Tortilleta and Anak ng Tinapa!
I am cursing the flooding it brought on. Just because I live in a flood prone area and so should be used to rain boots and dustpan (for baling water out the door) as fashion accessory doesn’t mean I have to like it. Move? We would, if we could afford it. Ditto with bulldozing the house and building a new one on concrete stilts. On the other hand, typhoon season only takes up half the year and it’s not as if our house and neighborhood has nothing else going for it.
pinto beans (love the speckles! Reminded me of the story of The Speckled Band in my old
It takes a long while to soften (boil in lots of water). I sautéed the pintos with ground beef, heavy on the garlic and flavored with slices of Chinese chorizo
( filched from mom, who uses it in pansit bihon) Knorr beef cube, lots of cumin, chili powder, a few tablespoon of tomato sauce to moisten, salt and pepper to taste.
Then I ground the lot up in my Cuisinart Elite Collection Die-Cast Chopper/Grinder!
I was trying to make a white sauce similar to Mexicali’s or
The cooked tortilla with the pile of bean, beef and chunky salsa here is from a new batch I made for Tuesday dinner. I had loads of filling leftover from Sunday because I cooked half a pack of pinto (a bit of tongue twister for you) – didn’t realize it would “grind and multiply” that much (guffaw). Covered with cling wrap it kept real well in the fridge. The white dollop is the sour cream and chive sauce and the red one is Jufran Red Hot Chili sauce (yum! Super hot! Love!). The lemon slice pretties up the lot, don’t it?
tinapa dipped in sour calamansi (Philippine lemon) with a bit of rock salt and siling labuyo (finger chili). Eating with your hands recommended.
Also garlic fried rice and Coke go-withs : )