ViVi's Chimi's

ViVi’s Chimi’s
From the Kitchen of Viviana

When V came to the region she was like what the heck is a Chimichunga, ordered it and realized it was a taco dorado, hard taco for you gringos. As Vivi thought, “These white people are so cute with their titles.” So here is an authentic taco durando recipe:

Fillings:
Boil and mash three potatoes, add some salt and pepper
Boil chicken and shred
The possibilities are endless, beans, cheese, ground or shreaded beef…you get it.

Fill the corn taco with a filling and boil on each side.

Curtido:

Choped ½ of a cabbage added the juice three lemons, salt and peper to taste.
Pickled onions: Dice up a onion and add juice of one lime and salt and pepper.

Char three large tomatoes, couple slices of onions, jalepeno (1 for med 2 for hot) and a clove of garlic. Ok what does char mean? Put in a pan and let em’ get black, yep we are encouraging burning. When you see the juices flowing then throw all that in the blender, salt and pepper to taste and wiz. Throw some cumin if you are you feeling smoky (like the smokey flavor of cumin) and a palm full of cilantro leaves. When everything is good and mixed strain and enjoy the strai.

HMM Que Delisioco.

Mexican Rice

Brown ½ cup rice in about two tablespoons of oil. Take three or four diced roma tomatoes (or one small can of tomato sauce), ¼ of a medium yellow onion, and sautee until the tomato and rice are cooked down. If you don’t you’ll get rubbery onion and chewy bits of tomato, and that’s gross.

Dissolve two chicken bouillon cubes in three cups of hot water or you can use three cups chicken broth and add to the junk in the pan. Bring to boil for 2-3 minutes and simmer AND COVER if you don’t cover it will be hard. So cover up ladies and no peeking Sarah. Simmer for until water is gone and don’t burn it….gosh.

HMMMM Que Rico.