James was a little grumpy that I shared this recipe with you, but I love this stuff!

It’s easy, spicy and perfectly salty.
It pairs well with Taco Bar.
Brilliant side dish.

The added bonus?
Your friends, family and countrymen won’t know how easy it was to put together.

We tried adding cheese once, but it turned into a sodden, gloppy mess. I don’t recommend it.

James Rice

1 cup white rice
2 cups chicken stock
1/2 cup prepared enchilada sauce
1 tablespoon hot sauce

Bring the rice and chicken stock to a boil, cover and steam for 15 minutes. Add enchilada and hot sauce, continue to steam for another 5 minutes, salt to taste.

See? It’s perfect.
James, no need to grump.

Flank Steak Tacos

Ingredients

2 tablespoons vegetable oil (I like canola)
1 pound flank steak
2 teaspoons garlic salt
1 teaspoon black pepper

Add the oil to the pan. Heat a large cast iron pan to shimmery hot.
Sprinkle 1/2 the garlic salt and pepper over one half of the meat, and 1/2 over the other side of the meat.

Place the meat in the hot pan. Don’t move or touch the meat, except to make sure it’s flat, for about 4 minutes. Then flip it, and cook until the meat is cooked to gentle pink in the middle (not a harsh or hot pink, no. no.).

Pull the meat out of the pan, let rest on the cutting board for no less than 8 minutes and slice thinly on the diagonal.
When I say thin, I’m talking about 1/4 inch, yo.
A good serrated knife can help with this.

Fixins

6 flour or gently fried corn tortillas
3/4 cup diced tomatoes
1/2 cup small diced red onions
3/4 cup chopped cilantro
2 avocados, chopped and tossed with the juice of one lime, salt and pepper
1/2 cup light sour cream
Shredded Monterey Jack Cheese
Hot sauce like Tabasco or Tapatio

Add the fixins to the tortilla until it’s to your liking.
Don’t forget to offer everyone bites of your most perfect taco.