Mexican Meal

Ingredients

• ~16full size tomatoes, or nearly a produce bag full of roma tomatoeswe used roma; for salsa
• 2–3yellow onionsfor salsa
• ~20–25Serrano peppers (remove caps)for salsa — the '??' on the original page is the writer second-guessing the count, not a separate ingredient
• 8–10 clovesgarlicfor salsa
• 1–2 Tbspsaltfor salsa
• 1–2 bunchescilantro/corianderfor salsa
• 1 Tbspminced dried onionsfor taco seasoning
• 2 teaspoonschili powderfor taco seasoning
• 1 1/2 teaspoonscuminfor taco seasoning
• 1 teaspoongarlic powderfor taco seasoning
• 1 teaspooncornstarchfor taco seasoning
• 1/2 to 1 teaspooncayenne pepper or hot paprikafor taco seasoning

Method

1. 01

   SALSA: Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

2. 02

   Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them.

3. 03

   Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches).

4. 04

   Stir it all together and eat with abandon. Trust me.

5. 05

   TACO SEASONING: Spoon 1 tablespoon of minced dried onions into a small bowl or cup.

6. 06

   Add 2 teaspoons of chili powder.

7. 07

   Add 1 1/2 teaspoons of cumin.

8. 08

   Add 1 teaspoon of garlic powder.

9. 09

   Add 1 teaspoon of cornstarch.

10. 10

    Add 1/2 to 1 teaspoon cayenne pepper or hot paprika.

11. 11

    Stir to blend. Makes the equivalent of a 1 1/4-ounce package of taco seasoning mix.

12. 12

    ASSEMBLY (from handwritten notes): Brown mince, add taco seasoning, rice in well, add a little water — a bit to get mince wet.

13. 13

    Serve with taco shells / nacho chips / burritos.

14. 14

    Top with: grated cheddar cheese, chopped lettuce, salsa (as above), sour cream.