Popcorn and tortilla chips

I was hungry for a snack the other day and I had nothing handy - nothing ready-made, that is. What I did was grab some tortilla chips - I don't remember the brand but they were the pricey kind - not the dollar-store brand - and some (real) butter. I put three dabs of butter on top of the chips and threw the mix into the microwave and about 30 seconds later tasted something that resembled popcorn - not the shape or form but the taste. I shouldn't have been surprised since tortilla chips are made from CORN. The only thing missing was the beer. 

Flour Tortillas

I believe that the best meal in the world is a toasted flour tortilla spread with the best butter you can get your hands on. My grandma used to feed me those when I was a child and it would whet my appetite for the bowl of beans that would follow. She was the best cook in the world as far as I was concerned.

Chicken Tacos

1. 1 pound ripe plum tomatoes, cored (about 4-5)
2. 2 teaspoons extra-virgin olive oil, divided
3. 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
4. Salt & freshly ground pepper
5. 1 large white onion, finely chopped (about 1 1/2 cups)
6. 2 cloves garlic, very finely chopped
7. 2 tablespoons lime juice
8. 2 tablespoons chopped fresh cilantro
9. 12 corn tortillas, warmed
10. 1/4 cup sour cream for garnish
11. 2 limes, cut into quarters

Directions – serves 6

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream or avocado slices and lime wedges. For a full meal, throw in some rice and beans on the side.

On a Roll

Ingredients
1. 2 lbs ground beef
2. 1 teaspoon Salt
3. 2 tablespoons Chili powder
4. 2 tablespoons Paprika
5. 1 teaspoon Cumin
6. 1 teaspoon Garlic powder or 2 cloves
7. 1/2 diced Bell pepper
8. 1/2 diced medium Onion
9. 12 corn tortillas
Instructions: serves 6
In 2-quart sauce pan add ground beef, salt, chili powder, garlic, cumin, and paprika. Put in enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper and continue cooking 20 or 30 more minutes. I am not a fan of bell peppers so I always leave them out. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon about 2 tablespoons of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and place 2-3 flautas per plate. Serve salsa, sour cream, and guacamole on the side, along with whatever else you want: rice, beans, corn, green beans, carrots? No red or white wine necessary. A soft drink or a beer will do.

Pecan Chicken with Avocado

Ingredients

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

Directions – Serves 4

1. Working with one piece of chicken at a time, place between sheets of plastic wrap, and pound with a meat mallet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve over avocado slices, carrot sticks, and shredded lettuce. This is even yummier when served with hot corn tortillas.

Caldo De Res

(Beef Soup): This is a traditional Mexican recipe for beef soup (Caldo De Res) and can be a meal in itself. Without the meat, it can be a nice vegetarian soup as well. Serve with corn tortillas and limes on the side. Serves Six
2 pounds beef shank, with bone
3 small zucchini, coarsely chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 onion, chopped
2 diced tomatoes
2 medium carrots, coarsely chopped
1/4 cup chopped fresh cilantro
2 potatoes, quartered
2 ears corn, husked and cut into thirds
1 medium head cabbage, cored and cut into wedges
DIRECTIONS
1. Cook the beef (in water or beef broth) in a large pot (with lid) over low heat until tender (about two hours)
2. Add the rest of the ingredients; add water sufficient to cover ingredients then simmer for 30 minutes or until corn is tender and well done.
3. Remove lid, stir, and simmer for another half hour with lid off. Serve hot.
What beverage do you serve with this? I prefer beer, but almost any beverage (except eggnog) will do.