cook: carne asada americana tacos with pickled jalapeños

Patrick brought home eggplant and peppers, and my vegetable bins is brimming. 

I loved my breakfast taco at Aptos St. BBQ so much that I wanted to riff on it for a dinner. I even took a small to-go container of their delicious barbecue sauce for that exact intention. And so on the same night I stir fried bok choi and re-heated leftover rice, I made a jar of quick pickle jalapenos. And set some black beans to soak for chili night later this week. 

 

And took said favorite barbecue sauce and tossed it in the tiny cast iron with a bit of chipotle adobo, cumin, and hot smoked paprika over leftover rib eye steak to re-heat. Then chopped produce for our couples' taco bar.

 

Instead of a fried egg, I decided cheese would be the unctuous element of our flour tortilla tacos. Husband made his tacos with cheddar cheese and topped it with fresh medium salsa while I made my tacos with ghost pepper jack and then topped it with my quick pickled jalapenos.

 

Instead of my usual chopped white onion and cilanro and lime, just lettuce and sour cream as the topper.

I loved this change-up in tacos and plan to do the fried runny yolk egg this Sunday.