Today, we’re not traveling very far, just a bit south of home. A country where soccer is the favorite sport, Spanish is the national language, and where the food is well known for it’s range of flavors and spices. The land of extremes! There are vast deserts in the north, high mountains and deep caverns in the center, and tropical rain forests in the south and east. One of the most naturally diverse nations, it is a refuge for animals that are fleeing the harsh cold of the north, and the extreme heat of the south. The largest source of immigration into the United States comes from here, so I’m sure you’ve all already eaten the magical, tortilla-bound delight that I made for dinner. I’m talking about the United Mexican States, and one of their most well known dishes- Tacos.
- Flank steak or beef brisket
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp onion powder
- 1 tsp garlic powder
- salt and pepper
- corn tortillas
- oil for frying
- shredded cheddar (queso fresco for more authenticity)
- your choice of toppings. Mine were:
- tomatoes, diced
- 1/2 onion diced raw
- 1/2 onion diced, caramelized
- 1 bell pepper diced and caramelized
- lettuce, shredded
- sour cream
- combine salt, pepper, onion powder, cumin, garlic powder, and cayenne, then rub onto beef. Place in a 9×13 and fill with 1″of water. Cover with foil, and bake at 300 degrees for 3 hours (about an hour per pound)
- Let rest for 30 minutes, then shred the beef with 2 forks, leaving it in its juices.
- fry tortillas in oil until soft, 10 seconds per side.
- put everything out on the counter-top, and let the family serve themselves!! 🙂
Keeping the meat in the pan you cooked it in is essential, as the spices and drippings make the flavor more intense, and keeps the meat from drying out. Everyone builds their taco a bit differently, but nobody goes to bed without a VERY full tummy on taco night!
Ok, I’m hungry again… time to wrap this up 😉
Next up, Norway!