This weekend, we went hiking through an ecological preserve. Lots of different bird varieties are here right now, especially Mallard ducks. We must’ve seen at least 50 of them. We also spotted a few rag tag attempts at shelter, surely from homeless people in the area. Certainly disconcerting and sad.
After a few hours of traipsing through trails that led into open alcoves of low lying foliage where we threw tennis balls to the dogs, we decided to head back home. On the way home, my husband offered to cook us a delicious taco dinner. While I cook most of our meals, he knows his way around the kitchen and especially loves to grill on the weekends. Sometimes it is nice to sit back and be cooked for, especially when it is as delicious as this.
1 New York strip steak, pounded out thin
1 tomato, diced
1 cup shredded lettuce
4-5 taco shells
1/3 -1/2 cup olive oil
1 oz. annatto paste, approximately
2 Tbsp lime juice
1/2 tsp Mexican oregano
1/2 tsp adobo
1 clove garlic, minced
Salt and pepper to taste
In a large bowl mix together the olive oil, annatto paste, lime juice, oregano, adobo, garlic, salt and pepper. Add meat and coat liberally. Cover and marinate in refrigerator for at least two hours. Grill over high heat for 8-10 minutes or until preferred done-ness is achieved. Fill taco shells with meat, lettuce tomatoes, cheese, salsa and sour cream. Serve immediately.