Holy Guacamole — tasty tacos for two

Due to a series of unfortunate circumstances, Molly and I whipped up a delicious Mexican fiesta and discovered too late that we were the only two available to eat it.

Holy guacamole, though, it was tasty!

Molly launched the preparations by making Salsa Fresca, in which she used some of the vegetables we had been given in Tuesday’s garden tour. So awed were we by the bountiful garden, that neither one of us paid very close attention to our tour guide, so we’re really not sure what type of peppers Molly used in her salsa.

I do know that she tasted her salsa, gulped water directly from the kitchen faucet and declared it perfect.

Meanwhile, I placed a lovely little boneless pork roast in the crock pot, sprinkled it with a package of taco seasoning mix and cooked it on high for 4 1/2 hours until it was fork tender.

With some authentic corn tortillas, shredded Romaine lettuce, grated cheddar cheese, and homemade guacamole, we had ourselves quite a little feast.

Sometimes the best parts of a Mexican feast are the leftovers you get to eat the next day and we’ll have plenty of those.

We toasted ourselves with nice cold lemonade (necessary to cut the spiciness of whatever peppers Molly used.)

And we plan to continue our fiesta mañana.

Molly’s Salsa Fresca

Two large tomatoes (diced)

One Anaheim (we think) pepper

One Banana (we think) pepper

One small onion

1/4 cup cilantro (chopped)

One lime (juiced)

1. Put peppers and onion into blender to be chopped, so you don’t have to deal with them with your hands. Once they’re to the right consistency, pour them into a serving bowl.

2. Add diced tomatoes and cilantro and stir.

3. Squeeze lime juice on top, and serve.

Laura’s note: I would like to concede at this point that I definitely shot this series of photos too close. I don’t know what I was thinking. They looked reasonable when I shot them. Having eaten my subject, though, there’s nothing I can do but post. Lo siento mucho.

Here’s the sweet little pork roast that launched the whole fiesta.
I just sprinkled it with taco seasoning and added 1/4 cup of water. Simply delicious.
Shredded Mexican pork, crock pot style. Looks like you really leaned into this culinary masterpiece, but it was really a simple shake of the seasonings.
Here is Molly’s Salsa Fresco, which would have been Pico de Gallo, but she didn’t want to cook the tomatoes. We love fresh tomatoes, especially this time of year, and fresh salsa is the perfect way to display them –unless you want to slice them on a bacon and lettuce sandwich. Summer BLTs are pretty necessary celebrations of the season as well.
I didn’t think you would see the pork sprinkled with cheese under all of the other stuff I planned to pile on top, so I paused for a scenic vista, midway through preparing my taco.
Here is my taco, which looked much lovelier in person. Kind of a sassy little treat, though, and I wouldn’t skimp on the napkins when I served it, if I were you.

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