Frijoles Rojas, Chayote, Crema Fresca
(This is part 2 of a 2-part post- part 1 is here)
Dinner-on-the-cheap.. red beans, fried bacon, onions and tomatoes simmered in a homemade chili base, with shaved raw chayote squash, crèma fresca and fresh tortillas..
Frijoles Rojas, Chayote, Crèma Fresca
click to enlarge; take a look at the pool of thick, mahogany-colored juices on the left side
Fry diced, uncured bacon in a heavy skillet until well browned. Pour off all but about 1 tablespoon of the fat.
Add chopped onions and cook until browned.
Add tomatoes and cook until the water is released but not yet evaporated.
Add 1 tablespoon homemade chili base (more or less, depending on how spicy you like it) and stir to combine.
Add red beans (dried and cooked or from a BPA-free can) and some of the bean cooking liquid and a teaspoon of epazote, reduce heat and simmer 20 minutes. Adjust seasoning with sea salt and cracked pepper if needed.
Garnish with a little salad of shaved raw chayote squash (crispy & tastes rather like a cucumber with no bitterness), chopped cilantro and fresh lime juice and dress with crèma fresca dusted with smoked chili powder. Serve with Spanish rice or fresh tortillas.
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- Frijoles Rojas, Chayote Crema Fresca
This post is part of Food Renegade’s Fight Back Fridays
Quesadillas
While purists may argue about whether “real” quesadillas are made with masa or wheat tortillas, what ingredients belong inside, and even if they should be folded in half or simply sandwiched, everyone can decide for themselves what tastes good. Homemade chili base, green onions and peppers seem a good way to start. Toss a little Mexican oregano and cumin on there..
making quesadillas
then add cheeses such as asadero, manchego and cotija, along with some chopped fresh cilantro..
adding cheese and cilantro
place onto a lightly oiled comal and top it off with another tortilla, pressing the two sides together..
press the two sides together
bake (or griddle) until the cheese is bubbling and serve with plenty of heirloom salsa..
Quesadillas with Heirloom Salsa
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- press the two sides together
Raw Cheese Queso and Fried Tortilla Chips
All local ingredients, including goat milk, raw cheddar, fresh jalapeños, herbs, vine-ripened tomatoes and toasted spices..
Gather jalapeños, tomatoes, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh cream-top goat milk and raw milk cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.
Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes. Add oregano, garlic, chili powder and milk and simmer for a few minutes.
Stirring briskly, add peppers, tomatoes, onions, cilantro and lots of shredded cheese. Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce). Add a little more milk if too thick, a little more cheese if too thin. Season with salt and pepper.
Meanwhile, heat a scant amount of rendered pork fat in a comal or skillet over medium heat. Fry freshly made tortillas for about 2 minutes, flip and fry 1 minute more. Allow to drain briefly on paper towels before cutting into triangles; they should turn out flaky-crisp, not greasy.
This post is part of Food Renegade’s Fight Back Fridays
Breakfast Burritos
“A chicken that in addition to grain has access to pasture and a natural diet of grasses, forbs, and insects produces eggs that are higher in nutrients. Pastured eggs have been found to contain less fat, less cholesterol, twice as much vitamin E, 40-62% more vitamin A and up to four times as much omega-3 fatty acids compared to the standard values reported by the USDA for commercial eggs. Pastured eggs also typically contain higher levels of carotenoids such as lutein and zexanthin.
The other great thing about pastured eggs is the taste! As soon as you crack one open you can tell-that deeply colored yolk carries with it an enhanced nutritional value, and a better, richer flavor.” LocalHarvest
Pastured eggs, chorizo, fresh peppers, onions and cilantro wrapped up in an organic paprika/cayenne tortilla..
"Let food be thy medicine and medicine be thy food," Hippocrates.
Dice Spanish chorizo, red bell and pickled jalapeno peppers, slice green onions. Sauté in pastured butter with a little Mexican oregano over medium-low heat until slightly softened, about 2 minutes.
Meanwhile, heat fresh tortillas on a dry comal or skillet.
Crack eggs directly into pan with vegetables- rather than sticking, they should float over the thinnest of layers of butter and fat rendered from the sausage.
Using a rubber spatula, fold the eggs onto themselves several times, allowing them to spread back out in between times until set, about 4 minutes.
Arrange mixture in the center of a tortilla (I’ve spread a little chili con queso on mine), fold the edges inward then roll up like a fat cigar. Pico de gallo makes a great side.
This post is part of Real Food Wednesdays
Grilled Salmon Tacos with Roasted Tomatillo Salsa
Wild Alaskan salmon, fresh roasted tomatillo salsa, shredded cabbage, grilled green onions, crèma Mexicana, homemade tortillas and plenty of hot sauce..
Marinate salmon filets in olive oil with a pinch of sea salt, chipotle powder and parsley. Refrigerate at least 1 hour.
Make salsa verde from finely chopped roasted tomatillos, garlic, Serrano peppers, S&P, fresh cilantro and fresh lime juice. Refrigerate at least 1 hour.
Prep masa for tortillas, shred cabbage, slice onions, heat your comal, etc.
Sear salmon with a tablespoon or two of its marinade in a heavy skillet. Add green onions to the same pan and cook until the edges begin to brown.
Meanwhile, cook tortillas in a comal or another heavy skillet. Keep warm.
To serve, mound cabbage on warm tortillas. Place salmon on top, dress with salsa and garnish crèma Mexicana and grilled onions. Serve with hot sauce and a wedge of lime.
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