Burritos, maybe?

DSC_6239 [1600x1200]I’ve been making these things a lot lately, not really sure what to call them.  Or, I should say, what someone who knows what they are calls them.  Burritos may be the closest even though the ends aren’t folded shut.  I could live with tacos, but tacos usually aren’t rolled closed and grilled in a skillet.  Anyway, these are filled with more of the brisket, and green bell peppers, jalapenos, onions, cabbage, cheddar cheese, and a smear of ancho sauce.

Roll Your Own Taco

I was puttering about in the kitchen and found a packet of corn tortillas in the fridge.  I fried them in some oil in a skillet, thinking not much farther ahead than making nacho chips, maybe.  After sprinkling on some cheese I remembered a little brisket and smoked pork that was leftover so I added a dab to each and set them under a broiler, on a baking tray, while I rummaged for some toppings.DSC_6225 [1600x1200]Didn’t find a whole lot.  I chopped a tomato and some onion and a jalapeno and added a daub of ancho sauce and went with that.  They were pretty good despite, or because of, the sparse trimmings.  I’ve always been a pile it all on kind of fellow but there is another school.  My pizzas are always thick with cheeses and toppings but there are those who believe less is more.

Breakfast Pr0n – Steak Mole and Eggs

DSC_5984 [1600x1200]I’ve been making mole sauces before I knew what a mole sauce was.  I called mine “ancho sauce” because I used dried ancho peppers to make it.  I still do, although other dried chilies are in this one, too.  There are tons of recipes for sauces of this sort but they have in common a general method:  Gather dried peppers and remove stems and seeds, simmer them in water or stock, and then whirl them in a blender with whatever else suits the occasion.  I always add garlic cloves, dried oregano, and lime juice to mine.  These are the sauces that draw double takes when reading the recipes – many call for the addition of chocolate.  I think you could get by without a blender if you use powdered chilies, and I’d bet that is how most of these sauces have been made.

Mmm… tacos!

Tacos are always fun.  I smoked a pork shoulder yesterday and had some pork handy for them.The shoulder was rubbed with black pepper, kosher salt, garlic, and ground coriander seeds with a bit of brown sugar just for fun.  It spent all day in the smoker that I stoked with apple wood chips and a little wild cherry.  I still had to bring it in to finish in the oven, ending late enough I just tossed the whole thing into the fridge overnight.  I pulled it apart this morning, sending the dogs into a tizzy.  A final few chops with a big knife and it was ready to bag and freeze.  I kept out plenty for immediate (tacos!) use.

Tostadas and Enchiladas

We were feeling like some Mexican tonight for dinner.  I made the red enchilada sauce.  Pretty simple recipe:  Make a roux with some oil and flour, cook it for a minute.  Add chili powder and cook a bit more, then add tomato sauce and water.  Add some oregano and basil, some garlic and onion powders.  Quantities are not critical, taste as you go, add more tomato sauce or broth, adjust seasoning to taste.  Simmer for 20 minutes and you are good to go.  I added some fresh made ancho sauce to mine today.

I bought some tostadas the other day, they are just small round corn tortillas that have been toasted so they are crisp like nacho chips.  I was wanting to work them into the menu tonight.

The first one was a trial run to see how it would work out.  I was a bit worried that it would be unwieldy eating it but it worked fine, almost like eating tacos.  The moisture from the toppings softened the tostada enough that it folded over onto itself.  I went ahead and made more:

The toppings include cheddar, Monterey jack, diced chorizo sausage, and queso blanco.  Garnishes are sliced black olives, pico de gallo, and pickled jalapenos.  A daub of sour cream would have been yummy but we were out.  My usual Tex-Mex ground peppers seasoning and a dab of the enchilada sauce finished them off.

Burrito? Fajita?–It’s chicken and stuff in a tortilla

I’m never sure what to name these things.  As far as I can tell, either name would work.  I didn’t start out to make these.  I wanted to grill some chicken breasts that I bought several days ago but didn’t freeze right away.  I took my silver hammer and pounded the breasts semi flat, I didn’t spend too much effort on them.  Poured some olive oil into a hot pan to grill them-I was thinking along the lines of grilled chicken salads.  Decided to add some seasoning to them other than salt and pepper, and dragged the fajita seasoning out.  Got me thinking, “hmm…fajita?”  I sliced up some green peppers and some red onion, added some yellow onion, decided to toss in some fresh mushrooms.  Added some ancho sauce, it was a bit dry yet so I splashed in a half cup or so of chicken broth.  Was starting to come together.

I warmed some tortillas directly over the gas burner, let them scorch just a tad, and laid them out on a plate.  Piled a generous heaping of the chicken veggie mix and garnished with green onions, shredded cheddar,  salsa, and a bit of sour cream.  Good stuff!


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Mmm…bean burritos

Busy day, Mrs J was out of town visiting her folks.  I had a couple of appointments this morning.  Decided to take it pretty easy the rest of the day.  Made a batch of refried beans, fried up a mess of chorizo and hamburger, made some Spanish rice.  Had burritos for dinner.  Add a bit of green onion garnish, a daub or two of sour cream, a little guacamole, a bit of ancho sauce and some shredded cheddar—mmm good.  I loaded my tortilla with beans at one end and the chorizo at the other and cut it in two on the plate.


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