Lunch Time Tacos

I’m sorry Leslie, but you’re not cutting it.

The knife slid through each pepper with an assassins precision. A

You don’t take the feedback we’ve given you.

Words continued to ring within her ears as cilantro burst from the plastic produce bag. She ripped the faded blue rubber band from around their thin stalks and thrust them under the ice cold water.

Dark hair flying, Leslie spun around to the fry pan crackling on her old gas stove top. Two milk white tortillas turned to gold as deft fingers flipped them over.

You don’t make improvements when given the opportunity.

Hands flew over a large block of cheese, cut on a slant to the world around it. They landed in the sizzling pan, melting into the flat bread.

She was crying. Tears streamed down from her eyes, but the rest of her moved as if nothing were amiss.

We feel that you lack the skill set to be the kind of person suited for this program.

A sob escaped her as she stirred pork deeper into tomato paste, cumin, and, chili powder. Her arms moved, covering the meat in an exquisite amber red liquid.

Reaching into a cupboard she pulled out a plain white dish. She clicked off the stovetop and tossed the tortillas onto the plate. With a gentle swipe, she spread a thin layer of sour cream across the cheese.

For these reasons, we have decided to cut you from the project.

Meat, cooked into a tender combination of herb and protein followed. A toss of red pepper fell across the plate, followed by a final scattering of cilantro leaves.

Goodluck.

With trembling legs she collapsed onto a bench and devoured the tacos. Leslie closed her eyes and breathed in the aroma. And for that moment, that instant she didn’t care.  Not that sauce dripped down her wrists. Not that more than just napkins surrounded her. Not carrying that her entire world was collapsing down around her head.img_20161109_210343.jpg

                                                                                                                                      

Inspiration for this story comes from a recipe my wife found for sourdough tortillas. You can visit the site here. As for the experience, lets just say I can be a bit of an emotional eater.

As the recipe goes, here’s the ingredients and my process:

Ingredients:

1 cup unbleached white flour
1/2 cup whole wheat flour
1/4 tsp salt
1/4 tsp baking powder
2 Tbsp fat (ghee, butter, lard, or coconut oil work best)
1/4 cup sourdough starter
approx. 1/2 cup warm water

Directions

I mixed both flours, salt, and baking powder together in a medium sized glass bowl, then cubed up my butter and used a fork to toss it all together. I always use a fork, but if you have a food processor it will make the whole task of mixing move a lot faster. I like to sit and think about life while I mix ingredients together. I think using coconut butter instead of regular butter would be superb with this specific recipe.

After the dry ingredients were mixed well with the fat I added the sourdough starter and warm water. With the water you  want it to be about the temperature of a warm shower. If you’re mixing by hand it will take a minute for the starter to get completely incorporated into the dough. When it’s all combined it should form itself into a nice dome of dough.

While the recipe does say you can make this a day in advance, I found that after letting the dough rest 2-3 hours on the countertop, in the warmth of the kitchen, it worked just as well. Otherwise feel free to set it in the fridge to rest for at least 4 hours or over night and then pull it out to use. makes sure its warmed up for about an hour before hand. (This is why I just left it out, less time constraints.)

To cook them place a non-stick pan on your stove top, set to hot and get ready to fry up some grub. Divide dough into six equal rounds. Then using a floured surface roll out dough to desired thickness (you want them thin, don’t ask just do).

Cook until golden brown on both sides. Enjoy!

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