Border Foods Foray

Last night I read excerpt from a book that was on enticing Mexican/American border foods (that I ended up ordering later in the evening) trying to discover what "red tunas" were that I'd bought at the Mexican food store. Clearly they were some kind of cactus, but what were they for?

Going through it I found that answer and I noted some of the special ingredients that the book said were a part of that cuisine. After church and on our way home Becca graciously agreed to stop with me at the Fiesta grocery so that I could pick up some of the special ingredients.

We came home with our new aluminum tortilla press, 5 lbs. of fresh corn masa, 8 red and 8 white tunas, a pint of lard, piloncillo (an unrefined, dark sugar), some queso fresco, dried ancho chiles, masa harina, nopales (flat cactus pads), hicama, canela (Mexican cinnamon), cumin seed, epazote, Mexican oregano, vanilla (the real stuff), pine nuts, and assorted other finds.

Dinner tonight was a homemade recipe that gave us a chance to use the new tortilla press and the fresh masa. I grabbed a small handful of the masa, rolled in a ball, centered that in a quart plastic bag in the t. press. Viola! A wonderful looking tortilla toasting in the hot skillet from my grandfather, Geechi.

We sliced some homemade smoked beef brisket and warmed it in the pan after the tortillas were done. Add a little queso fresco, shredded lettuce, chopped tomatoes.

It was terrific! The tortilla itself was the star. Deep, rich, wholesome and satisfying. Two of these brisket tacos were a complete meal.

I'm inspired to experiment much further with this humble staple. Tomorrow morning I may try what the book called a typical Mexican first (of two) breakfast: reheated tortillas and coffee. Mine will be espresso, though, my new coffee passion.