Careful, señores … hot plate!
We’ve eaten our way through the oven-roasted chicken-and-taters. Likewise the chili con carne (based on me sainted ma’s recipe from our days in Texas). The other day we settled for a simple repast of smoked oysters, cheese, crackers, and salad.
What to cook next?
Mexican, of course.
Herself harvests her latest crop of sprouts.
There were no dried pinto beans to be had on our last hunter-gatherer expedition to Sprouts (gracias, hoarders).
But I found a 2-pound sack stashed away in a cupboard from a months-ago trip to Keller’s. So I cooked up a pound a la Santa Fe School of Cooking, with onion, garlic, chipotle chile, oregano, epazote, cumin, coriander, salt, bay leaf, and chicken broth.
This takes the better part of quite some time, but it’s not as though we’re up to our nalgas in other chores around here.
Flour tortillas we already had. So, burritos, yeah? Claro que si, hombre.
But burritos without green chile sauce are like a day without sunshine. So I thawed some frozen Hatch chile and got after that.
Also, beans without rice? What are you, high? Rick Bayless has a no-frills recipe for red rice in his “Mexican Everyday,” and even a gabacho can make that drunk with one foot in a bucket, or, in my case, sober with one foot in a lace-up ankle brace.
Herself whipped up a couple simple side salads and that was that. Now we have leftovers for a couple days. And then, we’ll switch focus from Mexican to Italian.
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