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Tacos were on the menu tonight.

I had some leftover Picadillo Oaxaqueno in the freezer from my last batch of Chiles Rellenos and a jar of pickled red onions sitting in the fridge.

I made some Spanish rice and refried beans for sides, along with lime cheeks and a few roasted chiles Serranos from The Potted Kitchen Garden.

The only other prep work was to open a bottle of Corona and make a stack of homemade corn tortillas.

Tacos de Picadillo Oaxaqueno, refried beans, and Spanish rice.

Tacos de Picadillo Oaxaqueno, refried beans, and Spanish rice.

Anybody hungry?

 

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