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| I found this graphic on Pinterest. I don't own the rights. This seems to be what the OG Chihuahuas looked like. |
I’ve had them for as long as I can remember. Growing up, we had them from time to time, but as an adult, I have made sure we have them for dinner at least once a month.
This meal is among one of my all-time favorites, and I gorge myself silly each time I make it.
In 1951 this spectacular ‘sandwich’ was invented in a kitchen in Lubbock, Texas.
The Chihuahua Sandwich was created by the husband-wife team of Ed and Sarah Noret to add to their Drive-In Theater concession stand. The sandwich was such a hit that locals in this West Texas town would flock to the Sky-Vue Drive-In Theater to pick up a few of these ‘sandwiches’ and leave without seeing the movie.
My parents both graduated from Lamesa High School in Texas and when I was a kid my Aunt and Uncle Alexander lived in Lamesa; thus, the Chihuahua was a staple for me growing up. I never made it to the theater for an original like I had dreamed as the theater closed after a kitchen fire in 2015. There are two other Sky-Vue Theaters around that area of West Texas, from what I can tell from the research I did, there’s one in Midland one in Lubbock Texas as of 2014. Sure, I could probably visit one of those if they’re still in operation, but I want to visit the birthplace of my beloved meal. I want the original.
Years ago I searched far and low for the original recipe for the Sky-Vue Chihuahua, but I keep finding different variations of the formula I know and love.
The recipe I found the most consistency.
Chihuahua Sandwich
Yields one
Two corn tostada shells
2 Tbsp. chopped onions
1 cup shredded cabbage
1/2 cup chili, no beans
1/2 cup pimiento cheese spread
Warm chili in a saucepan or microwave. Spread chili on one tostada shell. Top with onions and cabbage. Spread pimiento cheese on the other tostada shell. Put shells together and serve.The recipe I make is very different, so it’s like a Chihuahua but nowhere near a sandwich. Basically, it gives me a reason to eat a lot of pimento cheese and feel alright about it.
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| Another Pintrest graphic I found. My Chihuahuas look more like this. |
Nikki’s take on Chihuahua’s
One chopped onion
One cabbage, shredded
Two/three pounds ground beef
One 16 ounce bottle medium Taco sauce (Ortega)
One package enchilada seasoning
One can bean-less chili (Wolfes Brand - but It seems like Hormel is cheaper and easier to find right now and it works just fine!)
12 ounces pimento cheese (Prices is all I can find around here, it works perfectly.)
12 ounces sour cream
Tabasco sauce
First, I make the Pimento Cheese spread. I take one 12 ounce container of pimento cheese and mix it with one 12 ounce container of sour cream. I add a few dashes of Tobasco sauce and a few tablespoons of taco sauce. Refrigerate.Then I take two pounds of hamburger and brown it (drain). I add one package of enchilada seasoning; one can of bean-less chili and the remaining 16-ounce bottle of medium taco sauce. Let simmer.
Take corn tostada shells and fry them in oil for just a few seconds until extra crispy.
The way I eat Chihuahuas is to drop one shell on my plate, pour the meat mixture over it, some chopped onion, and shredded cabbage. Then I cover it in the pimento mixture and a few more dashes of Tabasco sauce. I love to have about ¾ pimento cheese mixture to ¼ meat, but I am a massive fan of the pimento cheese mix.
This is a very different recipe than the classic and even more diverse than my Aunt’s recipe. Mine isn’t as good as hers, but I’ll never share her secrets.
I feel like I need to scream, “HEAR ME OUT, GUYS! THIS IS REALLY GOOD!” So, hear me out guys, this is REALLY good!
If you dare try this, let me know if you like it. If not, trust me, you’re missing out on something magical. Now I think I’ll go heat up what I have left and gorge myself.
Stay safe.
Also-currently eating that Chihuahua at the top of this post. YUM!
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