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Mandi and I sometimes like to play with our food. It's these nights where we don't really set out with a meal in mind, but rather some ideas to play with and a few hours to kill. The theme on this night was corn tortilla dough. We had just made some tortillas at Amy's for the first time in a few months and it brought up all these new ideas in our heads we wanted to try out.

A big lineup of fruits and veggies.

This is for roasted salsa.

Garlic, cumin seeds and later, jalapenos into a paste.

That paste from before.

This is just store bought bbq sauce. Don't use something generic, find a cooler brand you've never heard of, and read the ingredients!

YUM. Shredded bbq chicken is that easy. We put this off to the side for a bit, but ended up eating half of it before we even got to use it!

There were some really nice cherry tomatoes in the store that day. The tomato situation is really weird in Bermuda. There dosnt really seem to be a season, we will just have terrible tomatoes for a month and then randomly really nice local ones for a few weeks.

Mandi made the bruschetta-salsa for our first experiment. Tomato, basil, onion, garlic, and a splash of balsamic.

Here is the masa dough.

The first idea we had was like a sealed version of a quesadilla. For some reason we made this "Italian style" by adding pepperoni and provolone.

On the grill

This was really interesting. It was kind of Hot Pocket-esque. But in a good way, not in a gross over-processed not-actually-food sort of way.

Mandi made hers in more of a half moon shape. We decided to fry it and try to make a stuffed tortilla chip.

It ballooned up once it got in the oil.

Not what we were expecting, but tasty nonetheless. I think I am going to revisit this idea this weekend with a different approach.

Back to that roasted salsa. We took everything out except for the onions which we kept in the oven longer.

Now they are done. Put this in the food processor for a few pulses with cilantro and you have a tasty roasted salsa.

For the taquitos, you need to cook the tortillas like normal on the grill first.

Then roll them up with cheese and bbq chicken. A little salsa helps everything stick.

Fry 'em up!  It's good to hold them closed with some tongs for the first minute.  Also, start with the seam side down.

So good!

I love how the chicken gets blackened on the outside...

But stays nice and soft on the inside! MMM crispy taquito goodness.

That's it for today. No recipe for this stuff. The tortilla recipe is on the back of the Masa Harina bag, and the salsas and chicken were explained above!  I would link you to my guacamole basics, but it is still under construction!  MANDI!!!    Anyway, have a good weekend!


ouch way to call me out! haha i promise ill fix it this weekend!!! guacamole basics deserves lovins and respect and i will give it.

theres this crazy Mexican hole in the wall restaurant in worcester where no one speaks english, and almost everything on the menu can come with cows head (not sure what that means). Anyway they have something very similar to the pockets you made, they stuff them with chorizo, or chicken, and that soft white Mexican cheese and fry them. There much smaller,(normally one plate includes 3) and they puff up just like yours did. they are awesome. The corn pocket is crispy on the outside and soft on the inside and the cheese is all gooey inside. they are soooo good. O man I may need to take a road trip.

why would you need to take a road trip? I just showed you how to make them. COMEON!

Taquito...what a funny word. Reminds me of the movie with Rob Schneider...The hot chick? Can't remember. Avo's here right now are terrible...stringy, bitter and brown inside. Yuck!

damn those look bomb. i feel like everything you comment on is exactly what im thinking in my head! (ie the burned chicken ends, etc)

lol to the comment above! i love rob what a creeper.

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