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