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This Cinco de Mayo do it up big time with Modelo and Corona paired with our super ‘lish Cinco de Mayo Tex-Mex Burrito Sushi Rolls! Perfect match!

This Cinco de Mayo do it up big time with Modelo and Corona paired with our super 'lish Cinco de Mayo Tex-Mex Burrito Sushi Rolls! Perfect match!

Summer is right around the bend

Yes, it’s true, and you know what that means don’t you? For me, nothing goes better with summertime than ice-cold beer and good food. Take our Cinco de Mayo Tex-Mex Burrito Sushi Rolls, well, don’t take them literally because we’re kinda partial to our burrito sushi rolls. But we will share the recipe with you. Deal? Deal! And we like to think that nothing goes better with our Tex-Mex foodie creations better than Corona and Modelo beer! Yes, ice-cold beer and good food is kinda a no-brainer. But for me, this isn’t just about pairing good food with a great beer. There’s a story here, and it has my name written all over it.

Way back in the day

I started drinking Corona on the recommendation of a friend. And now Corona is one of my favorite beers to have on deck when the temperatures begin to rise right along with the barbecue smoke (more on the barbecue smoke thing later).

Recipes to go with Corona Beer

Word of mouth and Mr. O’Brien

So, when my friend who shall not be named (Mr. O’brien you know what you did) also suggested I give Modelo a try, I knew he wouldn’t lead me astray.  Modelo Especial is another great beer, and it is “brewed with a fighting spirit,” which is saying a lot, and I enjoy this type of light and easy drinking Cerveza. It delivers a bit of corn taste and light malt on the palate. It’s pale golden color signals to me that it is going to go done smooth, and when poured against the inside of the glass it builds a respectable foamy head. And like the Corona, I prefer a squeeze of fresh lime.

And another reason why…

When you’re enjoying good food, I don’t want a beer that is going to fill me up. So, basically no stout or heavy beers. Corona Extra and Modelo Especial are great choices because they’re both light and well within the requirements of what a session beer should be, easy to drink and under 5% a (Modelo Especial ABV (alcohol by volume) 4.40%, Corona Extra ABV 4.60%. Perfect. So, eat, drink, and make merry!

Get the recipe down below:

Ingredients for Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Ingredients:

Meat

  • 1.5 pounds pork chorizo

Veggies

  • 1 medium red bell pepper, cut and sliced into 1/2″ sticks
  • 1/3 cup red or Spanish onion, minced
  • 1/2 cup cilantro and curly parsley mix chopped
  • 1/2 cup sweet corn kernels, cut from cob and pan roasted
  • 2 cloves garlic, ran through a garlic press
  • 2 jalapeños, cut thin with the seeds removed
  • 2 avocados
  • 1/2 cup cherry tomatoes (or your selection of mini-tomatoes), cut in half

Ingredients for Sushi Rolls

Rice

  • 3 cups Jasmine rice
  • 1 tbsp adobo seasoning
  • 1 tsp smoked sea salt
  • 1/2 tsp freshly cracked black peppercorns
  • 2 tbsp extra virgin olive oil

Flour Tortillas

  • 1 package of 6-8 soft flour tortillas

Directions:

Pork Chorizo

  1. In a cast iron or non-stick skillet over med-high heat add a tablespoon of extra virgin olive oil, when the oil is hot add the chorizo. Break the meat apart with a wooden spoon and heat through and brown slightly. Using a slotted spoon remove from skillet and keep in a bowl, keep warm until ready to use.

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Veggies:

Cut and dice red onion and place into a separate bowl, mince cilantro, and curly parsley and transfer to a small bowl. Cut the miniature tomatoes lengthwise and place into a small bowl, store them in the fridge until you are ready to use them. Thinly slice jalapeños and keep them in a small container. Using a sharp knife cut the kernels of corn from the cobs, place a small skillet over med-high heat and add a single tablespoon of extra-virgin olive oil, when the oil is hot sauté the sweet corn for approximately five minutes then using a slotted spoon remove from the skillet and into a bowl. Set aside.

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Prepare avocados:

Cut avocados in half, remove the seed. Use a tablespoon to remove the flesh of the avocados into a medium mixing bowl. And two tablespoon of minced red onion, two tablespoons of EVOO, smoked sea salt, and freshly cracked black peppercorns to taste.  Using a fork break apart and smash the avocados until the mixture is smooth. Set aside.

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Jasmine Rice:

Place three cups of Jasmine rice into an Instant Pot, add adobo seasoning, extra virgin olive oil, smoked sea salt, and freshly cracked black peppercorns. Add water until it covers the rice about an inch. Place and lock the lid into place. Set the manual setting to 14 minutes and select the pressure option. Make sure the vent mechanism is switched to close. When the rice is finished cooking, vent the Instant Pot. When the pot is fully vented unlock and remove the lid. Fluff the rice with a fork. Spoon rice into a large bowl, add red onion, minced cilantro, and curly parsley, and pan-roasted sweet corn. Toss ingredients until it is well combined. 

