Not Your Ordinary Homemade Tacos
Jeff has been wanting to do taco night at our place for some time now – and last Sunday, it was finally time. Preparation for taco night included acquiring a tortilla press, dried chiles, queso fresco and crema fresca, and mole hand carried back from Mexico by Jeff’s work colleague on a recent trip.
Jeff used the following recipes from Mark Miller’s Tacos
Flour Tortillas
Tacos Al Pastor
~Pork shoulder marinated in reduced orange juice, pureed chiles (guajillo, ancho, and pasilla negro), orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer. Served with caramelized diced pineapple.~
And these are Jeff’s recipes:
Chicken Mole Tacos
~Chicken breast in mole sauce (chicken broth and mole from market in Mexico). Served with pepitas (pumpkin seeds) and queso fresco.~
Chicken & Chorizo Tacos
~Chicken breast and chorizo sausage. Served with corn salsa, green onions, and crema fresca.~
Homemade tortillas are actually pretty easy to make – and taste WAY better than store bought.
Freshly made guacamole is the best (see recipe here). Believe it or not, we already had this molcajete (mortar – pestle not shown – carved from volcanic rock).
The Spread
crema fresco, corn salsa, chicken & chorizo, and green onion (front left)
queso fresca, pepitas, chicken mole (middle)
caramelized pineapple, marinated pork (back right)
Sooooo good. I think the chicken mole was my favorite.
Nicely done, El Jefe!
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