Recipe: Pickled Red Onions and Radishes

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.

Recipe

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.

Sunday Dinner: Barbacoa Tacos

The recipe is exactly the same as the Beer and Shot Taco. Just sub in with beef and add 1 lime to the beef once cooked. Also, you can follow the Barbacoa Recipe I posted before from around the blogosphere

Barbacoa Tacos

My boyfriend and I decided to make barbacoa tacos tonight mixing two recipes:

1. Serious Eats: Better than Chipotle Barbacoa

2. Gimme Some Oven: Slow Cooker Barbacoa

We used the slow cooker and cooked on high for about 4-5 hours. We added some orange zest, extra lime and habanero powder for spiciness (but that is up to you). 

Add some salsa, lettuce and cabbage to top it all off, and enjoy!