I had some of that duck confit leftover and decided to do tacos with it. I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire. I used some peppercorns and a couple of cloves of garlic. The sliced onions were wilted by dipping them into very hot water for a few seconds. Stuff the drained onions into a jar with the vinegar mixture. I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot. It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.
Used the rest of those first cherry tomatoes in a pico de gallo. The taco base is refried beans and chicken, I finished mine out with the pico, chopped lettuce, queso fresco, and my new favorite taco sauce. I like the red, Mrs J goes for the green.
These have chicken, sour cream, salsa verde, and Monterey jack. I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours. They did hold up better to handling than the 100% corn variety and didn’t taste bad. Still…I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese. The dish baked in a 400 oven for 20 minutes or so.I garnished it with cotilla cheese and some jalapeno slices. Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo. I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.The guac is simply mashed avocado with a dash of lime juice and a pinch of salt. The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro. I has a splash of lime juice as well.
These were a slap dash affair: I fried a couple of boneless chicken thighs in olive oil after beating them flat with a meat hammer. I sliced the chicken and rolled the pieces into corn tortillas along with Monterey jack cheese. Those went into a small casserole with green salsa from a jar, a can of green chilies, and a few slices of hot pepper cheese, with additional shredded Monterey jack on top. It made a hot delicious mess of enchiladas.We had some diced avocado and some fresh pico for sides. There are leftovers, so I’m thinking a reprise this afternoon, only in red salsas and yellow cheese.
Whenever we have tacos I always end up with more parts and pieces than we can deal with at one sitting. These enchiladas use up much of what is left – the beans and beef, and the rice. We finished the guacamole, it just doesn’t keep well. Still plenty of beans and rice and beef for more fillings, I had breakfast burritos this morning but didn’t bother to take pains with the plating so no pictures. Sigh, still plenty left. I think the puppies will get an unscheduled amendment to their dinner menu today.