Tacos with Marcela
Marcela gave me a second cooking lesson. She showed me how to make a Taquiza, or a taco buffet. We made several filings for tacos and handmade tortillos. Wow! A feast for days with corn, mushrooms, and cream. I ate this with tacos, as a side with scrambled eggs, and diluted a bit to make a soup. Gary's liked the bistek, of course, for tacos. He also enjoyed the potatoes with chorizo with his eggs.
For the Potatoes with Sausage, it was pretty simple. Wash, peel, chop, and boil the potatoes until they are soft. Skin and cut the chorizo into small pieces, then fry until cripsy. Drain the potatoes. Dice a small amount of onion. Put the onion into the frying pan with the chorizo and softened the onion. Add the potatoes back to the pan with a little pepper. Done!
The Poblano filling was made by first roasting the fresh chilies. Once charred, these got put into a plastic bag to steam so that the peelings would come off by simply rubbing on them. After you have "skinned" the peppers, take the seeds out and cut them into strips. Put some butter into a frying pan and add slivers of onion. Fry gently. Add a drained can of corn and a drained can of sliced mushrooms. Put in about 1 tablespoon of chicken bullion. Put the chilies back in the pan and add some creme. Done!
Bistek is really easy. Just get some good steak cut thin. Add a little salt to each side and let sit for a few minutes. Wipe the pieces off and place onto a greased griddle. Spraying the griddle with Pam works just fine. Cook the steak. Cut into small pieces and serve with cilantro, onions, lime, and a good hot sauce.
To make the tortillas, Marcela bought the masa dough from a local torilla store. Then she put it on the counter and added small amounts of water until it was soft enough for her to shape. Little bit of dough, lots of hand slapping, onto a hot griddle, and you have fresh, handmade toritllas. Delicious. For me to make them, I'd need lots of practice. I kept getting them stuck to my hands. A press might be a good item for me to buy! Once they were all grilled, we let some of them cool off before putting them into a plastic bag for use later. The rest ... ahhh! Delicious.
Marcela's favorite hot sauce for this meal is a tomatillo one. She had the actual purple tomatillos when she made hers; she also brought us homemade refried beans to add to the buffet. My, oh my! What a treat this was.