Sunday, March 14, 2004

Saturday's Menu: Tacos, Poblanos Rellenos, Maduros & Pan Dolce

I had to go into work on a Saturday. Since I was on that side of town I decided to benefit from one of the few redeeming aspects of downtown Hillsboro. The ethnic grocery stores, namely those run by the Mexican-American community. Strangely enough it seemed on this Saturday the army recruiters were out in the parking lot adjacent to Yesenia's Bakery and Grocery. They had a temporary set up with a tent and a rock climbing wall

I returned home with the following ingredients:
2 lbs of Poblano peppers
3 lbs of Plantanos or plantains(ripened)
1/2 cotija cheese already grated
1 wheel (small) queso fresco
Chipotle peppers, both dried and in adobo sauce
Plenty of corn and flour tortillas

With help from one or two friends we were able to prepare a taco dinner for at least 6 very hungry folks.

Tacos (this is an ad hoc version. I don't think it's close to authentic, but it tastes pretty good. J did a pretty good job of feeling out the seasonings on his own)
2 lbs. extremely lean ground beef ground from chuck opting out the Mad Cow
1 very large yellow onion so strong that your eyes singe from the other side of the kitchen
1 tbsp canola oil
3 tbsp oregano
1/2 square unsweetened chocolate, grated
1 tbsp chili powder
2 tbsp cumin
1/2 tsp red pepper flakes
(I would add 1 tsp of cinnamon)
1 large fresh jalepeno pepper chopped fine
1/2 can (small can) chipotle pepper or 2 dried soaked in 1/2 c. warm chicken broth
1 large tomato chopped
Salt to taste

Saute onions until they are just cooked. Add the meat and cook until done- no pink! Add the remaining spices & ingredients and cook for an additional 30 minutes. Leave on low heat and stir occasionally.

For the finished tacos:
Chopped cilantro
fresh tomatoes mixed with chopped onions and minced fresh jalepeno pepper
Wedges of lime
Hand-made flour tortillas
corn tortillas.

The rest is self-explanatory. You know how to make a taco. By the way, do they still make those crappy hard shells that always tasted like paste board?


Post a Comment

<< Home