More about my new tortilla press — I’m addicted now. I didn’t know tacos could be this good. My next try was a bit more improvised, and I can’t quite tell you how I made it. The shrimp was a little spicy with onion, garlic, cumin, and maybe some cilantro. I cooked that up fast in a skillet. The inspirationfor the sauce comes from a Sam the Cooking Guy recipe made with some canned chipotle chiles in adobo sauce, but I fancied it up a bit with heavy cream and a few other tweaks. Basically I just kept tasting it along the way until I was happy. These turned out so well. I really can’t rave enough about having my own tortilla press.
I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.
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