Preamble: I have learned through time that when you make something from scratch, it is almost always better than the store-bought version (Bisquick would be one of the exceptions). Such is the case with corn tortillas. The masa flour is a couple of bucks, and you need a bit of salt, water, and a hot flat pan. A colleague of mine, Miles, gave me a tortilla press which has made life a bit better, but it did take me awhile to figure out that I needed to put plastic between the steel and the dough ball in between the plastic. Without the plastic, it doesn’t work no matter how many beers you’ve drunk. The result kicks ass over any store-bought tortilla. In any case, this is easy, healthy and filling to the nth degree.
Taco seasoning, yet another item that is better made at home, rubbed on a pair of chicken breasts. Sounds sexy it does, but ’tisn’t.
- 1 1/2 tsp. paprika
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. salt.
- 1/2 tsp. oregano
Grill the chicken until done, let it rest for a long time, and then slice thinly.
A can of refried black beans, non-fat.
Homemade corn tortillas
sour cream, salsa, hot sauce, and whatever fixin’s you want.
I take a tortilla, rub some beans on the bottom, put a slice or two of chicken, a dab of hot sauce, sour cream…then roll and eat.
Vino: $5 magnum of Vendange Cabernet. Am I ghetto? It would seem. But when I worked at TGI Fridays in the ’90’s, this was the house wine, and it isn’t bad at all. It’s drinking-wine, and drinking drinking-wine is good.
Until later, east, drink, and peace out.