We’ve all been there when someone forgot to put the bag of tortilla chips in the cart. We always have a bag of corn tortillas in our fridge. They last forever is seems and there is never a small pack you can buy. I like making my own chips anyway just because I know mine is healthier and fresh. So easy to make. They cook faster than you having to get in your car to get that bag you forgot.
Fill a large pot with Grapeseed Oil about 1/3 from the bottom. Heat until about 375 degrees or how I test it, I drop a tiny piece of tortilla. If it sinks, it’s not ready. If it floats to the top and sizzles, then it’s ready.
Cut about 5-6 tortillas (or more) into fours
Then cook till golden brown. *Remember to watch the heat because these babies can burn quick. When done, transfer into a bowl and toss with kosher salt, then add to a different bowl lined with paper-towel.
My husband actually started making cantina style salsa. I always made fresh pico de gallo. Every time we bbq, he would always make salsa and we would always have salsa stuff left over. He bought some habeneros and limes one time and didn’t use hardly any. I watched him on how he made his salsa and came up with my own. 1 habenero packs a lot of heat, so if you’re not into spicy, then I suggest you roast a jalapeno instead. Or even a serrano. This salsa is the best I’ve ever made. It’s tart, spicy and addicting.
5 roma tomatos (fresh and left whole)
4 tomatillos (whole)
1 large jalapeno (whole)
1 bulb of garlic (peeled and whole)
1 roasted habenero (whole)
1 medium onion (chopped)
1/2 c. cilantro (chopped)
1 lemon (juice)
2-3 limes (juice)
1 tsp dried oregano
1/2 tsp red pepper flakes
kosher salt to taste
Fill a pot halfway with water . Add tomatoes, tomatillos, garlic and the jalapeno and cook until it boils, covered. Turn the heat off and let it sit covered for 5 minutes. Roast a habenero on an open flame until chard. Add the tomatoes, tomatillos, garlic, jalapeno and habenero into a food processor and pulse until almost smooth and pour into a bowl. Add chopped onions, cilantro, lemon, limes, seasonings and mix well. Refrigerate for 2 hours or over night. Serve with homemade tortilla chips. (see under “tips/diy”)
First of all…I wasn’t planning on putting this on my blog…if I knew it was this good I would of plated it better , so forgive the paperplates lol. Okay so you’re probably thinking Zucchini Potato tacos? OKay? TRUST ME. It’s GOOD! My husband, a hardcore meateater told me today, “OMG..I would eat this all the time.” That’s usually means it’s bomb. I needed to roast the Zucchinis before they went bad so I could freeze them. I was already making soyrizo potato tacos but I thought I would add some roasted Zucchini in the mix. They were amazing. I thought they would be alright…but no …they are pretty awesome. These are perfect for Vegetarians! Here’s what I did.
First I roasted Zucchinis in the oven at 375 for 25 minutes (seasoned with kosher salt, pepper and good olive oil).
1 tbsp olive oil
1/2 of a white onion (chopped)
1/2 a fresh jalapeno (chopped and seeded)
1/4 of soyrizo
1 Russet Potato (boiled and cubed with skin)
1/3 c. roasted zucchini
1/2 tsp of garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
In a skillet, add olive oil, white onion and jalapeno. Then add soyrizo. Then add potato, zucchini and seasonings.
it will look similar to this
Heat grapeseed oil (or any that you fry with) until at 375 degrees with a thermometer. Take some corn tortillas and warm 6 at a time in the microwave for a minute. Add 2 or 3 spoonfuls in the center of the tortilla. Fold over, Insert a toothpick to hold in place and fry 2-3 minutes on each side. Let cool and serve with cheese, lettuce and salsa.