I made a big taco feast during my two week hiatus at the beach. Here is what we had:
Margaritas - 1 part lime, 1 part Cointreau, 1 part tequilla (half Herradura reposado and half Cuervo, we ran out of the Herradura)
Pulled pork "al pastor" style - seasoned with achiote, chile guajillo, and Mexican oregano and slow-roasted in the oven all day
Cornmeal-crusted very fresh local tile fish
Fresh tomatillo salsa
Chipotle salsa
Mango-habanero salsa (the mangoes were so sweet and ripe we drank the rest of them the next day as margaritas)
Sliced beautiful avocados
Iceberg of course
Chopped white onions
Chopped fresh cilantro
Some cheese of course
Mexican sour cream
Posole in green chile sauce
Rice
Little corn tortillas warmed on the griddle
The max tacos munched was, I believe, ten. I don't know, I was busy eating. The leftover pork made for great lunch snacks the next day.
Check out the video by Leslie of the introduction of dinner:
http://www.youtube.com/watch?v=YbOxmes_k6Y
1 comment:
Dear Chef Bill,
Brief but accurate description, except...I've been reading and authentic Mexican tacos often include cabbage instead of iceberg.
Yours truly,
Sis
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