Tortilla Soup

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Recently I came upon a recipe for Tortilla Soup that reminded me of a memorable one I had years ago at a restaurant in Nashville, Tenn.  After reading at the bottom of the directions that it took six hours to cook, I promptly discarded it.  Not because of the length of time, for I have made some dishes that take this long to nurture, but because I knew that an authentic tortilla soup did not take this long to cook.  So off I went and checked a few of the sources I rely upon, including Rick Bayless' Frontera Grill's Sopa Azteca, and came up with what I felt was an authentic recipe with a few twists.  Two of these were coriander and cumin.  I love coriander seeds for its fragrance and coriander for the nutty and peppery flavor it adds to Mexican dishes.

One of the ingredients I did keep from one of my sources was the addition of Swanson's Tortilla Soup broth, in lieu of regular chicken broth, for more depth of flavor.  I had used their Thai Broth and found it to be a positive addition to some of my Thai recipes.  It had a mild flavor and did not compete with the other spices.  As my best friend would say...it was not offensive.

Tortilla Soup is a filling and flavorful meal that can be made with little effort but one that sings with an unmistakeable Mexican harmony.  Some of the recipes I came across had corn and/or beans, either red or black.  Others used flour to thicken the broth.  I wanted to stick to authentic so I discarded the use of both beans and corn.  As to the flour... it is called tortilla soup...they thicken the broth!

Don't be surprised at the short time it takes to cook the chicken pieces.  I thought it was a misprint.  It's not.  Although I am not an expert on peppers, the Anaheim was a winner.  One had enough heat for our taste.  Add more at your risk and heat tolerance!

 I hope you enjoy this as much as we did.  Madame Mere loved it and she's not much of a fan of Mexican food, though she loves her soups.

We accompanied our meal with this wonderful and inexpensive Rioja voted Wine of the Year for 2013 by Wine Spectator.  Open early and let it breathe!  By the way, it is CVNE and not CUNE as it looks.  It stands for Compania Vinicula del Norte de Espana. and was only $10 at Costco.  

Tortilla Soup

Serves 6


Ingredients:

6 tablespoons cooking oil

8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips

1 Anaheim chili, stemmed and seeded

1 onion, chopped

4 large cloves garlic, smashed

2 teaspoons ground cumin

1 teaspoon ground coriander

1 1/2 quarts Swanson's Tortilla Broth, canned low-sodium chicken broth or homemade stock

3 cups canned crushed tomatoes in thick puree (one 28-ounce can)

2 bay leaves

1 1/2 teaspoons salt or to taste

1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)

1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces

1 avocado, cut into 1/2-inch dice

1/4 pound cheddar, grated or a combination of cheddar and Monterey

Mexican crema, sour cream or creme fraiche

Lime wedges, for serving

Directions:

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot.  Add the wine.  Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges and crema or sour cream.

Shredded Chicken Tacos with Fresh Tomato Salsa

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So I had some leftover roasted chicken and some gorgeous tomatoes, an avocado and a red onion...all I needed was some corn tortillas.  After a weekend of cookouts, all I could think of was Mexican or Chinese, anything but BBQ!

When my children were little and we had Picadillo for dinner,  they loved nothing more than having tacos for leftovers the next day.  In those days, all we could get was the kit with the prefab corn tortillas and the rest of the fixings. These days, there is a wide variety of tortillas in all colors and sizes.  I spray them with a small amount of oil and put them in a 400 degree oven for 2-3 minutes for a light crisp. If you prefer, warm them in the microwave but my way is better!

Just shred some chicken*, without the skin,  thinly slice the avocados and top with salsa and sour cream.  If you want to get more creative, black beans, corn and grated Cheddar or Monterey Jack  are nice additions.  Keep the Tabasco on hand for more heat and check for salt and pepper.

The star of the show here is the fresh salsa so make sure you get some nice tomatoes from the farmer's market this week.  This may be the last time you see them until next summer.  Everything else is part of the supporting cast so don't go overboard!

At the end of tonight's meal my daughter wondered if we could have picadillo tomorrow so we could have leftovers with tacos.   Old habits never die...

You will need

Roast chicken
Avocados
Corn tortillas
Sour Cream
Tabasco
Shredded lettuce (optional)
Sharp cheddar cheese (optional)
Canned Black beans (optional)
Canned Corn (optional)

Fresh Tomato Salsa

*heat the shredded chicken on medium high in a skillet with a couple of TBS. of tequila or vodka if you have it.  Once the liquor is absorbed it's ready!

