GEICO brings that gameday magic home to all Texas Longhorn fans!
Songs
Texas Longhorn by Django Walker
Listen on: Spotify, Apple Music, YouTube
Traditions
Big Texas Flag- APO
Big Bertha
Texas Fight Chant
Smokey the Cannon
Deep in the Heart of Texas
Hook’em Hand Sign
Prep: 5 minutes
Cook time: 15 min
Total Time: 20 min Servings: 6
Ingredients
· 1 Tablespoon vegetable oil
· 5 ounces Mexican Chorizo
· 12 ounces Monterey or Oaxaca Cheese
· 6 Flour tortillas
· 12 ounces tortilla chips
· 1 ½ cup of Roasted Salsa
Instructions
1. Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won’t need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It’ll take about 6- 7 minutes to cook.
2. Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
3. Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
4. Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
5. Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
Queso Fundido with Chorizo
Ingredients
· 2-3 lbs. chicken wings
· 1/4-1/2 cup butter
· 1/4-1/2 cup Frank's hot sauce
· 1 tsp. lemon juice
· 1/2 cup all-purpose flour (optional)
· canola oil, for cooking (optional)
· salt and pepper
Instructions
1. If you're oven roasting your wings, preheat the oven to 425F. Pat the chicken wings dry with paper towel and lay out in a single layer on a rimmed baking sheet - or set a wire rack on the sheet and spread the wings out on it. Roast for 40-45 minutes, until golden and cooked through.
2. If you want to fry them, pat them dry, then season the flour with salt and pepper and place in a plastic bag; add the wings in batches and shake to coat. Heat a couple inches of oil in a heavy saucepan until hot, but not smoking. Cook the wings in batches, without crowding the pot, until golden and crisp. Transfer to paper towels to drain.
3. Meanwhile, melt the butter with the hot sauce and lemon juice in a small saucepan over medium heat, whisking until smooth. Toss cooked wings with sauce and if you like, return to the oven for another 10-15 minutes. Serve warm, with extra sauce.
Pub-Style Buffalo Wings
Slow Cooker Texas Pulled Pork
Prep Time: 15 mins
Cook Time: 5 hrs
Total Time: 5 hrs 15 mins
Servings: 8
Ingredients
· 1 teaspoon vegetable oil
· 1 (4 pound) pork shoulder roast
· 1 cup barbeque sauce
· ½ cup apple cider vinegar
· ½ cup chicken broth
· ¼ cup light brown sugar
· 1 tablespoon prepared yellow mustard
· 1 tablespoon Worcestershire sauce
· 1 tablespoon chili powder
· 1 extra large onion, chopped
· 2 large cloves garlic, crushed
· 1 ½ teaspoons dried thyme
· 8 hamburger buns, split
· 2 tablespoons butter, or as needed
Instructions
Gather the ingredients.
Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.
Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.
Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.