TACOS!

Recipes from all over the web:

Tortillas

Chipotle glaze

Chipotle mayo

Slaw

Serve tacos with lime wedges and cilantro leaves

CORN TORTILLAS

Ingredients:

2 C Masa Harina

1/2 t salt

1.5 C warm water

Methodology:

Mix all ingredients until a soft dough is formed.  It's ok if it's tacky, but if it's too wet and sticky, add a bit more masa.  Cover with plastic wrap and let sit for an hour.

Roll the dough into golf-ball sized pieces, and press flat between two sides of a plastic ziploc bag (cut open along the sides).

Heat a skillet over medium heat and toast each tortilla on one side for 10 seconds, and then on the other side for approx. 1 minute, or until brown spots form.  Keep warm in a pocket made of tin foil.

CHIPOTLE GLAZE

Ingredients:

2 T rice syrup or honey

1 - 2 T chopped chipotles in adobo

2 t apple cider vinegar

(optional: 1 bunch scallions, cut into 3" lengths, bulbs halved if large)

Methodology:

Mix all ingredients together in a mortar and pestle and pour over meat 15 minutes before it's done cooking.  Add scallions, and toss in glaze.  Roast at 375°F for 15 minutes, flipping and stirring so that glaze thickens on all sides.

CHIPOTLE MAYO

Ingredients:

1/4 C mayonnaise

1/8 C sour cream

1 chipotle in adobo, minced

1 T lime juice

Methodology:

Mix all ingredients until smooth.  Taste, and add salt and additional lime juice to taste.

SLAW

Ingredients:

4 C shredded cabbage

1/2 t kosher salt

1 T lime juice

2 T mayonnaise

1 clove garlic, minced (pr 1/8 t powdered garlic)

Salt and pepper, to taste

Rice syrup, optional

1 carrot, grated

2 - 3 medium scallions, thinly sliced
1/2 bunch cilantro stems, finely minced

1/2 - 1 jalapeño pepper, seeded and minced, optional

Methodology:

Toss the shredded cabbage with the salt and let sit for 15 minutes, massaging occasionally.  Squeeze well to remove liquid.

Mix the lime juice, mayo, garlic, salt and pepper in a medium bowl.  Add the cabbage, carrot, scallion, cilantro, and jalapeño, and toss to combine.  Taste for seasoning, and add rice syrup if you feel the slaw isn't sweet enough.

MINI CHOCOLATE CAKE

Recipe adapted from Allrecipes

This ratio makes a 4" cake with 2 layers.

Ingredients:

1/2 C flour
4 T sugar
2 T cocoa powder, plus more to dust pan
1/4 t baking soda
1/8 t salt
1/2 t instant coffee granules

1 egg
2 T coconut oil, plus more to grease pan
1/4 C yogurt
1/4 C buttermilk
1/4 t vanilla extract

1 batch of chocolate frosting, see recipe below


Methodology:

Preheat oven to 400°F.  Grease pan with oil and dust with cocoa powder.  Cut a circle from parchment paper to fit the bottom of the pan and grease it as well.

Sift the dry ingredients together.  Whisk the wet ingredients together and pour into the dry ingredients, stirring until just combined.

Pour into prepared pan and bake at 400°F for 10 minutes, then turn oven down to 350°F and bake for another 30 minutes, or until done.

Chill completely, cut in half, and fill and cover in frosting.


Chocolate Frosting

1/4 C semi-sweet chocolate chips (or chocolate pieces)
1/4 crème fraîche, room temperature

Melt the chocolate in a double boiler, or in a warm oven.  Cool to room temperature and whisk in the crème fraîche until smooth.  Chill completely, then use to frost the above cake.