Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or a taco.
Byron Bay Chilli Co’s red chicken chile not only brings the heat, it also has a bit of chocolate in the flavor to boot. Moreover, this chilli can be made several days in advance.
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.
These Gumbo Nachos are full of incredible flavor thanks to the combinations of the Holy Trinity (sausage, shrimp, crawfish), Tony Chachere’s Creole seasoning and lots of cheese
This Greek pizza comes to us by way of Byron Bay Chilli Co. It’s a very tasty (and spicy) alternative to your classic Italian version.
Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Our latest recipe from Byron Bay Chilli Co is all about tortilla pie. It’s what lasagna would be like if it were invented in the American Southwest.