Tequila Drive-Thru Day

Maybe it’s just me, and my somewhat twisted sense of irony, but it strikes me as a little off that Drive Thru Day and Tequila Day are the same day. Really? I wouldn’t think driving and tequila should be in the same sentence, let alone the same day.

While those of us living in a Fast Food Driven society think Drive Thru is in reference to ordering burgers without ever leaving the comfort of our beloved automobile, the first Drive Thru was a bank in in Syracuse, New York. By 1928, the City Central Bank realized we loved the convenience of cars. One could argue that the convenience Drive Thru Banking was to make life easier for women. You didn’t need to search for a parking spot, gather up the children, stand in line and then do it all over again at your next stop. Except most women in 1928 weren’t the ones doing the banking. And chances are, they didn’t even drive. No, the convenience of Drive Thru was lost on the American Housewife in the early days. If I were to guess, I would say women discovered the convenience of Drive Thru Banks, Pharmacies, Dry Cleaners and so forth about the same time they became the essential factory workers in World War II. Burgers could not be had from the convenience of a Drive Thru until 1947. However; the idea of Drive-In dining has been around since 1921, complete with car-hops.

Today is also National Tequila Day. Tequila has been around in some form since 1000 B.C.; when the Aztecs fermented agave. It was the Spanish in Mexico that first created what we know today as Mezcal. The Spanish began to run low on brandy while exploring what is now Mexico, so they improvised with a mixture of mud and agave. By the early 1600s, the Spanish had built the first large-scale distillery in what is now Tequila, Jalisco Mexico. The Cuevo Family began producing their tequila in 1758. The beloved Margarita wasn’t invented until 1936. Now Margaritas and Cinco de Mayo go hand in hand. Rarely do you have one without the other. In our house, Margarita glasses are kept in the freezer, always at the ready. Especially on Tijuana Tuesdays.

Since today is both Drive-Thru Day and Tequila Day, I thought I’d share a fast-food inspired Mexican Pizza. This has great flavor, and just a kiss of heat. If you need more fire, mix a little hot sauce with the taco sauce. That’s what my guys did. Then pour yourself a Margarita, sit back and enjoy yet another beautiful day.

Taco Bell Inspired Double Decker Mexican Pizza
2 Beef Bouillon Cubes
1-1/2 tablespoons Masa Corn Flour
2 teaspoons New Mexican Red Chili Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Seasoning Salt
1/2 teaspoon Hot Paprika
1/2 teaspoon Cumin
1/2 teaspoon Salt
1/4 teaspoon Sugar
2 teaspoon Dried Minced Onions
1 Serrano Pepper
1 Jalapeno Pepper
1 lb Ground Beef
3/4 cup Beef Stock
4 oz Block Milk Cheddar Cheese, shredded
4 oz Mexican Cheese Blend
3 firm Roma Tomatoes
1 (15 oz) can Refried Beans
Vegetable Oil as needed
8 Flour Tortillas, taco size
4 tablespoons Taco Sauce
28 Nacho Jalapenos or as desired

Unwrap Bouillon Cubes, place in a small plastic bag, close bag and lay flat on a hard surface. Smash the cubs with a meat mallet. In a small bowl, combine Masa corn flour, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, salt, sugar and crushed bouillon. Mix well, set aside.

Stem peppers, finely dice and set aside.

Heat a large cast iron skillet over medium-high heat. Crumble ground beef into the skillet, cook while breaking the meat into small pieces as it browns. Drain off any excess grease.

Add beef stock, diced peppers and the seasoning mix to the meat, mix well. Simmer the meat on medium-low heat for 20 minutes, until most of the liquid has cooked away.

While the meat simmers, finely shred cheese, cover in plastic wrap to keep moist, set aside. Quarter tomatoes, remove seeds. Dice tomatoes, set aside.

Heat oven to 400-degrees. Place refried beans in a microwave safe bowl, warm for about 2 minutes.

In a skillet heat about a quarter-inch of the vegetable oil over medium-high heat. Add tortilla, one at a time, and fry for about 2 minutes per side, flipping frequently, until crisp. Drain on paper towels and set aside.

Place 4 tortillas on a baking sheet. This is the bottom layer of each pizza. Spread a quarter of the beans evenly over each of the bottom tortillas. Top with taco meat and half of the mild Cheddar cheese.

Place remaining tortilla over the top. Spread about a tablespoon or so of taco sauce evenly over the top tortilla. Divide tomatoes, scatter over the top. Arrange Nacho Jalapenos over the tomatoes. Sprinkle with a heavy blend of the remaining cheeses.

Bake in the heated oven for about 6 minutes or until the cheese is melted and everything is hot. Slice as you would a pizza, and enjoy!

Don’t forget – it’s also National Tequila Day – so bring on those margaritas!

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I will sing to the Lord, for He is gloriously triumphant