Today is one of those days in Santa Fe where it’s sweater and sunglass weather which might be my favorite weather of all time. So of course I have summer taco nights (and margaritas) on my mind. Oh, and I think this weekend we can take the cover off the grill which means it’s really happening. Summer is on the way. I love four season climates for this very reason. Every couple of months the home kitchen just naturally turns over into a new menu based on what’s growing and available around us, but also because what we want to eat changes.
This is a recipe for quick pickles, sometimes also called refrigerator pickles, meaning you don’t have to worry about canning it. Just store in an airtight container in the fridge and they will stay good for a month or two. This particular recipe is a tasty combo of red onion, jalapeno peppers and garlic pickled in a brine that is sweet and bright and pairs wonderfully as a taco, burger, salad, omelette, quinoa or rice bowl, sandwich topper. My advice? Bring a jar of these next time your invited to a BBQ.
2 c. boiling water
1 medium red onion, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
4 large garlic cloves, thinly sliced
¾ c. red wine vinegar
½ c. water (plus extra for boiling and soaking)
½ c. brown sugar
1 t. salt
1. Pour boiling water over red onion, jalapeno and garlic slices and let sit for 2 minutes. Drain.
2. Bring red wine vinegar, ½ cup of water, brown sugar and salt to a boil. Pour over onion and pepper mix.
3. Let cool to room temperature and refrigerate until ready to use.
Component in Action
-add other kinds of veggies like carrots, cauliflower, scallions
-add other kinds of spices like coriander, cumin, peppercorns, red chili flakes
-add other aromatics like ginger, rosemary or thyme.
It’s true. Corn tortillas are one of the easiest things to just pick up in the grocery store. They are cheap, you can find them pretty much anywhere, and they all taste pretty good when filled with your favorite taco fillings. But here’s the thing. Tortillas hot off the pan, made in your own kitchen are SO GOOD. And you don’t need anything special to make them except maybe a margarita to sip on and some good music to dance to.
Certain recipes just lend themselves well to including the kids and this is one of them. The actual cooking of the tortillas takes just a few minutes total. The bulk of this simple recipe is stirring the masa, salt and water, rolling little balls of dough, then pressing and rolling the tortillas with a rolling pin. These are all tasks that keep little minds engaged and little hands busy. So sure, it might be just easier to pick up a pack of tortillas at the store, but why not turn regular Taco Tuesday into a party? This is an easy way to do just that.
Ingredients 2 c. masa harina (finely ground yellow cornmeal) generous pinch of salt 1.5-2 c. hot water
In a bowl combine masa harina and salt.
Slowly stir in the water until the dough is firm and springy when touched (not dry or sticky).
Cover bowl with a damp kitchen towel and let rest for 1 hour.
Preheat griddle or cast iron skillet to medium high heat.
Divide dough into 2” balls.
One at a time, press dough between two pieces of waxed or parchment paper and roll into 6” circles.
Place flattened dough on a hot griddle and cook until the top of tortilla starts to look cooked, about a minute.
Flip and cook the other side for another minute.
Makes 24 tortillas.
Serve immediately or store in the fridge for later use.
When you’re ready to eat them just warm them in the oven or on the grill.
Component in Action
-fill with your favorite taco ingredients
-make breakfast tacos!
-cut cooked tortillas into wedges, brush with oil and bake in the oven until crispy to make your own chips
Move over regular old tacos. The crunchy kale is my favorite part. Or wait, maybe the sweet and spicy burst of golden raisin in between bites of smoky roasted cauliflower. Is it Taco Tuesday yet?!?!
Ingredients 1 head of cauliflower, cut into small pieces 1 head of kale, washed and dried well Extra virgin olive oil, for drizzling Smoked paprika Ground turmeric Salt and pepper 2 limes 1 T. maple syrup 2 T. chipotle in adobo sauce, finely chopped ¼ c. golden raisins
On a foil or parchment paper lined baking sheet, spread out cauliflower into a single layer. Drizzle with olive oil and sprinkle with turmeric, smoked paprika, salt and pepper. Put in oven and cook until tender and golden brown, around 20 minutes.
On another foil or parchment paper lined baking sheet, spread out kale and drizzle with evoo, salt and pepper. Bake until crispy, being careful not to burn, around 20 minutes.
While cauli and kale are cooking, make the sauce: In a large bowl stir together chipotle in adobo sauce, maple syrup, lime juice and golden raisins.
Ten minutes before serving, wrap tortillas in foil and put in oven.
When cauliflower and kale come out of the oven, put them in the large bowl and gently stir to combine with the dressing.
To assemble: Put a spoonful of cauliflower mix in the center of each tortilla, top with scallions, queso fresco and greek yogurt. Enjoy!
Component in Action
-filling for burritos
-bowls with rice, couscous or quinoa
-enchiladas smothered with red or green chili sauce