| 66 | unit | medium tortillas |
take tortillas out of bag... eat them instead of cooking <333 be happy
| 18.6 | cup | corn |
| 2.06 | unit | red onion, diced |
| 1.29 | cup | red wine vinegar |
| 0.77 | cup | olive oil |
| 1.37 | tbsp | salt |
| 1.37 | tbsp | black pepper |
| 4.12 | unit | jalapenos, seeds removed and diced |
| 0.64 | cup | honey |
https://tasteandsee.com/jalapeno-cilantro-corn-salad-recipe/
In a large pot of boiling water (I add sugar to ensure sweetness), cook the corn for 5 minutes. Drain and let cool.
When the corn is cool enough to handle, cut the kernels off the cob, cutting close enough to the cob to remove the kernels but not so close that you remove the husk with it.
Toss the kernels in a large bowl with the red onions, jalapeño peppers, vinegar, olive oil, salt and pepper. Taste and then start adding the honey or agave nectar as desired. The sweetness should balance out the vinegar.
Make a few hours a head so the flavors infuse together. Chill and serve cold or leave out and serve at room temperature.
| 8.25 | unit | avocado |
| 22 | unit | Bell Pepper (green) |
| 4.13 | lb | Button mushrooms |
| 8.25 | lb | chicken thighs no bones/skin |
| 0.92 | tbsp | chili powder |
| 2.75 | tbsp | cumin, ground |
| 5.5 | clove | garlic |
| 0.69 | cup | lime juice |
| 8.25 | unit | red onion |
| 1.38 | lb | Refried beans |
| 1.83 | tbsp | salt |
| 1.38 | lb | Sour Cream |
| 0.69 | cup | vegetable oil |
| 2.06 | lb | tofu |
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, and chili; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
Press tofu and cut into small-ish blocks. Season well with garlic powder,
Heat a large skillet or pan (12-inch) on medium-high heat. Add a drizzle of olive oil to lightly coat the bottom of the pan.
Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
For tofu, similarly fry until golden.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
Add the peppers, mushroom, and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
Slice chicken into strips.
Serve with warmed tortillas, sour cream, refried beans, and sliced avocado. Let people add desired fillings.