Set the World on Fire

Hubby and I live in the fertile central valley of California. Our little hamlet is both the county seat and the largest city in Stanislaus County at just over 200,000 people. That’s more than I thought but far less than other cities such as San Francisco or Los Angeles.

The central valley that I knew growing up was all ag land. If you weren’t growing it, you were raising it as in sheep, pigs, cattle and dairy farms. While not everyone works the land these days, the largest employer in the area is also the largest family-owned winery in the country. While our little city is diverse enough with people from all walk of life calling this home, nearly 80% of the residents are either white or Hispanic, with Hispanics in the majority. That said, the fact the Catholics are the largest religious group should come as no surprise. We have the best Mexican restaurants in all of Northern California. There are a few equally good if not better in the greater Los Angeles area. But then they have an advantage, being so much closer to Mexico.

There is a section of town that Hubby and I refer to as Little Mexico. On a warm summer’s day the sound of Mariachi Music fills the air. Most of the billboards are in Spanish only. When I need special ingredients for a truly Mexican dish, we will take the 15 minute drive south to Little Mexico. Both Hubby and I love spending time there. The people are friendly. Often we’ll treat ourselves to something to eat at one of the many food trucks in the area. Worthy of Five Stars as far as I’m concerned.

Now that the weather is a little nicer, Hubby and I decided to spend a recent afternoon in Little Mexico. This was our first time since the election. I had heard that people were afraid of leaving their homes with all this talk of mass deportation. I thought that was just propaganda. It’s not. You could see and feel the change. Not as many people out and about at the market places. No long lines at the food trucks. It was sad. I pray that once things settle down, the beautiful hard working people of Little Mexico no longer live in fear.

I’m all in favor of deporting drug runners, human traffickers and violent gangs. We have enough of those on our own without bringing in more from other countries. I also know that a lot of good, hard working people have come to this country illegally. I think we need to fix the immigration system so that those people can stay and make a life for themselves and their children here. If I could have, I would have given everyone in Little Mexico a big hug – they sure seemed to need one.

One of my favorite things to do when Hubby and I wander through Little Mexico is to end the day in the farmer’s market. Oh my gosh – every kind of pepper imaginable can be had there. And beautiful tomatoes, onions, as well as strange things I’ve never seen before. Hubby and I decided since our pepper garden hasn’t even been planted yet, we’d pice up a few things there before heading home. I asked a young man at one of the stands what’s the hottest pepper you can sell me. He asked his dad, and acted as an interperter. The older man told us to make a Guacamole using Manzano Peppers. Manzano Peppers resemble bell peppers, except their seeds are black. These peppers are really hot. Hubby and I grew the Cherry Manzano Peppers one summer – best peppers for Cajun cooking ever! Yeah, that kind of hot.

The older gentleman gave me his recipe. While we didn’t speak the same language, when it came to cooking we understood each other. I’ll tell you right now you need to wear gloves when dicing the peppers. Don’t let it’s mild-mannered apparance fool you. Hubby banged on the sofa, his eyes watering with the first taste.

Blazing Hot Guacamole
3 Manzano Peppers
1 small White Onion
3 Garlic Cloves
1 medium Ripe Avocado
Splash Lime Juice
2 tablespoons Mexican Table Crème

Stem, seed and dice the peppers. Peel and dice onion. Peel garlic cloves. Cut avocado, remove stone and spoon out the flesh.

In the bowl of a small food processor, mince peeled garlic. Mash avocado, add to the food processor. Pulse until avocado is creamed into the garlic. Transfer to a glass bowl and splash with a little lime juice.

Add diced peppers and onions, stir to blend. Add Mexican Crème, blend once again. Refregerate for several hours. You now have a guacamole that is chunky and smooth, flaming hot and creamy all at the same time.

This would also be great to use on Nachos or Burritos for a real fiery kick. We elected to use it on Tacos that were out of this world hot.

Beefy-Chorizo Tacos in a Soft Corn Tortilla Shell
Beefy-Chorizo Filling
1 lb Ground Beef
1/2 lb Chorizo
1 teaspoon Cumin
2 tablespoons Taco Seasoning
1 tablespoons Tomato Paste (from a tube)

In a large cast iron skillet over medium heat, brown ground meats, breaking up meat as it cooks. Season with taco seasoning.

Drain meat, return to skillet. Add tomato paste, stir to blend. Cover and keep warm until ready to serve.

Taco Toppings
2 Roma Tomatoes
2 cups Iceberg Lettuce
1 cup Cheese, Mild Cheddar
1/2 cup Sour Cream

While the meat is browning, seed and dice the tomatoes, shred the lettuce and grate the cheese. Set aside in small serving bowls. Place the sour cream in a pretty serving bowl, if desired, along with a spoon for serving.

Soft Tortilla Shells
12 Taco-size Corn Tortillas
Cooking Spray as needed

Warm the tortillas with a little cooking spray on a flat griddle until warm and soft. Arrange in a tortilla server to keep warm until ready to use.

When you are ready to serve, the meat can be placed in a serving bowl, or for a more casual approach served straight from the cast iron skillet. Let everyone fill and garnish their tacos as desired. It’s time to enjoy.

Great with refried beans and plenty of Margaritas.

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Let the just exult and rejoice in the Lord.