Traveling Tips and Etiquette

These are just some few tips for those of you who either travel alone or with family for vacation or while visiting relatives.  This is very helpful to make all parties want your visit over and over again :-)

WHILE TRAVELING:
1.  Make sure you pack light by limiting your wardrobe to clothing that is neutral and interchangeable.  You will most likely be buying souvenirs or more clothing where you are going to anyways.  Take an extra empty, or nearly empty suitcase or duffle bag for those new extras you will bring back.
2.  DO NOT travel with gigantic containers, even when on a road trip...especially if you'll be staying at a relative's place.  They take up weight in cargo, might explode if you've changed elevation, and precious space in a bathroom, that won't allow you to be clean and simple.

3.  Be CLEAN.  Clean after yourself if staying with relatives.  I know some people think that traveling means being careless of how you organize yourself, but that's not ever the case.  Even of you stay in a hotel, it's best to always put EVERYTHING you travel with away to keep everything under control.  If staying with family, wash your own dishes, put your dirty clothes away, and pretty much leave your things in order so you don't make your gracious hosts feel stuffed or overwhelmed.
4.  Take a CAMERA for memories!  So, bring a compact camera even if you have a gigantic one, unless it will be in it's own traveling bag.  The smaller your camera is, the easier it will be to take on outings and will be less likely to break than a large DLSR.
5.  Limit your restaurant splurges and dine-in LOCAL FAVORITES instead.  You'll get a better feel for the location anyway. This is especially important if staying with family because you never know what other people's budgets really are and local favorites and sometimes better than an over-priced meal.
6.  When you plan outings, don't expect your relatives or friends to join in every ocassion.  Afterall, you're the one on vacation, not them, which is why they'll most likely be going to work and taking care of their home so you should be considerate and free to EXPLORE ON YOUR OWN time frame and budget.
7.  Take your own GPS and take advantage of visiting new places and traveling.  Don't limit yourself, your on vacation!

Fajitas (no oil)

This is simple and you will LOVE it as much as your loved ones will too.  Here's what to do:

Cut fresh cherry tomatoes, or any tomatoes really into dice-sized cubes...don't focus on shape because it'll all get deformed when it cooks.  Use about 1/2 cup total.

Slice up some nice green bell pepper and rinse away the seeds. Slice up some onion too, it doesn't matter what kind as long as it's just enough to fit in your hand as you cup it...nicely diced.

The next steps I did not photograph because I was doing this dish in a rush for my hubby's lunch so I will elaborate ;-)

Cut up your chicken (nicely cleaned) and sprinkle with salt, light cumin. Also, just spray PAM (or any other healthy alternative non-stick spray) onto your pan.  Cook slow on meduim high heat...do not burn the chicken and to prevent this you must pour in water and cover to let it all cook in it's own delicious juices frequently checking and lightly pouring more water if it dries.  If your pieces are small enough, your chicken will not take long to cook.

Meanwhile, heat up some torillas on the side.  I found some dark corn tortillas and they taste just like the regular ones too!

Once chicken is cooked, not PINK, then add the bell pepper, onion slices and tomatoes.  This will exude an enticing and true mexican aroma in your kitchen. Keep cooking lightly...This should just take about 15min now and your ready to serve.

Turns out that my husband didn't even know the difference and LOVED it!!! NO leftovers!

Perfect brown rice

Rice is generally a side dish used on a daily basis in latin culture.  Here, I'll share how I make it everyday.  First, brown rice, shown above, then white jasmine rice, shown below.

For brown rice:
YOU WILL NEED
1 cup uncooked brown rice
garlic OR minced onions
1 oregano leaf
salt to taste
3 cups water
Extra virgin Olive Oil (EVOO), use canola if you want to cook on high
Pot

MAKE IT
1.  Pour in some EVOO to cover the bottom of the pot lightly. Then, pour in the desired amount of rice you'll be cooking.  Rice can mutiply in size up to 6 times the uncooked amount.  Stir the rice and toast in the oil on medium heat. When cooking with EVOO, never raise the temperature to high.  I generally cook 1 cup per meal.  You can toast the garlic or onion in this phase too.
2.  After the rice is all well toasted and covered in oil, pour in water.  Since I cooked one cup rice, I pour in 3 cups water.  So if you cook 2 cups rice, then 5 cups of water.  3 cups of rice, then 6 cups of water...and so on.  The numbers keep rising: generally 1 part rice, and 2 parts water.
3.  Add the salt to taste and the oregano leaf.  Do NOT stir, this will make the rice mushy and sticky.  You want it to seperate, and stay fluffy on it's own.  This is why it's important to let it toast properly.
4.  Let it boil and keep an eye on it until all the top grains are fully cooked.  Be careful not to let the bottom burn, or else everything will taste burned.  This takes lots of practice so don't give up ;-)


