Friday, May 1, 2009
Veggie Tacos & life this week South of the Border.
This week in Mexico has been tumultuous at best. With the news of the H1N1 Influenza A~aka: Swine Flu becoming the media Feeding Frenzy of Spring 2009 we are certainly taking stock of our lives here South of the Border. Daily the news & rumors seem to mutate into some different form of rules or recommendations of how one should go about daily living here. I had to in fact laugh when we were handed thin, quite useless facial masks with a brief explanation of Influenza prevention methods on the back of a "Vote for me" paper insert. The facial masks as you can see might have been a better political point than true germ barrier. (yes, that is our lips you can see through the thin papery masks) The ultimate Flu prevention as always remains washing hands & avoiding sick people. Common sense & logic tells me this is so & yet it is hard not to become slightly panicked with a whole country wearing masks. Currently the warm Mexican greetings of kisses & hugs are a thing of the past as the government is telling the general populace to avoid even handshakes as well. As the government has asked the country to shut down all but "essential businesses" from May 1-5 we are certainly getting creative at home with our time & talents. Time to get creative & stay on my toes!
To make matters a wee bit more hectic here we have our entire household in an upheaval as we are getting ready to say goodbye to life as we have known it for the last several years here. We are packed up & will be ready to leave Mexico in a short time, returning once again to our home & family back in Texas. Will I continue to keep the blog moniker: "Texas to Mexico"? Yep, it is who I am & after all Texas was once part of Mexico. No matter where one goes in Texas, Mexico isn't all that far away.
These Veggie Tacos are my "Quarantine Creative" meal for the week! I am going through & using things up before we head out of the country. Sending this recipe on over to Gloria at Flavors of San Antonio for Taco Tuesdays!
Spicy, Sweet Veggie Tacos
2 med. white potatoes, diced with peels
2 lg. carrots, diced
1/4 cup onion, sliced thinly
8 large Crimini mushrooms, sliced in half (baby Portabello also may be used)
1 cup cherry tomatoes, cut into quarters
1 4 oz. can of Mild Fire Roasted Green Chilies, undrained
2 Tbsp. Cilantro chopped
4 Tbsp. Balsamic Vinegar
1 clove of garlic
Salt & Pepper to taste
Whole Wheat or Flour Tortillas
Avocado & lettuce for garnish
Saute onion, carrot & potatoes in 2 Tbsp vegetable oil for 15 min. or till potatoes & carrots are almost tender then add tomatoes, mushrooms plus 2 tbsp. of Balsamic vinegar then mix in the can of green chilies, remove from heat, adjust seasoning adding salt & pepper then sprinkle with cilantro. Heat tortillas, fill with Veggie filling, garnish & serve. *The Mushrooms have are best kept in larger pieces so as to rather "meaty" quality & add pleasing texture.