Photo Lindaraxa 

Fresh Tomato Salsa

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There are two reasons why I'm posting this recipe now.  One is the fact that this week and possibly next are the end of the tomato season; so if you want good salsa,  this is your last chance.  That is, unless you prefer the pinkish, waxy tomatoes we get in the winter...

Second, I have some leftovers from tonight's roast chicken (it poured so we couldn't grill);  so can you guess what's for dinner tomorrow?

The only drawback about this recipe is that it doesn't keep overnight.  It is best eaten soon after it's prepared so only make what you will need for hors d'oeuvre or for what's coming next.

Time: 10 minutes

Ingredients

 2 large fresh ripe tomatoes, chopped

½ large red onion, peeled and minced

¼ teaspoon minced raw garlic, or to taste

1 jalapeño pepper, stemmed, seeded and minced, or to taste

¼ cup chopped cilantro leaves

1 tablespoon fresh lime juice

Salt and freshly ground pepper.


Directions

 1. Combine all ingredients, taste and adjust seasoning as necessary.

2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

Photo Lindaraxa

Avocado Shrimp Dressed Mexican Style

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We had a fairly warm day today and I took the opportunity of grilling outside for the third time this year.  Barbecued chicken, corn, pudding, green salad with Roquefort cheese and this marveous appetizer for starters.  An easy menu for the start of the weekend when you are having out of town guests.

I usually serve this with tostadas, purchased at the local taqueria. When summer comes and it's pool time, they make a delightful lunch served after or with cold bowls of gazpacho!

The recipe is from Rick Bayless owner of Frontera Grill and author of Fiesta at Rick's: Fabulous Food For Great Times With Friends.

Ingredients

12 oz. (about 2 1/2 cups) small-medium cooked shrimp, peeled and deveined

1 medium white onion, cut into 1/4-in. pieces

1 large ripe tomato, cut into 1/4-in. pieces (about 1 cup)

1/4 to 1/3 cup fresh lime juice

Hot green chiles to taste (3 serranos, or 1 to 2 jalapeños), stemmed and roughly chopped

1 medium ripe avocado, pitted, skin removed, and flesh roughly chopped

1/3 cup roughly chopped cilantro, loosely packed and thick bottom stems cut off, plus sprigs for garnish

Salt



Directions


In medium bowl, combine shrimp, onion, and tomato. Pour lime juice into food processor or blender. Cover and turn on. Drop in chiles and, when finely chopped, turn off and add avocado and cilantro. Process until smooth. Thin to creamy consistency with water, about 2 to 3 tbs. Taste and season with salt, about 1 tsp. You will have about 1 1/2 cups dressing.

Mix dressing with shrimp mixture. Cover with plastic wrap directly on surface of shrimp and refrigerate. When ready to serve, transfer to serving bowl and decorate with cilantro sprigs. Makes about 4 cups.

Note:This is best when eaten within an hour or two of being made. Keep refrigerated until just before serving.

Tequila Mexican Cheese Dip

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In this cheese dip, better known as queso fundido in Spanish, the tequila not only shines through but gives the melted cheese a luscious texture. Typical salsa ingredients (tomato, onion, chile, cilantro) mingle with the cheese, to make an unforgetable mexican dip. This dip needs to be eaten as soon as it's made or kept warm (for a relatively short time) in a chafing dish.  Don't worry, before you know it, it will be all gone!

I like to accompany with homemade tortilla chips. 

Ingredients

1 Tbs. olive oil

1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces

1 medium white onion, cut into 1/4-inch pieces

Hot green chile(s) to taste, (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded  and finely chopped

3 Tbs. tequila, preferably a silver tequila

8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups)

1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)


Method


Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with chips to dip.

Check out the Hot Black Bean Dip With Chipotle in the country blog

and Super Bowl Menus And Recipes

Adapted from Rick Bayles

Poolside With The Ladies Who Lunch

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An Elegant Summer Menu for the Ladies Who Lunch was such a popular post that you will definitely be hearing from these ladies again, as in right now.

There is no question that we plan differently when we have our girlfriends over than when it is a mixed bag.  Although it's been proven to be incorrect, supposedly men don't eat quiche. Ha! Wrong! it was a favorite of husband #2.  And girls, eh ladies, don't like to bother with ribs or Sausage, Peppers, and Onion Sandwiches.  Wrong again! This lady loves both.  But I have to admit that there are some menus that definitely are more apropos not only for the different sexes but for the time and place.

