I love chilies. Anyone who reads this blog understands that. The two plants I managed to maintain and get fruit from this year are my jalapeno and poblano chili plants. My pride and joy is the poblano chili plant. Poblanos are my absolute favorite chili. They usually carry a mild to moderate heat, but have a bit of sweet to them.
Sometimes I like to add a bit of heat to my dishes. If I'm making Sonoran Quinoa cakes, or Tofu Chili Tacos, I like to have this tomatillo sauce ready on the side. It's great with rice and beans, or mock chicken fajitas, and other delicious dishes you can think of.
Last summer I wrote about smoking tofu. I've learned a few thing since. I actually read on the package of mesquite chips what I am supposed to do.
Fire up the grill following the instructions in Smoked Tofu. Then follow these directions...
Fajitas are a seasoned Tex-Mex dish that has its origins in in the Rio Grande Valley of Texas, in the heart of vaquero (cowboys) country. Fajitas were popularized by the early 1990's, due mostly to fast food companies catching on to the cost effectiveness of the dish.