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Bistec de Casa Abuela

30 Jun

As a kid I thought it was perfectly normal to eat tofu with chop sticks, roll galumpkies with my grandmother, steal corn from the field behind the house, apples from the orchard down the road and pick asparagus from my mom’s garden (who would also threaten to turn my pet bunny into hassenpfeffer every time he pooed in the house, (which was fair, he was a stringy old hare) but don’t worry, it never happened, Bandit lived on to torture my dog for many happy years).

But let’s be honest, we didn’t eat the good stuff everyday, there were plenty of meals featuring hot dogs and mac & cheese and stuff purchased from the Schwan’s man. But even mundane meals usually had a special touch. Mac & cheese was always served with stewed tomatoes. It was years before I found this was not a universal. Our spaghetti sauce was made by my mom and I from home grown tomatoes.

One of my favorite things to help my mom with though was making homemade tortillas. She would knead the masa and then I would take a little ball and moooooosh it between the two sides of the cast iron tortilla press. I loved this process not only because it was fun but also because it meant there was going to be one helluvan awesome dinner that night. Maybe enchiladas, or mole, or, oh my god, could it be? Posole!

Head below the jump for a bit more random ramblings and the recipe for Bistec de Casa Abuela.
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