Tag Archives: Cheese

Corn and Bean Sriracha Baked Tacos

IMG_2473Rather than our usual taco dinner, we decided to make these baked tacos (sort of a cross between taquitos and enchiladas) because it is so much easier to make them all at once than prepare them one-at-a-time at the table. These would be a great dinner or lunch while watching the game and drinking a beer, and they’re perfect for a crowd. We used up leftover ham and cheddar cheese that we had in the fridge along with refried beans, corn salsa and chopped tomatoes, but you can use a variety of different fillings (ground meat, bell peppers, queso blanco, etc). We also chopped up some iceberg lettuce and made some guacamole to go on the side. We used small corn tortillas, but you can use flour, wheat, or large tortillas… they will all do the job. If you want more of a sauce, add a can of crushed tomatoes or mild salsa on top before sprinkling the cheese on and baking.

Corn and Bean Sriracha Baked Tacos

Small corn tortillas

Ham, cut into strips

Cheddar cheese, cut into strips

Refried pinto beans

Tomatoes, chopped

Corn salsa (combine corn, onions, sugar, chilies, and cider vinegar)

Shredded Mexican cheese, or cheddar and mozzarella

Sriracha

Iceberg lettuce (optional)

Avocados for guacamole (optional)

Heat oven to 350 F. Grease a large deep baking pan with cooking spray, or use butter for added flavor.

IMG_2469

Assemble tacos by filling tortillas with corn salsa, beans, cheese, ham and tomatoes and rolling up. Place them in baking pan with edges down. Pack them close together so fillings do not spill out.

IMG_2470

 

When the pan us full, sprinkle tacos with cheese and drizzle with Sriracha. Bake for 15-20 minutes until slightly brown at the edges and  cheese is beginning to bubble.

IMG_2472

 

Let cool slightly and serve with chopped lettuce, guacamole, and your favorite beer.

 

 

 

Advertisements

Leave a comment

Filed under Main Dishes

Indian Food Feast, Part 1: Paneer

The whole feast: Chana Paneer, Aloo Saag, Basmati Rice, and Naan.

The whole feast: Chana Paneer, Aloo Saag, Basmati Rice, and Naan.

So, last week, my friend and ex-roommate, Beata, came over and we made an Indian feast with my new cookbook, 660 Curries. Beata and I used to order this terrible awesome Indian food when we lived together at the University, and since then we have been to a number of Indian foods in our quest to never go to the same restaurant twice. (Restaurant club–long story.)

Anyways, as soon as I realized that 660 curries was the treasure trove I thought it was, I knew I had to have Beata over for some Indian food. We decided to make a couple of curries that we had already heard of, you know, just to compare it to what you would get in a restaurant. It was an interesting experiment, and everything was delicious.

One of the most amazing things about our dinner was that we made Paneer, from scratch! Making cheese always sounds like a pain, but I’m here to tell you, Karla, and everyone else, that you should never buy Paneer. It’s SO EASY TO MAKE!

So here goes: for step 1 of my series on our amazing Indian dinner, Paneer!

Paneer
This is technically from 660 Curries, but I’ve found the same recipe just about everywhere, so I’m just going to say, this is how it’s done!

Ingredients:1 gallon of whole milk
1/4 cup of vinegar

Suppliescheesecloth
a colandar
a large heavy pot

Step 1: Put the gallon of whole milk in your heavy pot and bring just to a boil

Step 2: As soon as your milk comes to a boil, turn off the heat and stir in 1/4 cup vinegar. The milk will instantly separate into curds and whey (cool, right?) Don’t panic! The curds look like floating bits of cottage cheese, and the whey is pale GREEN. This is completely normal. (Note: If only about half your milk separates, add a little more vinegar. I had to add an extra tablespoon or so before it all separated.) It will look like this:

Curds and Whey

Curds and Whey

Step 3: Line a colander with two layers of cheesecloth. Make sure the cheesecloth is large enough to hang over the edges of the colander a bit. You’ll be folding it over the top of the cheese in a second.

Step 4: Pour the curds and whey into the colander. The curds will get trapped and the whey will go right through the cheesecloth. Discard the whey. It will look like this:

image_1

Strained curds

Step 5: Now, fold your cheesecloth over the top of the curds and weigh it down with a heavy pot full of water. You don’t have to press the curds down at all; time and gravity will do that. Leave the pot on the curds for 3 to 5 hours. It doesn’t have to be refrigerated or anything. Just let it sit on the counter (maybe with a larger bowl underneath.) The remaining whey will strain out, and the curds will come together.

Step 6: After the 3 to 5 hours, remove the pot and uncover your cheese! You will find that the crumbly curds have become one whole. Unwrap it and discard or wash your cheesecloth. Wrap your cheese in plastic wrap and store in the fridge for up to a week, or in the freezer for up to a month. Ta da!

Finished Paneer (Cheese)

Finished Paneer (Cheese)

Next time: What to do with that Paneer!

4 Comments

Filed under Vegetarian