The tomato and bell pepper came from the garden.
The nopales were an experiment from foraged cactus. Definitely going to try a different recipe for that because the one I used left a lot of gel okra like gel making plating a little harder than it should be. Once I find the right recipe cactus will be a practically free food source
Instead of buying chicken thighs I bought a whole roaster and butchered it myself. This dramatically cuts the cost of chicken as long as you are going to use the whole thing. In this case I just used the thighs but I have uses for the rest including all the “waste” parts going to make a stock at some point.
Cost per person: $3.42 About a dollar of that was just cheese
I really like this, strong abuela energy 👍
Tortillas look especially crunchy. FWIW, when I make tacos I like to fry the corn tortillas and toss them in Parmesan cheese (shamelessly stole that from Jimboy’s Tacos).
Do you make the beans or buy them refried from the nearby Vallarta or whatever?
I like the convenience of canned refried beans. Old El Paso has the best mix of mush and whole beans. I normally add a teaspoon of homemade chili powder and another of cumin to give it some flavor.
If I made my own I could probably save 75% on the cost. Once it’s a little cooler and drier I will can up bunch of pintos because used so much more refried beans this year than last.
I will wait for the weather to change because the pressure canner is a good way to bump the humidity in the house.