—My food story August —’24— 35 cooked down to almost half their original volume. m. Add cooked meatballs back into the sauce and finish cooking the meatballs in the sauce. n. Take a warm tortilla, add a meatball (or two depending on your preference) with the sauce, drizzle chipotle mayo, add pickled onions, sprinkle with cotija, and add fresh sprigs of cilantro. Recipe tip: a. To release some of the oils from the spices you can toss them in a very dry pan over low heat for 30 seconds but be very careful not to burn them. This intensifies the flavor when you mix them in. b. If you’re making your own pickled onions for the garnish, add a tablespoon of beet juice in for a bit of sweetness and incredibly vibrant color. Serving tip: a. Keep the tortillas wrapped in a dry, clean kitchen towel if you don’t plan to serve the tacos already assembled. This helps keep them from drying out and getting stale. b. If you make tacos often, consider investing in a tortilla warmer from your local Latin market.
RkJQdWJsaXNoZXIy ODMwNDI=