Celebrating All That is This Day

Today is one of those days just jam packed with all sorts of wonderful things to celebrate. Here in the US, it’s National Flag Day. All across this great land, people will be displaying their sense of Patriotic Pride.

While California is thought of as a very blue, very liberal state, that’s only true in the big cities such as San Francisco and the wealthy communities along the coast. Head out to the farming and ranching communities and you’ll find a people with strong commitment to God, Country and Family. There’s a whole lot of flag waving here.

It’s also US Army Day. Having Flag Day and US Army Day be the same day just seems so fitting. After all, our brave souls in uniform give it their all to protect the Flag and all it stands for. Once upon a time there were parades to honor the Army. These days, while the parades are few, all the branches of the military have been lumped into one massive celebration. I guess it’s a lot more convenient.

Finally, it’s New Mexico Day. And that’s what today’s recipes are going to celebrate – the flavors of New Mexico. Just as the Navajo People of Arizona have a fry bread taco, so too do the Tewa people. They are a Pueblo people who live on or near the Rio Grande in New Mexico.

A Salute to The Flag and New Mexico
Flag Day Bean Dip
Skirt Steak Fry Bread Tacos
Margaritas

Flag Day Bean Dip
1 large Can of Refried Beans
1 Packet of Taco Seasoning
1 8 oz of Sour Cream
1 8 oz of Cream Cheese
2 Cups of Shredded Cheese (Cheddar or Mexican blend)
2 Bunch Green Onions, trimmed and chopped
1 Jar of Salsa
1 Jar Guacamole Dip
1 Large Tomato (chopped)
1 Bag Blue Corn Chips (World Market)
1 Slice of Provolone Cheese
1 bag Red, White and Blue Tortilla Chips for serving

Empty refried beans into a skillet over medium-low heat. Season beans with taco seasoning. Heat until beans are easy to spread.

Spread warm beans in a 9 x 13 glass casserole dish. Spread a guacamole dip over the top of the beans. Spread a layer of salsa over the top of guacamole dip.

Trim root ends from green onions and discard. Chop remaining green onions. Toss onion slices to blend white parts of onions with green parts. Sprinkle over layer of salsa.

Layer shredded cheese (cheddar or Mexican blend) over green onions.

Crush blue corn chips. Sprinkle crushed chips in the upper left corner of pan for the blue background of the flag.

Mix together sour cream and cream cheese. Place in a zip-lock bag or pastry bag fitted with a wide tip. (If using a zip-lock bag, snip off one corner of the bag to allow piping). Pipe white stripes for the flag. Chop tomatoes. Create red stripes for the flag.

Using a small round or star tip from cake decorating tips, cut out small circles or stars from Provolone Cheese. Place small circles or stars in neat rows over the crushed blue chips to create stars for the flag. Serve tortilla chips.

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Skirt Steak Fry Bread Tacos
Marinated Skirt Steak
4 Chipotle Peppers in Adobo Sauce
2 tablespoons Taco Seasoning
2 tablespoons Jalapeño Olive Oil. divided
2 lbs Skirt Steak

Place the chipotle peppers in a small blender or food processor. Add taco seasoning and 1 tablespoon Jalapeño Olive Oil. Plus to blend into a nice paste.

Stack skirt steak, chop into small pieces. Place in a bowl. Add chipotle pepper paste. Work into the meat. Cover and refrigerate for several hours.

When ready to cook the skirt steak, warm remaining tablespoon of Jalapeño Olive Oil in a large skillet. Fry chopped skirt steak over medium heat until just cooked through. Keep warm until ready to assemble.

Fry Bread
2-1/2 cups Flour
1 tablespoons Baking Powder
3/4 teaspoon Salt
1 tablespoon Shortening
1 cup Milk, warmed

Mix dry ingredients together. Cut in shortening; then add milk. Knead for 5 minutes on floured board. Shape dough into a long cylinder; brush with oil, cover with plastic and let rest for 1 hour.

When ready, make fry bread disks. Cut dough into 8 equal parts. Work with 1 part at a time, keep remaining dough covered.

Roll a piece of dough into a ball. Flatten the dough by hand, with a rolling-pin or tortilla press to create about a 5-inch disk. Don’t worry if your fry bread isn’t perfectly round. Mine rarely are – some are oblong, some a bit more square. It really doesn’t matter.

Cover each disk with waxed paper. Let rest while preparing the garnishing.

Taco Garnish
3 Roma Tomatoes
2 cups shredded Iceberg Lettuce
1 roasted Jalapeño Pepper
2 Green Onions
1 Avocado
1 cup Mexican Cheese Blend
1 cup Sour Cream

Chop tomatoes, shred lettuce and put aside until ready to assemble tacos. Stem the pepper, cut into strips. Dice the strips and set aside. Trim roots from the green onions, slice and set aside.

Heat a small cast iron skillet over medium heat. Add diced jalapeno. Roast pepper, stirring frequently, until skins are specked brown. Place pepper in a small bowl. Add green onions, stir to blend and set aside until ready to use.

Just before serving, peel and dice the avocado.

To Finish and Assemble
Vegetable Oil as needed
1 can Refried Beans
2 tablespoons Taco Seasoning
1/4 cup Beef Stock

Heat about an inch of oil in a large cast iron skillet. Fry bread in hot oil until golden brown, swirling as it cooks to prevent burning. Use the end of a wooden spoon to swirl bread as it cooks, flip and continue to brown until done. Place on a paper towel, blot off excess grease and set aside in a warm oven. Repeat until all the bread has been fried.

Empty refried beans into a microwave-safe bowl. Add remaining taco seasonings and beef stock. Cover with a paper towel, then cover with plastic wrap. Microwave on high for 3 minutes. Stir and keep warm until ready to use.

Spread warm beans on fry bread. Top with meat, garnish as desired and enjoy.

Don’t forget the margaritas!