Blue Mexican Taco: 12F & Cooking.

THE BLUE MEXICAN TACO

Waking up from a warm dog-snuggling hammock to 12F weather and new snow, I was started dreaming of somewhere sunny and warm. So I turned on my Coleman stove and started making tortillas to warm the vehicle.

Made by efficient GSI Outdoors cookware. #GSICooking
– Makes at least 1 dozen tacos.
– Leftover agave, mango, tomato, arugula and lemon makes a reasonable salsa. (Ho! Something for the vegan!)

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THE BLUE MEXICAN TORTILLA (Good on its own.)

Blue Cheese

Mexican Cheese

Herb Du Provence

Grapeseed Oil

Hand-Made Artisan Tortillas (always the best)

Lemon

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Simple Instructions:

Toss oil, cheeses, herbs, and lemon in a container.
Spoon a glob onto the saucepan and spread while it melts for a second.

Toss the tortilla on top. Apply to the other side as well.

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THE VERBOTEN CONTENTS

10oz Blueberry Chevre

Arugula

1lb Chicken

Bottle of White Zinfandel

Agave Nectar

Minced Garlic

1 Sliced Mango

1 Diced Tomato

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Simple Instructions:

Toss the chicken into the saucepan with a ton of garlic, white zinfandel, and bit of agave.
Cover most of the way. On a cool note, the GSI Saucepan top has holes for some steam to escape, and the chicken stays super soft.

Shred said chicken on cutting board and put back in pan.
Dice tomato, put in tupperware.
Slice mango in long chunks, put in tupperware.

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Put it together on the tortilla, and eat in a hammock while snuggled up with a dog, dreaming moodily of Mexico while it blizzards outside.

Put the rest in aluminum singles, and bring this to a friend’s house, complimented with wine and dog therapy.

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