Tacos are a huge hit at our house and with constantly having Sean's friends over and dinner parties; this is a reoccurring weekly dish for us. Since this is a popular dish, I try to serve it in a variety of ways with either shredded chicken, ground turkey, carne asada, ground bison or pastor and sometimes even veggie or fish tacos (Sean's least favorite).
Last night we went with carne asada from Mayo's Market on De La Vina. This is as authentic as it gets in Santa Barbara.
Ingredients for carne asada marinade:
1 Lime
1 Orange
1 Garlic clove
1/2 Onion
Cilantro
1 Teaspoon season salt
You can either BBQ the carne asada or sauté it in a pan. If you sauté the meat in a pan, I like to add habanero infused silver tequila to spice it up.
Tacos:
Corn tortillas fried in a deep fryer with vegetable oil (1 minute each side)
1 Diced tomato
1 Diced onion mixed with cilantro
Crumbled queso fresco
1 Wedge of lime
Popular hot sauces used:
Cholula
Tapatio
Paired drink: Michelada (My absolute favorite drink ever!)
Ingredients:
Negro Modelo
1 Lime
1 Lemon
1 Tablespoon Tapatio
1 Teaspoon Worcestershire
1 Teaspoon soy sauce
Dash of salt
Dash of pepper
Dash of Mexican salts
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