Sunday 6 January
We had some chicken left over from
Friday's roast, and had the urge to slut it up, Mexican style.
But instead of buying tortillas, as any fule
cn do, we made cornmeal crêpes, from a Bittman recipe, halved: mixed up 2/3 cup
flour, 1/3 cup cornmeal, 1 1/4 cup milk, 2 eggs, and 2 Tbsp. butter/oil. Used that batter to fry up a batch of
tender, perfect crêpes in the new frying pan that our new nephew-in-law Ian gave to Holt for Christmas (thanks, Ian!).
The crepes were to roll around stuff, as if we were making enchiladas. The filling was a mixture
of chicken, fried onions, a cubed half
pound of that odd unmeltable Fud queso
fresco, and a dose of David Warda's salsa roja. We nestled
them in a pyrex baking dish, then topped with drained yogurt and baked until
bubbly.
Like enchiladas indeed, but more tender
and flavorful.
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