7-27 Mexican menu

This weeks dinner was Mexican based, and consisted of Taquitos (or flautas), salsa, tacos al pastor, and mole poblano.

The salsa is the easiest and there’s no real recipe. take a can or two of fire roasted tomatoes, a small onion, cilantro, lime juice, a hot chili or two and throw em in a blender til it’s how you like it.

The taquitos also aren’t terribly difficult and are based on a rick bayless recipe.
6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
Crumbled Queso Fresco (if you can’t find it feta is a good substitute)
About 15 corn tortillas

cook the bacon til it’s crisp, crumble it, and leave some of the drippings in the pan. Cook the onion on medium heat til it’s golden about 10-15 minutes, then add the beans and roughly mash em. Add about half the bacon and the chiles mix it until it’s thick, about 5 minutes then take it off the heat.

In a small skillet heat 1/4 inch depth of oil to medium high heat. briefly fry the tortilla about 5-10 seconds a side, then take it out and let it drain on paper towels. repeat til all the tortillas are flexible.

Fill the tortillas with about 1.5 T of filling and some queso fresco and roll it up.
Fry them in oil for a few minutes each side until crispy
you can store em covered with plastic wrap for a few hours.

The tacos al pastor

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