TEX MEX FEAST TODAY.

Cilantro Lime Rice. Black Bean Mole. Margarita Chicken. BACON GUACAMOLE.

CILANTRO LIME RICE
Time: 20 Minutes
Amount: 2 cups.

INGREDIENTS:

• 1 cup long grain rice. I used basmati because I had it on hand.
• 2 cups water
• 2 tbsp fresh cilantro
• 2 limes

DIRECTIONS:

1. Rinse your rice in a colander until the dirty water is clear. This makes it less starchy. If you choose not to rinse, your rice is going to be thicker and slightly heavier. FYI.
2. Chop cilantro roughly.
3. Heat in a pot water and rice over medium high heat, stirring frequently. When it boils, reduce to medium low heat, add in cilantro, and cover.
4. Simmer for 12-15 minutes until the rice has absorbed the water.
5. Juice limes directly into the rice, fluff with a fork, and serve.

BLACK BEAN MOLE
Time: 40 Minutes
Amount: 3 cups.

INGREDIENTS:

• 2 tbsp vegetable oil
• 2 tsp crushed garlic
• 1/2 red onion
• 1 hot pepper
• 1 tbsp cumin
• 1 can black beans
• 1 can tomatoes
• 2 oz dark chocolate
• Salt to taste

DIRECTIONS:

1. In a large pan, heat your oil over medium heat.
2. Chop garlic, onion and hot pepper very fine. Saute.
3. Add cumin and rinsed black beans. Cook for approximately 5 minutes.
4. Add tomatoes and cook until most of the juices have evaporated.
5. Chop chocolate and add to sauce.
6. If you have an immersion blender, blend your heart out. Me, I have the magic bullet blender, so I have to pour it into the blender when it is still super hot (and I almost always burn myself). Puree until the sauce is smooth. Add water in single tablespoon increments if it is too thick to blend.
7. Continue to cook (and now I’m going to make a mess trying to pour my hot mole back into a hot pan) for about 5-10 minutes until the sauce starts to thicken again. Serve.

MARGARITA CHICKEN
Time: 30 Minutes
Amount: 1 chicken breast

INGREDIENTS:

• 1 chicken breast
• 1 tbsp vegetable oil
• 2 oz tequila
• 1 oz orange liqueur
• 2 oz lime juice
• 2 tsp salt

DIRECTIONS:

1. In a pan with a lid, heat your oil over medium-high heat.
2. When oil is hot, add chicken. Don’t let the oil splatter you. I always dry off my chicken before adding it to oil, so it doesn’t explode.
3. Allow the side down to cook for 4-5 minutes until edges of chicken are white and the bottom starts to brown. Flip the chicken.
4. Add all the booze and the lime juice to the pan to deglaze. Cover the pan to keep your chicken swimming in those delicious flavors. Cook for another 4-5 minutes.
5. As you plate, sprinkle salt on the chicken. Margaritas should ALWAYS be served with salt. NO EXCEPTIONS.

BACON GUACAMOLE
Time: 15 Minutes
Amount: SO MUCH DELICIOUS GUACAMOLE

INGREDIENTS:

• 1/2 oz bacon fat
• 1/2 large red onion, diced
• 1/4 cup chopped fresh cilantro
• 2 limes, juiced
• 2 avocados
• 1 firm roma tomato

DIRECTIONS:

1. In a small pan, heat the bacon fat over medium-low heat. You do not want to heat this over super high heat or it could splatter when you put your onions in. Trust me.
2. When the fat is warm, sweat your onions. This is going to make your kitchen smell fantastic. Remove before they start to caramelize. Don’t just pour the contents of the whole pan into the blender, actually remove the onions from the oil. Even the biggest carnivore will have digestive problems with insides coated in such small quantities of bacon grease. As always, allow the grease to cool and then throw it away in a trash can rather than down the drain.
3. In a large blender, combine the onions, cilantro, lime juice, avocados (peeled and pitted of course), and roma tomato (with the top cut off; no one wants to bite into the stem). Blend until creamy.

So here’s the thing. My roommate Colin doesn’t like bacon. I’m pretty sure he hates when I cook with it because our poorly ventilated apartment smells of it for HOURS, but even he loved this guacamole. Now it is hard to eat a ton of it because of the bacon fat, but it is so good. Serve it at parties (but let your vegan and vegetarian friends know… or don’t).

This feast will surely keep your taste buds happy and stomach full: you’ve got salty, sweet, sour, creamy, spicy, meaty (umami!). Who can argue with something so delightful?

NATIONAL TEQUILA DAY

Teaser: Today’s post holds two surprises.

I made a pretty cheap and easy plate of nachos today. I would have liked to add something like guacamole or avocado or something fancy like that, but things like that are expensive. 

RECIPE: Drunk Off Tequila Chicken Nachos
Time: <1 Hour 
Amount: A big meal, you’re drinking tequila today

INGREDIENTS:

• 2 oz Tequila
• 2 tbsp Lime Juice
• 1 Chicken Breast
• 1 tbsp Vegetable Oil
• 1 tsp Cumin
• 1 tsp Chile Powder
• 1/2 tsp Onion Powder
• 1/2 Can of Tomatoes
• 1 Can of Black Beans
• Salt To Taste
• 1 Plate of Corn Nachos
• 1 cup Queso Blanco
• 1 Full Leaf Romaine Lettuce

DIRECTIONS:

1. Marinate Chicken with Tequila and Lime Juice at least 30 minutes. Lime Juice, not Roses Lime (I know you have that too) because Roses is sweetened, and we’re making nachos. Don’t be ridiculous. 
   NOTE: The point of this marinade is to make your chicken taste like tequila, so you’re going to need a sipping tequila—nothing from a plastic bottle. This is a classy blog, so I am going to recommend at least middle shelf. I used Patron Silver because that was part of my father’s Christmas present to me. This note is longer than the original post.
2. Heat Vegetable Oil over medium-high heat and add Cumin, Chile Powder, Onion Powder, and Chicken. Cook and flip until both sides of the Chicken are browned.
3. Add Black Beans and Tomatoes. Cook 5-10 minutes until all liquid is evaporated.
4. Assemble nachos. I should not have to tell you how to do this, so I wont.

I am going to ruin the surprises now:

1. A 20-something college male makes nachos.
2. A May 5th post is about Cinco de Mayo; did you know that Cinco de Mayo is the celebration of the 1862 defeat of the French in the Battle of Puebla? NO YOU DID NOT. YOU THOUGHT IT WAS MEXICAN INDEPENDENCE DAY. WE ALL KNOW.