Mmm… Tacos

We kept these simple – the adovada, pico, and queso fresco.  They were delicious.

Duck Tacos

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.

h/t Art de Fete 

Sammich Pr0n – Fiesta Burger!

DSC_0150 (1600x1060)It’s a Party In Your Mouth™!   I had some leftover pico de gallo and shredded cabbage from a taco dinner last night so I made a quick vinaigrette and used the combo as a burger topping instead of the usual pickle and onion.  Worked pretty well!

Chicken Enchiladas

DSC_8441 (1600x1060)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…DSC_8443 (1600x1060)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.DSC_8445 (1600x1060)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.DSC_8449 (1600x1060)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.DSC_8448 (1600x1060)

Chicken Enchiladas

DSC_5083 [1600x1200]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.

Mmm… enchiladas

 

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.