I used my first homemade corn tortillas to make tuna tacos. Tacos are stuffed tortillas (either wheat or corn). Tuna tacos are not very traditional, but they sure are delicious. I stuffed the tacos with ancho seared tuna, pico de … Continue reading Tuna Tacos
It won’t come as a surprise that after visiting casa Remcooks, I have been inspired to do some Mexican/Tex-Mex/Southwestern cooking. Baby Lady got me a big bag of corn masa flour, needed to make corn tortillas and she also taught … Continue reading Homemade Corn Tortillas and Hard Taco Shells
Chicken Fajitas are my favorite Mexican dish. Part of the reason for this is that I do not know a lot of Mexican dishes 😉 and I have never actually been to Mexico. My first introduction to chicken fajitas was … Continue reading Homemade Chicken Fajitas
After yesterday’s post telling you about making the components for fajitas from scratch, it’s not much of a surprise that today’s post is about making homemade flour tortillas.
I have a confession to make. I’m not good with rolling pins. Maybe it’s a matter of patience (of which I have very little), but I always get grumpy when I try to roll out dough with a rolling pin. I especially hate it when it keeps shrinking (I know it helps to allow the dough to rest to avoid this, but still). This is why I never make pasta the classical way with a rolling pin (which according to Italians is the superior method), but with a pasta rolling machine. And this is also part of the reason why I never made flour tortillas from scratch before. So when I was purchasing some dried chipotle and ancho chiles from an online store that sells Mexican stuff, on a whim I clicked and added a tortilla press to my order. Continue reading “Homemade Flour Tortillas”
If you’ve been following this blog for a while, you know that I like making everything from scratch using fresh ingredients. Chicken fajitas are one of my favorite dishes to prepare when I don’t have time and/or equipment to make everything from scratch (like when we are vacationing in an RV), as they are very tasty and store-bought flour tortillas and salsa are of acceptable quality. I had never made fajitas from scratch yet, and I wanted to try to see if it would be worth the effort compared to using store-bought components. And so I needed to make my own salsa as one of the components. Continue reading “Salsa Roja (Roasted Tomato Salsa)”
Quesadillas make me think of summer, and even though it is in the middle of winter with snow and everything, I decided to make chicken quesadillas just to bring a bit of summer to our table. I based this on a post by Cher aka The Pasta Princess. Thanks for inspiring me to make this! Quesadillas are quite easy to make and great if you like cheese. Yes, the “quesa” in the name refers to the Spanish for cheese (queso). We both love cheese, so it is strange that I had not made these before. I definitely will be making … Continue reading Chicken Quesadillas
Some believe that I only eat food at the level of Alinea, or at least cooked sous-vide. But since one does have to eat, I do adjust to the circumstances and, depending on the circumstances, will eat almost everything. As we are currently touring national parks in Utah and Wyoming with an RV, quite some adjustment is necessary. Luckily I can enjoy what I’m eating anyway. The burners in the RV are so bad that it takes 15 minutes to bring half a liter (2 cups) of water to a boil. So cooking on those is out. But at the campsite in … Continue reading Improvised Chicken Fajitas
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