Steamed or sautéed fresh veggies are pure perfection, but consider a tasty taco filled with crisp-tender grilled veggies with a creamy reduction of chipotle adobo sauce. Calabacitas, a traditional Southwestern mix of peppers, corn, onion and zucchini make a savory veggie taco – and with handcrafted corn tortillas, the dish dazzles.
Make the leap and buy a tortilla press (you can find a lightweight model for around $5). They slip easily into any kitchen drawer and will give you the best results. Fresh “masa,” the Spanish word for dough, is optimal. If you live near a Latin market that makes fresh tortillas, you can probably purchase fresh masa. If not, buy masa harina which is made from dried masa. Press on!
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Fresh or the off-the-shelf, leftover (even stale!) tortillas are fun to play with. Cut into wedges and fry for fresh tortilla chips or craft a delicious tortilla soup.
Breakfast anyone? Try this recipe for chilaquiles:
- Cut the tortillas into strips.
- Heat 4 tablespoons canola oil over high heat and fry the strips until golden brown; remove the strips and reserve.
- Discard most of the oil, lowering the heat to medium-low and scramble eggs until set.
- Return the strips to the pan, adding cheese, sliced green onions, chopped tomatoes and jalapeños.
- When the cheese is melted, serve chilaquiles with salsa and a dollop of sour cream.