Torn Between Two Favorites

On the National front today is Drive Thru Day and Tequila Day. It was hard to decide – fast-food or booze? What can I say, the Tequila won out. Yet man does not live by Tequila alone, so naturally I had to spend some time in the kitchen.

Ever since we made to decision to retire in Tennessee, I’ve been making lists in my head of all the things we will leave behind. Tennessee is part of the Bible Belt. Unlike California, with a large Catholic population, the Bible Belt is predominately Protestant. Much of the Catholic population in California also happens to be Mexican, so when it comes to Mexican Restaurants, we have some of the best, as does Arizona and Texas. I’ve gotten spoiled here. While we do have a wonderful although be it small Mexican Market not far from our house, when we need a larger selection of Mexican ingredients, the south-west section of town is a lot like going to Mexico. There is the flea market that reminds me of the streets of Ensenada. And there are several large supermarkets that cater specifically to their Hispanic community. The convenience of buying amazing Chorizo in bulk will be missed. And then there’s the whole Mexican Marinated Meats section in our neighborhood grocery store.

That said, my home cooking rivals the best restaurants in town. The only reason we dine out for Mexican is to have someone else do the dishes. I love cooking, it brings me joy on so many levels. I just hate the mess I leave behind. Although, depending upon how much Dragon Fruit Margaritas I’ve consumed, washing the dishes can be an adventure in suds.

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Since I was using a packaged chicken for the meat filling (that needed only a little doctoring to elevate it), I thought this would be the perfect day to give home-made tortillas yet another try. Wow, while not as pretty as the commercial tortillas, these were delicious! Enjoy!

Polo Mexicano Tacos in Hand-Pressed Tortillas
Hand-Pressed Tortilla Blend
2 cups Masa Flour
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Spicy Pepper Seasoning such as Cayenne
4 tablespoons Lard
1-1/2 cups Warm Water
Vegetable Oil as needed

In a medium bowl whisk masa, flour, salt and spice together. Work in the lard with fingertips. Stir in a cup of the water. If dough to dry, add remaining water as needed. In the bowl, knead into a ball. The dough should feel firm and springy, and appear only slightly dry.

Turn dough ball out on a lightly floured board, knead until the dough is smooth. Roll into a log, wrap in plastic and let rest for 20 minutes.

Unwrap dough, cut into one-inch pieces. Line a tortilla press with waxed paper sprayed with cooking spray. Flatten the dough on the tortilla press. Repeat until all the dough has been pressed.

Heat a large cast-iron flat skillet over medium-high heat. Lightly brush skillet with oil. Cook tortillas one at a time until charred in spots and the edges are just starting to curl, 1 to 2 minutes. Flip, cook another 15 seconds or so. Stack tortillas in a kitchen towel. Repeat until all the tortillas have been fried.

For Taco Shaped Harder Shells: Heat oven to 300-degrees. Pull oven rack as far out of the oven as possible without removing completely. Drape tortillas over two wires to form a taco shape. Let dry for about 10 minutes or until still some-what soft yet holding a taco shape. Place on a baking pan, open side up for filling.

Polo Mexicano Taco
1 (16 oz) package Polo Mexicano Chicken
2 tablespoons Taco Seasoning
1 tablespoon Cumin Seasoning
1 tablespoon Lime Juice
1/2 cup Cilantro
1/2 Red Onion
2 ripe Tomatoes
3 small Jalapeño Peppers
1/2 cup Lettuce
1/2 cup Sour Cream
1/2 cup Jalapeño Pepper Cheese
1/2 cup Cotija Cheese

In a large skillet over medium-high heat, cook chicken until no longer pink. As the chicken begins to cook, season with taco seasoning, cumin and lime juice. Continue to cook until no longer pink, about 15 minutes, stirring frequently.

While the chicken cooks, snip the cilantro and thinly slice the onion. Dice the tomatoes. Stem and slice the Jalapeños, shred the lettuce. Set aside until ready to use.

Fill taco shells with the chicken and all the desired toppings. Sprinkle with Cotija Cheese just before serving. Perfect with a side of refried beans and a pitcher of Margaritas.

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Blessed are You, Father, Lord of heaven and earth;
You have revealed to little ones the mysteries of the Kingdom.