Jasmine White rice:
YOU WILL NEED

1 cup uncooked jasmin rice (or white rice)

garlic OR minced onions

2 table spoons Tomato sauce (optional for color mostly)

1/2 chicken broth tablet

salt to taste

3 cups water

Extra virgin Olive Oil (EVOO), use canola for high heat

Pot

1.  Pour in some EVOO to cover the bottom of the pot lightly. Then, pour in the desired amount of rice you'll be cooking.  Rice can mutiply in size up to 6 times the uncooked amount.  Stir the rice and toast on medium heat and let it get brown, not light brown, actual brown on it's edges. When cooking with EVOO, never raise the temperature to high.  I generally cook 1 cup per meal.  You can toast the garlic or onion in this phase too in the same pot.

2.  After the rice is all well toasted and covered in oil, pour in spoonfuls of tomato sauce and the water.  Since I cooked one cup rice, I pour in 3 cups water.  Add the chicken broth tablet, raising the amount per water being used.  Also, if you cook 2 cups rice, then 5 cups of water, one chicken broth tablet.  3 cups of rice, then 6 cups of water, still one full tablet...and so on.  The numbers keep rising: generally 1 part rice, and 2 parts water.

3.  Add the salt to taste and the oregano leaf.  Do NOT stir, this will make the rice mushy and sticky.  You want it to seperate, and stay fluffy on it's own. This is why it's important to let it toast well enough.  I also added green beans to this side dish on this day.

4.  Let it boil and keep an eye on it until all the top grains are fully cooked. Be careful not to let the bottom burn, or else everything will taste burned.  This takes lots of practice so don't give up ;-)

HELPFUL TIPS: If your rice starts to get dry, lower the heat, and add a little bit of water to cover the bottom and save it from burning.  You can also just cover this with a lid as it starts to cook from the beginning, making sure it does get sticky.

Black beans, less-gas style!

My mother always cooked black beans at home and pinto beans too.  Through the years, with my dad getting very well acquainted with healthier habits and tricks, he read of a way to cook beans in a way to reduce gassy effects on people. Ever since then, my dear mother has cooked them as such and taught us that same way. This technique can be used for all types of beans to reduce the effect bloating and gas.  Remember that beans are a great source of fiber, iron, and protein!

PERFECT!

YOU WILL NEED
dry beans ready to cook
water

NOT THIS!

cooking pot, with lid, NO openings!
salt to taste
garlic cloves, one tooth (or powder if you REALLY don't have the real deal)




MAKE IT
1. Prepare the day before you want your beans: pour out the uncooked beans in the pot you'll be using, rinse them and pour out the water.

2.  Fill up the pot with water.  Let this sit overnight (or at least 6 hrs) in water, no lid. This process lets the beans release their "gassy" qualities into the water, not absorbing them at all naturally!

3.  In the morning, or after a minimum of 6 hours, pour out all the water the beans were in.  I leave my pot on the cool stove overnight...

   COOL FACT: you'll notice before you pour out the water, that the water is slightly bubbling...it's gas in it, not in the beans anymore!  It was all released into the water!  Now, get red of that water and do a final quick rinse of the beans.

4.  Fill up the pot and newly-rinsed beans with water again.  This time fill up to one third more of the bean's mass and sprinkle in some salt and one garlic tooth....

so if you have 3 cups of beans, then 4 cups water.  If you have 6 cups of beans, then 8 cups of water.  Get it?  I rarely measure, but this is the general rule so I just eyeball it and cook enough for the week.

5.  Finally, cover your pot of ready-to-cook beans with the pertaining lid, making sure it seals all around.  You want the beans to cook in their own vapors and flavors.  If you don't have a lid without holes, you can cover the pot with just enough foil to cover over all edges and then put your lid on.  Slow-cook, below medium heat, and check on them every 2 hours or so. They should be ready to eat in another 5-6 hours and super delicious!  You can use a clean fork to see how tender they are getting.

