Friday night Mexican made a triumphant return to its roots as this week's dish was done with ingredients that we had on hand and all in about 45 minutes. Single-handedly!
So here is Spinach Tacos with Caramelized Onion, Fresh Cheese and Red Chile from Mexican Everyday along with Smokey-chipotle salsa with pan-roasted tomatillos. This dish doesn't look like much at all, but it is super tasty. Promise. Let's get down to business.
So I finally tried Rick's method of laying down a layer of foil in the frying pan before frying up salsa ingredients. It wasn't any more non-stick than the frying pan itself, but it does allow you to pitch the 'burnt on' surface out. I'll probably go back to using the bare pan. A little elbow grease never scared me. Also, tomatillos AND tomatoes! I just used what we had and everything seemed to work out okay.
Chipotle peppers in adobo: no good pantry should be without. Some day when I get a bomb shelter, I'm going to line the shelves with them. Viggo Mortensen will be pleased. Rick says use one or two peppers. I think I put three in there. Living dangerously I tell you.
After it comes out of the blender you're supposed to chill it before use. What better way to do that but an ice bath and winter themed Glad-ware. Brrrrrr.
So there is already some garlic and onion sizzling away in there along with red chile flakes. That's what 10oz of spinach looks like. It's a good thing I used the big frying pan. Although...
That disappears pretty quickly. You toss in some vegetable stock and cook the whole thing down a little more and then...
Bang, you're done. As long as you were also cooking tortillas at the same time as everything else. We broke up some feta cheese and that was that. Easy.
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