Brandon was over for dinner again, and since I know he likes Mexican food (but not avocado), I decided to make tacos.
I did two versions of filling – one, a flavorful spice rub on steak. We grilled the steak, but it can be made in a pan just as easily. The chicken is marinated in citrus and herbs, then baked. I used boneless, skinless chicken thighs and it’s absolutely delicious.
A simple pico de gallo and some lettuce and cheese for filling, and we had do-it-yourself tacos. I made the tortillas as usual, but thought making them with duck fat or lard might be too much for our guest. I went with shortening instead – neutral flavored, and ironically, Larry raved about them. I guess it doesn’t really matter what fat I use, homemade tortillas are just really good.
- Chile-Rubbed Steak Tacos (Fine Cooking #64, May 2004, p. 70)
- Citrus & Herb Marinated Chicken Tacos (Fine Cooking #26, May 1998, p. 50)
- Handmade Flour Tortillas (Fine Cooking #79, July 2006, p. 74)
- Corn SautÃ© with Ginger, Garilc & Fresh Cilantro (Fine Cooking #87, September 2007, p. 37)
- Pico de Gallo (Fine Cooking #64, May 2004, p. 68)