TIPS for keeping beans good:  As a general rule, beans can get easily contaminated, so always use a clean kitchen utensil to scoop out amounts.  Also, they can be cooked ONCE, and then refrigerated up to 7 days safely.  Once you re-heat beans, they cannot be stored, they must be consumed because they will go bad if you re-re-heat beans...the gassy quality can return and you can get an upset stomach.  Always taste a set of beans before re-heating, they should taste good, not sour.

MASHED BEANS:  Just pour the desired amount of refrigerated  or just-cooked beans into a blender, add about a 4th of that amount in water and blend on high.  If you'll be reheating this to eat, then spray cooking spray or very lightly pour canola oil in a pan or pot to reheat.  Stir often and serve.

CANNED BEANS:  If you really want canned beans your whole life, you're asking for constant gas.  They are sometimes re-fried, which is not good either for you.  Remember, beans are very beneficial, but try to make a good habit of eating them fresh and healthy.

What have I got to lose?

My last time typing before I leave....but I shall be back!

So, I am going to a trip towards Central America to go see a country called Guatemala.  The reason we're going as a family is because my husband's family ...um...wanted us to go with them.  So, of course, because of the news and warnings from that country I've seen and heard, I hesitated to giving in to going there.  It seems a good place to rob toursists and kinapping is common.  Not only that, but everything concerning the trip was done in a very different way I would've shared and planned things.  Well, my husband's family is from Guatemala and thus the main reason we're going too.  I know how things will pan out from the start of the trip, and I have to keep VERY humble and positive to enjoy everything.

First, we start out on Tuesday morning by driving to the Los Angeles Airport(LAX!!!!) in California (a 12hr drive on average, 10 hours if I drive, hehe), then we check-in our flight and wait 3 more hours.  Finally, our flight will take approximately 5 1/2 hours and we stay in Guatemala for the next 10 days, returning the 26th of March.  Finally, we drive yet again after making a few pit-stops with more family in California and get home sometime at night on the 26th or even morning of the 27th of March.

I'm not gonna lie, I'm exited to see a new place and people.  I love my roots as well as any person that appreciates their culture!  We do have to make quite a lot of adjustments since we're traveling with an infant (less than 2 years old) and so we have to be EXTRA cautious in letting him NOT eat anything and are packing meals for him.  He's not used to pre-made food, but he likes snacks and fruit so I hope he won't be too hungry all the time.  I know trips like this should be limited unless you're filthy rich or have a grand reserve somewhere in the bank, so I am grateful.  I would prefer not making the trip to save the money instead, but I didn't have much of a say...nor did anyone else except Hugo's parents for that matter and they are quite set in taking control(very common), which unburdens me from stressing about making plans.  So in that aspect, it's ok.  My goal in this trip is to have fun, to see a new place, to experience another country and it's people.  I've heard it's pretty poor there too, so I'll be even more grateful for what I have.  I know my boy won't remember a single thing because he's so small still, but I know he'll have fun too.  I'm also looking forward to some sun lovin'!!!!! The snow here in Utah is horribly paling to the skin and especially the legs....whoa!

I'm gonna really miss my piano students and my church calling with it's beautiful girls and leaders.  I will miss having a cell phone, but appreciate the time without electronics.  I will miss my mother and siblings who support me all the time and let me be me.  Oh, my mom needs a big kiss and hug too!  I will miss all my things here, though not much, but very much loved by me.  I shall continue packing and cleaning for now and I hope everything really goes well for us as a family.  I hope also that I can be myself and just enjoy the trip itself because I do have my wonderful boy with me and my husband.

Adieu, Adios, Bye-bye, Cherrio, Ciao!

Mexican Enchiladas with homemade sauce.

I thought I had posted this recipe when I looked through my pictures to clear out space on my computer, but I haven't so here goes!

I got this recipe from my mother, who learned it from her family, who learned it from...you get the point.  My mother is Mexican and my father is Salvadorian, so the food I eat is nothing like the American imitations you find in stores or restaurants, in fact, I really dislike expensive Mexican restaurants.  I know, I know, I love almost everything life gives me, but that food is just a cheap alternative to create mass production.  Luckily, I can cook, right?  My husband loves my enchiladas and the sauce...even told me the other day, after he took a bite from his mom's enchiladas, leaning close to say,"Yours are way better, these need some sour cream or something..." Shhh!  She must not know though, because she works a lot and I recognize that she has other strengths.  It made me quite proud, oddly, I don't like pride very much, it's huge and gets in the way of seeing things right.  So, before I start with the delectable recipe, I must tell you a story.

