What WOULD Bekki Eat?

Well, I'll start with what I wouldn't eat. I wouldn't eat margarine. Or tofu. Or lowered-fat anything. Olestra is right out. Hydrolyzed, isolated, evaporated, enriched, or chocolate flavored "phood" won't pass these lips.
What will I eat? Real food. Made-at-home food. Food that my great-great-grandmother could have made, if she had the money and the time. And if she hadn't been so busy trick-riding in a most unladylike way.

Thursday, January 24, 2008

Tacos

Dinner tonight was supposed to be simple. But, I ended up with a LOT of "help" from the Little Guy. It's really hard to keep an almost-three-year-old safe around hot pans. Especially when he's very enthusiastic about helping. With everything.

So, I guess dinner was simple. It just wasn't easy. I usually make some guacamole, or at least dice an avocado, to substitute for cheese and sour cream. (Neither of which is authentic for tacos, but I grew up eating them that way.) Tonight I only managed beef + lettuce.

Basic Bekki Tacos

1-2 tablespoons bacon fat or other oil/fat
1 smallish onion, diced small
4 cloves garlic, chopped
2 pounds grassfed ground beef (I like to make and freeze extra)

Cook the onion in the bacon fat, over medium heat, until beginning to soften. Toss in the garlic and cook just a minute, stirring constantly, so you don't burn it. Add the ground beef and break it up with your spoon. I like mine broken up into really little bits, but that doesn't work as well with lean beef like the grassfed. Do the best you can. Heck, maybe you don't care.

When most of the beef is browned, it's time to spice it up. My approximate spice blend (never the same twice):
1 tsp cumin
1 tsp coriander
2 tblspns chili powder
1/2 tsp salt
1 tsp oregano
1/2 tsp ancho chili powder
generous pinch Spanish paprika (it's smoked... mmmmm)

Stir that in well, then add 1/4- 1/2 cup chicken stock. All those powdered spices are dry, see, and that means extra liquid is needed. Also add in a heaping tablespoon of tomato paste, and stir it in well. Let it simmer for a while, until most of the liquid is gone.

While it's simmering, slice some Romaine heart thinly, dice up an avocado (or shred some cheese), and toast your taco shells. I'm serious, folks. You are not supposed to just open the box and plop your stuff into the stale, rubbery shells. That's disgusting. Stop doing it. No one could chew through those things. Toast them briefly, about half a "toast" cycle in a toaster oven, or 2-4 minutes at 350 in a regular oven. (You're right, it is ridiculous to heat the whole oven up just for taco shells. Get a toaster oven.) They should be sizzling audibly, but not browned.

Top your tacos with salsa, salsa verde, and/or sour cream. Muy delicioso.

1 comment:

Ien in the Kootenays said...

You could start a career as a food photographer! It all looks positively luscious. "Food Porn" I call it. Do you always do such excellent presentation, or is it just for the photo-op?
And: does John know how lucky he is?

About Me

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Tejas, United States
I am many things... all at the same time. (No wonder I don't get much done!) I am a wife to a retired infantryman, mother of 3, stocker (and stalker) of the fridge, passionate fan of food, nutrition, ecology, coffee, wine, and college football. I love all things witchy and piratey. I often cook with booze. I feed stray cats. I don't believe in sunscreen. I don't like shoes and really hate socks. And I currently can't eat any gluten, dairy, eggs, soy, coconut(!?), or sodium metabisulfite (aw, shucks, no chemical snackies.) Sometimes even citric acid gets me. But only sometimes.