Dinner Bowl #56

 

For the pantry utilization quest, I wanted to use more of my masa harina, so I made tortillas. And with that, I have refried beans, Mexican mushrooms (recipe from Muy Delish), and rajas con crema (recipe from The Curious Chickpea).

I don't think I'll make tortillas again (or at least not corn tortillas), honestly; they were fine but I rarely get them to be quite right somehow, and I like the kind you buy at the store perfectly well. Plus, the store bought ones aren't expensive or anything. But! I had masa. So. Here we are. And I made a full batch and froze some, because I have an idea of something to make with them and something else in my freezer, so stay tuned for that.

I pulled the rice out of my freezer for this meal; I really need to commit to always making a full recipe of Spanish or Mexican rice when I do and freezing it, because it's so nice to have to pull out for a meal like this.

The mushrooms are a perpetual favorite; the rajas con crema are a new love! You start by roasting poblano peppers. I didn't bother to oil mine and did them in the oven rather than under the broiler because they required a bit less baby-sitting. And then you cook onions and garlic, add peppers, corn, seasonings, and cashew cream, and have an amazing dish. It's wonderful with tortillas, but also it would be great spooned over rice. It went amazingly well with the mushrooms, too.

Overall, I won at lunch today!