$4.69 – $8.10

Why settle for store-bought sausage when making your own flavorful chorizo at home is so easy with Fiesta Brand Chorizo Spice Mix?

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Why settle for store-bought sausage when making your own flavorful chorizo at home is so easy with Fiesta Brand Chorizo Spice Mix?

Chorizo is a name given to several types of spicy and sweet pork sausage. Dating back to the Middle Ages in Spain, this type of sausage is delicious and versatile enough to have survived through the ages. In fact, chorizo still makes up as much as 40% of Spain’s sausage production. Try your hand at making chorizo sausage yourself using Fiesta Brand Chorizo Spice Mix. Simply combine 4 to 5 tablespoons of the spice blend with 1 lbs. ground sausage and voila, you have your own homemade chorizo sausage. If you love the flavor of chorizo, feel free to add a little Chorizo Spice Mix to your favorite soups and stews – especially those that have a Mexican or Spanish flair – or use it to top fresh cooked pasta.

Beef or Venison Jerky

Flavorful, portable, nutritious…there are many reasons why jerky is such a popular American snack. However, high prices at the store make it difficult to enjoy on a regular basis! Good news - this easy recipe featuring Bolner’s Fiesta Jerky Seasoning will have you making delicious jerky at home without breaking the bank. For the hunters out there, this is a great way to savor the harvest that you worked so hard for! Yields 10 to 12 servings

Ingredients:

3-4 lb. lean beef roast (e.g. top/bottom/eye of round, sirloin tip) or venison roast Bolner’s Fiesta Jerky Seasoning

Directions:

1) Using a sharp knife, slice the roast crosswise into 1/4” strips (Pro Tip – put your meat in the freezer for a couple of hours to make thin slices easier to cut). 2) Generously season meat strips on all sides with Bolner’s Fiesta Jerky Seasoning (approximately 2 tbsp per pound of meat). 3) Preheat oven or pellet grill to 180 degrees. If using oven, place seasoned meat strips (evenly spaced) onto wire racks, and place the wire racks atop baking sheets. If using pellet grill, meat strips can be placed directly on the grill grates or onto wire racks / grill mats if available. 4) Cook jerky for 4 - 5 hours, testing for texture around the 3-hour mark. The jerky should bend but not snap and have a dry vs. rubbery feel. (Pro Tip – hold the jerky up to light; if you can see light through the jerky, it is done) 5) Remove jerky from heat and let cool on wire racks. 6) Once jerky has cooled, dig in before it disappears!

Chorizo and Egg Breakfast Tacos (Chorizo con Huevo)

Imagine starting your day with a burst of flavors wrapped in a warm tortilla - that's what these breakfast tacos offer. The homemade chorizo is freshly prepared and seasoned perfectly using Fiesta Chorizo Mix. The rich and savory flavor of the chorizo pairs wonderfully with the softly scrambled eggs. This recipe is not just a meal; it's an experience in itself! Yields 6 to 8 servings

Ingredients:

• 2 lbs. ground pork (or ground beef) • 10 tablespoons Bolner’s Fiesta Brand Chorizo Mix • 3 ounces distilled white vinegar • 1 teaspoon salt (optional or to taste) • 4 -6 large eggs, beaten • 6-8 small corn or flour tortillas • 1/2 cup shredded cheddar cheese • Sliced jalapeños (to taste) Optional garnishes: diced onion, cilantro, sour cream, and salsa

Directions:

1) In a large bowl, add the ground pork (or beef) and the Fiesta Chorizo Mix. 2) Using your hands or a fork, mix the pork and spices together until well combined. 3) Pour the vinegar over the pork mixture. Continue to mix until the vinegar is evenly distributed throughout the meat. If the mixture feels too dry, you can add a little water to get a slightly moist consistency. 4) Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours, or overnight. 5) The chorizo mixture can now be cooked and crumbled in a skillet over medium heat until it's fully cooked (about 8-10 minutes). 6) In the same skillet, pour in the beaten eggs and scramble until cooked to your preference. 7) Continue breaking apart the chorizo and eggs with a spatula until mixed thoroughly. 8) Heat the tortillas in a dry skillet or microwave. 9) Assemble the tacos by placing a spoonful of the chorizo and egg mixture on the tortilla. 10) Sprinkle shredded cheddar cheese over the hot chorizo and eggs so it melts. Add sliced jalapeños on top. Serve and enjoy the tacos while they're warm. NOTE: Garnish with additional ingredients such as, diced onion, cilantro, sour cream, or salsa according to your preference.