STORY TIME!  So, there I was going out for a jog in the streets when....nah, nothing like that, but more about food and why I know what I know.  I can cook many traditional and typical Mexican and Salvadorian foods like pupusas, enchiladas, chillaquiles, gorditas, pan con chumpe, platanos fritos, etc.  My mother taught me everything, unless otherwise noted, starting at the age of 12.  I spent a lot of time before dinner mostly in the kitchen before I went to college for years.  She knows how to cook Mexican because of her mother and knows Salvadorian dishes because of my father's older relatives and some friends.  Well, I was the eldest of eight kids growing up and I sometimes altered the recipes to make things more convenient, cut down on time, and just because I was lazy.  Now, I appreciate the flavors and richness that cooking from scratch brings.  There is no comparison!  Most of all, nothing compares to a meal you make at the heart of your home, not even a $50 plate...believe me, you can make everything yourself that you can buy from a restaurant and still keep the rest in your pocket or just make a feast from scratch out of $50 dollars.

Now, the enchiladas.  note that the sauce itself takes about 2 hours.  It's so worth it!

YOU WILL NEED

Chicken, cooked and hand shredded

Tortillas

Mozzarella Cheese

Cheddar Cheese (traditionally Monterrey Cheese is used, but that's a little more fat)

Onion, diced very small
Green pepper, sliced long, but short enough to fit in a tortilla

Cilantro

9x13 glassware for oven or a square one

FOR THE SAUCE

2 tomatoes

2 California Chillies, dried and cleaned out from the seeds(I don't like spicy food because it makes my stomach super upset)
1 big garlic clove

salt

Corn starch, about 1/2 tablespoon
3 cups water

Blender (preferably plastic, but a if you have a glass one then place it near or on top of the stove while you cook)

MAKE IT

1.  Start with the sauce.  Boil 2 cups water and clean out the chilies.  No seeds!  Cut them open vertically and rinse under warm water.  Now place in already boiling water for about 20 min.

2.  Remove the boiled Chile and water from heat and let cool to a warm temperature.  In a blender(preferably plastic), place halved tomatoes (2 whole), one garlic clove, 1 teaspoon salt, and pour in the boiled chili and water (if the blender is glass, it might crack [it happened to me!]unless you placed it near the stove while it was on).  Finally, add about 1/2 tablespoon of corn starch and blend until chili chucks are no longer visible and everything has blended thoroughly well.

3.  Boil this sauce on medium for 90 minutes(1hr & 1/2), stir occasionally to prevent bottom of sauce sticking to pot and cooking evenly everywhere.  Don't raise heat to speed up process because it will bubble and make a stingily mess.  Check after time is up and if you want to still have a better flavor, then continue cooking for another 30 min.  If not, turn off heat and let it sit while you prepare the rest.  It will start to thinken quickly.  Now, spray the rectangular ovenware with cooking spray, lightly.

4.  Warm up your tortillas in the microwave or toaster oven to prevent cracked, rolled enchiladas and to wrap better.  Slice long pieces of cheese.  Place the green pepper, onions, and shredded chicken horizontally close to the edge and roll, not tightly, but smugly.



5.  Place the tortilla inside the ovenware with the open flap face down.  This will keep your contents inside while you repeat filling in the tortillas until you finish filling your ovenware.

A few tortillas cracked bc I left them waiting too long to be rolled. 

6.  Now, check that your sauce isn't too thick yet because you need to pour it evenly over the tortillas.  It needs to completely soaked so coat every inch of the rolled tortillas, otherwise it's just not an authentic dish and your flavors won't be encompassing every bite.  It's good to have a thin layer of this sauce drip down into the pan too to cover both sides of this delicious dish.

7.  Usually I shred cheese on top, but I cut out too much cheese up so I placed then on top each enchilada.  Now, lightly toss some cilantro on top of everything.

8.  Cover with aluminum foil and place in a 350 degree oven for 20 min.  Just enough for everything to soak up the flavors of your super tasty enchilada sauce.



This set of enchiladas are from the day after...my hubby took original enchiladas out quick when he heard the bell and devoured them...fast!  So, the sauce here was thick from being in the fridge overnight and I guess I didn't heat it up enough to make it pourable.



9.  Now remove and use a spatula to serve to individuals.  There will be sauce in your pot still, but store it in a airtight container for next time, or use it for Chilaquilles, or Pizadillas...yummy!  Watch out for spills because this sauce can really stain, like spaghetti sauce.

