The Olympics Are Over and so Is Taco
Turismo
By Sara Ray
W
hile watching the closing ceremony of the Olympics, I reflected on another competition that drew worldwide fascination:
Taco Turisma. For months now, my spirit of volunteerism has been nourished by the efforts of PCVs from Ohrid to Stip, and
today is the day that many have been waiting for much like the birth of a child. A delicious, delicious child.
Every stop of the Taco Turisma Aftobus was incomparable. Each team was marvelously creative and totally blew everyone else
away in at least one area. So for that reason I’d like to give individual awards to highlight the exceptional abilities of these chefs.
Most Authentic – Heidi and Rene. Kumanavo. When I arrived to Rene’s casa, Heidi was outside slaving over coals to roast
peppers and Rene was chopping up walnuts and other seasonal things for chiles en nogada. A traditionally fall dish, these stuffed
chiles were a tasty and savory departure from the other TT Aftobus stops and were accompanied by a delicious homemade pumpkin
flan.
Most Flavorful – Chuck, Jordan, Mike and Vince. Stip. The boys of Stip
were all about sauces and flavor. As Mike grilled the beef for carne asadas,
Chuck whipped up four unique and mind-blowing sauces. From Chuck’s tried
and true salsa to a tangier sauce learned from his Chilean roommate, there was
no shortage of ways to accessorize my asada. Even the bottomless-stomached
Jordan was stuffed after this incredible meal.
Best Margarita – Karen and Benson. Ohrid. From the moment Karen said
“so, our ‘food entry’ isn’t really as much a ‘food’ entry,” I knew I was in the
right place. Even when the
electricity went out, these
intrepid margarita-smiths
stirred the ingredients like
Charles’ Mezy Sauce
I can only imagine people
doing in the olden days on
the Oregon Trail. In addition, Karen and Benson had an amazing dessert: sliced
apple and brie cheese in a tortilla with some brown sugar and baked.
Best Simple Meal – Ben. Ohrid. There is something to be said for doing
Ben Long’s burritos
a simple, traditional dish well. Ben Long’s contribution to Taco Turisma was
exactly that—a quality, no frills burrito. And, to be honest, I haven’t had a
burrito that good in a long time. The real specialty was the sauce, which was
smooth and rich but had just enough of a spicy kick to make my nose run.
Grand Winners! – Conor and Kacey Molloy. Tetovo. Imagine if a unicorn
with a rainbow colored mane galloped into your yard and then exploded into a million dollars. That was the feeling that the
Molloys’ fefferoni infused cream cheese enchiladas gave me. Conor made an
excellent salsa to start us off, but the enchiladas were a tour de force that got
better with each bite. I was most impressed by the Molloy’s use of nothing but
pazaar ingredients to make everything from the filling to the Mexican seasoning.
Using the in- season fefferoni peppers, the Molloy’s made me sweat, cry and
wipe my nose all at once but didn’t let the heat overcome the flavor.
Chicken Cream Cheese Enchiladas
From Conor and Kacey Molloy
Filling
• 1 chicken breast
• Chili powder
• Garlic powder
• Cumin
• 200 grams cream cheese
• 1 onion, chopped
• 1-2 green peppers
• 1 hot pepper (if you like them spicy!)
• A splash of milk
• Enchilada sauce
• Shredded cheese
• Black olives (optional)
• Hot sauce (optional - add to enchilada sauce)
• Tortillas
*Season the chicken with chili powder, garlic powder and
cumin to your liking, then grill or fry. In a separate bowl, mix
the cream cheese, onion, peppers, milk, olives and 1/3 of the
enchilada sauce and shredded cheese. Mix in chicken when
done. Fill the tortillas with the cream cheese sauce, put in
pan, sprinkle on shredded cheese and cover completely with
enchilada sauce. Top with olives and jalapenos if desired.
Cook about 20 minutes in 175 - 200 degree Celsius oven.
Enchilada Sauce (adapted from Rockin’ Robins Raving Enchilada Sauce):
• 2 cups chicken broth
• 4 Tbs chili powder
• 1 tsp. ground cumin
• 2 heaping tsp. garlic powder (with no salt added)
• 3/4 tsp. salt
• 1 pinch ground cinnamon (less than 1/16 tsp.)
• 1/3 tsp. sugar
• 5 Tbs. cold water
• 5 Tbs. white flour
*In a 2 quart sauce pan add the chicken broth, chili powder,
garlic powder, cumin, salt, cinnamon and sugar (the sugar
is a little secret to eliminate any bitter taste from the chili
powder). Use a whisk to mix everything well. Heat to a boil,
reduce heat to a low boil and cook for 3 minutes. Whisk
frequently to make sure all spices dissolve. This is important
for flavor and a nice smooth sauce.
Peruvian Mezy Sauce
From Charles Tinkler
• 10 yellow Hungarian chiles (sub green blagi chiles + 1
jalapeno / luti piperki to replicate the hot)
• 1 large clove of garlic
• 1/3 cup white vinegar
• 1/3 cup oil (non partial oil like canola or veggie will be
good, not sunflower oil)
• 1/2 package of Queso Fresco (sirene can be subbed, just
don’t add any extra salt if used)
• Cilantro, 1 bunch, stems removed
• Green onion, 1 stalk, chopped
• Salt
• Crackers
While the sauce is on a slow simmer/boil, add 5 tablespoons
of cold water in a small bowl. With another whisk mix 1
tablespoon at a time of flour. Whisk vigorously to avoid
lumps. If you have lumps here, you will definitely have lumps
in your sauce. After 3 minutes of cooking sauce, turn the heat
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