F
As do I. Here is another factor. In the area where this dish is from you have to sanitize the lettuce before you eat it. Lettuce is a potential biohazard. Yet the people insist on putting it on their safe food. It is essential enough to the dish that they are willing to risk food poisoning for it. That’s some important lettuce.
And after trying it I have to agree. At least it’s not one of those cases where people wrap it up with something hot so that it wilts. That’s the worst.
A post elsewhere mentioned potato and carrot enchiladas. I had never heard of such a thing and loved the idea enough to try it.
Make a standard guajillo sauce and fry it.
Dice and boil the potatoes and carrots.
Drain the potatoes and carrots and toss them in a pan with some of the enchilada sauce.
Fry the tortilla in the sauce, assemble and top with lettuce and queso fresco.
I am normally a no lettuce Mexican food person but every recipe I found that wasn’t AI generated had the lettuce so I figured it was necessary and if people of Michoacán where determined to use lettuce then I would do it for them.
Yeah, it’s gotta have the lettuce. Not cabbage. It adds the exact right amount of texture and brightness. Now I need to figure out what to do with the rest of this head of lettuce because I’m not a fan of it in American food either.
Cost per person: $3.61 Can you order this anywhere? Not anywhere near me.
You did this more than once? And lived?
Not enough liver. But it is a close second.
I grew up everywhere but The South. Then I moved there. I was excited to learn that smoke sausage was always an option like bacon and sausage link or patty. A whole new breakfast protein was suddenly available on every menu.
Then I moved deeper south. To the Charlotte area. They had a fourth option I had never even heard of. Livermush. I haven’t had smoked sausage since. Because if you are looking for an epic breakfast meat with a strong flavor you can’t beat livermush.
There is a fifth breakfast meat that is also epic. Chorizo. I was excited when Taco Bell announced they were going to start offering breakfast. And then I was crushed when I found out it wouldn’t include chorizo. I never eat breakfast at Taco Bell. They could change that. They could offer chorizo. A spicy potato soft taco with chorizo added would be amazing.
Also, and I can’t stress this enough, smoked sausage with all the n’s in it is tasty. If you’re eating it you’re not looking for health food. In this particular case, it worked out to 2 oz per person. Just enough to brighten things up. I’m going to commit sacrilege soon and do fried rice with smoked sausage. I expect it to be very tasty. And it will be close to 4 oz per person.
Sometimes you eat smoked sausage because you crave smoked sausage. Not because you’re looking for a healthy protein.
A lot of the nitrate-free stuff is just “no added nitrates/nitrites added” stuff that is loaded with celery salt containing all the necessary n’s. AKA nitrate free is really just old school n’s.
If I were drunk I would have doused this in pepper sauce or made a quick batch of enchilada sauce to drizzle over it.
Don’t underestimate the protein from the potatoes. But, yes, overall this is an incredibly balanced meal with the fries being baked instead of deep fried.
Probably best to just have poblanos on the permanent list. They used to be in mine but they made it so you can’t buy just one anymore but have to buy a bag of them.
A rather standard veg fajita mix served with oven fries coated in an excessive amount of homemade taco seasoning. At the last prep minute I decided to slice up a smoked sausage and crisp it up before adding the veggies to cook. A little queso fresca on top.
We are adding this to the permanent menu.
Cost per person: $2.20 Can you order this anywhere? No place serves oven fries but there are Mexican places that have French fries they could dust with some seasoning before topping with fajita veg.
It’s been weird.
It’s trying to bolt so I have to remove the heads each day. And it’s being so prolific that if I don’t pull leaves every day it will be wasted. But picking leaves off of your basil is essential to a healthy basal plant. You can let him just grow and they might look great but if you pull some leaves off everyday it becomes hyper productive.
What do you do when you have basil that needs trimming every day and you have already dried enough to last the next year? You bake some bread and make Panzanella.
Cost per person: $3 because red and yellow bell peppers are expensive.
We have no cool or dry. Garage is 95f because the house attic space vents into it due to the way they added on to this 85 year old house over the decades.
I struggled to think of a use for these precooked burgers and hiding them in fried rice just seemed like the best option. Other ideas I considered were boxed mac and cheese or pizza.
Touchy subject. Recently my wife started becoming more and more sensitive to garlic. I don’t know what’s going on. Either way she complains if there’s too much in there so I have to find out what the bare minimum is. So this used just under half the amount of garlic I would have normally put in here. But the ginger and MSG did a nice job of still balancing for the right flavor.
Peanut oil: 2 tablespoons Toasted Sesame Oil: 2 tablespoons
It turned out like fried rice for dinner. Which is nice. More people should do it.
This year I’m working on pizza, fried rice and nachos. They are base meals that are dirt cheap and allow for a lot of variation on flavors with leftovers and scraps.
Economy with diversity.
Sometimes I end up with the weirdest one offs of meat like pre cooked burger patties for free. Fried rice is the perfect way to use them up and clear out any veg scraps too.
This is the time added fresh ginger. I planted some and now have a supply of fresh ginger to use without paying a fortune.
Eggs free from the yard.
Cost per person: maybe $1