Friday, February 11, 2011

Guest Post: Trudie's Mexican Food on the East coast + Casualty

 Trudie, as of last December was a Southern California resident.  In order to grow as a woman, she stepped out of her comfort zone and relocated herself 3,000 miles away.  She left warm, smoggy, sunny skies (averaging 70˚F  in January) in Long Beach with familiar faces, for subway trains, layers of shirts and jackets to avoid bone chilling, snowy - New York with new people and brand new experiences.   Being put further away from Mexico, its been difficult to find the right taste of Mexican salsa, guacamole, and tacos that made her feel at home.  Bringing her west coast traditions with her she entertained her friends by introducing them to food the way she sees it and gave the New York locals a taste of California.

 

















This adventure was shared by Trudie: 

Coming from California and being a new recruit to NY has been an adventure trying to survive in a new climate, making new friends, and also the adventure of finding good food.

Now, I won't say that there is not good food here, and I am completely obsessed with Bobby's deli . He makes an amazing chicken, bacon, with a secret sauce sandwich that I could eat on the daily.  Alas, the one thing I can say I have yet to find is a good home cooked Mexican dish. I have been shown the "authentic" mexican food out here, but there is no substitute for southern California Mexican food. No hole in the walls you can run to for a quick taco and definitely no way to drive home to moms.
Taking matters into my own hands, I decided to show my new friends what all the fuss was all about. Luckily, I have an amazing mom who makes the most delicious food in the world (yea, yea I know. Everyone says that...) and has taught me the ways. I figured maybe if I made the food and had some beers along with it, it would make me feel a bit closer to home...





Trudie's Guacamole
Yield: 5 friends
Ingredients                                    Amounts 
Avocados                                           2 ea.
Onion, yellow, small dice                1/4 ea.
 
Tomato, deseeded                             1/2 ea. 
Cilantro, minced                               3 Tbsp.
Jalapeno, deseeded                           1/2 ea.
Onion, green                                      1 ea.
Lemon juice                                    
2 Tbsp.
Salt and Pepper                                 to taste

Method:
1. Chop avocado into bite size pieces (will get smaller as you mix, but larger is better at first so it stays chunky)
2. Combine all ingredients and adjust lemon juice and salt/pepper according to taste.


Pico 
Yield: 5 cold friends
Ingredients                                    Amounts
Tomato, deseeded, huge                     1 ea.
Red onion                                          1/2 ea. Jalapeno, deseeded                             1/2 ea.
Cilantro                                              2 Tbsp. 
Lime juice                                          1 Tbsp.
salt & pepper                                      to taste

Method:
1. Small dice tomato and onion uniformly. 
2.  Mince Jalapeno (so each bite isn't too hot.) and Cilantro
3.  Combine all ingredients together and adjust lime juice and salt pepper to taste.

Along with Mexican Guacamole and Pico we made tacos.  Cooking with California Olive Oil for real California flavor

Joey helped me (Trudie).
               
After the meat is cooked, I filled Corn tortillas with approximately 1/4 cup of meat.

Then I toothpicked the tacos together so they wouldn't explode while I deep fried them to make them crunchy.

These are how they look after they have been fried and are filled with lettuce, tomatoes, and cheese.


Tacos
Yield:  5 friends
Ingredients                                            Amounts
 
Ground Beef                                          1 lb 
Potato, Idaho, small dice                        1/2 ea. 
Onion, yellow, small dice                      1/4 ea.
Salt & Pepper                                         to taste
Garlic salt                                               1 tsp.
Cumin, ground                                      
1 tsp.
Corn tortillas                                         1 bag.
Canola Oil                                               2 quarts
Tomato, small dice                                 2 ea.
Lettuce, iceberg, chopped                        1/2 head
Cheese, cheddar, shredded                            to taste

Method:
1.  Heat a saute pan
and add a small amount of olive oil till pan is smoking.  Add potatoes and onion  until slightly tender.
2.  Add ground beef and season with salt, pepper, garlic salt, cumin and cook through.
3.  Warm corn tortillas till they are flexible. (gas stovetop, toaster oven, or microwave)
4.  Fill your tortillas 1/4 of the way and secure closed with toothpicks.
5. Fill a cold Saute pan with canola oil an inch full to fry tacos.
6.  Heat oil and fry tacos on both sides until golden/crisp.
7.  Drain on a paper towel.
8.  Open and fill with tomatos,
lettuce, and cheese.

The tacos are great with beer served in Casualty Clothing pint glasses.