Giving the two-burner griddle a job. Onions and green peppers sit in oil as the griddle heats. I don’t worry about the veggies sticking but I want it to temp when the chorizo lands.Success! The hot griddle was perfect for heating the corn tortillas. We assembled the tacos with crumbled queso fresco and some shredded jack and cheddar. The small bowl in back is filled with some of that good green sauce.
I found a package of pork with mole sauce in the freezer and decided to make a meal from it. It’s been in the freezer, sealed in a vacuum bag, for so long I don’t remember making it. It was really good.These are the kind of tacos that you eat with a fork. That extra fork is for emergency use. Kroger sells the Mexican cheese now, it has a regular spot on their shelf next to the Parmesan. Baby steps. Queso fresco is a mild, crumbly cheese similar to feta.
We like our tacos and we have a ton of that carne adovada to use up. I told Mrs J to roll her own and she made the one on the left. I added lettuce, onion, and queso fresco to mine and loaded the plate with beans, sour cream, guacamole, and pico. Spoon onto tacos as needed or scoop with nacho chips.
Half AP wheat flour and half masa harina. I saw some pre-made but uncooked tortilla in the store the other day and snagged a packet. They were pretty good. I saw that they were half and half and checked for recipes online. I went with the simplest recipe: 1 c. AP flour, 1 c. masa, 1/4 c. lard, 1/2 tsp salt – cut the lard into the flour mixture and add a scant cup of water. Too wet and they will stick to the tortilla press. Knead into a nice dough ball.
Cover the dough in a bowl and let rest for 20 minutes or so. Pinch off enough to roll into golf ball sized portions. I noticed that there was gluten formation due to the wheat flour but they still pressed nicely in my tortilla maker.
Cook dry on a hot griddle for about a minute per side. You want to see the blackened spots. The recipe made 12 tortillas, each about 5 or 6 inches.I served them doubled up like I would with the more fragile 100% masa tortillas but they were robust enough to not need it.
This poor thing was brought in with two broken legs, the one appears to be less of a problem than the other, going strictly by the casts. I have no other info but he is in good hands at St Francis.Made some mayo from scratch. The other day I roasted a bunch of garlic cloves in olive oil and used a 1/4 c of that oil in this. The recipe for the basic mayo is easy – put an egg with 1/4 c oil in the bowl of a processor, add a pinch of salt and 1/4 tsp of dry mustard and give it a spin. Start drizzling in more oil until you’ve used about a cup, total, or until it gets to the consistency you are going for. I added canola oil for the drizzle. This turned out very garlicky.I used it on this sammich – very good! I assembled it after the photo, and went sans lettuce. That’s more of my maple pepper bacon. Yum!Now here comes Bitsy, slowly, a step at a time. Head on a swivel, looking for threats. She finally made it all of the way in. Yay!This was Taco Tuesday for us. I’m torn between piling on the goodies or going sparingly with them for a better picture. These white corn tortillas are smeared with refried beans, layered with smoked pork, cheddar, shredded cabbage, and pico de gallo.This looks like a short loaf of banana bread but it’s actually made with figs. We had a fairly good batch we weren’t quite sure what to do with.I quartered them and stuck them in the dehydrator overnight – too long, alas. They were barely pliable and too tough. We dropped them into a stout blender and whirled them with water to break them up. The result looked much like bananas that had been pureed so they went into a banana bread recipe.This is one of those soups that come from what I think of as a “bottomless” soup pot – I keep adding to it as we eat out of it. Those diced potatoes were not in there yesterday and I added more carrots. The beef will get scarce after a few iterations, but right now there’s still plenty.I’ll wind this up with another shelter kitteh. This one looks like our own Ginger Boy.
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.