LIBRE DELUXXXE!

nachoooooooooooooooooooos!
hahahaha.
every time, man.
that's what i say.
and on a magical mexican monday,
with a supernacho exxxplosion,
i'm ALL about that life.
for sure.
i was so psyched for it i made TWO salsas from scratch.
mmhmmm.
and then we assembled a whole superplate of chips and chee' and everything,
and lost our collective minds over how expert it all was.
for real.
y'wanna see what i'm talking about?
i want you to, too.
check the tortilla-chip-dippin'-flip-out-type teleport:

HUEEEEE!!!!!
my dude dylan was here again, to experience the salsa fiesta,
and he brought his appetite, which helped us out tremendously.
y'see: the more he eats, the less we eat, and that's how everybody wins.
we began with multigrain chips.
mmhmm.
all those extra seeds and sh!t probably have special nutrients or somethin'-
kayla was in charge of assembly,
and her system is a heck of a good one.
so, first it's chips,
then a whole mess of daiya cheddar and mozzarella-ella-ella, minced of course,
because rules is rules.
followed by more chips, and more chee', and sweet onion;
then chips and chee' and refried bean blops-
-
the refritas have sweet baby yellow bell pepper,
4 T minced sweet onion, 1/4 jalapeno, also minced-
plus, Garlic Powder and Onion Powder,.
a punch of nutritional yeast, and too much ho'sauce.
mmhmm
too much is the right amount,
and these beans are fresh as F* for the addition.
that's real.
-
next, there's diced homemade seitan al carbon-
homemade tastes better. ...fact.
mmhmmm.
grilled up in a little olive oil, with minced onion,
and seasoned with cumin, coriander, oregano, smoked paprika,
cayenne, black pepper, and GPOP,
then loosened up with 3 T fire-roasted tomato liquids-
(reserved from the salsa we'll talk about in a little minute)
-
then,
there's baby grape tomatoes, quartered;
rainbow rings of baby sweet bell pepper;
pickled jalapenos;
fire-roasted chilis;
finely chopped red onion;
2/3 can rinsed black beans;
and MORE chee'.
that's the bake-up, but that's not all, y'all.
no way.
we can't ever leave it be.
OVERDOING IT is the way we do it to it.
forever and ever.
baked at 375 for fifteen-twenty minutes? i dunno,
i was munching chips and salsas, and enjoying conversation,
so i missed out on timing things,
but when it was out of the oven,
it was topped with fresh chopped green onion and cilantro sprankles.
and then turned up another notch with a drizz' of vegan sour cream.
plus there were lime wedges for squeezin' and pleasin',
because lime is necessary for activation, man.
c'mon,
you know  it.
-
and with the remainder of the refried beans in a bowl for exxxtra scooples,
and a few chip scraps for added dippin',
and both those fresh tasty terrific salsas?
guys, we were on a real nacho luchador title fight, for sure.
***********
and lemme tell you about those salsas-
but first, check the teleport:

OH YEAH!!!!!!!!!!
salsa verde!
so expert.
fire roasted tomato hottness!
muy muy experté.
first, lemme detail my green sauce for your faces-
-
*
SALSA VERDE VERDAD!
-
in a sauce pot, on medium heat, simmer:
5 peeled and diced tomatillos;
3 cloves garlic;
1/2 sweet onion;
1/4 cup green bell pepper;
1 large jalapeno, seeds in;
1/2 poblano pepper;
3 T lime juice;
pink salt;
black pepper;
coriander seed;
and GPOP.
cook that all down to the a very soft state,
remove from the heat, and add 1 fat handful of chopped cilantro.
when cooled, use an immersion mixer to puree the whole thing to your preferred consistency.
i added more lime, and some fresh green onion, to bump up the flavors.
it's good.
it's crazy real super good.
you need some.
all verdes are not created equal, and the pepper blend here really upgrades the profile.
i'd have added more heat even, if i'd had a couple of serranos.
next time, for sure.
-
and that fireball, y'all.
damn.
-
*
FIRE-ROASTED SALSA FRESCA!
(inspired by the minimalist baker, who regularly brings all the boys to the yard)
-
in your food processor, combine:
10 oz fire roasted tomatoes;
1/2 red coarse chopped onion;
1 heavy handful of cilantro;
3 cloves of garlic;
1 jalapeno;
1/2 thai red chili;
lime for days;
1/2 poblano;
1/4 italian long hot pepper;
pink salt; black pepper; cayenne to taste.
pulp it up to the point were it's all blended, but there's still some chunkin' to it.
that's nicey-nice.
let it marinate all day,
and then prepare yourself for the feeding frenzy that'll surely follow.
yumyumyum.
*
nachos, man.
that's exxxactly what we needed.
i'm psyched. and they were psyched.
we ALL were psyched, and that made everybody even MORE psyched.
that's the best.
an ever-increasing crescendo of gratitude and generosity and professional appreciation.
...and nachos.
a perfect conjunction of poetry, power, motion, and glory.
goodbye winter, hello spring.
and the best part?
there's enough salsa to bring the fire to taco tuesday as well.
heck yes.
if you don't like mexicanish food, i feel like you're missing out.
but we love it, so we're not missing a damned thing-
i guess that's a problem you'll have to solve on your own, bro.
it's all really happening,
and good times eating good food with good folks,
and trusting in your partner to make the nachos look sexxxy?
c'mon.
that's journeying into the future like a champ, right?
we're spanning time in the very best ways;
never quiet, never soft.....