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...

Chile-Braised Pork Tacos with Rhubarb Salsa

Amy bought some tasty looking pork shoulder from Truck Patch Farms via the 14th and U Street Farmers Market, and we had some dried chiles leftover from a delicious batch of pozole she made a few weeks ago. Put them together and you get... ta da... chile-braised pork shoulder tacos! Pretty tasty! I think perhaps next time I would leave a couple seeds in the chiles, though, as it wasn't as spicy as I was hoping for.Coupled with some rhubarb salsa (loosely based on this recipe, but simplified even more- just lime juice, scallion, jalapeno, cilantro, a pinch of sugar), the tacos were a tasty treat. I served them along with some black beans with toasted corn, and followed them up with some delightful Mexican spiced chocolate pudding (which I made a few years ago and loved).

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.

Spicy Lentil Tacos

Excuse the poor photo... the stupid lentil tacos wouldn't stand up on their own. It reminds me of that commercial where the little kid creates the flat bottom taco shell and is cheered and revered by his whole town. I love the kid's face! I totally needed those.

Anyway, this meal was inspired by a recipe I saw on epicurious.com. The recipe was a little semi-homemade, but I rolled with it since it was lazy sunday. I kinda wish I hadn't... the lentils were a wee bit salty because of the store-bought taco seasoning I used. Next time I will make my own seasoning and I'll dial down the salt.

The texture of the lentils was good, though. You could barely tell it wasn't ground beef. I'd make these again.