We had our big fajita dinner and I used a small corn tortilla. The flavor was pretty good but the darned thing sort of fell apart on me anyway. So, after having that happen, I just piled chicken, onions, cheese, salsa and sour cream on my plate and ate it that way. It was great!
Tonight I made a pot roast in an actual pot on the stove. I usually use my crock pot since that doesn't heat the house up too much. However, since we're having some REALLY FREAKING COLD weather, I could cook it on the stove. Know what? I like it better on the stove. The meat came out very well.
I take the meat and cut slices into it where I place sliced garlic cloves. After that I salt, pepper and garlic the top and bottom then sear in the pot with a little olive oil. Once it gets good and seared I start adding water with beef bouillon and liquid smoke. I allow it to cook on the stove with the lid on for at least five hours. On LOW, very low. You cannot beat it!
To make the gravy I take a few tablespoons of butter and melt in a pot. Add some GF flour mixture to it (do NOT use only rice flour unless you like meat flavored rice cereal) to form a roux. Slowly add the liquid from the pot and stir, stir, stir. Once it is a good texture, allow it to cook a little longer and then serve! Good gravy!
This is what mine looks like
Quite a few years ago my dad bought me a le Creuset pot for making pot roasts. Very, very pricey pot but it does help make an awesome pot roast!
We have always made a lot of what passes for Mexican food here in the US, tacos, fajitas, quesadillas and enchiladas. I always used flour tortillas, always. Until now. I have had to get used to using all corn tortillas which was annoying and weird and whine, whine, whine.
Now, though, I have come to appreciate the flavor that the corn tortilla gives to the meal. I actually like it even more than the flour!
Tomorrow is the big test for me since I am making my almost famous chicken fajitas. Or, fajitas my way because I like it, so there! I have not made them since going gluten free so we'll see how they come out. Everyone else will have the usual flour tortillas though.
To make the chicken breast I marinate them in balsamic vinegar, olive oil, salt, garlic, pepper, thyme and sage. For around 24 hours. We grill the chicken breasts outside on the grill. In the meantime we (ok I mean my dad since I can't cook onions here or my eyes swell up) make carmelized onions with butter and, well, onions. The best onions would be the Vidalia onions from Georgia. Tomorrow my dad is cooking up TEN of them! We're having eight people, all love the onions.
Even though most times green peppers are served with fajitas we don't. Peppers can actually make my tongue swell a bit and makes my mouth itch. Fun. No one else actually likes peppers all that much here either. So, no peppers.
We build the fajitas with chicken, onions, cheddar cheese, salsa and sour cream. MMmmmm. This is one of my favorite dinners!
Sadly my corn tortillas are TINY! We usually use the big flour tortillas, the better to stuff the hell out of them, but I will need to use the little dainty corn tortillas. I may be eating quite a few!
