Fucking flautas/Tacitos as are BOMB, but you need to do you chicken properly yo, boil until they’re falling off the bone (this is so the shredding of your chicken is easy peasy - ONE OF THE MOST IMPORTANT PARTS IS THE SHREDDING) with onions, garlic, star anise, salt, ginger, and whatever other flavours you want in. Then fry em I’m avocado/coconut oil blend until their golden brown; top with acovado/salsa verde mix (I usually do about 1 avocado:500ml of salsa verde) lettuce, pico de gallo or tomatoes and green onions, sour cream, and the cheese of your choice. Other than that pair with some refried beans.
If you all have never had a toasted tomato sammich… you’re missing out. Nice thick pieces of Texas bread (or eat em open faced), toasted ever so slightly, smothered in butter with some nice pieces of heirloom tomatoes, little tiny sprinkle of salt and mmmmmmmm
My mom always smelled like tomato vines, tomato vines still smell like my mom, therefore my mom is still here. This is the math and logic plants provide us!
Sauces are my jam (well, jellies are closer, and I make them too).
@cyclopath gifted us a piece of his family’s 150 year old sourdough starter, originally from Alaska. I’ll dig up some shots of the starter and the amazing bread it makes, but for now, here’s a shot of the English muffins it made a few weeks ago.
I’m always drying out some to give away to ppl to be reconstituted and brought back to life to be maintained. I have about 1/2 liter of dried Italian I think right now. If you ever need some hmu. If anyone needs some, I have plenty dried. It’s a learned art. It can be tricky, depending on humidity. It’s not every bread makers cup of tea.
I would