No. 1 : Quick Recipe
Taqueria Style Corn and Tomato Tacos
- 6 Ears Fresh Corn
- 2 Large Tomatoes
- 1 1⁄2 Cups Cooked Black Beans or 1 (15 oz) Can
- 1 Cup Mexican Crumbly Cheese like Queso Fresco
- 1 Cup Non Fat Plain Greek Yogurt mixed with 1 TB Lime Juice
- Roasted Pepper Salsa*
- 8 – 12 Fresh Corn Tortillas
Grill the corn on a hot grill or grill pan. Cut the corn off the cob and add the tomatoes, black beans, and cheese to the bowl. Place inside of a warm corn tortilla and roll up. Garnish with the yogurt and roasted pepper salsa.
Roasted Pepper Salsa
- 2 Poblano Peppers, Roasted and Peeled
- 2 Large Tomatoes, chopped
- 1/4 Cup Minced Red Onion
- 1 TB Orange Juice
- 2 TB Lime Juice
- 1 Tsp Sea Salt
- 1 Tsp Cumin
- 1⁄2 Cup Chopped Cilantro
Whisk together all the ingredients and set aside for the flavors to blend for 30 minutes.
No. 2 : Kitchen SCOOP
El Milagro corn tortillas are my favorite brand. Sadly they are available in only three cities, Chicago Austin and Atlanta can you buy them fresh. (You can order them online on several sites.) If you’re not lucky enough to find them in your city, look for tortillas with the fewest number of ingredients.
No. 3 : Clever Idea
The word “Queso Fresco” means fresh cheese in Spanish. IF you are familiar with the texture of Feta, you’ll know how crumbly queso fresco can be. I can find it in the cheese section of my local grocery stores, but feta – or even soft goat cheese are super substi- tutes for this traditional Mexican cheese.
No. 4 : Cheers
Pascal Jolivet Sancerre Rose
Loire Valley France
These tacos are filled with flavor – not spicy heat! (This allows me a greater variety of wine choices – Woohoo!) Pink wine doesn’t have to be sweet, this rosé is bone dry with lots of tart acidity and the flavors of berries and peaches. You’ll also notice just a bit of miner- ality in the aroma – think about the aroma of the sidewalk during a rain. Now, smell the wine again. Now, you know what it means when a wine is said to have minerality!