A Tapa is an appetizer in Spanish.
This is where the rubber meets the road when it comes to Mexican food.
I dont proclaim to be an expert but I try my best and go my own way.
You wont find much if any of this stuff in a typical Tex Mex joint.
I here by proclaim this thread to be the official Tapa thread.
To launch the thread I have made cheese pickle stuffed Piquillo pepper tapas with a tamale.
Ingredients are roasted piquillo pepper (pimiento piquillo asado) cheese, mayo, dill relish, crushed picked beet and crushed sweet gherkin.
A little on the runny side but I will get better one day.

I present to you Corazones del Diablo.

I love Tapas!
I took the picture just before cutting into squares.
Frozen puff pastry, thawed in the fridge, unfolded and brushed with mustard.
4 onions, cooked down to caramelized state. 4 tomatoes, sliced. Fresh basil, salt, pepper.

The peppers were a big hit, sucked them down like a turbo charged vacuum cleaner.
Would highly recommend a better quality cheese than I used.
And eat at room temperature.
It was the easy melt stuff I had.
The beets I used were pickled with one habanero in them cut in half.
Just a wee bit of tingle nothing bad.
Got one half of the jar of peppers left for tonight's meal.

PlainJane wrote: ↑Mon Feb 24, 2020 8:19 pm E34C1EB0-44DF-4AD6-8967-D2AF1BFDCDE7.jpegI love Tapas!
I took the picture just before cutting into squares.
Frozen puff pastry, thawed in the fridge, unfolded and brushed with mustard.
4 onions, cooked down to caramelized state. 4 tomatoes, sliced. Fresh basil, salt, pepper.

Looks really good.

Simple recipe.
The red peppers I have been using mayonnaise capers Colby cheese and one habanero.
This finished off the jar of peppers.
It will go with a cheap soup I'm making in the cheap eaten thread.

Tuna fish tapas.
Stuffed sweet peppers.
Ingredients simple.
Dill relish.
Sweet relish.
Mayonnaise.
The oil the tuna fish came in.
Crushed crackers.
Can of tuna fish.
The crackers are to suck up the liquid.
Stuffed into the peppers I have been using.
Jalapeno and crackers on the side.

PlainJane,
Your puff pastry “pizza” looks scrumptious! I have some puff pastry left over from another recipe but am really new at using it. Could you give some detail on how you prepared it like how long did you bake it and what temp. I assume you assembled it all first (after caramelizing the onions. How did you prepare the pastry? Did you roll it out at all?
Thanks for any help you can give!

[mention]worth1[/mention] recently fell in love with the pimientos De padron, some are hot and some are not. Delicious and sometimes fun when you hit on a hot one.