Yeah, it is perfect. Damn.

RCargie?

I don't care if they're "obliged" to vacuum my garage and scrub my basement, that's MY candy. You dare!?

Pootsie Rolls

Mams

RESULTS: this "dry run" used store-bought elements that next time I'll make by hand, including the guacamole, a salsa, even the tortillas!

I wanted to see how things went with these ingredients. Quite good, hits that "mission burrito vibe," but the full run will be epic. :)

This "Mexican rice" is long grain rice made in a rice cooker with tomato sauce, onions, garlic, chili powder, garlic and onion powders, ancho and a big pat of butter.

Sadly, it's not a true success: good flavor, texture reveals slightly undercooked. I'll rescue it, but glad I did a dry run.

Three days it took to process, cure, render the fat, then confit (5-hour slow roast) in its own fat, but wow, did this pork belly turn out amazing. Tender, deeply flavorful, and after I crisped it up, something truly special.

The elements.

* = made from scratch myself:

*Pinto beans "refried" in home-rendered pork fat
Cheese, grated
Scallions
*Tomatoes "concassé" (skins and seeds removed)
*Mexican rice
Sour cream
Guacamole
Lettuce
*Pork belly confit, crisped in a skellet
Tortillas (wheat)
Hot sauce
"Taco" sauce
Lime

Of the remaining 12 pounds or so, it's all be portioned: half into big squares, unseasoned; the other half into equally big squares, seasoned. All of those are vacuum-packed in heavy-duty sous-vide plastic bags and are in the freezer for another day. Options!!

About 5 pounds are now seasoned with herbs and spices and salt (no sugar!) and are curing overnight in the friddge. I will take whatever lard I can get from this rendering today and COVER the pork tomorrow for a 3-hour CONFIT. If you ever had pork confit in its own lard...you know it's GLORIOUS.

But honestly, the hardest I laughed was Madeline Kahn bursting into song.

"SWEET MYSTERY OF LIFE AT LAST I'VE FOUND YOUUUUUUUUUU!!"

Her timing was so perfect I thought I might die.

"You made a yummy sound."

DESSERT: home-made Mounds / Bounty bars with a twist!

Pandan-flavored sweetened condensed milk and desiccated coconut. Pandan provides the green color and a lovely vanilla-like floral note.

Topped with 62% dark TEMPERED chocolate. Look at those sharp crisp cut lines and that snap!

SO GOOD!