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Posts tagged as mexican

Chiles Rellenos (grain-free, glutenfree): Tomato Party, Part III

Posted by Stephanie Meyer on Aug 20, 2013 at 5:04pm

Chiles Rellenos (grain-free, gluten-free)It sounds unlikely, but I swear it’s true: the residents of Grand Forks, North Dakota, are obsessed with Tex-Mex food. I know this because I came of age there, and I and my fellow starving high school friends spent the bulk of our disposable income on tacos, smothered burritos, chips and “sauce,” grinders (a future post, by the way, stay tuned), and chimichangas. They were all probably a little bit not good, but we didn’t know that and in fact, we never will, or at I least I never will, because my taste buds are so wrapped up in nostalgia that it all just tastes like deliciously spicy teenage freedom.
Chilles Rellenos with Ranchero Sauce | Fresh TartWhich as far as flavor profiles go, is pretty hard to beat.

Given that none of the joints I hung out it in exist in the Twin Cities, I spend a fair amount of time recreating the dishes I crave the most. And while I’m at it, I freshen them up a bit, with whole ingredients I feel good about eating.
Chiles Rellenos | Fresh TartTherefore this version of chiles rellenos! Don’t just walk by those mountains of dark, glossy chiles now showing at farmers markets, wondering what to do with them. Stuff them! Poblanos are mild enough for Midwestern palates yet loaded with fresh chile flavor. I stuffed my latest batch with ground beef and cheese, but feel free to go the more traditional route and skip the beef. Whole chiles are glorious when oozing salty cheese with plenty of fresh oregano, mmm. They’re usually dipped in batter and fried – which makes them amazing – but I love them this way too, which puts the focus on the smoky peppers. I get my nostalgia fix and a colorful, healthy meal to boot.

Ranchero sauce, other than being a terrific way to use up garden tomatoes, is the sauce of choice for huevos rancheros. Make a double batch to eat with fresh corn tortillas and fried eggs.

Recipe for Chilles Rellenos with Ranchero Sauce at TC Taste/Minnesota Monthly Magazine.

For Tomato Party: Part I, see recipe for Green Gazpacho with Fried Shrimp.
For Tomato Party: Part II, see recipe for Tomato Gratin Stew.

Sopes

Posted by Stephanie Meyer on Apr 24, 2012 at 10:33am

sopes guacamole poached egg

It’s a little bit ridiculous that I haven’t posted about sopes before – I make and devour them several times a week. In fact, I’m a maniacal cornmeal cake fan in general. Chef Thomas Boemer had an insane version on Corner Table’s menu a couple of weeks ago, with a bit of lard kneaded in, fried in butter, and topped with pork confit. Oh my word it was so good that I ordered another one to go to have for breakfast the next day.

You can do some pretty serious sope damage at Midtown Global Market as well. Taqueria Los Ocampo’s version is a fabulously hot mess, loaded with tender chicken, melted cheese, lettuce, radishes, and sour cream. Add one of their fantastic salsas, alongside a large stack of napkins, and dig it like a day off.

The version I eat most often is the one I make at home. Nothing more than masa harina, a pinch of salt, and water kneaded together before being shaped and fried, they’re the perfect delivery vehicle for pretty much whatever you have on hand: Guacamole, eggs any style, salad, cheese, beans, chorizo, tomatoes, pickled things, fried potatoes, on and deliciously on…

Recipe for Sopes at TC Taste/Minnesota Monthly Magazine.