Text 9301, 94 rader
Skriven 2011-04-07 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: can-am tourism
======================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> We got mounties in the west too...

 -> cops with red coats and horses... that kind of mountie.
 
 HN> we got lots of em in BC!

Which is part of the USA now? I hadn't noticed that they seceded.
[g]

I know, you are a close neighbour and a frequent visitor.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tacos De Acelgas
Categories: Tortillas, Mexican, Vegetarian, Cheese
  Servings: 4

      3 lb fresh tomatoes, peeled and
           seeded
      2    garlic cloves
      4 TB corn oil, plus additional
           for frying
           Kosher salt and freshly
           ground black pepper
      1 lb fresh red or white chard,
           washed and chopped
    1/2 c  chopped onion
      1 ts minced garlic
     32    6 inch corn tortillas 
      3 oz crumbled cotija or shredded
           Monterey Jack 

Preheat the oven to 200 F. Line a baking sheet with paper towels.
Place a wire rack over another baking sheet.

Puree the tomatoes and garlic in a blender or a food processor. If
necessary, add up to 1/2 cup water to facilitate blending.

Heat 2 tablespoons oil in a large skillet over medium heat. Add the
puree, season with salt and pepper to taste, and bring to a simmer.
Cook until thick, about 25 minutes, stirring occasionally.

While tomato puree is reducing, fill a large pot with water and
bring to a boil. Add the chard and cook for 10 minutes, until
tender. Drain thoroughly.

Heat 2 tablespoons oil in a medium skillet over medium heat. Add the
onion and cook, stirring occasionally, until translucent. Add the
chard and minced garlic, and season with salt and pepper. Cook for
10 to 15 minutes, stirring occasionally, until the filling is very
dry and well flavored. Remove from the heat.

Wrap 8 tortillas at a time in a clean, damp kitchen towel. Heat them
in the microwave for 1 1/2 to 2 minutes on high, until they are
steamy and pliable. Remove 1 tortilla from the bundle and lay out
flat. (Keep the rest well wrapped in the towel.) Fill the tortilla
with 1 to 2 tablespoons of the chard and roll up tightly. Place the
taco on a baking sheet, with the curved edge of the tortilla
underneath. Dampen, warm, fill, and shape the remaining tortillas
into tacos in this fashion.

Heat 1/2 inch oil in a large skillet over medium-high heat until hot
but not smoking. Place the tacos one by one in the hot oil, with the
curved edge still underneath. Fry for 1 to 2 minutes, then gently
turn over with tongs and fry the other side about 1 minute, until
crisp. Remove from the oil and drain on the paper towel–lined sheet
pan.

Place all the tacos on a serving platter, pour the warm tomato puree
over the top, and sprinkle with the cheese.

Recipe by: Melissa Guerra

Source: One Big Table by Molly O'Neill 

Posted by: Caroline Russock


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Tourists: You really should not come. Cold here. And snowy. And cold.

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