The ladies who lunch usually take a break in the summer when they relocate to the Hamptons, Newport, Maine, the Riviera and other marvelous summer getaways.  Some husbands have to work and get only to enjoy their summer houses on weekends;  but we don't worry about them, we know they too look forward to their yearly vacation* in the city (*wink).  So, on these summer days, when it's too hot to get out of the house, why not have a fun group of close friends over for a simple and casual lunch by the pool?  This is your chance to show off that new bathing suit (Size 0), bring out the big floppy hat, lather yourself with the new sun block #250 and get ready for some fun time.

I know I'm taking a lot for granted, like you don't work, have no children, have a pool and can take a few hours to loll away the afternoon eating and gossiping with your friends.  Well, if you live in Georgia and are on your 53rd day of mid 90's degree weather, even if you are not part of this lucky group,  you are entitled to that and more.   Now remember, this is a very casual and intimate lunch, the gossipy kind!

Poolside Lunch

Campari Orange Spritzers

Pimiento Cheese Spread

Shrimp With Avocado Mango Salsa

Chewy Butterscotch Bars

Espresso

Other menus you might want to check out:

An Elegant Summer Menu For The Ladies Who Lunch 
Let's Do Lunch In Cap Ferrat
Poolside With The Ladies Who Lunch
An Elegant Fall Menu For The Ladies Who Lunch
Mother's Day Lunch, Retro Style  

Images Getty (McKellar) 

Labor Day...The Menu

Pin It Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco

Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.

Fiesta Salsa...Dressing Up The Corn!

Pin It I love to create new recipes from lefovers. Nothing in this house is ever thrown away...never. Its just recycled into new and innovative great recipes.

Last week when I made the Mexican Quiche I had to open a large can of corn that I had in the pantry. Having just about 1/2 cup left, it soon became evident that it had to be part of something else.

My first idea was corn and tomato salad which I love and haven't made this summer. But there was definitely not enough corn for four. The night before I had been reading a fabulous book on entertaining which contained some recipes for salsa and that's where the idea started to gel. Luckly, Florida avocados are in season and cheap and there was a ripe one sitting on the counter. The result: salsa and london broil fajitas for dinner that night; salsa and corn tortillas to accompany Black Bean Dip for my Mother's Sunday canasta party; and salsa and chips for cocktails two nights in a row. all from 1/2 can of corn! The one avocado stayed beutifully fresh due to the lime and the tomatoes behaved themselves until the last day!


Ingredients

1/2 cup corn kernels

6 cherry tomatoes

1/2 cup chopped green peppers

1/2 cup chopped red peppers

1/2 cup chopped red onion

1/2 cup chopped cilantro

1 small avocado cut in 1/2 inch cubes

1 tsp. jalapeno, chopped fine (or to taste)

1 lime, juice of

2 TB olive oil

Tabasco Sauce to taste

Salt and Pepper


Cut the tomatoes in quarters and the avocado in 1/2 inch pieces. Mix everything together and serve. Correct the lime and olive oil to your taste.

Corn Quiche Mexican Style

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I saw this recipe in one of the Spanish magazines years ago, cut it out and it has been sitting in my recipe notebook since then. Today I tried it on my two toughest critics...my mother and our cleaning lady. The latter is a master with tortillas so her opinion was not to be dismissed lightly. The former is my Mother, my toughest critic across the board and a great cook. They both loved it! I tweaked it a little bit adding the green peppers and reducing the Tabasco and I can say it is definitely a keeper.

Be careful when you insert the tortillas in the ramekins so that you don't tear with your fingernails! you don't want any holes in it or the filling will run out to the bottom. You may have to make some pleats to get it to fit snugly in the ramekins and if the edges poke out don't worry. The result will be a beautiful flower with a delicious custard inside. Your guests will think you worked for hours! I am going to try them next week with the quiche Lorraine custard and will post the results. The possibilities are endless! Buen provecho.

