So, on to the food.
I had a small overnight trip to Roswell, I resisted going to the museum, because I have been once and hubs has never been so we will go together. I stayed at the Holiday Inn Express, which my friend from Roswell says is "like the nicest hotel there" but I personally love Holiday Inn Express hotels! I love them because I have stayed in "luxury" hotels, Dreams, Westin, etc and have never felt the comfort that I do at H.I. I checked in and got...gasp...the FREE wireless password with my room key! Plus, I had a cold and the tea in the room was caffeinated so I called to the front desk and with a short elevator ride and walk I had my selection of about 10 different herbal teas. It seems silly to qualify that as a best hotel trait, but it was paired with: free real breakfast, extra amenities in the room like make up remover, q-tips and shoe polish!
Back to the "edible" portion of the trip, I met my same dear friend at Classics, formerly known as caliches at least that is how I think it was spelled. Also, Sen. Bingaman's favorite rural NM delight. If you are in Southern NM, find one and enjoy!
Mexican Taste Testing....
Upon return from Roswell, I planned to fulfill my lenten season promise to eat fish and make fish tacos! Well, since I already blew the day and was tired and sick we got pizza. But I made tacos on Saturday! They were amaze balls. So flavorful and light but enough food. Which is how I feel Mexican food is. So onto the recipe:
I combined an epicourious and cooking light recipe then made it my own...I Terah-fied it. Haha, ok back to it
Fish Tacos!
- fish - I used tilapis but you can use any firm white fish
- marinade tilapia filets in 1/4 cup evoo, 1/4 cup chopped cilatro, 1/4 cup chopped jalapeno, 1.5 tsp oregano, 1.5 tsp chile, 1tsp cumin, 1 tsp tajin (see pic below)
- mix, coat, and marinade 20 min
- cook in non skillet, no oil, 4 min first side, 2 min second side
- slaw - 4 cups thinly sliced red cabbage (I like the color), 3 stalks of green onion sliced, 1/2 cup chopped cilantro. Toss with 2 Tbsp lime juice, 1 Tbsp evoo, 1/4 tsp salt, 1/2 tsp tajin
- creama - 1/2 cup light sour cream mixed with cayenne, tajin, lime juice and salt to taste
- tortillas - cook 4 tortillas at a time, microwave for 45 sec in a damp towel (double tortillas to avoid tacos falling apart)
- serve with sliced avocado...yum!
What do you do when you get home at 4:30, realize you didn't defrost meat and rush hour is outside your front door? Use the leftover rotisserie chicken from last night to make tortilla soup! *adapted from simply recipes tortilla soup recipe
- Bake fresh tortillas for about 10-15 min at 200 to dry out...hot oil and water don't mix!
- Shred leftover chicken *I learned from experience, take the chicken out of the fridge for about 10-15 minutes so it doesn't freeze your hands!
- Cut 6 tortillas in half then in 1/4 inch strips
- Use a small saucepan with about 1/2 inch of high burn temp oil and fry the strips, drying on paper towels over a plate
- pour 1 tsp or so of tortilla oil into pot, saute 1/2 chopped onion until clear, add 2 chopped green chile pods (I use sandia hot), 2 minced garlic cloves
- add one 14 oz can of tomato sauce *we don't like tomato chunks, if you do use diced tomatoes
- add one can of chicken stock and one refill of the can with water
- add 1.5 cups of shredded chicken
- add 2Tbsp lime juice, salt, pepper, tajin, chopped cilantro to taste
- simmer until desired consistency
- to serve: put a pile of strips in the bottom of a bowl, add soup, garnish with cilantro, tortilla strips and cubed avocado (sour cream if you want)
On our recent trip to Cabo last Christmas, I picked this seasoning up at the airport. It's a mild chile with lime, it's delicious on almost everything. See picture below:
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