It turned out to be a cold and rainy day, so I was glad to stay in for the most part and do some cooking projects. Dinner was a recipe from the NYT that was more of an inspiration: potato tacos. I added some chipotles to the potato filling, and swapped in queso fresco for the cheddar. I also ignored their salsa recipe in favor of quick-pickling some red onions, jalapenos and radishes. We made our own corn tortillas, but have gotten pretty efficient at that. You fill the tacos and then pan fry them (Jason insisted on doing that step on the skillet, so he is the one who had to stand outside in the cold). These were so good! The method was the real star, and any number of fillings would be good. We should definitely make these again.
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