This says it all:
Yesterday, I backed up my computer. I do this religiously and carefully because of all of the music and all of those food photos.
It took 6 hours.
I have A LOT of music and A LOT of photos.
Anyhoo, I came across these photos of a dinner that I had starred as delicious and made ages ago.
Long before the Nikon and the white plates.
If you like some heat and all those Texy-Mexy flavors, this meal will be right up your alley. Takes only about a half hour to make, so that is a bonus as well.
4 (6-inch) corn tortillas, torn into rough pieces
2 Tbs of vegetable oil
1 large onion, sliced thin
3 jalapeño chiles seeded, and sliced thin lengthwise
1 1/2 teaspoons ground cumin
1 1/2 lbs lean ground beef
1/3 cup chopped fresh cilantro
1/4 cup milk
2 Tbs all-purpose flour
1 1/2 cups low-sodium beef broth
1. Pulse tortillas in food processor until coarsely ground. Transfer to large bowl. Heat 1 Tbs oil in large skillet over med-high heat until shimmering. Add onion, jalapeños, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until soft (5 minutes). Transfer half of mixture to small bowl and set aside. Transfer remaining mixture to food processor and pulse until coarsely chopped.
2. Add beef, 1/2 teaspoon salt, cilantro, milk and chopped onion-jalapeño mix to bowl with processed tortillas and gently mix until combined. Shape mixture into four 1/2-inch thick oval patties. Heat remaining oil in empty skillet over medium-high heat until just smoking. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.
3. Add reserved onion mixture and flour to skillet and cook until flour is golden and fragrant, about a minute. Slowly stir in broth, scraping up any browned bits, and bring to simmer. Return patties to skillet, cover, and simmer over medium low heat for 4 minutes. Remove lid and cook until patties are cooked through and sauce is slightly thickened, 4 to 10 minutes. Season with salt and pepper and serve.
1 1/2 cups cilantro leaves
3 cups low sodium chicken broth
1 1/2 cups long grained rice
1 tsp salt
1. Pulse cilantro leaves and chicken broth in blender or food processor until puréed.
2. Bring cilantro mixture, rice and salt to a boil. Let cook for 5 to 8 minutes until no liquid is visible. Cover and cook on low heat for 15 minutes until rice is tender.
Recipes from America’s Test Kitchen
I used to listen to this kind of music all of the time. It was fun to come across this Steve Mason Dub of ‘Feeling Sick’ by Ambulances.