Day: May 29, 2015

4 more days of school. But who is counting anyway? Well, I have 3 who have switched to counting the minutes… Summer is so close, they can taste it. The pool pump broke over Memorial Day weekend and the pool is so green that I’m thinking a pet pod of tadpoles could be fun… BRING IT ON! Bring on the sun, the hurricane scares, the daily thunderstorms, the neighborhood crocodile (not kidding… Check out my Instagram account for a photo) and bring on those relaxing evenings without homework, no strict bedtimes of 8 pm…. Outside dinners… by the (hopefully clear blue) pool, under the starry Florida sky…. warm breezes, eating in our bathing suits, MAGIC…. BRING IT… We are ready!

In the spirit of celebration, I decided on a dinner of guacamole, chips, black bean sopes and quesadillas with handmade tortillas. All this in under 1 hour… With some goofing off while cooking (the only way to go).

Hungry yet?

Let’s go!

Guacamole (see prior posts for recipe)

Chips (tostitos are certified GF)

Handmade Tortillas & Sopes

4 cups Maseca corn flour

1 tsp salt

2 2/3 cup warm water

Mix well for 2 mins ( with your hands…. Its Friday… Sink those fingers in and de-stress) roll into balls and let sit. Divide into 2 sets of about 20 balls. 

   Sopes 

Take balls and press in center with thumb.  

 Fry in veggie oil for about 5 mins, turning once, until golden brown. Place on paper towel to drain.

 
Fill with 1 T black bean mix or refried beans and top with cheese.   

 Black Bean Mix

Process until smooth

1 can black beans

1/4 onion

1 green onion

1/4 c carrot

3 sweet peppers

1 T oregano

1 T chili powder

Dash salt and pepper

(Personally, I used leftover black bean burger mix, heated in microwave 2 mins)

Quesadillas

Take remaining masa balls and press in tortilla presa covered in saran wrap. Cook on Comal for 50s per side  

 Allow to cool

Place again on Comal, top with cheese and second tortilla. Cook until cheese melted, turning once.  

 
 That’s it! Fiesta Time! 

 BRING IT ON!

❤️

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