I constantly censor myself. I have my job to think about for one, but more importantly, I have the feeling that only friends of mine have visited this site- especially since I saw a link to my blog on a friend's gchat status (and thanks for not clicking on the ads guys... I'm still a hundred million clicks away from retiring and starting a sick brewery) and for some reason that embarrasses me.
But on a serious note, this is Day #2 of what could be the zombie apocalypse, but is really just some frozen roads. Either way, I haven't left my apartment in two days and was beginning to go crazy so I had to pull out the whiskey, Belgium beer, and Mexican food! Sure, sure, tequila, "lite" beer, and something that won't give you gas might be a little better for dealing with cabin fever, but except for the tequila, that's just not my style.
1.8 lb. beef cubed
1/2 onion chopped
1 tbs cumin
1 tsp pepper
5 cloves garlic chopped
Brown in a cast iron pan and then simmer with a little water in a pot for hours upon hours until tender and fantastic.
2/3 cup dried black beans
1/3 cup dried pinto beans
3+ jalapenos cut in half or quarters or whatever- it all just disintegrates anyway
1/2 onion chopped up
1/2 green bell pepper chopped
3 cloves garlic chopped
salt to taste (dried beans require a lot more than I'd expected)
Cook in a slow cooker for hours. For a nice greasy sheen and better flavor, throw in any fat that you cut off the meat or have saved from bacon or some other tasty animal.
1 cup masa (like flour or corn meal)
2/3 cup water
I stole this recipe from the back of the bag of masa. I've tried doing it to feel, but the consistency's never as good as when I measure it out. My tortillas always come out a little thick, but they're still good. I use wax paper on my tortilla press to keep things from sticking and cook them on a thin steel pan I bought in Mexico.
Garnish with fresh avocado, cilantro, salsa, and lime.