Today’s a big day. I didn’t realize that at first. I thought it would just be like any other day, chock-full of class and homework and studying.
But nope. Today’s a big day. Today’s National Taco Day, a celebration of my favorite food in the whole wide world! (Well, tied with roasted vegetables and risotto.)
And it doesn’t even matter I didn’t know about National Taco Day. I’m not missing out on the merriment. I have such strong ties to tacos, I celebrated without even realizing it. My mind sensed National Taco Day, even if my brain didn’t know about it.
Yesterday I made Rick Bayless’ Smoky Pork Tinga Tacos with Avocado and Fresh Cheese, the perfect meal for National Taco Day (and for several taco days afterward, since the recipe makes enough for at least eight meals). We’re talking pork shoulder slow-cooked to perfection with redskin potatoes, tomatoes, chipotles in adobe, Worcestershire, oregano, garlic and onion and wrapped up in corn tortillas with queso fresco and simple guac. We’re talking good. We’re talking make ‘em in your slow cooker, like, today.
Or tomorrow morning, since the pork shoulder cooks for six hours.