Cinco de YUMMO

This week I’m putting a pause on my bread baking to bring you some color, health, and comfort. Here’s how I eat at a Mexican restaurant. What protein am I in the mood for? Or do I want vegetarian? Then, what form will that come in; enchiladas, burritos, tacos, etc. Next, how saucy do I feel? Smothered? None? Queso, always queso! And lastly, do I really need those rice and beans, or am I just ordering a la carte. All of this as the margarita and chips head towards empty.

Who doesn’t love tacos?? I can never forget the ones we had as a family. Perhaps this is all too familiar: crunchy yellow taco shells, packet-seasoned ground beef, pre-shredded orange cheddar, shredded iceberg lettuce, jarred mild salsa. Maybe sour cream if bills were paid. Secret, I still love these purely for the nostalgia. Zero fresh factor and zero flavor, but good memories and easy for Mom.

 

But folks, let’s think about our beloved Mexican eats with new eyes. And I’m not talking Tex-Mex. What ingredients do you love? Does your body need? Put them in and on a taco. Fillings and toppings of the day!

 

One way to approach the week is to make a big batch of a filling. Say, steak, peppers and onions. Choose each day how you will use them: on a salad for low carb, wrapped in a tortilla, sprinkled on chips for nachos. Have a couple varieties of homemade salsa on hand, one sweet and one spicy, to complement your mood. Consider red meat alternatives, too, like shrimp or fish tacos. Once you have the basic seasoning down, you can go to town. Salud!

 

 

Mexican Spice Mix

 

Yields 1 cup

 

1/2 cup chili powder

1/4 cup sweet paprika

1 tablespoon ground cumin

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon ground dried chipotle chile pepper

2 teaspoons dried oregano

1 teaspoon kosher salt

 

Instructions

 

Mix all ingredients, store in an air tight container, and use within three months.

 

Strawberry Mango Salsa

 

Makes 4 servings

 

Ingredients

 

3/4 cup diced strawberries

3/4 cup diced mango

1 jalapeño, seeded and minced

2 tablespoons diced red onion or pickled onion

2 tablespoons chopped fresh cilantro leaves

2 teaspoons honey, or more to taste

Juice of 1 lime

 

Instructions

 

Combine all ingredients in a bowl. Serve immediately.

 

 

Quick, easy tips to up your game:

 

Char your flour tortillas. Put tortillas directly on the heat of a burner to char. Flip with tongs. This looks cool and brings the flavor out. 

 

If you love corn tortillas, be sure to double up since they tend to rip easily.

 

To make a fast sauce, mix Greek yogurt/lime/cilantro or mayo/adobo pepper sauce/honey.

 

Add a pickled element: red onions, banana pepper, and jalapenos. 

 

Try cheeses other than cheddar. And remember to grate from the block for freshness. Try jack, gouda, cotija, and even feta.