When I was growing up my Aunt Marie introduced me to something she loving called “SOS.” I think it was an old Navy acronymn for something served on a “shingle.”
Tonight, I had a couple of heals left over from a loaf of wheat bread, so I decided, “Why not?”
Of course, this is nothing like what that country girl from Munford, TN served. But then who cares? We go in the kitchen; we remember those we love; and we have fun.
(It’s really more like a Sloppy Joe than like SOS; but good nevertheless.)
2 yellow onions; chopped
3 Poblano chilies; roasted skinned, cleaned of seeds and membranes; chopped
3 shallots; minced
6 cloves of garlic; minced
1/2 pound mushrooms; sliced
12 ounces Chorizo
slices of bread (or tortillas)
oil for the pan
salt and pepper (optional)
Prepare large skillet with a bit of oil over medium heat. Add onions. Cook for a bit; then add poblanos and shallots; after a minute or two add the mushrooms.
If the mixture gets too dry and begins to stick or scorch, add beer (or wine, or whatever).
Cook until all vegetables are tender and most of the moisture has cooked away.
Add the Chorizo, and stir to blend well. Stir frequently and continue cooking until the Chorizo is sufficiently done. Season with salt and pepper if desired.
Heat a second skillet and toast the bread. (Or toast in the oven or in another suitable appliance.)
Top a piece of toast with a heaping pile of the chorizo mixture. Top with a dollop of sour cream; Add a bit of salsa if desired (not necessary if the Chorizo is spicy).
And serve with a cold beer.