|Oh I miss all the daylight we gave up this weekend!|
|Cut your jalapenos a little bit larger than usual. This allows for using them on the taco too!|
|Throw them and the radishes and other agents and let the pickling begin!|
|I did not realize how much meat this was going to be! But I love the look of the marination.|
|I also made cebollitas. You can see my recipe here.|
|I did not like how the marinade kind of leaked out. I wanted to get a char. I guess I should have grilled, or let it sit a bit longer.|
|Here are some yummy toppings. I love grating my own cheese!|
|Plate them with those toppings, pickled veggies and some avocado.|
|Oh no, how could I forget the cebollitas!?|
Carne Asada tacos with picked radishes:
Corn tortillas, warmed to package directions
1 package, Trader Joe's Carne Asada or other carne asada.
1 recipe cebollitas
Pickled veggies, see below
Heat olive oil on a grill pan or cast iron skillet over medium heat. In the meantime, remove meat from package and let sit to dry out. Place on grill pana nd cook on each side for 5-7 minutes until cooked to your liking.
Pickled Radishes for Tacos (borrowed from the Sea Salt)
Makes a large mason jar full
about 1.5 lbs radishes
1 cup vinegar
2 Tbsp kosher salt
2 Tbsp sugar
1/8 tsp red pepper flakes
1 cup loosely packed, chopped cilantro
1/2 seeded jalapeno, cut into chunks
2 to three cloves of garlic, cut into chunks
In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.Trim radishes and slice thin. Fill mason jar with radishes, cilantro garlic and jalapeno, layering to evenly distribute. Pour over cooled pickling liquid. Seal and refrigerate. Wait 2-24 hours to let flavors do their thing before using.
Assemble tacos and enjoy!
Happy Cooking! (And voting!)