija cheese
3 ounces grated Four Mexican cheeses
6 to 8 hamburger buns
lettuce

PREPARATION

Mince the onion, cloves, and jalapeno pepper. Make 6 to 8 thin strips of Cotija cheese.

Mix ground beef, onion, cloves, pepper, green chiles, coriander, and cumin by hand. Sorry, but this really is the best way to blend these ingredients. (And your dog will really appreciate you petting him immediately after this step. By the way, have you ever met a dog called Fido or Spot in real life?)

Make 6 to 8 patties. Cook in frying pan until meat browns. Put a strip of Cotija cheese and sprinkle grated Mexican cheese on each patty. Fry patties until cheese begins to melt. Don’t cook longer as cheese will seep onto pan and the grease in the cheese will begin to separate out.

Toast hamburger buns in toaster or in frying pan after patties are removed. You will need to be vigilant with the buns if you choose this latter method as the buns can burn quickly.

Serve with lettuce. Arriba!

1) “Arriba!” was the favorite word of Speedy Gonzalez, the cartoon mouse.

2) Speedy Gonzalez always defeated El Pussy Cato, who had a remarkably flat learning curve.

3) Mexicans drive fast. My wife learned to drive in Guadalajara. The drivers here don’t scare her a bit.

4) I learned to drive in the huge parking lot of the Santa Anita Racetrack.

5) We are always told to buckle up, but when I was growing up there were no seat belts in the back seat.

6) I have never driven in Mexico. Mexicans are grateful.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.