Two nights of authentic taqueria dinners. Why not? This post details night 1 of 2.
Here are a few things I’ve learned recently:
- Roasting vegetables (or anything, really) with a bit (or a lot) of chorizo in the pan is a very, very good idea
- There really is something behind this pricey heirloom bean thing, and the “pot liquor” left at the end of the cooking process really is quite delicious
- When dry roasted, tomatillos dance around in the pan like Mexican jumping beans
All together now:
Earthy roasted mushrooms with chorizo and caramelized onions, simply prepared yet creamy heirloom beans, roasted tomatillo salsa, fresh homemade tortillas, and perfectly ripe avocado. Tacos, my friends – mighty delicious tacos. Read more