You can serve this with a side of beans, or rice, or both.  Hugo (my starving husband) just eats them by themselves...up to 8...in one sitting.  I recommend eating less than that though ;-)  Taste your masterpiece!

Buen provecho! Enjoy this real Mexican dish!

Ice Cream Alternative

Do you love the sweet and chilly feeling of ice cream? Do you feel sometimes guilty of eating a little more than the serving suggestion on the Nutritional Label? Do you really read it after you buy it? Well, there are lots of alternatives to getting the regular ice cream from a bucket or tiny pint that squeezes out your pocket money.

First, make Popsicles. If it's a chilly, sweet rush that your body craves, then chances are that you'll still be satisfied from eating one, or two. You can easily make them yourself. Avoid buying the boxes that claim to be made of real juice, seeming natural...just buy a Popsicle container-maker, even found in dollar stores, and fill in with your favorite real juice(powdered drinks are bad for you and they just freeze up tasteless). Let it sit while you make dinner and after everyone's stuffed from the delicious suppper you made, then pull out the popcicles! They do take at least 2 hours to get firm all the way, if you put them towards the back of your freezer. My husband gets a sweet tooth late at night and I'm determined to help him with making him a happier, and healthier guy...yes, it's super tough, but he loves what I make and is surprised when I tell him it's so healthy too.

Which brings me to a small sidenote: habits. What we freely give to our children now will create habits for their future. Perfect example, my husband. He's used to eating out...a lot...and has a sweet tooth. To make a long story short, his father was diagnosed with diabetes over a year now and he's in his mid-40s. That's young! My grandmother died of diabetes and I wrote a post on it the day she passed. My father is a pretty healthy guy and self-taught/self-experimented nutritionist and he's so healthy that he ONLY suffers from allergies at his mid-50s and has8 children, the youngest being 4 and 7 year old sons that he still plays horse with and helps build forts for them. Lesson: the habits we create will help maintain us or destroy us and we are responsible for the habits our children learn to create that will eventually lead to a longer or shorter life.

Now, back to normal ice-cream alternatives...frozen yogurt. You can easily find this at the grocery next to the normal ice-cream. Sure it costs a few cents more, but I have a motto: I can pay $1 more for this food I'll eat now, or I can put it in my body and live with it until I medically need to spend hundreds of dollars on medications later...yeah, the $1 sounds better.

Shakes! Oh I just love these! I buy bananas when they're on sale and of course, we sometimes can't finish it all. Partially I just store up in the freezer when it's ripe and the other I bake. The freezer portions are thrown into a soymilk shake and blended until frothy and hmmm....sweet heaven. I love home-made shakes! You can do the same with berries you see on sale. I don't even bother putting these in the frigde, they just go straight to the freezer. They thaw pretty fast too if I'm not using them as shake ingredients.

If you really want to get the sweet craving out of the way, drink a tall glass of water and wait about 30 mintues while you keep yourself busy. Sometimes, you'll forget, but if you don't then grab vanilla yogurt and sprinkle on chocolate chips, frozen berries, or other sweet you have that won't hurt your budget or health.

Pizadillas

Well, I have been cooking this little entree ever since I was...about 12.  I loved making it for my brother sna sisters when I would babysit them (there were 8 of us) and so it was always a hit.

Now, I do it for my son too and it a great alternative to eating pizza or plain quezadillas.  Plus, if you cut your cheese just right, then each serving is only 14 grams of fat and 31g for your carbohydrates.  That really beats a pizza slice by a  mile and the taste...well, like my boy says,"yum, yum!"

YOU WILL NEED

Cheese ( I used cheddar because I was out of mozzarella, but mozzarella is healthier and if you're lactose intolerant, like me, then it has a smaller effect on your body.)

Tortillas

Spaghetti sauce, or Marinara (try buying the chunky kind with lots of veggies to get some consumption going)

Lunch meat or leftovers for "toppings", sliced very small (optional)

Aluminum Foil

Large cookie sheet pan

MAKE IT

1. Preheat oven to 300 degrees feirinheit.  Cover your coookie sheet pan with aluminum foil.  Place as many tortillas can fit without touching each other and spoon sauce on top each one.  Make sure you're leaving space around the sauce in the tortillas or you'll create a mess later.

2. Cut cheese and place on top of sauce.  I sliced my cheese thin, because a little goes a long way when it melts in the oven.  Keep everything relatively close to the edges, but not touching them.
3. If you decided to cut meat for this, now is the time to add it.
4. Place in oven for 5 minutes if you used cheddar cheese.  If you used mozarella, cook for 8 minutes.
5. Remove and serve.  I cut my boy's like a real pizza, but had to finger-tear it even smaller for him, you can just bite into it.