Homemade Chorizo Sausage Patties

Rather than buying your chorizo from the store, try using Bolner’s Fiesta Brand Chorizo Mix to make your own at home! Yields 6 to 8 servings

Ingredients:

2 lbs. ground pork (or ground beef) 10 tablespoons Bolner’s Fiesta Brand Chorizo Mix 3 ounces distilled white vinegar 1 teaspoon salt

Directions:

1. Combine all of the ingredients in a large mixing bowl and stir until well combined. 2. Cover and chill the mixture for at least 1 hour or up to 24 hours to give the flavors time to combine. 3. Shape the mixture into patties by hand and fry them in a skillet with oil or char-broil on the grill. NOTE: The sausage will develop a better flavor if the ingredients are mixed together the day before cooking.

Jalapeño Loaded Baked Potato Soup

Prepare to take this classic fall dish to new heights by adding a flash of savory heat found only in Bolner’s Fiesta Jalapeño Salt! This delicious soup is easy to prepare, ready in less than 30 minutes, and sure to warm you up on those cool fall evenings. Creamy, spicy, and topped with all the fixings of a loaded baked potato…you don’t want to miss out on these flavors! Yields 4 servings

Ingredients:

1 tsp. Bolner’s Fiesta Jalapeño Salt 2 tsp. iodized salt 2 tsp. Bolner’s Fiesta Season-It-All 1 tbsp. Bolner’s Fiesta Onion Powder 4 large russet potatoes 1 lb. sliced bacon 3/4 cup heavy cream 2 cups shredded sharp cheddar 1 cup sour cream 1 bunch green onions

Directions:

Rinse and skin potatoes. Dice into 1/2” chunks.
Place potatoes in 5 qt. Dutch oven or stockpot and add enough water to just cover the potatoes. Add 1 tsp. Bolner’s Fiesta Jalapeño Salt and 2 tsp. iodized salt to the water and stir briefly to mix.
Boil uncovered over medium heat for approximately 15 minutes, until potatoes are fork tender.
While potatoes are boiling, fry bacon in skillet until crisp and set aside. This step can be done in advance if time allows.
Once potatoes are fork tender, add 1 tbsp. Bolner’s Fiesta Onion Powder and use immersion blender or whisk to blend approximately half of the cooked potatoes. Consistency should be creamy with 1/4 – 1/2” chunks of potato.
Whisk 3/4 cup heavy cream, half of the cooked bacon, and 2 tsp. Bolner’s Fiesta Season-It-All into the soup and stir until blended. Taste test at this point and add more Jalapeño Salt and/or Season-It-All depending on your personal preference.
Ladle soup into bowls. Top with sharp cheddar, remaining bacon, sour cream, and green onions…then dig in!

Low-N-Slow Pulled Pork Sandwiches

There’s nothing better than a long weekend cook with a big, budget-friendly pork shoulder. Bolner’s Fiesta Brand Pork Rub optimal blend of sweet, salty, and savory flavors is the perfect combination with pork cooked low & slow on the smoker. Whether you’re feeding a crew or stocking the fridge for weekday meal-planning, these easy pulled pork sandwiches are guaranteed to satisfy. Kick back with your favorite beverage and watch the smoke roll! Yields 8 – 10 servings

Ingredients:

1/2 cup Bolner’s Fiesta Brand Pork Rub 8-10 lb. bone-in pork shoulder 1/4 cup yellow or honey mustard Kaiser rolls Your favorite BBQ sauce. Garnishes (e.g., coleslaw, pickles, onions)

Directions:

Pat pork shoulder dry with paper towels. Score fat cap with sharp kitchen knife in a cross-hatch pattern, 1/4” deep
Rub a thin coat of mustard over all sides of the pork shoulder. Season generously on all sides with Fiesta Pork Rub. Pro Tip – apply mustard & rub and wrap tightly with plastic wrap, then place in the fridge overnight for maximum flavor
Heat your smoker or pellet grill to 250F and put the pork shoulder on the grate with the fat cap up
Smoke for 60-90 minutes per pound until the pork shoulder reaches 200F internal temperature. Pro Tip – the pork may “stall” at 160F for up to 4 hours; if desired, wrap tightly in aluminum foil at this point to speed up cooking time
Let pork rest for at least an hour in an aluminum pan. Shred pork using two forks and sprinkle the freshly shredded pork with Fiesta Pork Rub as a finishing touch
Stack pulled pork on a Kaiser roll & top with your favorite BBQ sauce and garnishes! (Note – pulled pork reheats very well…if you have leftovers!)

Chorizo Spice Mix – Salt Free

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