#interview with the vampire#iwtv#sam reid#jacob anderson#amc tvl
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Popular all over Spain as a tapa or side dish: salty, spicy and gorgeously garlicky
These are really good. I am going to pig out so hard on these in a few hours...
ETA: Spelling error corrected now (in the page title, though not the URL yet, and the correction won’t show in the preview above. Need to set up a redirect at the site for that). Thanks to @saedhriel for letting me know. 😄
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Wait... why are their ppl on bomikas tumblr, mind you, calling bomika shippers hateful as if during the entire 4 years of the fandom bapa/luhavan shippers haven't scared luca and havan off the internet, sexualized the actors/characters, called bomika all types of names and made racist comments towards mika and miles...
CHILES!
According to various sources, Chile is native to the border area between Texas and Mexico. Archaeological evidence estimates that chile was cultivated since 8000 BC. C. in the regions of Tehuacán, Puebla, and Ocampo, Tamaulipas. Eight thousand years ago, the population of Mexico managed to domesticate some species of chili (Capsicum), later Christopher Columbus took it to Europe and from there it spread to Asia. There are about 4,000 varieties of chili in the world. They are divided into five species of Capsicum and 28 other wild forms.
Archaeology & Civilizations (facebook)
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Shredded Beef Tacos I made these wonderful things yesterday and plan on having the leftovers for a few days to come!
These ended up being very popular with my family, including my son who wouldn't touch a veggie if his life depended on it!
The beef turned out tender and succulent, though be warned, there is a bit more rendered fat than it looks like!
Ingredients:
2 small eye round roasts, about 2-3 lbs. each (got these on a manager's special, luckily enough!) 4 packets of taco seasoning, your choice 2 cans of diced tomatoes and chiles 1/ cup sliced pickled jalapenos
Directions:
Place both small roasts in a large crock pot coat and rub thoroughly with the taco seasoning packets, letting the excess rest on top pour the two cans of tomatoes over the seasoned roasts layer the jalapenos on top of the tomato-covered beef
Now put the lid on your crock pot and let it go on low for 6-8 hours, leaning more towards 8 to make sure the beef is easy to shred.
Open the lid and savor the wonderful, aromatic steam for a moment before carefully removing the roasts to a large bowl or tray to shred.
Using a slotted spoon or similar tool, dip out the tomatoes, chiles and jalapenos and place in a blender with 1/4 to 1/2 cup of the liquid from the bottom of the crock pot. Blend until smooth to make a delicious salsa to go on the tacos.
Place the meat back in the crock pot and stir with the remaining liquid, then cover and set to keep warm until ready to eat!
We had ours on soft flour tortillas with refried black beans, shredded cheese, shredded lettuce, green onion, jalapenos and sour cream!
hey..
