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This is likely a repeat of the post, "The Best Tacos You Will Ever Eat." Houseguests this week, one of them a vegetarian, and we try to accommodate everyone, so last night I made two skillets of fried rice, one with leftover roast pork, one without. The vegetarian ate a whole serving bowl of the stuff, so I guess it tasted good. Tonight is tacos, with the filling in two skillets--one with peppers, onion and black beans, the other with grilled steak, peppers, onions and black beans. Seasonings, too, of course.
I found some $1.25 dishes at Ocean State Job Lot that have three dividers. Bought two of them. I always serve grated cheddar, diced tomatoes, shredded lettuce, avocado, sour cream, scallions, and cilantro to sprinkle on the tacos. Also hot sauce. These are primo. And so not break the bank. The only thing we have to get at the store is the avocado and the jalapeno. Of course, I always use good corn tortillas, with the taste of Mexico, not gringo flour tortillas, the devil's spawn IMHO.
I find much to weep about at places like the Chipotle, and Quedoba, (think I have mispelled) who only seem to have flour torillas or the pre-made crispy corn tortillas from a box. This is the worse Californication of Mexican food, a downright abomination. With fat and sugar and no fibre, whereas corn tortillas have no fat, no sugar and plenty of fiber. Nutritionally superior and the have, gasp, flavor!!!! End of rant.
My aunt always said, "it takes all kinds of people to make a world." She was from Iowa, and worked on Boeing bombers during the war, a real Rosie the Riveter.
I cook everything in iron skillets. Good for the biceps, too.
Hasta la vista, baby!
Chop up half an onion, a little less if huge. Cook it over med. heat in a big cast iron skillet. When the onion begins to soften, add a pound of good quality 85% lean ground beef. I always buy mine at the butcher counter. When the meat is almost cooked, add a chopped (seeded if you don't want it too hot) jalapeno pepper. Continue to cook and stir. Add a sprinkling of hot pepper flakes, some chili powder. I also add another sprinkle of Penzey's Southwest Seasoning. Oh, an don't forget a teaspoon or so of cumin. Very important. Salt and pepper well, and continue to simmer to blend the flavors. Add a can of rinsed and drained black beans or your favorite kind of beans. Pinto. Kidney. Whatever.
Chop up the following and put in small bowls: scallion, tomatoes, lettuce, cilantro and avocado. Into other bowls put grated cheddar or Mexican cheese (a mixture), sour cream, wedges of lime. Nine "condiments" in all.
For each person, cook a couple or more corn tortillas in a vegetable oil until slightly browned but still pliable. Keep warm in oven while cooking the rest.
Put the condiments on the table along with the fried tortillas in a basket. You may also put hot sauce on the table or salsa. Bring the hot skillet to the table and serve. Everyone creates his/her own tacos. They are utterly delicious. I fold mine in half and eat it messily. My significant other dumps everything onto his plate and has at it. This is good stuff.
I also serve orange wedges with the meal. Refreshing.
I usually keep corn tortillas and all the spices around, along with scallions, lettuce, tomato, cheese and sour cream, so we just have to buy the meat, the cilantro and the avocado. Serves 4, and doesn't break the bank. Dieters can go easy on the cheese and sour cream. Corn tortillas are low in carbs and high in fiber. Of course, grilled steak added instead of ground beef will also be tasty, as would chicken or a grilled pork chop or two. Taste for seasoning as you go along. A couple of these babies and you won't be hungry for hours.
I have never tasted any tacos this good at a Mexican restaurant, although the fish tacos at the Border Cafe in Cambridge, MA are close. Ole!
We were in New York on Long Island last week, and the rhubarb was up and thriving in my friend's garden. It is expensive in the stores, but maybe you, too, have a friend or some plants or can find it at a farmer's market.
I like to use it in a compote of red fruits. Yesterday I mixed it with cranberries and blueberries from the freezer. Add sugar to taste, a bit of liquid (I used water and orange juice) a grating of orange rind, and simmer until the fruits are cooked. We like it with a dollop of whipped cream. This works well with any red berry, and especially currants. Use your imagination.
With the rest of the rhubarb, I made Dolores Greshaw's Rhubarb bread which is an old recipe I got from the Boston Globe, maybe even the Chicago Tribune. My guess is the Globe. I couldn't find the Greshaw recipe on the web, but here is one with the exact ingredients. I think it makes a slightly larger loaf.
Rhubarb Bread
Enjoy! Tonight I'm making Enchiladas Verdes. The grocery had tomatillos on sale yesterday. I had part of a roasted chicken in the freezer and some cheese and tortillas, so this is a cheap dinner for two nights. I'll let you know the outcome. Enchiladas Verdes are one of my favorite Mexican foods. Refried beans were also on sale, a dollar per can, such a deal. Eating cheap doesn't mean eating poorly. Avocados were also on sale for a buck. Ole!
The Cheeseparer
This is bound to be better than going out for Mexican tomorrow, when the so-so Mexican restaurants in the Boston area will be SRO. My philosophy is make your own.
The recipe I'm using is from Gourmet a few years back. Don't panic! It's Gourmets "Gourmet Every Day" which is never too complicated. We're going to have some margaritas and a nice salad that echos ingredients from the main course.
Enjoy! You can feed the whole family.
Gourmet's chicken tostadas
The cheese to be pared here in ricotta salata.
