#TortillaChallenge | A Gringo's Mission

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What would you do if you only had one tortilla?

This was the question that consumed me Sunday night as I warmed my last tortilla on my Weber grill while the chicken breasts finished cooking. The obvious answer is “buy more,” but what if it were the very last tortilla IN THE WORLD?

What would you fill it with? Chicken, steak, fajita veggies? Would it be corn or flour? Cold? Warm? Crispy or soft? Folded in half for a quesadilla? Salsa verde or roja? Or would you make enchiladas?

Friends often send me articles about the best taco joints or every time Taco Bell or Chipotle is in the news. They also treat my photos like a variation of “Where’s Waldo?” Surely there’s a tortilla in that photo somewhere.

I am a tortilla-eating fiend. Think of the Cookie Monster, but with tortillas. I will use them in place of plates. I will eat them on their own. I prefer flour to corn, mainly because I’m a gringo. But yellow corn tortillas tend to fall part each time I use them.

Incapable of going a day without my beloved, I went to the store Monday night and restocked with a 36 pack of small, white corn tortillas.

Thus begins the #TortillaChallenge! Post your ideas in the comments or use the hashtag on Instagram and Twitter.

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For the next 36 tortillas I will do my best to make different dishes and highlight the supreme versatility of the circular wünder food.

The first three tortillas were dinner on night one. After warming the blanco discs, I sprinkled shredded cheddar cheese, then topped the melting queso with slices of grilled chicken. Arugula and halved cherry tomatoes came next before a light drizzling of #BBANCH.

Each tortilla was delicious. But I can do better.

Thirty three tortillas remain.

Are you up for the challenge?

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Wonton Wednesday

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If at first you try to make Taco-Tons and don’t succeed, try, try again.

In honor of Taco Tuesday, I attempted to make these last night after the gym. In my haste, I tried using corn tortillas as the wrapper. There’s only one problem dear taco-loving friends: Corn tortillas aren’t flexible, even if you heat them.

Tonight was Attempt 2 at the fusion masterpiece that is taco filling in a wonton wrapper. A brewery by my office deserves credit for the idea. They had an item called “Titan’s Toothpicks,” which I admit is catchier than Taco-Tons. Their creation was a variant on taquitos with meat, corn, salsa and cheese inside the fried cylinders.

20140423-200338.jpgI made turkey tacos with black beans, avocado and kale Monday night. I’ll post photos and a recap on how to make your own in the coming week.

Re-imagining ways to eat existing food is necessary for any person living solo.

If you cook a big meal, you’ll likely grow tired of eating it for multiple days. Turning grilled chicken into a healthy salad or a wrap adds longevity to your leftovers.

Wonton Wednesday should quickly become a thing. After my Egg Roll exploration, I’ve got the rolling process down and a pontoon-load of extra wrappers. You’ll need an egg to seal the Tons closed. Tonight I used the wonton wrappers instead of their larger sibling used for egg rolls. Subsequently, you can’t put much food in each wrapper.

Nevertheless, start thinking of foods you’d like fried inside some crispy dough. These would be great for parties. They are a bit labor intensive, but worth it in the end.

3 Things I Learned Tonight:

  1. The process is quick. Each side cooks for 30 seconds tops.
  2. Oil is hot. Splattering oil hurts.
  3. Have something to dip the Taco-Tons in, like salsa verde, sour cream or maybe some queso dip.

And you may as well fry up the egg used to seal the wrappers. Every bro needs his protein.

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Ultimate Guacamole Recipe & Turkey Taco Tuesday

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I don’t trust any guacamole recipe that doesn’t yield a bathtub full of the green stuff. Most recipes will mislead you and instruct you to peel the avocados or mix salt with lime juice.

False.

Step one should always be: find a larger vessel, like an unused ship or timpani.

Step two: find more avocados. However many you have, it isn’t enough.

Then multiply whatever inadequate recipe you were following by a multiple of 10 and proceed.

The snowicane named Nika is hitting Chicago tonight, so I loaded up on the essentials at the grocery: bell peppers, cilantro and avocados. When they start naming snow storms you know it’s serious. Will this be my last meal?

After snacking on cold pizza, I started my cooking. I’ve outlined my basic approach to tacos on here before. Quick recap: sauté onions, garlic, peppers. Season with s&p. Brown meat. Add cumin, chili powder and oregano. Finish cooking meat. Heat tortillas–we are civilized aren’t we? Add cilantro.

Plate.

Eat.

Bring it on Nika. I have food for 2-3 days and I found yogurt that may or may not be expired. I’m saving that until shit gets real.

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