On Saturday we picked some corn tortillas up in Zurich, so tacos were a high priority.
The filling: brown some seasoned beef stew meat then set it aside and pour out most of the fat. Add diced onion and mashed garlic, freshly ground cumin and coriander, and some ripped up dried guajillo chiles; cook a few minutes until the onion softens. Add about a Tbs each of ketchup and tomato paste and cook another couple minutes. Return the beef to the pan and add just enough water to about cover it. Cover the pot and simmer for a few hours, until the beef is falling apart. Add a small amount of ground cloves and cinnamon, more cumin, and some freshly ground black pepper and serve.
The baked rice: cook diced onion and garlic with whole cumin until the onion is soft. Add a cup of rice and cook a couple more minutes. Add 2cups water and chopped canned tomatoes along with a tsp of sweet paprika and some chicken bouillon. Bring to a boil, cover, and bake at 175 for 15 minutes then let stand for another 10-15 minutes before serving.
- Corn salad: corn, diced red pepper, minced onion, minced garlic, cider vinegar, salt, rape-seed oil, chipotle tabasco, salt
- Cole slaw: napa cabbage and shredded carrot with a dressing from mayo, mustard, rape-seed oil, white balsamico, tabasco, salt, ground coriander