One of the last grills of the Summer, well maybe. The weather was hot but not too hot, the food, light but satisfying and the drinks, gloriously refreshing, what a night! I still haven’t gotten used to the beautiful weather here in California, how can it be? I actually like that it still amazes me when the weather is sunny, in the high 70s with just a slight breeze. Ahhh
Time for grilling! The menu featured: tacos tacos tacos! Pork and Carne asada tacos to be exact, they were simple as could be thanks to Trader Joes. Usually when it comes us grilling I get super excited and plan to make ten different things. But of course they never get done at the same time. The meat gets cold or ends up not being cooked through, (sometimes we don’t have patience like normal human beings.)
This time was different. Improvement, theme of the month, and this time grilling was going to be smoooooth. Smoothness took a little prep to actually plan what needed to be done first, and from there on we were sailing.
After getting the grill started and meat adjusting to room temp, all that was left was to assemble the taco fixens. Nothing fancy, no beans, no rice, just taqueria style (onion and cilantro) plus some avocado…. well it was just going to be that, then I remembered those needed-to-be-used-asap tomatillos and jalapeno. Check out the creation:
Let me tell you something. This was amazing. Really really really good. Try it out, you won’t be sorry.
Easy sides make for easy clean up, and a happy kitchen is clean kitchen- I LOVE having a dishwasher, gonna miss this when we move into our new place.
What are your must have appliances?
~~> I’m all about the toaster oven. Best machine ever.
Carne Asada Tacos
serves 6 tacos with lots of carne leftovers
4-6 corn tortillas (warmed up on grill)
grilled carne asada (Trader Joes brand), sliced against the grain
1/2 white onion, finely diced
1/2 bunch cilantro, chopped
1 avocado, sliced
Assemble tacos. Eat. Feel good.
2 garlic cloves
Take the tomatillos and jalapeno, threw them directly on the charcoal, husks and all. After they are happily burnt, let them cool, then removed the charcoal part. (Warning: You won’t be able to take it all off, that’s the point, but take most of it off). Toss the remains into a food processor, add a garlic clove or two, some S&P, a drizzle of honey, and a squeeze of citrus. Then pulse until smooth-ish.
Top on tacos, or enjoy with chips!