Ohm Cookin' (Part 2: Ohm-Cooked Tacos)

Okay, time for another simple meal on the ol' FES (friggin' electric stove). Nothing simpler than tacos, right?

Reminder! Anyone, even Sans-a-belt® wearing' Republicans, or other neer-do-wells, can now post comments without registering, and they can do so anonymously (chicken-Sh#%s). Dai

First, plan ahead. Soak pinto beans over night. Cook them on simmer until done. These you can over cook as you'll be mashing them. I usually throw in some diced onion and a head of garlic. These will be mashed up later, so no worries (Canadianism). ALWAYS add a couple of bay leaves or they'll be bland.

Sauté some onion and garlic in a boatload of oil. Traditionally, one would use lard as the oil. As a vega-terrorist, I prefer canola or some other neutral tasting oil. Add the beans and mash them until they are the consistency of, well, depends...

I love short-grain brown rice in tacos. Usually, I caramelize a couple of diced onions, throw in a bunch of garlic toward the end on the caramelization process. On this occasion, I added some leftover fried fresh corn from the night before (fresh corn cut from the cob, fried in garlic and jalapeño peppers). For seasoning, I usually use cumin, mexican oregano, salt and pepper, maybe a little coriander, and most importantly.....

...chipotle chili powder. I got mine from Mimosa Market (or the Bisbee Food Co-op) in Bisbee, Arizona. Not so convenient, you say? You can make your own from dried chipotle peppers. BTW, Trish, when you visit in December, think you could bring some more?

We like a little guac with our tacos. I'm a minimalist here, coarsely mashed avocado, garlic, salt and pepper.

Add a little white cheddar or Oaxaca cheese, salsa, and lettuce and you're ready to chow down on a relatively healthy meal, and a complete source protein.

Significant of nothing, I had to share this pic a a ride from Hillbilly Cycles. This bike comes complete with motor assist, fro those times when you've had a little too much Jack.