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just man up and talk to them and it's not that hard to talk to them

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my parents and their parents came here legally so can they

Lucky Charms
Cinnamon Toast Crunch
Frosted Flakes

Carne Asada Taco

3/4 lb Flank Steak – marinated
8 Corn Tortillas
1/4 Cup Cotija Cheese
1 Medium White Onion – chopped
1/8 Cup Fresh Cilantro – chopped
1 Lime

Marinade Ingredients

5 Cloves garlic – minced
1 Cup Fresh Cilantro (leaves and stems) – chopped
1 Jalapeño pepper, seeded and minced
2 Limes – freshly squeezed
1 Orange – freshly squeezed
2 Tablespoons white vinegar
1/2 Cup olive oil
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt


Place flank steak in a flat baking dish. In a medium bowl, whisk together vinegar, garlic, jalapeño, lime juice, orange juice, and olive oil. Season with salt, black pepper, cumin and cilantro. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 4 to 8 hours.
While waiting for carne asada to marinate, in 4 separate bowls, Grate cheese, chop white onion, cilantro, and quarter 1 lime. Set aside to use as topping for the tacos.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet or on cooktop for about a minute on each side to make them pliable.
Arrange two sets of two layers of tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion and cilantro. Add as much cheese as you like. Garnish with lime wedges, and serve.

Sopes

3 cups masa harina
2 1/2 cups warm water
1 1/2 tsp salt

1. In a large bowl, mix masa harina and salt together.
2. Pour 2 1/4 cups of the warm water and mix together to form a ball of dough. The dough should be firm and springy when touched, not dry or super sticky. Add more water in small amounts, if needed, until the dough is the right consistency.
3. Divide the dough into 16 small balls and cover them with a damp paper towel to keep them from drying out.
4. Preheat a nonstick griddle over medium-high heat.
5. To form the sopes, grab a ball of dough and flatten it in between two pieces of parchment paper or a cut plastic gallon-sized food storage bag using a tortilla press. If you don't have a tortilla press, do your best to form a circle using a regular rolling pin.
6. Gently remove the flattened dough from the parchment paper and cook on the hot griddle for about 1 minute, depending on how hot the surface of the griddle is. You want the sope to have beautiful brown marks.
7 .Flip the sope over and cook for another 30 seconds to 1 minute.
8. Remove the sope and let it cool for about 30 seconds. When the sope is cool enough to handle (it should still be hot but manageable), pinch the edges using your thumb and index finger to create a little boat.
9. Cover the sope with a towel and repeat steps 5-8 until all the sopes have been formed.
10. Top the sopes with desired toppings

my son

yellowrose cool

good thing i live in texas

good job texas

right now i need a vacation

potatoes mmmmmmmmmmmmmmmmmmmm

huevos rancheros

Public Enemy- By the Time I Get to Arizona

SNOOP DOGG - WHO AM I (WHATS MY NAME)

Green Day - Hitchin' A Ride

Green Day - Longview

Green Day - When I Come Around

Green Day - American Idiot