I know, I know, Mexican again. I’m feeling overwhelmed by life this week, and when that happens inspiration goes out the window and I just want something comforting and familiar.
These are comprised of the other half of a hunk of beef bottom round I bought over the weekend, marinated with lime, seared, and sliced paper thin, then topped with diced tomato, avocado, jack cheese, red cabbage, scallions and lime crema. I had some leftover Rancho Gordo pintos in the fridge, to which I added some of my pickled serranos for a little extra punch. Good enough for a Tuesday.