And they aren’t always made with leftover pork. Sometimes fresh fish is in order.
Underneath all the shrubbery, cheese, and crema (greek yogurt, sour cream, Cholula Garlic Pepper sauce, Tabasco Chipotle sauce, cayenne pepper) on the taco there were tilapia fillets dusted with chili powder, granulated garlic, cayenne pepper, and a dash of salt, grilled on the BS Keg using a Frogmat. Which doesn’t make for great pictures, so no grill shots tonight.
And for those looking for a good pinto bean side for tacos, chop up some onion, bell pepper, jalapeno pepper, throw them in the beans, add a dash of cayenne pepper, bring to a boil, and simmer until the onions and peppers are soft. Drain before serving. Or serve them in a bowl and enjoy the juice. These beat the heck out of refried beans out of the can.
Not that we ever serve refrieds plain out of the can…