There's this thing that sometimes happens between me and my mom, where I'll borrow one of her cookbooks, become fanatically obsessed with it, then she ends up on Amazon, one-click ordering a new copy. This is how I acquired The Homesick Texan Cookbook. This evening I tried to make it up to my mom by inviting her over for Homesick Texan Tuesday! I made green chile posole with black beans, gorditas with picadillo, and kolaches. (I'm exhausted BTW.)
|Green Chile Posole with Black Beans|
HT's posole recipe is wonderful. It challenged me to use all kinds of ingredients I had never dealt with, or even tasted.
Such as tomatillos...
...and a poblano chile. (Lard is new to me as well, but it was used for the gorditas; not the soup.)
Here is the poblano in roasted form.
So anyway, the posole is really neat because you put all this green stuff in a blender to make the soup base. Then you add hominy (which is the English word for posole), black beans, lime juice and half-and-half. Love this soup!
|Gordita with Picadillo|
So the gorditas were insane. More specifically, the gordita shell was insane. You make the dough with masa and lard, then you pan-fry it, then you deep-fry it. No wonder gordita means "little fat girl" in Spanish. I know how she feels...
I'm not sure that my gordita shells "puffed" the way they were supposed to, but we made it work.
The picadillo filling is a seasoned ground beef mixture that calls for one diced russet potato.
That first gordita was totally staged (Josh's lunch gordita for tomorrow), but this is the actual gordita I actually ate for actual dinner. Not as picturesque, but it's covered in wonderful shredded lettuce.
This is Mom's actual gordita. She likes lettuce and tomato.
Not sure how I feel about the kolaches. I did half with cream cheese filling and half with apricot filling. They're not very sweet. The bread-to-filling ratio seemed off, especially with the apricot. I guess I'm not crazy about these, but I may feel differently tomorrow.