Taco Times

Friends on Wednesday say the variations on tacos are limitless. Points led us to dark chicken tacos with bacon.
The difference is made in how the chicken is cooked.

image

Instead of frying and having soft shell tacos a slow marinated cut, with added seasoning, ranchero sauce, a little bit of chicken broth, diced green onions and using the remaining bacon’s fat oil determines the distinctive uniqueness.

image

The bacon is cooked slowly. When cooking bacon it’s best not to be in a rush.
Taste and flavor are enhanced with patience and bringing the water to boil, then add the appropriate amount of strips flip once, pull when ready, and diced at the time it’s  dry.

image

Raw green onions and the signature Cilantro are washed off with water and lemon juice due to its raw nature and human handling.

image

image

With a consideration to past events these tacos were deliciously enjoyable. The chicken wasn’t as spicy due to the broth as well as crunchy rather a succulent tender- contrast to fried chicken.
Along with the additions of a three cheese, lettuce, sour cream, bacon and cilantro inner stuffing these crunchy tacos break just the right way in your mouth.

image

Brunch

of course-  Workin from the middle we’ve got a nice red romaine and fill medley tossed in some fresh lime. Tossed in a little Evoo to balance the herbaceous fresh dill. Cherry tomatoes… Then we’ve got some grilled and chilled asparagus and carrots. Those are Brussels from the deli. Some red onions and red  peppers. On the mini bagels we’ve got a silly goat feta and smoked king salmon. I’ve also put some cypress grove cheese on the platter  topped it with some delicious capers. We’ve also got some crispy applewood smoked bacon…

image