Thursday, March 29, 2012
I have developed a taco habit. And I like flour tortillas, rather than corn; pan-toasted, then kept warm in a linen napkin. I had a Mexican boyfriend a long time ago, and his mother sent flour tortillas up from Monterrey. They were flaky and rich, delicious even for breakfast, with honey.
The filling for these tacos could be pork or chicken, but it has to be cooked with orange, tomato (some spoons of spicy jam in this case, made by this blogger who mailed it from Germany, in thanks for strawberry plants, mailed the other way), onion, garlic and dried poblanos. I added cinnamon sticks and fresh oregano to the pot. Cooked long and slow, till the sauce has reduced. The toppings are vegetables cut into matchsticks and pickled fast, in half an hour or so. This time some sunchokes in lime and salt and sugar, and carrots and celery in vinegar. Sour cream (Cabot Creamery's is smooth as silk) and cilantro.
Fold, eat, drip. Sip (some cold beer).