I have come to the realization recently, that while I love Ryan and I love being married to him, he plays second fiddle to my first love.
And, he seems to be ok with it.
Especially considering, he benefits from it too.
This is going to be deep - so prepare yourselves.
Like life changing.
Are you ready now?
Ok.
...
...
Chimichangas.
Yep.
And burritos and fajitas and chips and salsa.
Its a deep and lasting love.
Since I have been cooking for myself...like since i moved to an apartment junior year of college 5 years ago...I am pretty sure I have made tacos at least once a week.
Or enchiladas.
Or salsa.
Let's say its my birthday - where do I want to go?
On the Border, Abuelo's, Chipotle
I'm not really picky.
All I need is a something wrapped in a tortilla or dipped in salsa or cheese.
Lately, I have branched out to pulled pork tacos and enchiladas with tomatillo sauce.
Now we can have "Mexican" for breakfast with fruit salsa with cinnamon and sugar chips.
Check out this recipe. It makes 2 and a half cups salsa and about 80 chips.
Fruit Salsa:
1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1 1/2 teaspoons sugar
Cinnamon Chips:
10 flour tortillas
1/4 cup butter,melted
1/3 cup sugar
1 teaspoon ground cinnammon
In a small bowl, combine the first six ingredients. Cover: refrigerate until serving.
For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas.
Place on ungreased baking sheets. Bake at 350 degrees for 5-10 minutes or just until crisp.
Serve with fruit salsa.
Yield: 2 1/2 cups salsa (80 chips)