Good Enough for Ward Churchill

Can I tell you how glad and how proud I am that I always have rendered beef fat in the freezer?

I couldn't find the brand of lard I wanted, so I decided to try making tamales with beef fat. I have ten ounces of it cooling on the counter right now.

The sauce is very interesting. Not really what I wanted, but great anyway. It may very well work.

I know Mexican food experts get all pissy about using tomato sauce, but I am not an expert, so I am free to cook and eat what tastes good instead of what the charter of the local Mexican Food Society says is good. I made a sauce using onions, crushed tomatoes, and a large wad of minced chipotles, and I even added red wine and naranja agria. And more beef fat. It's great. Loaded with aroma.

I also made shredded beef, which is going to be a lot like boliche. The plan is to dump the tamales on a plate, put a pile of shredded beef on top, bury it in the sauce, and then cover it with cheese, which I will then melt. Once that's done, get me the sour cream and a pale ale, because it's showtime.

I only wish I were industrious enough to make a patacon to put it on.

Don't start moaning about how it's not Mexican food. You know I don't care.

And I don't like traditional chipotle sauce. In fact, it sucks. Sickly sweet and thin and runny...screw that. It looks like cat puke.

I'm getting lots of interesting comments about pepper varieties. I have been instructed to get New Mexican peppers. Turns out I can do that. The local yupparama grocery has them, dried.

Now, I do love my Habaneros. Don't get me wrong. I plan to slice a couple on top of this mess.

I may be in the hospital tomorrow. I foolishly ate Cheerios this morning. You know what their original slogan was. "Like steel wool for your colon."

Later this evening, I'll post a video of me welding two girders together with my ass.

Enjoy your Friday. I still have work to do.