taco tuesday {september 28, 2021}

 Did somebody say Taco Tuesday?

My future son-in-law is a taco maker extraordinaire. Tacos from scratch…no Old El Paso seasoning allowed. A shopping trip to La Michoacana for the real deal ingredients ensues.

Anthony walks up to the meat counter and points out skirt steak (arrachara) that he will use. “Por favor, corte la carne con la máquina.” (Please cut the meat with the machine). The butcher knows exactly what to do and hands a pile of thinly sliced meat wrapped in white butcher paper to Anthony. One more purchase from the meat counter, a link of chorizo which will get mashed in with the pinto beans.

The taco shells are right in front of the meat counter and Anthony is very specific about the ones he wants. One of the brands is too thick and chewy. Anthony know the exact hot sauces he wants. I’m having a blast watching my future SIL in command of his element! And I'm having a blast just looking around at all the festive decorations, the fresh vegetables, and all the Latino foods and spices.

Back to the house to prepare the taco meat. It needs to marinate for a good 6 hours. Anthony seasons the arrachara with adobo, sazón, cumin, salt and pepper and then puts it in a marinade of beer, soy sauce, tequila, lime juice, and minced garlic. Time to let all that deliciousness soak in and then put it on the grill.

To go with the tacos, my girls prepare cilantro lime rice and mashed pinto beans with chorizo. Top those tacos with queso fresco and it's a meal made in heaven to share with familia.