Tortillas - White Corn (GF) or Corn/Flour Blend
Grass-fed Ground Beef / Fajita Veggie Mix
Local Bounty - Hamilton
Hot Mama's Salsa - Bozeman
Happy Eggs - Manhattan
Trevino's Tortillas - Billings
Wickens Ranch - Winifred / Root Cellar Foods - Belgrade
Happy Winter Solstice!
In the midst of the holiday clamor, I want to take a moment to celebrate YOU. Your interest in and support of local food and the service I provide with Farm Cart means a great deal to me, so THANK YOU. As a token of my appreciation, I enlisted the skills of Heart & Hand to make us chiffons: your chiffon can be used as a dish cloth, a napkin, a trivet, a place setting, or whatever makes sense for you. Care instructions are on the tag, as is the contact info for Natalie and Taylor Ross. I can't recommend their crafts enough - in addition to gorgeous crocheted items, they make wooden cutting boards, spoons, ski racks, and custom items. Look for them at the markets around town, or you can contact them directly.
I hope you enjoy happy holidays, and thank you again!
Migas (Crispy Fried Tortillas w/ Scrambled Eggs)
Migas are kind of like making breakfast tacos all in one pan. They'd be great with refried beans and/or Mexican rice on the side, and don't have to just be breakfast. Recipe adapted from Isabel Orozco-Moore. Serves ~4. [For another, slightly more involved Mexican breakfast or brunch idea, find the link online here for Chilaquiles]
3 Tbs olive oil
1/2 tsp coarse kosher salt
8 corn tortillas, cut into eight wedges each (corn/flour should work, too)
Topping Options : chopped cilantro, diced avocado, tomato, queso fresco or shredded cheese, Hot Mama's Salsa or hot sauce (pro tip: gently heat the salsa in a small pan before serving.)
Heat olive oil in a large nonstick skillet over medium-high heat. While oil is heating up, whisk eggs in a medium bowl and set aside.
Add the tortilla wedges to the skillet and fry, turning occasionally, until crispy, ~6-8 min.
Add the beaten eggs and salt to the pan and fold the eggs into the now-crispy tortillas. Cook for 2-4 min, or until the eggs are set and no longer runny.
Remove from heat, taste for salt and season more if need. Serve with toppings as desired.
Beef Enchilada Casserole
Recipe adapted from Susie Weinrich. Serves ~6. Balance this hearty main dish with a simple salad of lettuce mix, diced carrot, avocado, maybe the last of your microgreens, and a sprinkle of pepitas... or whatever sounds good to you!
1 lb ground beef - sub other ground meat, shredded chicken, etc
1 onion, diced
2-3 garlic cloves, chopped
1 tsp kosher salt
2 tsp chili powder
1 tsp cumin
3 Tbs water
1/3 C fresh cilantro, chopped, plus more for serving
16-20 oz salsa or enchilada sauce, or combo (you may need ~1/4 C more sauce or salsa in addition to the pint of Hot Mama's salsa, if using)
corn or corn/flour tortillas, cut in half
~ 2 C shredded cheddar or jack cheese (~6-8 oz)
Preheat the oven to 350 F. Cut the tortillas in half (the amount you need will depend on the size of tortillas, and the size and shape of your baking pan)
In a large skillet, cook the ground beef, breaking it up with your spoon or spatula. If it's excessively greasy, drain some off, but a little bit is ok!
Add the onions, garlic and salt, sauté for ~5 min until the onions are slightly softened.
Add the chopped garlic along with the chili powder and cumin. Stir constantly for ~1 min.
Add 3 Tbs water and mix well, loosening any bits stuck to the bottom of the pan. Remove the pan from the heat and mix in the 1/3 C cilantro.
In a 9×13 baking pan or other casserole dish, spread 1/4 C salsa or enchilada sauce across the bottom with the back of a spoon. It doesn't have to be even, but should reach all the edges.
Lay tortilla halves on top of the sauce, using just enough to cover the bottom (it's a casserole, so if they don't line up perfectly, it's fine)
Top with half the cooked beef mixture
Spoon 3/4 C salsa or enchilada sauce over top (you could also mix the beef with the sauce first...)
Sprinkle with 1/2 C grated cheese
Repeat with another layer of tortillas, 1/2 the beef, 3/4 C salsa or sauce, and 1/2 C cheese
Once again top with a layer of tortilla halves, followed by what's left of the salsa or sauce (1/4 - 1/2 C), and the rest of the shredded cheese.
Cover with foil and bake at 350 F for ~20 min.
Remove foil and bake for an additional 10 min, on until it's bubbly and the top is lightly golden, or however you like it to be.
Remove from the oven and let casserole cool for ~5 minutes before cutting and serving.
Additional Recipe Suggestions
Here's a quick run-down of Roasted Veggie Fajitas
Find recipes here for both Entomatadas and Taquitos Dorados de Papa (crispy potato tacos) from last winter
Feeding a crowd? Make a strata (aka egg bake, aka cowboy casserole)
Frittata is essentially quiche without the crust: Here's a Broccoli Frittata, and here's one with several variations just to say... they're flexible!
Root veggies taking over your crisper? Use these recipes for inspiration and make a salad with your greens, an assortment of roasted veggies, and a lemon-tahini dressing [I found the dressing in the first recipe to be better balanced (or more to my personal tastes) than the dressing in the second recipe, so you may want to play around with it a bit.]