Serves 2

4 flour tortillas
olive oil
3 eggs
1/3 cup milk
1 Tb flour
1/8 tsp Tabasco
1/2 cup canned corn drained
1/2 cup finely chopped ham
3/4 cup grated Cheddar cheese
1 TB chopped onions
1TB chopped green peppers
Salt & Pepper

You will need 2 ramekins 5in X 2 in high
Preheat oven to 400 degrees

Oil the ramekins. Spray or brush olive oil on both sides of the tortillas. Insert the tortillas in the ramekins pushing all the way to the bottom to form a cup. Be careful you don't tear the tortilla. Fold sides if you need to. Cook 10 minutes until golden. Take out and cool.

In a bowl, beat the eggs with a wire whisk and mix in the rest of the ingredients. Pour into the ramekins and cook between 20-25 minutes until the quiche is set. Check with a toothpick. If the tortillas are browning too much, reduce the heat to 375 for the last 10 minute. Take out of the oven and let cool for about 10-15 minutes. Very carefully remove quiche from the ramekins using a fork and a spoon, separating from the sides and pushing up from the bottom. Serve hot.

A delightful entree for lunch with a simple salad and possibly a bellini sorbetto for dessert!

Shrimp with Avocado Mango Salsa - A Delightful Summer Lunch

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I love Mexican food, particularly the combination of sweet and savory in mango and avocado salsa. I saw a similar recipe recently that had both shrimp and scallops (photo on left). My recipe just has shrimp but if you find fresh scallops at this time of the year for a reasonable price, go for it. This is great for a summer lunch by the pool or the beach, with plenty of Margaritas or cold Mexican beer!

The local Florida mangoes this year are out of this world. They are really lush and sweet. Of course there is nothing better than a fruit that has ripened in the tree. Somehow everyone in Miami seems to have a mango tree growing in their yard or have a relative or friend who has one. I have been making mango marmelade, chutney and you name it practically every day. Just swimming in them and they keep coming, so I keep digging up recipes.

As to avocados, this is not the season for Florida avocados , but the ones I have picked up at the market from California are great and in some places, on sale.

In this casual main course, the shrimp is paired with a vibrant sweet-savory salsa. Serve the shrimp and the salsa with warm corn or flour tortillas or, as an alternative, saffron rice.

6 servings

Ingredients

Salsa:

1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1/4 cup red onion, chopped
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1/2 tsp. chopped green jalapeno (or to taste)

Shrimp marinade

1/3 cup chopped red onion
1/4 cup fresh lime juice
1/4 cup tequila
1-2 TBS chopped cilantro
2 garlic cloves, pressed
2 teaspoons ground cumin
1/2 cup olive oil
2 pounds uncooked jumbo shrimp, peeled, deveined
1 cup chopped scallions
Lime slices


Preparation

Salsa

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.

Shrimp

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.

Place shrimp in large resealable plastic bag. Pour marinade into bag and seal. Turn to coat. Chill at least 30 minutes and up to 1 hour.

Drain shrimp, pat dry. Save 1/2 cup of marinade.

Add 3 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are browned on both sides, stirring often, about 3 minutes. If it needs more oil, add some. Add 1/4 cup of marinade and sautee another 1 minute on medium high. Add more marinade if necessary keeping in mind that it should be fairly absorbed by the time you remove the shrimp from the skillet. Simmer until shrimp is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa and tortillas.

WHAT TO DRINK
Mexican beer is a natural match for this menu. I like Presidente and Corona.



*I dont like things too hot. 1/2 tsp. of chopped jalapeno is enough for me but you can add whatever amount you can live with.

How to Stretch Your Budget, Chuck Steaks Nogales

Pin It There are few bargains left in this world and if you add great flavor and versatility to the equation, the bargain choices become even less. Chuck steak fits this bill. Because the chuck steak is made up of several muscles of varying degrees of tenderness, people have avoided this very delicious meat. In addition, chuck has areas of fat between muscles, a fair amount of bone and some gristle to contend with. But that's why the Lord invented knives. These problems are easily cut away. For me, having a bone to gnaw on is a plus since I think the meat next to the bone is the best.

Since any given chuck steak will contain pieces of several muscle of varying degree of tenderness, look for steaks that include those particular muscles that are best suited for dry-heat cookery (dry-heat cooking means grilling, broiling, pan-frying and roasting) Look for chuck steaks that are cut adjacent to the prime rib section. These will include some rib bones. The meat next to the rib bone is called the rib-eye and will be as tender and tasty as rib-eye cut from the prime rib section and for a lot less money. Some butchers sell these steaks boneless, called chuck eye steaks. Often bone-in chuck steaks also include some blade bone. The strip of meat underneath the blade is tougher than the rib-eye meat but can be made more tender by marinating. For best results, chuck steaks should always be marinated.

