So it's officially Taco Sunday at our home. Particularly, "Barbacoa Sundays". My boyfriend has been obsessed with rehydrating chilis to make sauces, so we just eat this all the time now! I have posted the recipe on multiple occasions, but this time we decided to pickle red onions and radishes for a nice garnish. I'll tell you now, it's amazing. The spiciness of the beefs with the bitterness of the pickled vegetables really provide a great juxtaposition of taste.
1 medium red onion, sliced different sizes (mostly thin)
6 radishes, sliced thin
1 cup vinegar
1 cup water
2 tbs salt
2 tbs sugar
5-6 black peppercorns
1 habanero (optional)
1 garlic clove, roughly chopped
3 cups of hot water
Mix everything but the onions and radishes in a large mason jar. Put the onions and radishes in a colander and dump the hot water on it. Then put them in the mason jar. Refrigerate over night for best results.