Saturday, April 10, 2010

April 8th - Soft Veggie Taco night with Manny's Corn Tortillas

Taco night, as the TV commercial goes is not as easy as the actor in the white panama hat would have you believe. See all those little bowls of condiments you dress your tacos with are alot of work. It is not complex but its work. We mix it up and quite alot depending what we have in the fridge. D, as usual would probably accuse me of egging the pudding with all the extras I put out. I definitely had two tacos that I could not really close last night. :^D I do the same thing when we make Rice Noodle rolls.

Instead of buying the taco shells or even the hard/soft combo, I bought the closer to authentic soft cornshells. I see them all the time in the States where there is a larger Mexican people and cuisine adoption. It is all about sushi for us here. You see them in stacks of 50-100 for a couple of bucks in the bread section. I got 10 for that price. They are flexible but not soft and doughy like the soft tortillas you use for wraps or sandwiches. They are slightly thicker and look like thick tortilla chips. You need to heat them up in the oven or microwave. When you do, the become even softer and more flexible and look like the fajita wraps you get in Mexican restaurants in those red plastic 'pots' you are given to keep your tortillas warm. You know.

Soft Veggie Taco Night

8 Manny's Soft Corn Tortillas, heated as package in oven

1 package Mexican seasoned Yves Soy Ground
1/4 Onion, sliced
2 cloves garlic
1 c Water or the water drained from the Corn
1 Serrano Chili halved and seeded, so you can avoid it if you want

2 Green Onions, minced
1 small Can of Corn
2 c chopped Lettuce
10 Cherry tomatoes, quartered and seasoned
2 Serrano Chilies minced
1 c Salsa or Hot sauce
1 c Refried Beans
1 c Shredded Mozzarella

Preheat the oven to 350F. Wrap the Tortillas in a foil packet or a oven proof dish with a lid. Wet your hands, not soak and spritz the tortillas and put them in the oven.

Heat a large skillet and 1/2 T olive oil. Soften the onions for a few minutes. Add the Soy Ground. Break up with a wooden spoon. Add some water. Since it is Soy, it will absorb alot of water and I find, it gives it better softer texture. Add the garlic and chili. Continue to sautee and add water as needed until well heated through. Season to taste. Bring to the table in a large bowl with a lid to keep it warm and to prevent drying.

I like to start with a schmear of Refried beans then the rest. Do not over stuff like me. D only used 2-3 T of the Ground Soy. I used quite a bit more. It was a bit ridiculous. I may as well have left it open. I quite liked the Corn Tortillas. We'll definitely be using those again. I am going to look into whether they freeze well and if so I will pick up a 'stack' in the States :^D

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