Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.
Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.
Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.
Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.
There are so many versions of chicken tortilla soup – some light and lime-fragrant with bits of chicken and tiny squares of tortilla like some sort of Mexican miso soup.
Others so packed with meat and beans and peppers and tortilla strips that you could do the perform a Mexican hat dance on the surface. Continue reading
After turkey soup and turkey sandwiches, turkey enchiladas are the next step on our quest to conquer the post-Christms turkey mountain.
When no one can face another scrap of turkey, I package the rest into ziplock bags and stick it in the freezer.
And forget about it until at least July, at which point I make turkey enchiladas again… Continue reading
While traditional enchiladas are rolled, in New Mexico they do things differently. Lightly fried corn tortillas are spread with sauce and cheese and stacked together, and often served topped with a fried egg.
This is my take on stacked enchiladas. I don’t bother frying the tortillas, opting to bake the assembled stacks in the oven instead. While they are very nice with just the traditional sauce and cheese, I often add toppings to each layer – mushrooms and olives, usually – to give the dish more substance. It’s important to slice toppings thinly so they cook quickly and the stack melds together in the oven. Continue reading
While I’d never let ketchup anywhere near my eggs, I do love the combination of eggs and spicy ranchero sauce. I always poach my eggs in those little poaching pods – my ‘open water’ poaching results are pretty variable – while Adam and the girls prefer their eggs fried. Continue reading
Made baleadas for lunch to represent Honduras in our World Cup cooking challenge. This dish was right up our alley – the tortillas were soft and fluffy, and delicious filled with refried beans, cheese, slices of avocado and topped with chismol – a fresh vegetable salsa. I followed the flour tortilla recipe on the This is Honduras website, but just made my usual refried beans. Continue reading