I've been surrounded by Mexican food for 6 years but I don't know what to do with it. I tried the restaurant around the corner but it was like eating pure salt. Louie (American/Mexican) tells me I chose the worst of the lot.
I think I'll just learn to make my own taco dough and stick with my Americanized taco recipe. Why would anyone "refry" anything?
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I'll believe corporations are persons when Texas executes one.: LBJ's Ghost
My wife is a "southerner" She loves those chicken & dumpling. I found it to be bland, mushy, and yuck! I used to dump salsa all over my eggs. And mac & cheese that everybody is so goofy over . . .I gotta hit it with catsup. This egg stuff I eat now, "egg beaters" is good slopped together with pinto beans or turky sausage with Santa Cruz's chorizo mix in it.
Try getting a corn tortilla, (not a taco shell) warm it up on the stove top. Fill it with baked Tilapia (pescado/fish) put some 2% Mexican blend graded cheese, some PicoPica and lots of shredded cabbage. it's a healthier way of tacos pescados (fish tacos) Each tortilla is approx 80-100 cals so all together maybe 170/200 cals per taco is a stretch.
dumpling's attraction eludes me too. Just another excuse to add empty carbs IMO.
Thanks for the recipe. I priced tilapia just recently. what a rip. That fist is farmed because it's cheap & easy to grow tons of them but now you'd think it was brook trout from high mountain streams.
I'll shop around because I'd like fresh water fish in my diet. I just need to be careful fish aren't salt water because the iodine & I don't mix well.
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I'll believe corporations are persons when Texas executes one.: LBJ's Ghost