Safely say

We really did it: a whole week of Mexican food. Caldo de pollo, carne asada tacos, lots of beans and tortillas. 

I even did a copycat of my favorite dish from a local Mexican restaurant. I'm not sure I should call it my favorite dish, because technically, I've never actually ordered it before. As I reached over to pick off of my sister-in-law's plate (on my birthday, I should add), I told my friend Coleen, "This is a dish I feel too guilty ordering, but not too guilty stealing off of someone else's plate."

Pollo ala crema

But aside from all those yummies, I was most surprised and delighted by a simple recipe from Liana Krisoff's Vegetarian for a New Generation. Her chipotle potato tacos were easy to make, full of flavor, and very satisfying (to the belly and the wallet as well).

Purple potatoes from our CSA box

It's actually very economical to eat one type of cuisine for a whole week because you don't waste ingredients. In the past we have thrown away bags of tortillas, wilted (let's be honest, rotted) cilantro (it's the worst), and other such odds and ends. But this week, nothing was for naught. Our Mexican week ended (or has it? Kenny wonders) with homemade tostadas and refried beans.

I can safely say we consumed almost 100 corn tortillas this week.

Can I blame Theo? Actually, this picture was from the summer, when Kathy made flour tortillas from scratch. The recipe is a good one.

At some point I want to tell you about the BEST SHREDDED BEEF TACOS EVER but I think that will have to be a post of its own. So for now, you'll have to be content with potato tacos. (Carbs on carbs is always a good thing.)



Chipotle Potato Tacos
adapated from Liana Krissoff's Vegetarian

I kept calling these "chorizo potato tacos" because "chipotle" and "potato" was such a tongue twister for me. But of course David laughed when I started to tell him, "I really want to make this recipe from the Vegetarian cookbook, these chorizo potato tacos..."

2 large russet potatoes, scrubbed and cut into 1 inch cubes
3 T oil
1 large onion, diced
2 cloves garlic, minced
3/4 t ground cumin
1/2 t Mexican oregano
2-3 T minced canned chipotle peppers*
1/2 cup cilantro, chopped
sour cream, for garnish
optional garnishes: cherry tomatoes, queso fresco, limes
corn tortillas

Par-boil potato chunks: cover potatoes with cold water (I added salt) and bring to a boil. Cook for about 10-15 minutes, until just tender.

Heat up 2 T oil in a pan, then add onions and a pinch of salt. Saute until onion is nicely browned. Then add cumin, oregano, garlic, potatoes and last tablespoon of oil. Cook until they are hot and as crispy as you would like them. Finally, stir in chipotle and taste for salt.

Garnish with lots of cilantro and serve with tortillas and sour cream


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* Liana's trick to pre-mince a whole can of those chipotle peppers at once and store them in a glass jar in your fridge is brilliant. Can you imagine how delicious they would be on eggs for breakfast?