I like corn tortillas but have never understood why they are so small. The commercially made ones in my refrigerator aren’t even 6 inches in diameter, barely enough tortilla to fold over a morsel or two. A tostada made with one of those does not a full meal make, at least not for me, and … More Tostada
What did I do when I had 8 avocados and every one of them were ripe…? Made guacamole and put the rest of them in the refrigerator. onion cilantro blanched chopped spinach red bell pepper jalapeno avocado salt black pepper white wine vinegar Yellow corn tortillas were brushed with olive oil and baked. … More Guacamole!
I love it when I can use up several items that have been taking up space in the refrigerator in one dish . This Southwestern style salad did just that. There was a partial jar of homemade pickled nopalitos, and there was another jar with only half of a pickled jalapeño left and mostly onions, … More Corn Tortilla Bowls & A Southwestern Style Salad
The last of the spinach was harvested last week so the Swiss chard is the green of choice coming out of the garden these days. There is plenty of kale, the trending green of the decade, growing out there. I know, it is “good for you” and I am supposed to like it, but I … More Swiss Chard & Sausage Enchiladas With Poblano Chile Sauce
High on the list of things to do today was to fire up the charcoal grill and roast Hatch chiles. I also wanted to include Hatch chiles somehow in todays menu. The first thing that came to mind was a Hatch chili pepper sauce over butternut squash enchiladas. I brushed slices of squash with coconut … More Butternut Squash Enchiladas With Hatch Chile Sauce
Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.
Huevos Rancheros is one of my favorite breakfasts. The version(s) I make at home no doubt differ from the authentic but have some of the basic components. Authentic is good. When ordering a traditional dish in a restaurant one may not be in favor of surprises and variations, but at home there are no such … More Huevos Rancheros
Lasagna was somewhere in the back of my mind when I made this dish for lunch today. The sauce consisted of: tomato sauce tomato paste oregano basil marjoram thyme rosemary onion powder garlic powder To the heated tomato sauce I added chopped mushrooms sautéed in a dry pan as well as onion, garlic and jalapeño … More Lasagna With Goat Cheese & Corn Tortillas
If I had to choose one dish to eat for every meal for the rest of my life tostadas would be on my list of considerations. The combination of corn tortillas and beans constitute a complete protein, in addition there is the cheese. Tostadas also have elements of a salad, and they satisfy my penchant … More Black Bean Tostadas
Found another way to use Molé. On a toasted corn tortilla I put molé sauce, grated cheddar, queso fresco and a steam poached egg garnished with avocado slices and cilantro.