These foods are just- exactly what I wanted them to be. They are the taquitos you ate as an eight year old. They came in a box and were stored in the freezer and you ate them with your brothers after school with lots of sour cream. They are also the sangria that you sipped at Casa del Matador on 23rd Avenue in Portland. In the summer when they let the windows down and it smelled like rain and the light from the fire bounced off the bar's insane selection of tequila.
I have heard that "good in means good out" in terms of the choice of liquor in relation to overall quality of any finished drink. I have also been told and have read that it is not necessary to buy the best/most expensive wine when making sangria. I went with the sangria specific advice and was very happy with the results. This recipe will give you a rich, fruity sangria that is not very sweet.
Muddle orange and lemon slices with sugar.
Now, for the food.
(adapted from Pennies on a Platter)
10-14 small corn or flour tortillas
2 green onions, finely chopped
1 large garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 Tablespoon fresh lime juice
1/2 teaspoon chili powder
2 Tablespoons sour cream, plus more for serving
1 Tablespoon any salsa, plus more for serving
1 c shredded cheddar cheese
3 oz cream cheese, softened
2 shredded chicken breasts, about 1/2 lb
1. In a bowl mix together onions, cilantro, garlic, sour cream cream cheese, lime juice, chili powder sour cream and salsa.
2. Fold in chicken and cheddar cheese (refrigerate mixture until ready to use)
3. Place 2-3 Tablespoons of chicken mixture onto the lower part of a tortilla and roll tightly (make sure the tortillas are soft to ensure that they will not break or tear- microwave for 10-20 seconds to soften if needed)
4. Place rolled taquitos seam-side down on a baking sheet lined with parchment paper
5. Repeat process with remaining filling and tortillas.
6. Spray the tops of the taquitos with pan spray and sprinkle with sea salt
7. Bake at 400 for 15-20 minutes until edges begin to brown.
(adapted from recipegirl.com)
2 large oranges, one juiced the other sliced
1 lemon, sliced
1/4 c sugar
1/2 c triple sec
1 bottle red wine, (recommended- Cabernet)
1. In a pitcher, muddle orange and lemon slices with sugar
2. Add triple sec and wine, mixing thoroughly
3. Allow sangria to rest in the fridge for at least 3 hours (more time is better!)
4. Serve over ice