Sometime, try NO water, and instead use the equivalent in fresh lime juice. Those tortillas will be nothing like you’ve had!
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So, I feel like an emotional train wreck, and I decided to do what any reasonable adult would do to stave off anger, resentment, and betrayal.
Make a cocktail.
After thinking I decided on a bloody Mary. But the problem was two fold–im lazy and didn’t want to go to the store, and I am missing some key ingredients. So improvised.
Garden tomatoes
Tamarind
Sriracha
Fish sauce
Rice vinegar
A nice molassesy BBQ sauce
Wasabi
Would it work? I didn’t know, but this is science damnit.
Instructions
Mix everything together till it tastes good (more tamarind and fish sauce was used than I expected).
But did it work?
…
You’ve got to be insane, this is me, of course it did. It’s fucking delicious (added a touch of stock, not pictured).
Verdict: would (will) imbibe again. The garden tomatoes and sweet tamarind really make it.
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great way to clean out your cupboards and get drunk at the same time! 
lets see, blue cheese dressing, cherry chipotle bbq sauce, maple mustard…okay maybe not.
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Ooh, I could get one of my skewers and make a giant danish blew garnish.
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Yummy!
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I make a less intense everyday Virgin Mary which is a bit more like spiced tomato juice:
Tomatoes
Vinegar
Sriracha
Salt and black pepper
Lemon juice
Soy sauce
I think a real Bloody Mary should have more body to it, but I just drink this as an alternative to coffee when I’ve had enough already. Sriracha is definitely better than Tobasco sauce though.
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I didnt even think about using soy sauce, that’s a great idea. And it strikes me that ponzu (citrus soy sauce) could be tastey as hell.
It’s a tough job, but I guess I have to plough on making cocktails. For science.
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Don’t worry, this is a virgin breakfast Mary. I garnished it with more wasabi and ginger. This is gettin’ to be a very Asian fusion cocktail.
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Depends as I would not put it on collards or other greens, but damn it is a magic thing on scrambled eggs.
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I hate to be that guy, but regular tobasco is just alright. Their chipotle tobasco is fantastic, but I’d still choose cholula.
And you are absolutely right, some things call for vinegary spice, others call for sweet spice.
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In Texas there are WALLS of cheap hot sauces like “Valentina”, and ya know, some of them are just about as good as Cholula. Cholula is still my favorite. I call it Patrick Duffy sauce.
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What about the habanero tabasco?
You know, I don’t think I’ve had it. There is a carniceria a couple blocks away, they might have it.
@awjt that is one thing I looooved about living in the southwest. I miss my local Food City so hard. (Yes, it was called Food City)
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Hell yeah, Cholula is great, especially the chipotle version.
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I like sriracha in a pinch, but I prefer prik nam pla (thai chili’s in fish sauce) or a good korean chili / garlic paste on most things Asian.
If I’m doing anything resembling Mexican the bottled sauce of choice is Yucateco. For home made several bushels of habaneros mixed with garlic, salt, carrots, and a good white wine vinegar, pureed, and aged for at least 3 months.
Alternately scotch bonnets, salt, and Bacardi 151, also aged, with a few habs smoked , dried, and, ground.
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What about Ctholula?
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That shit’ll burn your face right off and send you into an alternate dimension, I tell you what.
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I just realized that my mom had those exact same plates! That was a heck of a sturdy set of dishes.
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