Today I really treated myself to a Mexican-style buffet. Ok, maybe it was a little low on the authenticity meter but it satisfied part of the longing I’ve had for tacos. I was really spoiled by living in San Diego. I miss Roberto’s potato tacos and bean & cheese burritos, potato burritos from Cotixan, Pokez, Rancho’s and tamales, horchata and tonnes of spices at the supermarket. It is probably fortunate for my figure that I now live away from such easy, cheap, lardy takeout.
I have a long list of dishes to try and recreate, but here are the few I made today:
– ground round tacos with avocado, cheese, lettuce, tomato, and bean salsa in a homemade tortilla
– horchata (second try at the recipe, and failed again!)
– sopapillas (deep fried bannocks from New Mexico)
– chocolate rice pudding (from Vegan with a Vengeance)
and with the leftovers from the tacos, plus some refried beans, an egg and sour cream, tomorrow I’ll have huevos rancheros for breakfast!<3<3<3
1.) Mix dry ingredients, cut in shortening.
2.) Add warm water slowly, until dough is soft, not sticky. Knead a few minutes. Shape into small balls, let sit 10 minutes or more.
3.) Roll out. Fry on a dry or lightly oiled pan until lightly browned on both sides.
1.) Stir together dry ingredients. Cut in shortening. Stir in water, mix until smooth. Cover and let stand 20 minutes.
2.) Knead until stickiness disappears. Roll out to 1/4 – 1/8 inch thick. Cut into 3″ squares and divide in half to make triangles. With a candy thermometer in the pot, heat oil on stove to 375F/190C. Put dough triangles into the hot oil and fry until brown and puffed out on both sides. Drain and serve with honey, jam, butter and sprinkled cinnamon, or as a side to a savoury dish.
3.) Can keep warm in 200F oven for 1 hr. They refrigerate well. Reheat them in 350F oven for 10-15 minutes.
Mexican chocolate rice pudding
1 cup sushi or arborio rice (I used sushi)
1.5 cups water
2 cups soy milk
1/4 c cocoa powder
1/4 tsp cinnamon
2 oz semisweet chocolate
1/3 c maple syrup
1 tsp vanilla
1.) Combine rice, water and 1.5 c soy milk and bring to a boil. Simmer 10 minutes, then add cocoa, cinnamon, chocolate, and 1/2 c soy milk. When combined, add maple syrup and vanilla and stir for five minutes. If it’s too thick, add a bit more soy milk.
2.) Remove from heat and let cool to room temperature. Cover with plastic wrap and cool in fridge for one hour before serving.