The weather was rather warm Saturday, so I spent the afternoon with a friend eating a picnic lunch, going out for coffee, and browsing through Fresh Market. More on the latter part, but basically we decided to photograph certain ingredients we hadn't eaten/cooked before, and I would research the ingredient and find a recipe. But like I said, more on that to come.
After the day's excursion I made dinner. I hadn't planned on cooking but I'd started the prep work and somehow ended up actually cooking dinner (Mom was quite okay with that! haha).
Anyway, I made Grilled Chicken Tacos Alambres from the Fine Cooking Magazine (surprise, surprise!) issue 64 page 69.
And finally, everyone agreed the dish could have used a little less lime juice but more chile powder. Overall, a big hit. :)
A few modifications: First, I didn't use a whole cup of vegetable oil for the marinade. Instead, I only mixed a couple of tablespoons of olive oil. I also didn't use the guacamole, pico de gallo, or tomatillo salsa they called for, so to keep things simple. The recipe called for oazaca cheese, but we didn't have any, so a little cheddar sprinkled on top tasted just as good. :)
|The beautiful cilantro!|