corn and green chile tortitas with grilled tomatillo cilantro sauce

all moved in ~ trying to make the new house “home”… i confess that i am just not feeling it. where do i put this picture? where do i place this memento? how do i hang curtains when i’ve broken 3 drill bits trying to drill in these 80 year old walls? so i stack the pictures in a corner for another day, randomly place our travel mementos where they probably make no sense (but i kind of like it that way), and the curtains are still draped like tired ballerinas in the back room… but, i can still cook!

father’s day menu

taco bar featuring bear braised chicken verde and refried beans

pot of pinto beans, slow simmered

corn & green chile fritters


midnight cake with homemade fudge sauce and vanilla butter cream frosting

corn & chile tortitas

2 eggs, slightly beaten; 1 1/2 cup asadero or Monterey Jack cheese; 2/3 c flour; 1/2 chopped red onion; 1 tsp Mexican oregano, crushed in palm; 1 tsp crushed red pepper; 1/2 tsp salt; 2 cups fresh or frozen whole kernel corn; 1 can chopped green chile (or if you have a new mexico connection, roasted and chopped Hatch green chile); vegetable oil for frying

in a large bowl, combine eggs, cheese, flour, onion, chiles, oregano and salt; stir in corn. in large skillet, heat 2 T oil over medium-high heat. drop rounded tablespoons of mixture into HOT oil; cook for 2-3 minutes per side, until golden brown. drain on folded paper towels. continue with remaining mixture, adding oil as needed.

other recipes upon request!

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