A couple of weeks ago I saw some Oaxaca (Wuh-Ha-Kah) cheese at the grocery and without specific intent I grabbed some. As one might expect when Oaxaca cheese shows up at the grocery, Cinco de Mayo is probably not too far off and we found ourselves there yesterday and again... me without specific plans but coincidentally some Oaxaca cheese.
International Plagues being what they are I had grabbed several packs of corn tortillas sometime in March and as of yesterday was down to my last 9 and have not seen them in grocery stores since March. I had also picked up equal amounts of flour tortilla's because Annie is all about the flour while Meg & I are full on corn tortilla folks.
It was starting to look like a blend of corn & flour tacos would be on the menu... although personally I just can't eat a decent Americanized taco without some iceberg lettuce and a hint of fresh tomato. Alas, we were out of both.
Meg had to be at her office yesterday and had decided she would stop at a local farm/grocery store to grab a couple things and so I asked for both ingredients.
A couple of days ago at the grocery they had giant leeks... I've never seen such huge leeks before, I simply had to get some and work them into as many recipes as I could think of.
In the kitchen yesterday afternoon I began building the menu with tacos as the main item. Of course we always have pinto beans handy and so this would be on the menu.... but this wasn't any Tuesday night dinner... this was Cinco de Eato... where you're supposed to ramp up your Amerixacano menu, right? And those big ole leeks were looking up at me from the bottom shelf of the fridge with their "Don't forget us" eyes and it made me realize I could not ignore fate.
As I looked at the leek it only took but seconds to realize that leeks are just nature's version of the enchilada shell and that these big boys were meant to be stuffed... but with what?
Enter Meg's bad habits.
Meg has this bad habit of buying food she never eats and I watch it go bad. But not tonight baby, not tonight! I was on fire... oh excuse me.... en fuego. That sweet potato that had been sitting there for weeks like its many cousins before it that had found their way into our trash before use... that sweet delicious potato was about to head to Mexico on a one way trip courtesy of my ample kitchen prowess.
Meanwhile Meg was at the grocery and reached out to let me know they had poblanos (chili peppers) and so I told her to grab them. Menu updates mid plan will often happen and this was one of those times. I already planned to stuff a leek, why not stuff a pepper too... Chili Relleno is one of my faves.
She also arrived home with those tomatoes and some iceberg, the latter of which unfortunately would end up not being used at all due to the menu update, but worry not for seis de mayo is just cinco plus uno and a fine reason to have a taco.
This is not the place for a recipe but I stuffed that leek with partially cooked sweet potato, that I further sauteed with red bell pepper, garlic and chunked tomato and some spices to give it a flavor of what I can only imagine any self respecting Mexican would say "Justo como mamá solía hacer" (Just like mamma used to make).
I make a decent red sauce that we often use for Mexican inspired meals and that was sitting idle on the stove top. I put some into the casserole dish, dropped 5 stuffed leeks into it and baked for 20 minutes, added some Oaxaca cheese and baked for 15 minutes longer.
While all of that was baking I made the chili rellenos which also was smothered in the same red sauce. I opened a can of pintos and threw them in a pan to heat and then warmed up a few tortillas.
I would not call these great pics, and of course the pics can't capture the flavor, but this was a pretty decent cinco de mayo meal.
Chili Relleno |
Leek stuffed with sweet potato,tomato, red bell pepper and garlic |