Southwestern Fusion
I made a nice pot of black beans today, and decided that I wanted to make a dinner that was as good as the beans.
First, a chunky guacamole: diced avocado, diced red onion, diced deep red Eclipse tomato, chopped cilantro, diced carrot, sea salt, fresh-ground black pepper, and fresh-squeezed lime juice. This was served with some nice corn tortilla chips.
Next, the black beans, ranchero style: back beans, diced onion, cubed beef bacon, cilantro, cumin, sea salt, fresh-ground black pepper, and California red chile powder. These were served with crumbled cotija cheese.
Next, green rice: rice, parsley, cilantro, minced garlic, minced onion, minced poblano chiles, and sea salt.
Next, cheese enchiladas: corn tortillas, filled with a four cheese Mexican cheese blend (Monterey jack, queso quesadilla, cheddar, and asadero). These were slathered with a nice, home-made enchilada sauce: pasilla and New Mexico red chille powders, tomato paste, minced garlic, olive oil, sea salt, fresh-ground black pepper, oregano, and cumin. These were topped with the same cheese blend and baked.
Next, chile rellenos: fresh poblanos, stuffed with Monterey jack cheese, and dipped in batter (egg, flour, sea salt, and baking powder), and deep fried.
Finally, Indian fry bread tacos: deep fried flat breads (flour, sea salt, baking powder, and milk), filled with ground beef, diced jalapenos, cumin, diced onion, tomato paste, New Mexico red chili powder, sea salt, and fresh-ground black pepper, and garnished with diced deep red Eclipse tomato and shredded lettuce.
Enjoy,
Rich P