B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit. SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack. I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing. My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!
I had better luck with the press and cooking went OK. Then my luck turned bad towards the end of this batch, but I did get enough to turn out some tacos.I’m not sure what happened, other than I got tired from being on my feet for too long. The tortillas were refusing to release from the plastic and I ruined half of them. I did save some from a trial run this morning – they kept alright in a zip bag and just needed rewarming,I made those enchiladas yesterday but didn’t take any photos. They were pretty good – chopped grilled chicken breast, Spanish rice, white cheese, and sour cream rolled in the fresh tortillas and drowned in salsa verde.
We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream. Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies. Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so. (I used the new toaster oven for these, it’s working well.)The filling is chicken and onions fried together in a little oil, plus cheese. The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine. The flour kind hold together much better. We both liked the sauce a lot and will be doing it again.
I may be in trouble for calling this lasagna because no pasta is involved, it uses corn tortillas between layers of refried beans, salsa, beef, and cheese. Cook a pound of ground beef down with minced peppers and onions and season with taco spices and add a can of tomato bits with green chilies. Add chicken stock to a couple of cans of rinsed pinto beans and mash them down over medium heat. The beans play much the same role as ricotta in an Italian lasagna, spread the refried beans over warmed corn tacos, spoon on your favorite salsa, then spread the beef atop that, and then cheese. I used cheddar but Monterey jack would work, or a combination. Repeat the layering until you run out of room in your casserole. Any kind of luck your makings will run out the same time as the room in the dish.
I’ve loved these things ever since my first introduction at a jobsite where they were being sold out of a cooler by a fellow helping out a girlfriend. This one is beef and bean with a cheese omelet all rolled up together. I’m really liking my hot sauce, I’ll be making more of this stuff. The cayennes I used didn’t heat it nearly so much as I thought they might. I believe a few habaneros will go into the next batch.
I cleaned all the chicken bones out of the freezer, the wing tips from all the wing dinners, and a few pork bones and roasted them all for a nice stock. I used that to braise a pork shoulder for the posole. The recipe doesn’t need much more than that. I tossed several dried chilies into the broth to soften and pureed those with garlic and lime juice, adding the chili paste back to the broth. There’s a diced onion in there and oregano with a few bay leaves.I love to fry flour tortillas in a little oil, flip them once when they start to brown and them remove them to a plate atop a paper towel to drain. Give them a sprinkle of kosher salt when they are still hot. I like to grab a piece and roll a bit of pork into it with some of the cabbage and radish garnish to make a mini taco bite. Dip it into the broth or give it a squirt of hot sauce. Yummy!This is Ginger’s momma. She’s still at the shelter but Mrs J says there have been several inquiries.
We have an excellent crop of cayenne peppers, this is the third picking from the bush we have in a container out front. The habaneros are coming along. I waited a good while to see if they were going to turn red but a few fell off the plant on their own while still orange so I went ahead and pulled all of those with color. I’ll dry all of these – the cayennes are good for the basic red pepper flakes and the habs should work the same way, only more so.This is, for sure this time, the last of the smoked brisket. Those orange slices are not the habaneros, they are from the mini sweet peppers. Not sure I’m ready to nosh on the fresh habs quite yet. Mrs J came back from the garden with several pounds of tomatillos that we are turning into salsa this afternoon. More on that later.