divine angst

In celebration of Cinco de Mayo, Mr. Angst and I are making a Mexican feast. We had thought to go to a restaurant near our apartment, but then figured it’d be packed all day, and we’d better just do for ourselves. That works well, since I do a pretty good job with the Tex-Mex. So I’ve made a batch of salsa, Mexican rice will go on the stove soon, and then we’ll do the tacos! I even picked up a bottle of my nemesis (tequila) and some Tecate.

The only real problem is that my salsa didn’t really turn out. I roasted a quartered red onion, three cloves of garlic, three jalapenos, and eight plum tomatoes, then blended all of that with some cilantro, lime juice, oil, salt, and pepper. It’s smooth, really pretty looking, and smells like it should be awesome. Instead, it’s just sort of bland. It’s sitting in the fridge right now, cooling down, and hopefully the flavors are coming together. But I admit that I’m a bit disappointed.

To lessen the disappointment, I think I’ll go make the rice. Just so you know how, sweat some onion and garlic in a pan with some oil. Throw in a little cumin (or comino, depending on where you live and where you shop), and maybe some other spices, as you prefer. Just as the veggies get transluscent, throw in a cup or two of rice, depending on how much you want. Brown the rice all over in the pan. When it’s good and brown, add a can of diced tomatoes with the juice, and another can worth of water or chicken broth. You need enough liquid for the rice to cook, after all. Cover the pan, lower to a simmer, and cook until fluffy. Serve with TACOS, MARGARITAS, SALSA, and whatever else you like. Avocado is good.

Feliz!