"Let's Make a Taco"

For Uncle John

            I distinctly remember the look that my Uncle John gave me when I was about 8 years old and I said that I wanted to have Mexican food for lunch. There was this spark of joy that was reserved for good booze or a great book in his eyes. The look I received as I pointed to a Taco Time restaurant was equally memorable but it was more, “I just took a swig of long expired milk,” kind of thing. Fast food and less than stellar were the only introductions that I had to Mexican food and this I think broke John’s heart a little. John I think has had a love affair with Mexico for as long as I can remember. He and my aunt and my cousins would load up their VW van and road trip down to Mexico and upon their return I would be regaled with stories about their adventures. I will admit that I was very jealous in a pre teen sulky kind of way. The First introduction that I had to more authentic Mexican food that I remember was us road tripping across the US border to eat at a place that we were positive was called Don and Ester’s. Turns out it was really called Don Ernesto’s, this became a running joke in my family. The food was great no matter what the name. So to send a little shout out to my Uncle John I decided to throw down and take on making tacos.

            Everyone who knows me knows my love for the spicy. I have made more than one person cry and according to two of them nearly killed them with how spicy I cook some of my food. For the record I really believe with all of my heart that it was Beer Run and Gregory Anne’s own weakness that hurt them the day I made the 5 alarm chilli not the spiciness of the food itself. Yet if you are looking for the root of my love of the spicy you need look no further than Uncle John. The man used to eat raw jalapeño just to show off for us. I wanted to be like him so I started to do it too. I hurt myself more than once but my love for the spicy was born in that crucible. So as always when I give you the proportions of the spices that I use feel free to tone it down. I give to you two fillings, one meaty the other vegetarian and a couple of fresh salsas, because they are so easy, for you to try. I finished them with a little sour cream, or you can add guacamole if you like. Build it the way you like. So here we go salsas first and then the fillings. All my love to you Uncle John, enjoy.

Mango Salsa to the tune of “Wild Night” by Van Morrison

1 mango, diced

½ onion finely diced

1 fresh raw jalapeño finely diced

4-5 sprigs of cilantro minced

Juice of 1 lime

-I do all of the chopping by hand but you can just chuck everything into a food processor and buzz it. Or, chop everything and mix it together. Mango Salsa is now done.

-let it sit for a couple of hours in the fridge to let all the ingredients get acquainted then serve.

Fresh Tomato Salsa to the tune of “Get Back (Naked)” by the Beatles

2 tomatoes seeded and chopped fine

½ onion finely diced

1 clove of garlic minced

1 fresh raw jalapeño finely diced

4-5 sprigs of cilantro minced

A splash of apple cider vinegar

 -same deal as the mango salsa, just do it again.

Now for some fillings I give to you a Rajas recipe and a beef one too. Now you can please everyone if you are hosting a Mexican feast. Now the Raja recipe is my take on the one that I eat at my local taco stand, La Taquisa in Cook St. Village, and it is the one that I like. The beef is me screwing around until I found what I like it feels like Mexico to me anyway.

Raja filling to the tune of “Hold On” by Alabama Shakes

2 cups of fresh corn

6 mushrooms diced

1 pablano pepper diced

1 onion diced

3 garlic scapes diced

1 cup vegetable stock

Salt and pepper

-put all your veg. in a skillet, salt and pepper them, and get some color on them, a little char if you will.

-add your stock and let it cook down low and slow until the corn is nice and tender and you are done. Vegetarian filling is complete.

The beef is a little bit more involved but totally worth it.

Beef Filling to the tune of “The Woman I Love” by Jason Mraz

1 ½ lbs flank steak

2 tbsp chilli flakes

1 tsp cumin seeds

1 tsp cayenne pepper

Pinch of cinnamon

1 tbsp of salt

1 jalapeño finely diced

1 onion diced

2 cloves minced garlic

1 cup beef stock

1cup beer

-put all of the spices in a food processor or I use a repurposed coffee grinder and buzz them until they are in powder form.

-dice your flank steak and rub it down with the spice mixture stick it in the fridge for a couple of hours.

-sear off the meat on high heat in a in a large skillet with the onion, garlic, and jalapeño. Add the stock and beer and reduce heat. Cook low and slow until the meat is tender. And there is the meaty filling for you. Combine them any way you like in a soft corn tortilla and you are set all my love to you Uncle John.