Fish Friday: grouper mole enchiladas (crumbled seared grouper, salsa verde, corn tortilla,* mole sauce, feta); fried plantain; quinoa.
*A nifty method for preparing store-bought corn tortillas. Heat a cast iron skillet, with just a fine coating of oil, to smoking hot. Dip a tortilla in water and place it in the skillet when the heated side has scorched a bit flip. It's the little burninated spots that give an authentic flavor and texture that mimics that of a freshly made tortilla.
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