This dish is more filling than it looks, so listen to your stomach, not your taste buds.  Besides, portion is what matters when you want to create good habits in your life.

WARNING: This is so delicious that you might be cooking lots if you have kids, so get ready to make plenty!  This is one tasty meal you know is actually good for your family's bodies.





Tasty Mexican-style Chicken, Potatoes, and Quesadillas

Well, I just couldn't wait any longer to post another recipe! Note that I boiled the potatoes beforehand in water with a little salt for about 20 minutes. The best way to cook this is by boiling the water first, while chopping potatoes, then gently adding them in after water has boiled. BTW- Quesadillas are mistaken often for only being tortillas with cheese in between, not so, bc quesadillas refers to any type of tortilla surrounding a mostly-cheese center.  Also, I ration everything for 3 people, unless stated otherwise, and this is a healthier and less seasoned version than most recipes, so to say, MY home-cooked STYLE ;-)

YOU WILL NEED
Drained and Boiled potatoes, not cooked all the way yet. Sweet potatoes are healthiest, but I used russet bc they were on sale (1 med sized for every 2 people)
Chicken meat, skinless and boneless, cut into ~1 1/2 x 1/2 in pieces (Thigh meat is cheaper,cut off excess fat and rinse/pat dry, then rub salt into chicken pieces)
1/2 an onion, thinly sliced
1/2 green pepper, sliced and diced
Tomatoes, diced (~2 Roma)
Chopped fresh Cilantro or dried
Mozzarella Cheese
Salt
Cumin
EVOO (Extra Virgin Olive Oil)
Non-stick Spray
Big Round Tortillas (I used flour, again on sale, but Wheat is healthier)
Balsamic Vinaigrette (or Apple cider vinegar)
Large non-stick pan
Oven-safe glassware
MAKE IT
1.    Place pan in high heat & spray large skillet-style pan with non-stick. Bring down heat after and add sliced onions, while they cook slowly add EVOO on lower heat setting so onions don't stick until bottom of pan has a thin layer of EVOO. Jumping oils are NOT good (it's toxic), the heat may be too high, lower it bc EVOO can't keep it's molecules together with intense heat, you want something healthy right? Remember that you are sauteing, not frying.

2.   Once onions are almost translucent (not solid white anymore) add the green bell pepper. and add the salted chicken pieces. The heat should be set to medium-low, or as long as your oil is not smoking or jumping, but cooking your food.  Your chicken will start to soak up all the delicious flavors around it especially bc you cleaned it good so it's pores are open, it'll also excrete chicken "juices" into the pan.  Preheat your oven to 350 degrees Fahrenheit.

3.   Add a pinch (literally) of cumin powder along with the diced tomatoes and mix.  Let it cook and move it every 5 min or so while it caramelizes all over.  Mm, great smell, huh?  Meanwhile, get your boiled potatoes and set into your glassware.  Keep your empty, but warm pot on top of an "off" burner.  Pour in the balsamic vinaigrette(or apple cider) with a ladle bc you need to make sure all the cooked potatoes soak a little bit of this until your bottom has a thin layer.  Add 1 tablespoon of balsamic or cider to your cooking chicken with ~1 teaspoon cilantro and stir.

4.   Cover your potatoes with foil and place in central part of oven for 20-25 minutes.  Poke with a fork to see that potatoes are cooked all the way and are soft, not mushy or hard.  Turn off oven, but leave potatoes inside...

5.   Go back to your chicken, it should be caramelized and juices/flavors are wrapped around your food, now transfer it over to the pan that was boiling your potatoes earlier and set to low heat, this will add a darker outer layer to your chicken, but not burn it.  Leave the remaining yummy oils in pan and start warming up a tortilla on it set ti high heat.

6.   Turn over tortilla (to make it look so golden, gently stir it around the pan to let it absorb flavors and colors).  Bring out potatoes and uncover.  Sprinkle ~1/2 teaspoon Cilantro and add mozzarella cheese pieces randomly (not too much bc it'll bulk into a ball), and gently fold in into the rest of the cooked potatoes. 

7.   Add Mozzarella cheese to the center (in a line) of the tortilla and fold in thirds, keeping the open fold cooking under first.  Then turn over and cook just enough to let cheese inside melt.

8.   Now serve everything.  Buen provecho!