Wednesday, November 5, 2014

Taco Party!

Black Bean Taco, Cotija, Cilantro, Chipotle Salsa
Sunday afternoon Ann got a text from Kelley asking if we could meet at a winery on Monday afternoon, that they were in Virginia for the day. Because of renovations at the restaurant, I couldn't meet but suggested that we have dinner at our place early Monday evening. On Monday morning, Ann and I talked about what to make for dinner and we got precisely nowhere. Some time later, she texted me saying that she felt like Mexican. I suggested do-your-own tacos and she suggested cheese dip and chips. Deal done.

Pregame Margaritas
After a long day at work, I finally got home with groceries and set to prepping dinner. I asked Ann to throw some music on, a little banda to prep to, to liven things up. While I was getting things ready, she found a can of margarita mix in the freezer and put together a batch of margaritas for us. The margaritas were a great pick-me-up after a long, hard slog at work and running all over town doing errands for the restaurant.

Happy Trio
Mark and Kelley arrived about 90 minutes after I did and I had just managed to finish prepping dinner maybe 10 minutes before they arrived. As Ann requested, I made some nasty cheese? dip for chips: Velveeta, cilantro stems, chorizo, chipotle salsa, and a little Sherry vinegar to help cut some of the fat.
Queso Fundido and Chips
I got both corn and wheat tortillas. I'm a fan of corn, Ann of wheat. For fillings, I cooked some fresh chorizo, some black beans with onions and poblanos, and some shrimp with mango and chipotle. For toppings, we had pico de gallo, cilantro, chipotle salsa, nopalitos, and queso cotija. And we all sat around the island in the kitchen, made tacos, and caught up. It was a great evening!


Taco Spread: Chorizo, Black Beans, Shrimp and Mango

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