Did I mention I love-love-love Rick Bayless' Mexican Everyday?
Here's one more reason, a quick supper (or better yet, lunch, see below) of tacos, infinitely variable, completely delicious.
And I'm in love-love-love with Mexican queso fresco, much like the uuni justo (oven cheese) I ate ALL the time when living in Finland.
NEXT TIME I will go easy on the canned chipotle pepper and its adobo sauce. This turned out hotter than pleasant -- not inedible-hot, not eye-watering hot, not mouth-burning hot, just hotter than pleasant. I added a can of hominy in an attempt to quell the heat -- turns out, it was a great addition.
PRODUCTS I LOVE I picked up these tortillas from LaTortilla Factory because they were whole grain and on sale (for St. Louisans, at Dierbergs, Rock Hill). Turns out, I love 'em -- and with only 1 Weight Watchers point, they're a point bargain (50 calories, 2 grams fat and 8 grams fiber). And only 3 net carbs. Now if I were really inspired, I'd make my own tortillas (and I will, some day soon!) or drive to pick up fresh ones. But for every day, these make me happy.
LEFTOVER REPORT I loved this for supper but LOVE it left over, for lunch. A tortilla, a half cup of filling, warmed in the mike, add a spoon of something 'cool' like nonfat yogurt or cottage cheese plus a slice of grilled pepper or chopped lettuce, some cilantro and salsa: call it lunch in five minutes flat, for all of three points. Take THAT to the weekly weigh-in, won't you?
FROM THE ARCHIVES & GREAT FOOD BLOGS
Looking for ways to use up leftover chipotle peppers? Here are a few great ideas -
From A Veggie Venture Chipotle Chickpea Salad
From Nic, writing at SlashFood Chipotle Guacamole
From Fatfree Vegan Kitchen Red Bean Chipotle (Vegan) Burgers
From Baking and Books Avocado Enchiladas
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ZUCCHINI MUSHROOM HOMINY TACOS
Time to table: 25 minutes
Makes 4 cups (enough for 8 tacos)
[Rick's recipe starts with an optional 4 ounces fresh Mexican chorizo sausage]
1 tablespoon vegetable oil
1 white onion, chopped
3 ounces fresh mushrooms, trimmed, broken into pieces (I used baby portabellas, next time I'd use the full 8 ounces)
15 ounce can diced tomatoes [Rick suggests fire-roasted, I used what was on hand]
1 chipotle pepper from a can plus 1 1/2 teaspoons of its sauce [this was too much for my taste, next time I'd use maybe a quarter or even skip entirely]
3/4 pound zucchini, trimmed and chopped in 1/2 inch pieces
[feel most free to add/substitute other vegetables]
15 ounce can hominy, drained and rinsed
Salt to taste
8 tortillas, warmed if desired
4 ounces crumbled Mexican queso fresco (or feta or goat cheese or sour cream)
Fresh cilantro, chopped
In a skillet, heat the oil til shimmery. Add the onion and sauté til softening and beginning to brown, add the mushrooms and cook, stirring often til beginning to soften.
Puree the tomato, chipotle and adobo sauce in a blender. [Skip this step if skipping the chipotle. And even so, you could finely chop the chipotle rather than getting out, using, washing, putting away the blender.] Add to skillet and let cook down a bit, til the consistency of tomato sauce. Stir in the zucchini and any other vegetables. Season to taste.
Divide mixture among 8 tacos, top with queso fresco and cilantro. Serve immediately.