Steak Taco w/ Quesadilla Shell & Elote

I’ve spent the last 8 weeks in an intensive outpatient program. That sounds scary, but I’m fine now. More importantly, I met some of the most wonderful people. Each one had such a bright spirit and amazing stories. They gave me the confidence and tools to get back in the kitchen. This one’s for Morning Group A, HELL YEAH.

Ingredients

Steak Tacos

Steak (I prefer picada, personally. You can use whatever you want including not steak)
Flour tortillas
cheese of your choice
1/2 tbsp of pepper
1/2 tbsp Goya All Purpose Seasoning
Salt to taste
1/2 tbsp chili powder (optional)
Neutral oil of choice
1/2 tbsp Sazon

Grab your favorite skillet and throw it on the stove at medium-high heat. As always, let the oil heat up for about a minute. This makes sure you get an even cook in your meat. You don’t have to do this, but I will judge you. Put the meat in the skillet and let it cook, tipping back occasionally to absorb excess moisture with a paper towel. This part is fairly easy. If you manage to goof this up just leave your kitchen and never return. I. Want. You. BANISHED. Anyway, once it’s all done, set it aside and get the tortillas ready.

You can use the same skillet you used for the steak, just give it a quick wipe if there’s any burned bits. Turn the heat down to medium-low. Cover the bottom of the skillet with more oil, about 2-3 tbsp depending on the size of your pan. Place the tortilla in the skillet and a handful of cheese onto that. Let it sit for 3-4 minutes. Cover with a second tortilla, flip, and repeat the cooking process. A good trip is to fold the quesadilla like a taco shell and put it between two drinking glasses. As the cheese cools it’ll set into the shape. I’m the smartest man on this planet. Elon Musk can kiss my black ass. Tesla’s are dumb. They sound like a lawnmower making love to a Prius. Jesus.

Elote

2 ears of corn
1/2 cup mayo
1/4 cup grated parmesan
1/2 of a lime

This is somehow even easier. Remove the corn from its cob. I’ve found the easiest way to do this is to put a small bowl in a big bowl upside down. Cut the bottom of the cob off and hold it lengthwise on the smaller bowl. Cut down each side with a sharp knife until you get everything you need. Please remove the small bowl from the big before this next part. I didn’t and spent the next 57 seconds contemplating every mistake I’ve ever made… but corn. Mix in your and parm, mayo, and lime juice. You’re done. Like I said, this one’s easy, yadda yadda I’ll judge you. You can also add a bit of chopped cilantro if you’re into that.

Today’s my birthday and I’m old so I like giving unwanted advice. Sometimes, you run into something that’s special. Something that feels like it’s just for you. Enjoy it. Don’t over-complicate things, but don’t get lost in the sauce. I’ve crammed a lot of nonsense into 28 years, and I can say I’ve had my special thing. Go find yours.

Stay Evil