A celebration with Buela...a.k.a. Flank Steak Tacos

Sometimes what I need is time to remember something good that happened when I was a young girl.  Most of these memories, for me, are centered around the time we lived with Buela Gonzalez.  I wish I had a picture of her. Right now what I have is a shadowed memory of what she looks like and a vivid memory of her tacos.

So that is where we will begin...with the tacos.  She used flank steak and so do I!

There are a few things you will need to do in order to get these one the grill.

1. See those cuts in the meat?  Cut diagonally across the meat and then flip it around and do the same thing.  Make sure you do not cut all the way through. This is to prevent the meat from curling up.

2. You can season these how you wish but Buela always used salt and pepper.  To appease my spouse, I used chili pepper on the other one.

1 TBsp of salt for each piece of meat
1 TBsp of pepper for BOTH pieces of meat
1 tsp of chili powder for one piece of meat

It is important to cut and season the meat and then place it, wrapped in plastic wrap in a vessel of your choosing, for two hours in the refrigerator.  

When you are ready to grill, place it on the counter top (far away from the clutches of your Golden Retriever) for approximately thirty minutes.

3. Eight minutes on each side, please, for medium rare.

   Now this is important, in many regions of Mexico, we use green beans IN our tacos.  I KNOW!  I promise you will love it!  So, do the following:

1. Trim fresh green beans, place in a bowl, toss in 2 teaspoons of olive oil, a dash of salt, and a dash of pepper.  Then place it in a small foil pan.  Place it on the grill for the same time as the flank steak.

2.  Do the same for two yellow onions and one red onion.

Here is something that I call...two ethnicities joining.  I am referring to the tray of beans.  The black beans are for me and the refried beans are for my Caucasian spouse who thinks Mexicans love refried beans.

1. Add one tablespoon of vegetable oil to the tray.  Spread the refried beans on one side.  Add two can of drained and rinsed black beans to the other side.  Place on the grill after you remove the meat and the other two trays.

2. Cut and slice four red and yellow bell peppers.  Add 2 teaspoons of olive oil to a tray and spread the peppers on the tray.  Sprinkle with salt and pepper.

3. Cook these for about fifteen minutes with the lid closed and the heat on high.  

This gives the meat time to rest.  When you remove the green beans and onions, place them in a warm oven.

After everything has been removed and all the trays are placed in a warm oven, it is time for the corn tortillas to be placed on the grill.  The grill should be nice and hot.  You will see the tortillas bubble a bit and then it is time to turn them over.  Leave them on the second side for only a minute.

Then it's time to eat!!!!  Remember to slice the flank steak against the grain.  Now I know I should have a picture here, but...I FORGOT!!  I decided to eat instead.  

Here is what you will need to top them:

1. shredded romaine lettuce
2. crumbled Cotija cheese (No. No you may not use cheddar here.)
3. El Pato brand tomato sauce with jalapeno.

You will love these.  I promise.  Next time I will be better about photographing the end result.  I was just so dang hungry!

Next time...grill foods that are easy!

Cheater Skeeter, Pumpkin Eater (a.k.a. Ice Cream Sandwiches)

I am a cheater...

True. Story.  Here is the proof...

I know!  I know!

But in my defense, I need to find shortcuts where I can because I am allergic to the freaking planet.

Well, not the WHOLE planet but to so many food ingredients that it is a little ridiculous.  So when I read the back of these ginger spice cookies I could not believe it!

But it's not like it's Christmas, so what could I use them for.  I had a hankering for ice cream sandwiches, but after reading every box in the freezer section it became clear that I would have to make my own from scratch. 

Then I went down the dairy aisle at my local Safeway and saw these lovelies...

I thought I would cry, but I am not much of a crier so I decided that they would make wonderful ice cream sandwiches!  Forget waiting for December to enjoy these little lovelies! So here is what you need to do:

1. Bake the cookies according to package directions.

DO NOT EAT THEM!  WAIT!!

2. Place them on a wire rack to cool and pull out your ice cream for it to become maleable.

This is my ice cream container.  We have to make it from scratch because of my allergies.  We could buy the brand Five from Haagen Dazs, but for the same price we get three times the ice cream by making it ourselves.

3. Turn all of your cookies over and then start scooping your ice cream onto one cookie.  Then gently press a second cookie onto the top of the ice cream.

Lovely...isn't it.

4. Line up the sandwiches in a glass Pyrex dish and work quickly.

5. Cover them with plastic wrap and place into the freezer for at least one hour.  

6. Don't forget to cover your ice cream before you place it back into the freezer.  The plastic wrap has to be directly on the ice cream to avoid freezer burn.

Happy summer!
Next time...FLANK STEAK TACOS