I (Helen) have been away most of the week, spending time with friends and family in the Edmonton area. Before I left, for Tuesday’s supper, I made carne asada tacos. I had lots of help; we spent a lot of time chopping tomatoes and other goodies for fresh pico de gallo, putting the food processor to work making garlicky guac, shredding lettuce, and warming tortillas. I love Mexican food, and after being in Tijuana for three months last Fall, it’s fun to incorporate some authentic Mexican flavors into our week.
The recipes for the grilled meat and pico come from Tyler Florence of Food 911, a show I’ve never seen…I found the recipe on foodnetwork.com. It’s important to get started on these in the morning, marinating the beef in the mojo, for up to eight hours. I skipped out on serving the tacos with cheese, as we’re running low, but also because I didn’t see a whole lot of cheese served with tacos in the part of Mexico we were in. Do warm the tortillas…it makes a world of difference. Yum.