Carne Asada Tacos

Last week, Amy made some carne asada based on this recipe from the LA Times. She switched things up a bit, using straight adobo sauce instead of tomato sauce plus chipotle plus adobo, and with significantly less oil. Pretty good overall!I think if we made it again, we'd add more heat and perhaps a little more salt to the marinade. Also, our steak must have been thicker than the one used in the recipe, as it took much longer to cook to medium rare.

Not pictured, but totally awesome with the carne asada: homemade tomatillo salsa. Mmm...

Mexican Feast

I heard that chilaquiles is what people in Mexico eat when they're hungover. Today I think I still had a bit of a hangover from Chuck and Liz's party on Friday night, so I thought chilaquiles might do the trick. Stale corn tortillas, crisped up, cooked in roasted tomatillo salsa, topped with onions, sour cream, feta and a fried egg. Mmm.

Served with a side of Mexican-style street corn (off the cob, as Tim is due for a root canal tomorrow)... awesome.

Zucchini and Toasted Corn Tacos with Fresh Tomatillo Salsa

Wow- I've made vegetarian tacos before, but these were by far the best. The toasted corn gave these a unique flavor- some awesome caramelization... mmmm.
Plus, topped with feta and freshly made salsa verde with CSA tomatillos: to die for.

The Unwrappable Burrito

Starring, in order of appearance:

Zucchini, black beans and corn taco filling (which I pumped up with a little adobo sauce)

Chipotle-esque cilantro lime rice (which is basically rice with a lime/cilantro/garlic pesto stirred in)

Homemade green tomatillo salsa/sauce

Awesome.