not incredibly necessary for this meal, but a good book nonetheless.
salsa choices are important.
(aka a thick tortilla)
dot & army cloth napkins— they won’t make your meal taste better, but pops of color help.
Monday is a good time to start thinking about a mini mexican feast, right? I mean, how convenient for Monday to fall just before taco Tuesday every week 🙂
(I could eat this meal everyday.)
The beans aren’t pictured, but they were filled with (my very favorite) smoked paprika. Any style of your favorite beans (or protein) will do, but we’re partial to pinto beans for things like this… a close second: black beans. (you can check out this super old post for more ideas).
The toppings all hit the taste and texture spot, but I imagine know pickling the radish would give an extra flavor explosion to your taste buds.
(Since someone may ask, the cheese was for the sopes-making man, not us ladies.)
The salsas were leftovers from a few days earlier. The green, a spicy tomatillo we made. The red, a basic pico. If you make me choose, I’d probably always pick the tomatillo, but I don’t like to play favorites, so I just alternate between the two.
Have you ever had fried corn? I grew up with it… and really, REALLY love it. I don’t tend to cook things with a lot of salt (though I am for sure a savory over sweet girl), but fried corn? It’s my salty (not incredibly) guilty treat. It’s the easiest and fastest thing to make. I typically just use frozen sweet corn (could it get easier?), but on this lucky week, I found organic fresh corn on the cob (so rare, practically impossible— like the yeti or the loch ness monster, just a myth these days).
It’s all super delicious, and always an easier meal to put together than it looks. Leftovers with this meal? Also just a fictional tale, this meal is a family favorite. It is just so so good.
Pour a little oil in a sauté pan, heat it up, toss in your corn, sprinkle lots of salt and pepper and cook until brown and popping.
char grill tomatillos, green chiles, onions, garlic. blend with cilantro. add lime and salt to taste.
dice tomatoes and onions. chop cilantro. toss with lime, salt, pepper.
rub together 2 cups masa arena and a 1/4 cup vegetable shortening. mix in 1 1/4 – 1 1/2 water. add a pinch of salt. knead by hand 3 – 4 minutes until a smooth ball. form 8 golf ball sized balls. press in tortilladora, about 4 inches in diameter. cook on very hot skillet until blistered. serve immediately.
Happy day before taco-tuesday! 🙂