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Oaxacan Tacos
September 13, 2002

My husband and I LOVE this recipe!. The simplicity of flavors is wonderful. At first I was worried about the jalapeno being too hot (first time making authenic mexican food) but, it wasn't at all. The lime was delicious and we added cumin and a touch of garlic salt when frying the meat. I get compliments from everyone that I serve this to..who KNOWS how authentic mexican food should taste like---that would be my in-laws. Flour tortillas, sour cream and chi chi's salsa have no place in a dish like this. Serve with Goya Arroz con Frijoles Negros y Coronas.

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