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Assemble:

Place a soft flour tortilla onto a flat, clean surface. Spoon 1 1/2 tablespoons of the avocado mixture onto the flour tortilla and spread it around evenly.  Over the avocado add about a 1/4 cup of the rice mixture, add the chorizo in a straight line down the center of the rice. Started at the edge closest to you begin tightly rolling the tortilla lengthwise away from you. Using a long knife cut 1″ rounds from the stuffed tortilla. Place the Cinco de Mayo Tex-Mex Burrito Sushi Rolls onto a serving platter and serve with a cold Modelo Especial and Coruna Extra. Enjoy!

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Both Modelo and Corona are available at your local grocery store. And the cool thing is I was able to get everything I needed for my Tex-Mex Sushi Rolls too! Now, that is what I call one-stop shopping and then some. 

{You will find both Corona Extra and Modelo Especial in the beer section of the store.}

 

So, get your Cinco de Mayo on with Corona Extra and Modelo Especial and serve up platefuls of our super fresh and delicious Cinco de Mayo Tex-Mex Burrito Sushi Rolls! We’re getting ready for summer entertainment and warm weather. What are your summer party entertainment plans? Are you planning anything special for Cinco de Mayo? Drop us a line below! 

Cheers!

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

 

Cinco de Mayo Tex-Mex Burrito Sushi Rolls

Cinco de Mayo Tex-Mex Burrito Sushi Rolls
 
Ingredients
  • Ingredients:
  • Meat
  • 1.5 pounds pork chorizo
  • Veggies
  • 1 medium red bell pepper, cut and sliced into ½" sticks
  • ⅓ cup red or Spanish onion, minced
  • ½ cup cilantro and curly parsley mix chopped
  • ½ cup sweet corn kernels, cut from cob and pan roasted
  • 2 cloves garlic, ran through a garlic press
  • 2 jalapeños, cut thin with the seeds removed
  • 2 avocados
  • ½ cup cherry tomatoes (or your selection of mini-tomatoes), cut in half
  • Rice
  • 3 cups Jasmine rice
  • 1 tbsp adobo seasoning
  • 1 tsp smoked sea salt
  • ½ tsp freshly cracked black peppercorns
  • 2 tbsp extra virgin olive oil
  • Flour Tortillas
  • 1 package of 6-8 soft flour tortillas
Instructions
  1. Directions:
  2. Pork Chorizo
  3. In a cast iron or non-stick skillet over med-high heat add a tablespoon of extra virgin olive oil, when the oil is hot add the chorizo. Break the meat apart with a wooden spoon and heat through and brown slightly. Using a slotted spoon remove from skillet and keep in a bowl, keep warm until ready to use.
  4. Veggies:
  5. Cut and dice red onion and place into a separate bowl, mince cilantro, and curly parsley and transfer to a small bowl. Cut the miniature tomatoes lengthwise and place into a small bowl, store them in the fridge until you are ready to use them. Thinly slice jalapeños and keep them in a small container. Using a sharp knife cut the kernels of corn from the cobs, place a small skillet over med-high heat and add a single tablespoon of extra-virgin olive oil, when the oil is hot sauté the sweet corn for approximately five minutes then using a slotted spoon remove from the skillet and into a bowl. Set aside.
  6. Prepare avocados:
  7. Cut avocados in half, remove the seed. Use a tablespoon to remove the flesh of the avocados into a medium mixing bowl. And two tablespoon of minced red onion, two tablespoons of EVOO, smoked sea salt, and freshly cracked black peppercorns to taste. Using a fork break apart and smash the avocados until the mixture is smooth. Set aside.
  8. Jasmine Rice:
  9. Place three cups of Jasmine rice into an Instant Pot, add adobo seasoning, extra virgin olive oil, smoked sea salt, and freshly cracked black peppercorns. Add water until it covers the rice about an inch. Place and lock the lid into place. Set the manual setting to 14 minutes and select the pressure option. Make sure the vent mechanism is switched to close. When the rice is finished cooking, vent the Instant Pot. When the pot is fully vented unlock and remove the lid. Fluff the rice with a fork. Spoon rice into a large bowl, add red onion, minced cilantro, and curly parsley, and pan-roasted sweet corn. Toss ingredients until it is well combined.
  10. Assemble:
  11. Place a soft flour tortilla onto a flat, clean surface. Spoon 1½ tablespoons of the avocado mixture onto the flour tortilla and spread it around evenly. Over the avocado add about a ¼ cup of the rice mixture, add the chorizo in a straight line down the center of the rice. Started at the edge closest to you begin tightly rolling the tortilla lengthwise away from you. Using a long knife cut 1" rounds from the stuffed tortilla. Place the Cinco de Mayo Tex-Mex Burrito Sushi Rolls onto a serving platter and serve with a cold Modelo and Coruna. Enjoy!