Sounds like a winner to me. Will try it as soon as the weather gets nice enough.
Oh, it is.
Makes flank steak melt in your mouth along with the rest of the taco, which will REQUIRE Pico de Gallo and Cotija cheese.
If you have never had this, you’re in for a delight. One you will repeat innumerable times before you die, and one which your posterity will emulate in reverence.
How to make Pico de Gallo properly:
1 small/medium tomato chopped
1/2 onion diced
1 jalapeno or serrano diced
1/2 bunch cilantro (the other half from your mojo) chopped
1/2 lime juiced
Stir.