Tag Archives: Corn tortilla

Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt

My stepmom never made Indian food like this, but if she had, I sure would have eaten more of it growing up.

As it turns out, crafting Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt felt like finding my roots, on my own terms.

I swooned over the fragrant spices — especially the vibrant, beautiful turmeric — and today I’m proud to sport yellow stains on my fingertips from working with an array of spices.

Better than the spices, though, was the harissa yogurt, a chili-lemon-spices mix that tied it all together.

Who would have known Indi-Mex would turn out so well? Continue reading Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt

Week 6, Meal 3: Tortilla soup

I don’t know where in the world you’re reading this from, but I’m writing from sunny Orange County, California where it wasn’t summer until fall and it wasn’t fall until December.

So far this month we’ve had stunning heat and heavy rain, but yesterday we had a beautiful day that started out with light rain dripping from a dull blue sky. I saw some sun in the afternoon, and at night, it was nice and cool near the mouth of the canyon where I live.

It was a day for soup, and lucky for me Chef Brian was serving up a comforting bowl of steamy broth packed with meat and veggies and topped with cheese.

Snuggle up to Week 6, Meal 3: Tortilla soup. Continue reading Week 6, Meal 3: Tortilla soup

Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Living in Southern California, you’re always surrounded by amazing Mexican food — real Mexican food, not that Taco Bell shit. Because of that, it’s nearly useless to try and make Mexi dishes at home when there’s probably a taco truck down the street doing it 10 times better.

But I didn’t feel that way with Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco.

The pepper-packed spice mix, vibrant pasilla salsa and tangy lime sour cream elevate this taco from simple made-at-home fare to something far beyond what I thought I could do to Mexican food at home. Continue reading Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Week 4, Meal 3: Huevos Rancheros

I’ve gone through many highs and lows in the kitchen in the four weeks since this blog’s inception.

I think back to night one when I spent nearly four hours getting the hang of prep work, cook times, burner sensitivity, etc. That was a frustrating day which made me question the stupidity of launching a blog where cooking nightly is mandatory.

I remember Week 3’s Chilean sea bass and the triumph I felt with each buttery bite of fish, each sweet sip of tomato. Putting together Week 4, Meal 3: Huevos Rancheros gave me that same great feeling.

It’s the first time I’ve made any Mexican dish at home that isn’t a quesadilla or doesn’t have this stuff in it. Legit Mexican at home — another notch in my kitchen’s belt.

Speaking of highs and lows, only a handful of times in these four weeks have I not wanted to cook — last night being one of them — but as always my loving wife made me put down the Call of Duty, get my ass of the couch and get to work.

And it’s always worth it in the end. Both in taste, and on my waistline.

Now let’s cook some huevos y’all. Continue reading Week 4, Meal 3: Huevos Rancheros

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