May 1, 2019
Let's taco bout tortillas. We made them, corn and flour varieties. They were good! We also recreated two favorites from a dearly departed favorite taco spot, talked deviled eggs, yet again, made gallons of pico de gallo and reveled in our master frying skillz.
The Pico de Cocktail
Rim a glass with salt (we used habanero salt but kosher or smoked would be great too). Fill glass with ice then add 1.5 oz of tequila, 2 Oz pico de gallo juice and the juice of half a lime. Stir then fill rest of glass with beer.
Fresh Jalapeno Salsa
In a food processor, combine three jalapeno peppers, one clove garlic, ½ cup grape or other small tomatoes, juice from half a lime, a handful of cilantro. Process until finely chopped. Add salt to taste.
Half a cabbage, shredded and salted for several hours, excess water drained
Juice of half a lime
2 scallions, thinly sliced
¼ cup Mexican crema
¼ cup chopped cilantro
Combine everything in a bowl.
Potato Taco Filling
Cook 2 large russet potatoes, peeled and cut into chunks, in well salted boiling water until fork tender. Drain potatoes, add ½ cup sour cream and 2 tbsp olive oil. Mash well but leave slightly lumpy. Salt to taste.
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The Show Must Be Go Kevin MacLeod (incompetech.com)
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