Friends, I’d like to take you back. Way back to a time when New Kids on the Block played almost exclusively on my boom box and my scrunchie collection numbered in the hundreds. A time when women wore shoulder pads and had asymmetrical haircuts, and glasses were required by law to cover at least three-quarters of the wearer’s face. I’m talking, of course, about the early 90s.
It was sometime during these formative years that I first tried those ubiquitous cafeteria tacos. You know the ones. Made from god-knows what part of the cow, they were mysteriously greasy and unadorned, and always served with a churro (cultural awareness at its finest). It was during this time that I decided I hated tacos. Nothing good came in those stale yellow shells. Nothing.
And then, sometime during high school, I decided to give them another try. I was out to dinner with friends (a rare treat on my babysitter’s salary), and I tried carnitas tacos with fresh guacamole and salsa. It was like the Tex Mex heavens had opened. It was glorious and I would never look back.
Last week I found a recipe for carnitas tacos that reminded me of that life-changing meal. Made exclusively in a slow-cooker (also known around the condo as my “BFF” and “Katie’s Little Helper”–yes, Nate’s a wee bit jealous), the meat is flavorful and falls off the bone, and tastes great combined with fresh avocado, sour cream, and tomatillo salsa, and wrapped in a warm corn tortilla. And if you want to set the mood for this special dinner, Please Don’t Go Girl is excellent background music.
You know, so I’ve heard.