I knew this would happen! We've been cooking all of these delicious (sabrosas) Mexican meals, and now all of a sudden the leftovers (sobras) are beginning to accumulate. So, last night we enjoyed the pink posole again, and Javier will be having it for lunch as well. He doesn't mind as he claims it doesn't freeze well, but I'm guessing that after he eats it once more he'll be saying adios, posole with a smile on his face.
Tonight we're having the chicken entomatadas again, but this time with a different kind of tortilla. Last week we made them with these super-healthy whole grain tortillas and they were OK, but tonight we're going traditional and we'll eat them made with corn tortillas. Technically we didn't have entomatadas left over from last week. It was a large amount of the sauce that we had - and didn't freeze - that now needs using up.
Coming up soon...chile colorado, pescado a la veracruzana, albóndigas, y sopa de frijol negro. Stay tuned!
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