Perogadillas.
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Potato and cheese Perogies? Quesadillas? Perogadillas? Someone in one of my cooking groups posted something like this and I had to try it. It blended my need for Mexican with my wife’s need for perogies. San Diego meets Pennsylvania.
Made a Mexican lime slaw and bought a can of charro beans. Made some guajillo sauce too.
I have no idea how much this cost per person because there are so many parts but other than that can of fancy beans for $2 and a head of cabbage that I only used a quarter of every part of this was stuff I already keep on hand as staples. I can make the mashed potatoes in advance and freeze them. The mashed potatoes need to be a little on the dry side like you are making a bubble and squeak which works better for freezing anyway. The guajillo can also be made ahead of time to shorten cooking day time. I can can my own charro beans for way cheaper.
It’s been decided to put this into regular rotation.
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Potato and cheese Perogies? Quesadillas? Perogadillas? Someone in one of my cooking groups posted something like this and I had to try it. It blended my need for Mexican with my wife’s need for perogies. San Diego meets Pennsylvania.
Made a Mexican lime slaw and bought a can of charro beans. Made some guajillo sauce too.
I have no idea how much this cost per person because there are so many parts but other than that can of fancy beans for $2 and a head of cabbage that I only used a quarter of every part of this was stuff I already keep on hand as staples. I can make the mashed potatoes in advance and freeze them. The mashed potatoes need to be a little on the dry side like you are making a bubble and squeak which works better for freezing anyway. The guajillo can also be made ahead of time to shorten cooking day time. I can can my own charro beans for way cheaper.
It’s been decided to put this into regular rotation.
¡No manches…zwlski!
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Potato and cheese Perogies? Quesadillas? Perogadillas? Someone in one of my cooking groups posted something like this and I had to try it. It blended my need for Mexican with my wife’s need for perogies. San Diego meets Pennsylvania.
Made a Mexican lime slaw and bought a can of charro beans. Made some guajillo sauce too.
I have no idea how much this cost per person because there are so many parts but other than that can of fancy beans for $2 and a head of cabbage that I only used a quarter of every part of this was stuff I already keep on hand as staples. I can make the mashed potatoes in advance and freeze them. The mashed potatoes need to be a little on the dry side like you are making a bubble and squeak which works better for freezing anyway. The guajillo can also be made ahead of time to shorten cooking day time. I can can my own charro beans for way cheaper.
It’s been decided to put this into regular rotation.
That slaw looks spicy. I didn’t know here was such a thing as Mexican cabbage chop. Lime juice instead of sugar? Still use vinegar? Or all of it?
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That slaw looks spicy. I didn’t know here was such a thing as Mexican cabbage chop. Lime juice instead of sugar? Still use vinegar? Or all of it?
You will never find lettuce on a taco but on some kinds you find cabbage. In the Baja area variations on marinated and plain cabbage are common as a topping on fish tacos. In other parts of Mexico they do a side salad with cabbage. I don’t know if I’ve ever seen a fermented version like Mexican sauerkraut or kimchi but they definitely do marinated versions. Cabbage requires less refrigeration and has more structural integrity than lettuce.
Despite having a full serrano with seeds in it there was practically no heat. This tells me that someone out there did to serranos what they did to jalapenos four decades ago and marketed one with dramatically less heat. The dressing was lime juice, olive oil, honey, oregano, pepper.
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Potato and cheese Perogies? Quesadillas? Perogadillas? Someone in one of my cooking groups posted something like this and I had to try it. It blended my need for Mexican with my wife’s need for perogies. San Diego meets Pennsylvania.
Made a Mexican lime slaw and bought a can of charro beans. Made some guajillo sauce too.
I have no idea how much this cost per person because there are so many parts but other than that can of fancy beans for $2 and a head of cabbage that I only used a quarter of every part of this was stuff I already keep on hand as staples. I can make the mashed potatoes in advance and freeze them. The mashed potatoes need to be a little on the dry side like you are making a bubble and squeak which works better for freezing anyway. The guajillo can also be made ahead of time to shorten cooking day time. I can can my own charro beans for way cheaper.
It’s been decided to put this into regular rotation.
Traditionally, quesabirria is stewed goat in a corn quesadilla, served with a side of the broth (consomme) of the stew for dipping in, but it is offered with other types of meat. I’ve been playing around with these lately with just whatever I have on hand and they rule. In the pan I have, I can fit 3 tortillas and, if you get kind of messy with the cheese, the stuff that spills out gets crispy. So, there’s lots of layers to the flavors. They’re great with rice, beans, potatoes, whatever you want to put in there. A real taqueria will dip the tortilla in the consomme so they get even more color and flavor. Dipping and the stew make these messy. Eat em fast but they’re great with the works like that.
Quesabirria
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You will never find lettuce on a taco but on some kinds you find cabbage. In the Baja area variations on marinated and plain cabbage are common as a topping on fish tacos. In other parts of Mexico they do a side salad with cabbage. I don’t know if I’ve ever seen a fermented version like Mexican sauerkraut or kimchi but they definitely do marinated versions. Cabbage requires less refrigeration and has more structural integrity than lettuce.
Despite having a full serrano with seeds in it there was practically no heat. This tells me that someone out there did to serranos what they did to jalapenos four decades ago and marketed one with dramatically less heat. The dressing was lime juice, olive oil, honey, oregano, pepper.
Salvadorean food comes with a similar side, curtido, excellent on pupusas. Baja style fish tacos use cabbage. Mexican-American style dorado tacos (hard-shelled) sometimes have shredded lettuce, especially back in the day.
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