While I am in general grateful for Mexican food, it would be pretentious to claim that’s what I make. I’m grateful for the hodgepodge meals I make that are inspired by Mexican cuisine. I’m grateful to finally be getting the hang of homemade tortillas. They’re a quick and easy base for almost any kind of toppings. Yesterday I had a hankering for something like huevos rancheros to try my homemade salsa verde on, but no tortillas; so I whipped up a batch with masa and warm water. But first I had to cook something like refried beans, so I mixed up an onion, garlic cloves and spices, a dried paprika pepper, and the last of the garden tomatoes with two cans of black beans, and cooked the mush down while I made corn tortillas.
Though I only had a supermarket egg and broke the yellow yolk trying the trendy method of cracking it flat on the counter instead of on the side of the pan, I approximated a semblance of classic huevos rancheros that satisfied my craving. The meal could have been improved only with a ripe avocado.
Philip delivered avocados, more sour cream, and a couple of other groceries this afternoon, and I enjoyed bean tacos for lunch. So simple, so delicious! I’m grateful today for Philip’s kindness, the luxury of simple, hearty food, the treasure of avocados in winter, and homemade corn tortillas.