My name is Angila and I’m a Blaxican. I’m almost certain that I was a Mexican đź‘‘ in my past life because I absolutely adore all things Mexican! With their love of food, friends, and family, Hispanic culture is second to none. I have several latinas I call friend but my friends Jessica and Nancy are friends turned family ❤❤.
Nancy exposed me to the true definition of having a Mexican family when we met at work 16 years ago. Forming an almost immediate bond, she invited me to one of her children’s birthday parties where her friends and family welcomed me as their own. There was plenty of food, great music, and LOTS of beer as a children’s party gradually became an adult party! I went on to attend several parties in following years, deepening my connection to the culture.
My friend Jessica and I bonded over our love/borderline obsession with food. Jessica taught me the how to make all of the Mexican food favorites I’m known for such as shredded chicken for tacos, the BEST ground beef that’s perfect for tostadas and my all time favorite, posole rojo. I’m pretty sure there’s more but those happen to be high on my foodie list.
Last night’s dinner was supposed to be beef fajita tacos and tostadas but ended up being just being tacos. I was simply too tired to do more. Fortunately I took time to prepare a simple marinade for the skirt steak that morning before going to work, reducing the amount of time in the kitchen that evening.
When I arrived home, I simply diced the steak into 1/4 inch pieces and seared in a cast iron skillet about 12 minutes, until lightly charred.
While the meat cooked to perfection, I chopped some white onion, cilantro and lime. One the meat was done, I cooked several white corn tortillas in a bit of vegetable oil as a final step before assembling the tacos. I picked up a new hot sauce from rotel that paired perfectly with the tacos!
I admit that Chinese food is not my forte and Mexican food has yet to let me down!
adiĂłs mi familia!
Angila Style! 