Last night, we had our first meal from the stock of goodies we brought back from Whole Foods and Trader Joe's. We picked up some organic corn tortillas from Whole Foods and some free-range, hormone-and-antibiotic-free ground beef from Trader Joe's. Combined with an on-hand assortment of taco sauce, shredded monterey jack and cheddar cheese, lettuce, and some jalapenos, we had taco night!The taco shells were on the small size - about the same size as the Mission corn tortillas you can buy in the store. It's too bad that they aren't readily available in larger sizes, for burritos.
Anyway...
The package instructions were pretty standard; for best results heat the tortilla in a saucepan until it's thoroughly heated, and then serve. There's a fine line between cooking these tortillas perfectly and making them a wee bit too crunchy, so be careful - but when you get it right, they're 10x better than Mission tortillas. Yum! My husband, who's an absolute genius when it comes to incorporating extra cheese into a meal, melted cheddar and monterey jack on his tortillas for a melty, crunchy effect that worked pretty well.
Also - the beef that we bought really made a big difference. I don't know if it's a psychological effect of reading The Omnivore's Dilemma or not, but locally grown, non-feedlot beef just tastes so much better to me! (Though, I guess it's a bit of a stretch to call beef purchased in Hadley, MA locally grown to Albany NY, but at least we didn't do much driving out of our way to acquire the beef).
Overall: Yum!
1 comment:
HI Kat,
Another idea for warming corn tortillas is to cook them right on the burner, if you have a gas stove (won't really work on electric). They are delicious that way. I live in San Diego, CA where Mexican food is readily available, and that's a popular way to warm them. You just have to make sure to keep turning them until they are done.
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