I’ve wanted to try this corn tart recipe from Lourdes Castro’s Simply Mexican for weeks. Unfortunately, I’d only remember this when I’d just left the market cornless, mid-pool at the gym, or ten minutes before I fell asleep. With summer winding down, I realized it was now or never if I wanted to take advantage of the piles fresh summer corn that were getting smaller each week. Similar to a soufflé but less temperamental, I had it with the achiote chicken roasted in banana leaves. Having read it cover to cover, I should have known the tart would be easy to make. A straightforward collection of recipes, it’s a great introduction to cooking Mexican at home. Read more
Posts from the ‘Corn’ Category
Now that I thought I had the right arepa pan, I was dying to test it out. An increasingly popular street food trend, I wanted to master making them at home so I could have them with leftover guisados and the Colombian cheese I could only buy as a wheel. Generally, I prefer the peaceful precision of baking, so I decided to follow the directions on the package and stuff them with ropa vieja I had left from earlier this week. The results were disappointing, a little too messy, and definitely too raw.