Though I find stories of heroines from the renaissance, medieval saint’s lives, and stories about art forgeries fascinating, these are not the best subjects for books blogs. I mean, there’s just not enough widespread interest in these topics. But that’s one of the great things about the library isn’t it? Everyone can find something they are interested in to read and enjoy. So I am taking this opportunity to transition out of my “I Geek Art History” mode into something more widely enjoyed…food!
I saw this book pop up on our new book feed and I almost ran down to the rotunda to check it out. Tacos, Tortas, and Tamales…oh my! The pictures look good; the food tastes better. Here’s an overview of what I made, how it tasted, and what I recommend.
“My doctor told me I had to stop holding intimate dinners for four unless there are three other people.” – Orson Welles
Recipes: Tacos of Roasted Poblanos and Cream (p. 16), Tomatillo-Árbol Salsa (p. 134), Refried Black Beans (p. 148)
Tunes: Moondance by Van Morrison
Before I begin talking about this meal, I will give a little information about my cooking style. I view recipes as suggestions, not rules. As a result, it’s common that I make substitutions (in this cookbook, oregano for epazote leaves) and I often don’t measure. I also live alone and frequently halve recipes. Some people like cooking once and then having the same thing as leftovers for a week but I get bored! I must confess, there is one ingredient I never halve: garlic. Sometimes I halve a recipe and add more garlic than what the full recipe asks for. A little extra garlic never hurt anyone (unless you’re a vampire, in which case you wouldn’t like these recipes anyway!).
This evening found me roasting both tomatillos and poblanos. I am not sure I toasted the tomatillos long enough to get much of a smoky flavor out of them. Another recipe I have found advises dry roasting tomatillos in a pan for closer to 30 minutes. In the future, I would like to repeat this salsa but roast the tomatillos in the oven like you would tomatoes (halve, place on baking sheet, drizzle with oil and salt, 450° for maybe 40-50 minutes). However you decide to prepare your tomatillos, they’ll go well with the remainder of the ingredients. Depending on your preference for spiciness, you may use less árbol chiles (they had me shedding a layer on a cold winter night) and I will likely add a couple tablespoons of lime juice next time I make this. The salsa was fresh and earthy and continues to be quite delicious with tortilla chips.
The tacos themselves were tasty, though I may add bacon to them next time as a recipe later in the book does. (Is bacon ever a bad addition??) A note to readers and my future self: it is much easier to char the skin on poblanos that can lay flat on the burner rather than peppers that have a bend in them. The black beans were an earthy, delicious, and simple accompaniment. It was as I was making my black beans though that a sad thing happened…as I was reaching into the cupboard a jar of spicy mustard came tumbling out. I am happy to say the jar didn’t break and no mustard was lost however my blender that it fell on was not so lucky. To be truthful, this blender had seen much better days and I wasn’t that sad to lose it. But I was bummed that I had no way to make the Mexican Limeade from the cookbook. I’ll be watching sales on blenders and making the limeade in the near future.
“My weaknesses have always been food and men – in that order.” – Dolly Parton
Recipes: Potato and Chorizo Tacos (p. 39), pickled red onions, Fresh Green Salsa (p. 133)
Tunes: Robinella and the CC Stringband
Wow, this was a good meal. I generally like chorizo a lot so I can’t say I was surprised. I added eggs instead of potato to the tacos. I garnished them with pickled red onions (I used a recipe that I really like from bon appétit Magazine instead of the one found in the book) and the fresh green salsa. If you check out this book and only make one thing, let it be this salsa. I made the alternate recipe for the salsa adding more jalapeno peppers and avocado and it was fantastic! It was light, creamy, and a little spicy. And the combination of the fresh salsa, sweet and tangy onions, and spicy chorizo was excellent, plus it was pretty. As my mom always says, “pretty is important” when it comes to food. I have repeated this meal since I first made it and enjoyed it each time.
There are a number of other things I didn’t get a chance to try that sounded great from this book: Thick Mexican Hot Chocolate; Ground Beef, Olive and Raisin Tacos; and Yucatán-Style Pork Tacos. I was tempted by the Mexican Chocolate Ice Cream since I have made some before and it was excellent. If you are ever up for a little more intensive recipe I would recommend this one: Mexican Chocolate Ice Cream Cake with Orange Meringue. Definitely take a look at this book if you get a chance and enjoy your tacos, tortas, and tamales!
Tacos, Tortas, and Tamales: flavors from the griddles, pots, and streetside kitchens of Mexico