As Chris pointed out early last week, when you say you’re inviting people over for tacos, they think you’re being somewhat lazy. We kept our feet in pain all day long prepping for tacos and guests.
The menu had a lot of input from Seth. He should get consultant credit.
First, we drove out to Springfield Farms in the new car. Chris got to swing around curves and shift on inclines in the new manual-transmission car (and he did so admirably!). The farm itself was hoppin’ with people and poultry, and we picked up some chicken, turkey chorizo and flank steak. The chicken breasts were obscenely big… but the farm should be all natural… Chris then got to test out the other end of the extreme, driving in the Wegmans lot.
Then the fun began. Hours of dicing and slicing. Ponzu-marinated flank steak (delicious!), chile verde with chicken in the slow cooker (later shredded), and chorizo cooked down with some onions.
To go with that, Chris made some lovely guacamole and fresh salsa, I threw together a corn salad and jicama and grapefruit salad. Doing so, from Seth’s loose recipe, I had a revelation. Recipes are crutches. Tasting regularly and modifying thusly really makes a better product. I know, I know; this should be obvious, but it only really sunk in yesterday. The corn salsa was delicious.
Then.. we got to discover where every single slight cut and scrape on our hands were from the chopping as we squeezed limes galore for margaritas. Also made the Lee Bros. homemade strawberry wine coolers. Also a hit. Very easy. Very recommended during strawberry season.
We served the tacos with shredded lettuce, corn and flour tortillas — yielding many happy guests.
What we ate 