Tuesday, September 21, 2010

Celebrate with Tacos!

To keep in theme with the anniversary week, tonight we decided to celebrate a little place called Tacos Break that we visited - numerous times - on our honeymoon. We went to this really lovely resort in Puerto Vallarta, thanks to my very generous parents, but we were still on a budget when we were there. We discovered this little taco stand called Tacos Break that was just a short hop from our resort. They had tacos for under a buck, and they were AMAZING! They were super simple and delicious. After a long day at the pool and beach, we would say, "Need a break? Perhaps a Tacos Break?" Then we would go get tacos. I guess it's not that clever now that I see it written out.

I have to give major props to my hubby for making dinner tonight. He tried out a carne asada recipe we found on AllRecipes.com. Basically, he mixed up this really yummy marinade using our old school tools, marinated it for about an hour or so, then grilled it up. So darn yummy, I highly recommend it. A must with this, is the onion/cilantro/lime relish that is also in that same recipe. It's just a fresh and light taco. Probably not so light when you eat 4 of them, but that's how it goes when you re-live your honeymoon!

I also made my famous Mexican rice. I learned how to make this rice about 6 years ago from a friend at work, and it's so easy - there's just one trick...DON'T lift the lid while it's cooking. Let me share it with you now...

Marco's Famous Rice

  • A tablespoon or two of vegetable oil
  • 1 cup long-grain rice
  • 2 cups water
  • 2 bullion cubes
  • An ounce of tomato sauce
  • A dash of garlic powder
  • A dash of hot sauce (optional)
Heat the oil for a minute or so on high heat, then throw in the rice. Be sure to keep stirring the rice until it is browned...but not burned! Once the rice looks browned enough, pour in the water - be careful to to burn yourself as the water will rice and boil quickly. Toss in the bullion cubes, tomato sauce, garlic powder, and hot sauce - give it a quick stir, and throw the lid on that bad boy. Put the burner to low heat, and let it go for 20 minutes. Don't lift the lid, it will be just fine! After 20 minutes, turn the heat off, take the lid off, and fluff it a bit with a fork. I usually leave it with the lid off for a few minutes to get rid of extra moisture. And there ya go, Marco's Famous Rice!

This was a great trip down memory lane. We spent dinner talking about Tacos Break and the various adventures we had on our honeymoon. We finished dinner, and then enjoyed some of the cake-ish stuff that I made yesterday. That thing looks like a monster, but man is it tastey!

Looking forward to my special dinner planned for tomorrow!

1 comment:

  1. Wow! That look's realy good. I'm going to try the rice tonight.