June 21, 2012
This is the first time of the year where I ate some corn and I was like, wow, it's summer. Corn it getting good! A quick sear on this to brown some of the kernels slightly. Then mix in tomato, grated garlic, lime, mint, and cilantro. This was a new method for steaming sticky rice that I learned from SheSimmers. You just put the rice on a mesh splatter guard over a pot of boiling water. It came out perfectly! Let the meat and salsa fully cool before serving. Use the rice to grab the fillings and eat! I tried to get a picture of this but it was too messy to photograph. Talk about food in my beard!I was testing out a spice blend for work so I left the taco meat as plain as possible after cooking it with the spices. Cook your taco meat how you like it. I have a recipe for taco meat here.
For the salsa, I seared 5 ears of fresh corn in a frying pan with butter and about half a diced onion. Add a few diced tomatoes, cucumber, juice of 2 or 3 limes, grated clove of garlic, and a handful of fresh mint and cilantro. Let cool in the fridge before serving.
To make the sticky rice, soak glutenous rice for a few hours, then strain and steam until tender, about 45 minutes. If you don't have a traditional steamer for this, I just used a mesh splatter guard over a deep pot. Fill the pot with water and bring to a boil, top with the splatter guard, pour the rice on top, and cover with a pot cover or metal bowl. Flip once during steaming. (More on this method here)
To serve, lay out some fresh shredded lettuce, top with a few spoons of the salsa, then the meat, and finally top with some cheddar. To eat, grab some of the sticky rice in your fingers and use it to grab the other ingredients and toss the whole thing into your mouth.