Loving the options created by making a full chicken that offers opportunity to cook up leftovers.
March brings houseguests to Phoenix. By the end of a weekend of entertaining (i.e. cooking lots), I am more than ready for an easy peasy night of homecooking. Leftovers and a well-stocked pantry make it super easy to whip up a simple Sunday supper. (Bonus: there is another recipe coming at ya for what I did with the same chicken for a totally different Monday night dinner)
Feeling inspired to continue my hankering for Mexican cuisine, I opted to set a pot on the stove and cook up some of Diana Kennedy’s awesome black beans. I make a vat of these when we will be home for most of a Sunday then pop them in the freezer for quick and easy meals later. I am all for recipes that require minimal attention with bountiful results.
Cilantro has gone a bit wild in our garden, so I picked up some tomatillos from the Uptown Market last week to create a homemade salsa verde (tomatillos, onion, cilantro and a chile pepper in a blender – easy!!)
Inspired by the guacamole that we enjoyed at The Mission on Saturday night, I mashed up some avocados (staple in our fridge) with some cilantro (notice a theme?), chile, red onion, salt and pepper for a quick and delicious guacamole.
We have a tortilla press as when we were in California, I aspired to make my own tortillas and requested that my Grandma bring us a tortilla press from her home in Queretaro. She obliged although it took us moving to Arizona and getting a much bigger kitchen for me to actually give it a whirl.
Tortillas remind me of bread making in that the weather can affect proportions. You have to be a bit comfortable with tweaking the recipe to make the dough feel right.
I use parchment paper to help them not stick to the press, but event that is not enough. This time I added a little extra masa to the balls in the bowl and that seemed to do the trick.
A tortilla warmer is a must as it ensures that you will have warm tortillas for everyone at the same time.
For the taco filling, I shredded up some of the leftover Chicken with Mustard and sautéed with some of the red onions.
It may sound like a lot of steps, but it really required minimal hands on time plus I have oodles of leftover black beans (now in the freezer) and plenty of salsa for another meal (thinking chilaquiles for this week’s houseguest).