Taco Tuesday

Posole Verde with Chicken

This was easy enough.  I poached some chicken thighs in stock and then set them aside to cool.  I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded.  Thicken, as needed, with a slurry of masa in water.

Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side.  Toss them with salt and a grind or two of mixed dried peppers while warm.

Tidbits

DSC_0414 (1600x1060)Nachos!  Sometimes I have a little ground beef left over, not enough for burgers, but plenty for something like this.  I make my own seasoning for taco style meat.DSC_0411 (1600x1060)Mrs J thought Boston cream pie would be nice.  It ended up tasting much better than it looked before the hot  ganache covered covered a few errors.  This is as close a look as I dare to show.  Why is it not called Boston cream cake?  Mystery!DSC02390 (1600x1060)Puppies! Momma dog came to the shelter pregnant and dropped this healthy litter of six.DSC02385 (1600x1060)This pup is named Spicy, and is one of several that were removed from a hoarder.  She seems to be OK but some of her sibs are still shy.DSC_0398 (1600x1060)Hard to beat bbq’d chicken and grilled corn on the cob.DSC_0416 (1600x1060)Not as classic a combo as with grilled cheese but the tuna salad sammy went quite well with the tomato soup.

Kitchen Fun

DSC_8900 (1600x1060)While we were at the store yesterday looking for cake ingredients we went ahead and bought some ground beef for a couple of quick burgers.  Hard to beat burgers grilled over a flame.  There was a fair amount of beef leftover so we bounced a few ideas around.  Mrs J mentioned sloppy joes and that sounded pretty good.  I went to the patio to grab some sweet peppers to go into the dish and brought in a few.  As I was breaking them down I thought it a waste to let those cute little peppers go unstuffed.DSC_8914 (1600x1060)Before long I had them filled with a mix of taco seasoned beef and nacho cheese sauce and topped with shredded cheddar and Monterey jack.  They went into a 350 oven for about 15 to 20 minutes.DSC_8916 (1600x1060)We had settled on a Nacho centered meal by this time what with the ground beef seasonings and cheeses already to hand.  We needed another dish to round out the menu, Mrs J suggested making more of the black bean and corn salsa:DSC_8925 (1600x1060)We have cherry tomatoes ripe again so they went in, as did 3 ears of sweet corn with the kernels shaved off the cob.  There are several varieties of peppers chopped up in there, a few green onions, a can of rinsed black beans, salt, black pepper, and a dash of lime juice in with a rice vinegar dressing.  It’s pretty good.DSC_8921 (1600x1060)Everything came together nicely on a platter.  I piled the chips on a toaster oven tray and sprinkled them with a good handful of the shredded cheeses and then popped it into the toaster oven under the broiler to melt the cheeses.  The whole pile slid right onto the platter and then I really piled on the extras:  the taco seasoned beef, some of that corn salsa, sliced jalapenos, nacho cheese sauce, sour cream, guacamole, New Mexico green chili salsa, more green onions, and a good grind of dried chili seasonings.

Enjoy!DSC_8923 (1600x1060)

Enchiladas Montadas

DSC_5102 [1600x1200]These are a variety of enchiladas via New Mexico.  Instead of rolling the fillings into mini burritos the enchiladas are assembled in the manner of a lasagna.  This s a stack of 4 or 5 corn tortillas layered with refried beans, chopped peppers and onions, chorizo sausage, cheeses, and salsas.  Bake until the cheeses melt and serve with the usual garnishes.  These are made with red salsas and pork, variations include green salsas and white cheeses with shredded chicken.DSC_5103 [1600x1200]

Beef and cheese fajitas

DSC_4489 [1600x1200]Thin sliced flat iron steak fried with sliced onions and red bell pepper with dried chili pepper seasonings on a deep fried flour tortilla, topped with cheese.  I had a few corn tortillas left from a different dinner so I cut them into triangles and deep fried them as well for a side.  Garnished with more peppers and onions and a few cilantro sprigs.  These were very good, the flat iron steaks are proving to be very versatile.

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Cheesesteak Fries in the Nacho Style

cheesesteak friesWhat can I say?  I did it for reasons.  The dish was well received by all.  Here’s another angle:moar cheesesteak friesI mentioned this to Mrs J when the whim struck me as I was slicing the frosty flat iron steak.  She said fries with her cheesesteak sammich would be fine.  I said, no, I mean put the cheesesteak filling on top of the fries, like cheese fries.  We’ve had those before.  She said “Oooohhh”!  I took that as an assent.  LOL