Grilled Chicken Tacos Alambres

Raul & Jill came over for dinner tonight. Eric & I had been talking about making these tacos, so this seemed like a good opportunity. I loved them! I think everyone else did too. My only complaint is that I think Fine Cooking uses too much oil sometimes. I don't think the recipe should call for oil with the bacon, unless it's good turkey bacon like Sheri buys.

The tomatillo salsa was especially popular. That made me happy because I've never made it before and I didn't know if anyone would like it. I taught Jill Hugh Carpenter's guacamole saving tip.

I've made this rice several times. I keep meaning to make the other recipes in the same article, Arroz Rojo de Chile Ancho (Ancho Chile Red Rice) and Arroz Huerfano (Orphan's Rice). I need to just make up my mind and try one. But I love the green rice so much!

Gary makes wonderful margaritas. I asked him to make them just like he did for the mole' party. They were excellent.

• Grilled Chicken Tacos Alambres (Fine Cooking #64, p.69)
• Tomatillo Salsa & Pico de Gallo (Fine Cooking #64, p.68)
• Guacamole (Fine Cooking #64, p.70)
• Arroz Verde (Fine Cooking#35, p. 45)
• Black Beans
• Margaritas
• The Perfect Flan (Bon Appetit', May 1992)