Yes, Chef! How a Cilantro Bolt Led to a Taco Night - Taco Night Ideas

JUMP TO TORTILLAS

JUMP TO SALSA

Easy cooking tip: This whole meal took me over an hour to make, I don't usually have that kind of time and I'm sure you don't either! Choose just one of the items in this post and store buy the rest.

• Make the salsa from scratch but buy pre-made tortillas.

• Make the tortillas from scratch but buy the salsa and a rotisserie chicken for the taco filling.

Incorporating one home-made item can elevate your meal!

---

Oops, I did it again! (Had to have 1 Britney pun since I have heard "like Britney Spears??" all my life when I tell people my name... NO! Not like Britney Spears! She doesn't spell it correctly!! BRITTANY! Like in France!)

I digress... the thing I did again was neglect my cilantro.

This happens every year, without fail.

I see it growing larger, I look at with amazement and think, "Look what I grew! I should harvest some soon before it bolts" then I promptly walk away and forget about it.

Then, get this... it bolts! Um, rude!!!!

Bolted cilantro tends to lose some of its flavor and texture compared to the fresh, leafy beautiful herb I had walked away from at least 20 times without trimming. However, being someone who hates to waste food, I had to salvage what I could.

I carefully harvested the cilantro, trying to pick the leaves that were still in decent shape. It was at this point that I declared emergency taco night!

Tortillas

Since I'm high maintenance and apparently love a meal that takes 1.5 hours to assemble/cook, I decided to make blue corn tortillas AND salsa from scratch for the tacos.

Ingredients:

2 cups blue corn masa harina

1 1/2 to 2 cups warm water (adjust as needed)

1/4 teaspoon salt (optional)

Instructions:

1. Mix the masa: In a large bowl, combine the blue corn masa harina and salt (if using). Gradually add warm water, mixing with your hands until a dough forms. The dough should be moist but not sticky. If it feels too dry, add more water a tablespoon at a time.

2. Knead the dough: Knead the dough for 2-3 minutes to ensure it’s well-hydrated and smooth. Cover the bowl with a damp cloth to prevent it from drying out while you shape the tortillas.

3. Shape the tortillas: Divide the dough into equal-sized balls (about the size of a golf ball). Cover the dough balls with a damp cloth while you work.

4. Press the tortillas: Using a tortilla press (or flatten between two sheets of plastic or wax paper with a heavy skillet), press each ball into a thin, round tortilla.

5. Cook the tortillas: Heat a dry cast iron skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for about 30 seconds to 1 minute on each side, until lightly browned and cooked through. Adjust heat as needed to avoid burning.

6. Keep warm: Place the cooked tortillas in a towel or tortilla warmer to keep them soft and warm while you cook the remaining tortillas.

Salsa

Next up was the arbol chile salsa. I started by sauteing the tomatoes and onion in coconut oil, then threw them in a blender to sit while I sauteed the dried arbol chiles, a fresh serrano chile, and garlic. Then, I blended them with some of the liquid from the pan, salt, and vinegar until smooth.

Salsa recipe can be found here! Shout out to La Pina en La Cocina for the recipe!

Asada & Plantains

With my tortillas and salsa ready, it was time to put together the taco fillings. I decided on barbequed carne asada (skirt steak), fried plantains, freshly chopped onion, and of course, I added my bolted cilantro leaves for that distinctive, soapy flavor that we all know and love.

Finally, it was time to assemble the tacos! I laid out the blue corn tortillas, topped them with the carne asada, added a generous drizzle of the arbol chile salsa, a fried plantain slice ripped in half (who needs knifes when you are starving, did I already mention this took 1.5 hours to make from start to finish??), and sprinkled with onion and cilantro.

The result? Chef's kiss.

The texture and taste of the blue corn tortilla, salty beef, spicy salsa, sweet plantains and fresh cilantro was delicioso.

Who knew garden neglect could taste so good?

If you haven't made homemade tortillas, you have to. HAVE TO. I insist. I triple dog dare you to make them.

Hopefully this gave you a few taco night ideas!

LESSON LEARNED: The next time your cilantro plants bolt, or any other ingredient doesn’t turn out as expected, don’t be discouraged! Instead, let it inspire you to get creative in the kitchen and assemble/cook for 1.5 hours.

Yes, Chef!