So, in keeping with tradition, I will start with the recipe and then go on the the standard post.
Here is one of my favorite summer lunches, largely because it is a great way to use leftovers
Chicken Tacos with Corn and Bean Salsa
For the salsa:
The focus of the salsa is beans and corn, as evident from the name. Leftover corn on the cob works great, cut it off the corn, and mix it with the beans, which you have already cooked.
Add some peppers, jalapeno and bell, and then some tomatoes. We had some wonderful multi-colored heritage tomatoes from the back yard:
The keys to making this good though, are cilantro and lime. Well, this time we used Italian flat leaf parsley, which is very similar, but gave it a different flavor.
A lot of lime juice is absolutely necessary.
You can also throw in a little cumin. A great detail, which is unnecessary but rather tasty, is cheese. The type that is good in this will generally be called queso blanco or queso fresco (white cheese, or fresh cheese) and will look something like this:
You don’t need very much, as it is just to add a different texture and flavor to the mix.
I prefer dark meat, but anything will do.
Start by chopping up some onions, (The red ones here came from the garden), and frying them in copious amounts of butter.
Tear up the chicken and add it into the mix:
A little hot sauce won’t hurt:
and some lime juice is good too.
Remove this from the pan and set it aside.
Heat it until the cheese is melted and the tortilla is a little bit crispy.
Breakfast was nice and relaxed.