Posts Tagged 'guajillo'

Kale, Pinto and Mushroom Tacos with Guajillo Salsa

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This three day weekend was awesome.  Except for the test I took on Saturday morning, the whole weekend was fun: coffee, walks around town, a great swim, and the ZOO!  We finally took Ellie to the Oakland zoo and she loved it.  Especially the petting area.

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The squirrel monkeys were also a big hit.  We liked it so much we became members, and I have a feeling we’ll be spending a LOT of time there over the next year.

Afterwards, since we were in Oakland anyway, we went to Subrosa.  Not quite as good as the coffee in SF, but close!  Ellie and Mike had a heart to heart over lattes (or water, in Ellie’s case) in the parklet.

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Going back to work on Tuesday was surprisingly not painful. I’ve gotten way better about leaving work at work, and planning farther in advance (three years of teaching and I think I might FINALLY be starting to figure some of this stuff out) so after not thinking about school for three days it was fun to get back to the kids.

Not sure how to segue from that to tacos, so here we go: These are sort of similar to some other kale and guajillo tacos I made, but I think these are a lot better.   They’re more filling, and they’re really cheap to make, especially if you have dried beans lying around.  I used collards instead of tortillas just because they needed to be used up, and NO I will never go paleo or low carb or any of that, swearsies.  I ate PLENTY of carbs for dessert right afterwards anyway.

I think the best thing about these is the beans.  They’re braised in broth with sauteed onions, so they’re full of flavor. Canned beans just wouldn’t be the same.  It takes some planning ahead, but it’s definitely worth it.

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(salsa adapted from Hungry Cravings)

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Kale and Onion Tacos with Guajillo Salsa

Kale may not be the first thing that comes to mind when you’re making Mexican food, but trust me, it should be. Whether or not kale actually grows in Mexico, I’m not sure, but it goes really nicely with tortillas and is much healthier than say, carne asada, so I’ll stick with it

After loving the kale enchiladas I made a few months ago, I knew it was only a matter of time before kale tacos would make an appearance on the dinner table. Since our favorite farmers market vendor loves to give us about twice as much as we pay for whenever we buy vegetables, the refrigerator was recently overflowing with two different varieties of kale. I used the curly kale to make kale chips (toss with olive oil and salt and bake until crispy – better than Lays. Seriously), but saved the Tuscan kale, which I’d never used before, for these tacos.

Because there’s not a lot of protein going on here, I served these with black beans, and next time I think I might just mix black beans in with the filling. And if the idea of kale tacos doesn’t excite you, at least try the salsa. It’s seriously some of the best salsa I’ve ever made. Rick Bayless, you are truly amazing.

Recipe:
(adapted from Mexican Everyday by Rick Bayless)

Tacos:
1 bunch Tuscan kale (tough stems removed), cut into strips
1 tbsp vegetable oil
1 red onion, thinly sliced
3 finely chopped garlic cloves
pinch red pepper flakes
salt
8 corn tortillas
4 ounces queso fresco, crumbled

Heat the oil in a large skillet over medium high heat. Add the onion and cook until browned and soft, about 10 minutes. Add the garlic and red pepper flakes and stir a few times, then add the kale. Cook, stirring, until the kale is soft (about 7 minutes), adding water if it gets too dry and the pan begins to scorch. Add salt to taste, then remove from heat.

Heat the tortillas in a warm oven, or directly over the flame of a gas range for a few seconds on each side. Put a little filling in each tortilla, top with salsa (recipe below) and crumbled cheese.

Salsa:
1 tbsp vegetable oil
2 quajillo chiles, stems and seeds removed
3 cloves of garlic, peeled
4 medium tomatillos, husks removed, sliced in half horizontally
1/3 cup water

Put the oil in a large skillet over medium heat. Place the chiles in the hot oil and turn every few seconds until very fragrant (about 30 seconds total). Remove with tongs and let as much oil drip off as possible.
Pour out the oil and wipe the skillet with a paper towell. Heat the garlic and tomatillos (seed side down) until browned on the bottom, then flip them over. They will cook for about 3 minutes on each side. Remove from the heat, and put the garlic and tomatillos into the blender with the chiles and 1/3 cup water. Blend until almost smooth, then add salt to taste. Pour into a bowl to cool.



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