The Pork Boys Do Tex-Mex

This past weekend, M.P. used his new lace tablecloth for the first time, and our theme was of course autumn leaves.  His two ceramic autumn-leaf bowls coordinated perfectly, as seen at center.

Last Saturday being an anniversary of sorts, we celebrated very quietly but enjoyably with Whataburgers, french fries, and those marvelous, perfectly tender, and oh-so-tasty onion rings.  Comme ils sont exquis!  The connoisseurs among you know what I mean.  We can afford to treat ourselves to these delights only a few times a year, so they are a rare but welcome treat on our table.

On Sunday, M.P. - who loves all things Tex-Mex - made one of our favorite dinners, centered around fish tacos made with fried-biscuit tortillas.  M.P. invented fish tacos some years ago in a moment of culinary genius.  I was skeptical at first, but quickly became a devout believer.  You would too, if only you tried one.

Now they may not be very auténtico, but don't knock 'em till you've tried 'em, fellas. Especially when the breaded fish are hot out of the skillet and covered with homemade guacamole, salsa, sour cream, shredded cheese, black olives, chopped tomatoes, chopped onions, and shredded lettuce, not to mention some green chile sauce to give it all a little zing.  Olé!

These tacos are made of ordinary canned biscuit dough, each biscuit rolled out flat and fried on a hot griddle, then folded over.  Very soft and very yummy with any kind of filling.

Front and center below are M.P.'s scrumptious chiles rellenos, which involves stuffing a green pepper with cheese, then frying on a smear of oil in a batter of beaten egg yolks mixed with whipped egg whites.  I can't explain further than that, but I can testify that they are absolutely delicious, so tasty, light, and fluffy they almost float off the table.

The side dishes were - what else? - Spanish rice made from a sort of French onion soup base with rice and Ro-Tel and beef bouillon added, as well as M.P.'s incomparable frijoles refritos, made positively luxurious with sour cream folded in.  You should try it sometime, fellas.

All these items made a heaping plate of tasty Tex-Mex goodness, as you can see:

From 9 o'clock:  half a chile relleno, cut on the bias; Spanish rice; refried beans; fried fish filet on biscuit taco with all the fixings; and a dab of green chile sauce.

It was all fantastico, and we enjoyed it mucho.  Are still enjoying it, in fact.  M.P. takes various portions to work in his lunch box, along with some luscious green chile soup he made to suit his weekday diet.  

Hope you fellas have something delicious on your dining table, too.

Toujours bon appetit!