A Little Sunshine and Heat
29-Jan-2006
A couple nights ago I found myself with a pound of lean ground beef that I wanted to use for dinner. I also had a beautiful bunch of avocados at their peak of ripeness. Of course, Mexican food comes to mind but I wanted something fresh tasting, too.
I sautéed the ground beef until about 2/3 of the way cooked. Added in a good cup of sliced, sweet onion and a couple minced cloves of garlic. Once the onions were getting soft I added 1 pint of canned tomatoes from my summer garden, and about a tablespoon – more or less according to your taste – of chipotle peppers in adobo sauce. (When you open a can of these, dump it all in a blender and blend together for a spicy puree that can easily be mixed into any dish.) I let that simmer until the liquid from the tomatoes had evaporated but the meat was still moist. Check the seasoning and add salt and pepper if necessary.
Microwave an enchilada size tortilla, covered with a damp papertowel, for 30 – 40 seconds. Remove the paper towel, spoon on some of the meat, add some sour cream (even fat-free will be fine), and then top with sliced avocado. Fold your tortilla into a little package (bottom up, then roll from left to right). Close your eyes, take a bite and feel the warmth spread out to your limbs. The meat is even better on days 2 – 4!
Culinary Fool 
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