Bone-in chuck steakss are usually at 3/4 to 1 1/2 inches thick and may weigh between 1 1/4 and 2 1/2 pounds each. Since there is a fair amount of bone and other waste, allow 10 to 12 ounces of chuck steak per serving, which should yield about a half pound of boneless meat per serving.

One of my favorite ways to serve chuck steaks is marinated in a Mexican style marinade and then grilled over charcoal. Slice the cooked steaks and eat the slices in warmed tortillas with lots of salsa and guacamole.

Nogales Marinated Chuck Steak
Serves 6 to 8

The marinade in this recipe will tenderize the somewhat tougher chuck steaks adequately and is also a superb marinade for fajitas made from skirt or flank steak. Chiles and other Mexican ingredients are available in Latino groceries. For best results, make this recipe the day before you plan to serve it.

Flavor Step: Nogales Steak Marinade

6 garlic cloves, mashed with 1 teaspoon kosher salt in a mortar or on a cutting board
1/4 cup fresh sour orange juice (from Seville oranges) OR 1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons tequila (optional)
2 tablespoons ground chiles (ancho or New Mexico)
1 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried
2 teaspoons salt
1 tablespoon coarsely ground black pepper
1 cup olive or vegetable oil

Two 1/2 to 1-inch thick chuck steaks, cut closest to the prime rib
Salt and freshly ground pepper

24 corn tortillas, preferably handmade (or the freshest machine-made you can find)
1 pound mild white cheese, such as Mexican casero, California Monterey Jack or Wisconsin Muenster or brick, cut into 1/2" x 1" strips
6 fire-roasted pasilla chiles or 10 Anaheim chiles sliced or equivalent canned green chiles, preferably Ortega brand, sliced

Garnishes:
Guacamole
Salsas of your choice -- such as green chile salsa and salsa cruda

Flavor Step: Mix all the ingredients in a bowl and whisk together, or put the ingredients into a food processor and pulse briefly. Lay 1 steak in a non-reactive dish. Puncture the meat all over on both sides with a fork or skewer. Pour over half the marinade. Put the other steak on top and repeat the process. Reverse the steaks to make sure that both are well coated with the marinade. Cover with plastic wrap and refrigerate overnight, turning the steaks occasionally to insure full penetration of the marinade.

About an hour before grilling, remove the steaks from the refrigerator. Soak 6 mesquite wood chunks or 2 cups of mesquite, oak, or hickory chips in water. Fire up a covered charcoal grill with about 60 briquettes or the equivalent of mesquite charcoal. When the coals are completely covered in gray ash and you can hold your hand over them only for a count of three, scatter the mesquite chunks or chips over the coals.

Remove the steaks from the marinade and pat dry with paper towels. Season lightly with salt and pepper. Put the steaks on the grill and cover the kettle immediately. Adjust the vents so that no flare-ups occur. Cook until steaks are done to your liking, about 6 to 8 minutes per side for medium-rare to medium. Set the steaks aside on a platter and cover with foil to keep warm while you prepare the tortilla/cheese setups.

Preheat the oven to 300� F. Briefly heat each tortilla over the direct heat of the grill to soften them (or heat each tortilla in a heavy skillet over high heat to soften). Heat the tortillas only enough to make them pliable, so they don't crack when folded over the cheese. Place 2 pieces of cheese on each tortilla and fold in half. Fold 6 or so tortillas, wrap in foil, and keep warm in the oven. Repeat the process for all 24 tortillas. It takes about 10 minutes to heat the folded tortillas in the oven and barely melt the cheese -- don't keep them in the oven too long, or the cheese will ooze out. Pay attention to timing: if you put the tortilla packets in the oven when the steaks are done and let the steaks rest for 10 minutes, that should work out fine. You can leave the tortillas in their foil packets for serving or, if you'd like to be more authentic, wrap them in large cloth napkins or dishtowels.

To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/2 inch thick. Put the bones on a separate platter. Set out the fire-roasted chiles, tortilla/cheese setups, guacamole, and salsas, and encourage your guests to go for it. Pass around the steak bones for true carnivores to gnaw on and toss over their shoulders to the dogs. Beer (preferably Mexican) goes great here, but a spicy Zinfandel would also be delicious