It's Taco Tuesday at Casa Del Calhoun. Mr. Bones inspired me with his world class taco write-up the other night, and I reconed I should throw my hat in the ring. Will be writin' this one up shortly. Right now, I have 6 mouths to feed. Aspirin' to get to Bonesy's literary level, but I ain't no Shakespeare, so go gentle like.
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Let's start with the fillin', lube up a black iron skillet with about 2Tbs of skillet drippings. Mine here is a mixture of bacon grease and beef tallow. Heat on medium until it shimmers, then throw in one Noonday onion diced at about medium, and 4 cloves of garlic minced.
Meanwhile, on an eye across the range, heat up a pot of refried black beans. Typically I use homemade, but seeing how Mrs. Calhoun just got home from a week vacation in NYC (gasp!), I cheated and used a can of Goya. Looking to spend as much time next to her today as possible, even took the day off from the office. Anywho, heat them beans up until warm, and add 1/3 a cup of sour cream, and a healthy dose (about a Tbs)of hotsauce. Stir both until beans are warmed through, and onions are translucent.
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Now, back to that black iron. Add about a pound of ground beef. I usually use ground chuck, but at the missus request, tonight I used ground sirloin. She said she is watchin' her figure (trust me, I'm watching her figure too! ). Brown that off good like, while the beans are heating through.
Once the beef and rabbits food are getting along well, dump in a health dose of my Texas Taco Dust. Once my secret concoction has been stirred into the meat and has coated it all well, add about a cup of dihydrogen oxide, and bring to a simmer.
While the main chorus is coming to a simmer, dice up one alligator pear, toss with lime juice, sprinkle with kosher salt and set aside.
Once the moo meat and juices have reduced down thick like, remove from heat to cool slightly and thicken. Also remove those beans.
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Again, due to missing my better half so bad, I went with some locally sourced tortillas as opposed to makin' my own like I normally do; they will do in a pinch. Take a fajita sized flour tortilla and spread a healthy handful of churched up refried beans all over one side. Then, wrap that bad boy around a crunchy yellow corn taco shell. I have made them from scratch before, but trust me, it's a PITA. I usually use cheap off brand store bought ones as they tend to be thicker than the authentic ones, and stand up to the gentle hands of a 3 year old boy better.
Time to deliver the payload. Load that sucker up about 1/3 to 1/2 of the way with the beef. Don't scrimp. Next comes a layer of doctored and chopped alligator pear. Right about now, an extra stripe of hot sauce comes in handy as capsasium insurance; I like both my women (correction WOMAN) and my food HOT! To finish her off (the taco, not my wife) crumble some queso fresco on top.
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