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Posts Tagged ‘corn tortillas’

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This is one of my favorite meals, so light and so fresh.  The perfect summer-time meal and it was the best thing for our first patio dinner of the season. We were able to do all the cooking outside and enjoy the beautiful weather. I love the sneak up heat from the chipotle cream and the freshness from the grilled corn and the fresh pico de gallo, these three ingredients should not be skipped, they set these tacos apart from most that I have had. We served this with a small dollop of organic refried black beans and a few fresh corn chips from the farmer’s market on the side.

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Fish Tacos with Chipotle Cream
serves 4

Chipotle Cream
via Ellie Krieger, Food Network

6oz of lowfat greek yogurt (if you cannot find greek yogurt, drain regular yogurt using a strainer and a paper towel)
2 tablespoons of mayo
2 teaspoons chipotle pepper, in adobo sauce (use just sauce if you want it less spicy, include a chopped pepper or two if you like the spice)

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Fish
1 pound white flaky fish, such as cod, tilapia or halibut
1 tablespoon of olive oil
freshly squeezed juice, from 1 lime
1/4 teaspoon salt
freshly ground black pepper

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For the tacos
8-12 fresh homemade corn tortillas
chipotle cream (see recipe above)
shredded lettuce or cabbage
freshly grilled ear of corn, taken off the cob after it cools
cilantro, chopped
green onions, thinly sliced
avocado, diced
pico de gallo (I usually make by own from scratch, but we found some delicious homemade fresh pico de gallo at the Farmer’s Market)
lime wedges

To make the chipotle cream, add the yogurt, mayo and chipotles into small bowl and stir to combine. This can be made ahead of time and chilled until you are ready to eat.

Lay the fish flat in a glass baking pan, cover in olive oil, lime juice, salt and pepper. Let marinade for at least 30 minutes.

Start your grill and after it reaches a medium-high heat add the corn and cook until done, about 15-20 minutes. We put the corn right on the grill in the husk after we soaked it a bit, you can also take it out of the husk and cook it in foil.

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Meanwhile, chop and prep all of your ingredients for the tacos and place in bowls for serving.

Make the dough for your corn tortillas, press and cook them, store in a warm oven or in a tortilla warmer until you are ready to eat.

Remove the fish and add it to a foil lined grill pan on your hot grill, cook for approximately 3-5 minutes per side until cooked through, opaque and flaky. Set fish aside for 5 minutes. Flake the fish with a fork.

Top each tortilla with 1 tablespoon of chipotle cream. Top with fish, lettuce, corn, cilantro, green onions, pico de gallo, avocado and/or any other items that you would like. Serve with lime wedges.

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Three things I am very obsessed with: my slow cooker, soup and fresh corn tortillas! I have made black bean soup quite a few times, but this is hands down, the best it has ever turned out.

Black Bean Soup

Adapted from Bon Appetit and smitten kitchen

A big note about cooking times when using dried beans: The original recipe says 6 hours, smitten kitchen’s took 2 hours 45 minutes, mine took just over 4 hours. Not sure if it is a variation in the beans or slow cookers cook times.

Yields 6 main course servings

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced (I only used 2 this time, as they were MASSIVE cloves)
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary, I LOVE spicy so I used even more than this)
7 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 avocadocilantro
green onions

Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. [See note up top.]

Transfer bean mixture to blender; puree until smooth. Return puree to the pot or a large serving bowl (the original recipe calls for just two cups of the soup to be pureed but I wanted a smooth and creamy soup this time). Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Top with diced avocado and chopped cilantro and green onions.

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What goes better for dipping into your spicy black bean soup than warm, freshly made corn tortillas?? NOTHING. Being that I have an intolerance to gluten, I have found a love for corn tortillas and their many practical uses. They are delicious with soup, on tacos, for breakfast, the list just goes on and on. I would always get incredibly excited when I would go to a restaurant that made their own. Since so few did, I always assumed it was incredibly difficult or time consuming. Man, was I wrong. This was the first time I made them and it was a breeze. The most important thing to remember is that the more imperfect they are, the more “homemade” they look, so don’t stress about the perfection.

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Handmade Tortillas de Maíz (Corn Tortillas)

Yields 16 tortillas

2 cups masa harina (Mexican corn “flour” for making tortillas—Maseca brand is widely available in well-stocked groceries and Mexican markets)
1-1/4 to 1-1/3 cups of water

  1. Mix the Masa Harina and the water; knead to form your masa (dough), you will be able to tell if it needs more water.
  2. Roll the dough with your hands into a long cylinder and equally divide it into 16 pieces
  3. Take one of the 16 pieces and roll it into a ball with your hands
  4. Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic (at the time I made this, I didn’t yet have a tortillas press and I had to use a combination of a coffee can and a rolling pin)
  5. Press the masa
  6. Transfer the tortilla to a hot, dry skillet
  7. Cook for about 50 seconds on one side; gently turn
  8. Cook for about 50 seconds (it should puff slightly); turn back to the first side and cook a few seconds longer if you think you need it. You’ll probably have to play with the time a bit to get it right.
  9. Remove and keep the tortilla warm in a tortillas warmer or on a cookie sheet in the oven (set to 250°F)

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Here are some of the yummies we made in the days after with the corn tortillas. Veggie tacos with avocados, tomatoes, limes, lettuce, cilantro and green onions and a side of mexican rice (I am still perfecting that recipe so I will post it when I am happy with it).

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And a quick egg taco for a tasty and fast breakfast. Just fry an egg quick, put it on a warm tortilla and top with cilantro, green onions, salt and pepper and whatever else you’d like. One of my favorites.

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