I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
I feel like there is a secondary scientific experiment in this project: is it possible to measure Emily's capacity for taco eating? So far, the results are inconclusive but I'll keep you posted.
This is the second to last "official" taco in the book. I say official taco because I am too lazy to cook rice so most of the recipes end up inside tortillas regardless of the original intention. That just how I roll, or fold, or[insert how you use tortillas here].
Arnold really loved this recipe. Me not so much. I still liked it, and would never say no to eating it, but apparently I just haven't found the way to get past "liking" poblano chiles. In dating parlance "We lack chemistry". You however might like them and in this dish there is a lot to like. It's super healthy, flavorful and like all the recipes-crazy easy. I topped it with some tomatillo salsa I had laying around from another recipe I made earlier.
Just one more way the project has changed me: we were not previously the kind of household that had fresh tomatillo salsa just waiting to be eaten.
Thank you Rick.