You know you want a taco.

I've spent the past week in Santa Paula, CA where Lemons and Avocados come from, and I'll admit I stole part of this recipe from my aunt. It's GOOD though, that is the second most important part and of course the most important is that it is TACOS. Best enjoyed with some sangria, but if your sangria hasn't set enough, add some triple sec to it. YES.

OK.

So start with some ground beef (I bought the grass fed type from Whole Foods because I am a useless hippie like that). You need chorizo too, prolly 1 link of it.

Actually it starts with olive oil. Drizzle some in a pan and put the fire under it. Good. Now chop up some garlic and onions, and throw that into the oil. Try to do the garlic last - I never do, and it ends up brown and crunchy.

Cool, so then once the onions caramelize, throw in the meaty bits. You'll likely need to mash up the chorizo with your fingers a bit to get it into nice pieces. There you go.

Heat it up

Add an envelope of taco seasoning because who are we kidding. That stuff has some kind of crack in it and I can't complain.

Throw in a bit of water too.

Then, chop ye up some tomato and avocado.

Good.

Take some corn tortillas and get them hot in a fry pan with some oil. Mmmmm


Add the cooked meat to the inner bits of the tortilla, throw in tomato, avocado and cheeeese.

Now. While you were cooking the meat, it would be wise of you to make Sangria!!

One bottle of some bit of red wine
one bottle (the bitty ones) ginger ale
some oranges- like 2
a lemon
a lime
more if you can fit it in your pitcher

chop up the fruit, pour the wine over it. I did this backward. Pour in the gingerale. Stick it in the fridge for a long bit. If you don't have a long bit, have some with a splash of triple sec.

Win.