if my spanish > english translation serves me correct .. this kid has a good looking burrito in his pants.. and i think he said he’s drunk on margaritas.. not sure.

via chicago blob [nsfw?]

I am a sucker for sweet potatoes .. or yams.. or what have u..

Note: we americans use the word “yam” to refer to a sweet, moist, orange-fleshed variety of sweet potato.   To everyone else in the world, a yam is what Americans call a tropical yam , a firm tuber with white flesh.  Varieties of American “yams” (sweet potatoes) include the garnet yam and the jewel yam.

whatever you call them, IMO they should replace the empty starch of white potatoes in our diet entirely.. theyre just the best.. they lend themselves to any dish – savory or sweet, or a little of both, you just can’t go wrong with them.. In particular – I like to use organic Garnet Yams, they have a velvety smooth texture and are a little sweeter than most..

So I have been searching for ways to incorporate them into tacos.. So i came up with this picadillo recipe with ground chicken serving as the meat and a hefty dose of heat thanks to fresh habanero peppers.. Its healthy, hearty, and delicious.  Here is the the recipe:

Ingredients:

• 1lb ground chicken (i use thigh meat so it stays moist)
• 3 Medium sweet potatoes (about 1.5 lbs) cut into 1/4 inch cubes
• 3 fresh habanero peppers – deseeded and finely minced
• 1/2 cup of diced yellow bell pepper
• 2 teaspoons of curry powder
• 1 teaspoon of corriander powder
• 1 packet of Nueva Cocina Picadillo seasoning
• 6oz. Tomato Sauce
• 1/4 cup plain yogurt

Directions:

In a medium skillet on med-high heat, cook your cubed sweet potatoes in olive oil until lightly browned on each side, adding in your curry and corriander along the way..

In a separate pan, begin cooking your ground chicken over medium heat.. When the chicken is white and starting to firm up, add your picadillo seasoning, tomato sauce, yellow peppers, habaneros, and the browned sweet potatoes.

Reduce heat, cover and let it all simmer for about 10 minutes..stir in the yogurt at the end to bring it all together. add salt and pepper to taste..

Serve with fresh avocado slices on a warm tortilla.. enjoy!

Taco Town is getting pumped up about tonight’s National Championship football game featuring our Texas Longhorns vs. The Alabama Crimson Tide.  I know Holy Taco has their mind on other aspects of the game, but we just had to chime in, considering the major taco-related developments concerning 2 Alabama players.  Burnt Orange Nation sums it up for us:

Update on Rolando McClain’s and Rod Woodson’s stomach viruses, which apparently came from bad tacos (which of course is an oxymoron, as there is no such thing as a bad taco, only tacos that make you more sick than other tacos). They will both play tomorrow, but both have been held out of practice and may have some trouble with stamina and cramping in the game as they struggle the rehydrate.

and blogger EDSBS smells a conspiracy:

Now: what do Texans pride themselves on? Besides the wanton use of firearms, Vince Young, titties, and the innate supremacy of their good-but-let’s-not-go-overboard-you-hipster-shitbags music scene?* That’s right: Mexican food. Go anywhere and Texans will whinge and bemoan the current unacceptable state of their taco, sometimes even doing this while standing in the middle of a restaurant in Oaxaca, because “Mexican food in Texas is better than Mexican food made in Mexico!”

Can’t really argue with that logic, but hold on – there’s other suspects in this crime: who could defend the state of California and their baja chipotle fish tacos garbage?…Fish and shrimp will always be the most dangerous tacos – and we have plenty of soiled undergarments to prove that/ plus SoCal’s own Poison made a comeback, and lots of people are throwing up from that, so…I’d say the jury’s still out.

Bottom Line here – Tacos are good – bad tacos are better because they destroy the bowels of your enemy.  You call it food poisoning – We’ll call it Destiny! Hook em Horns!!

-cabeza