Sunday morning Alejandro's sister Sandra went out and bought some "barbacoa" from a neighborhood vendor. "Barbacoa" (our word barbeque derives from it) is slow-cooked meat. In central Mexico it is generally lamb, and traditionally it is wrapped in agave leaves and cooked in a pit in the ground.
"Barbacoa" is served with a number of items to accompany it, and they are usually spooned onto a tortilla and eaten as a taco. We had quite a spread on the table. Besides the meat, Sandra's purchase included red and green salsa (the green was quite spicy), chopped onions, chopped cilantro, "nopales" (slices of prickly pear cactus paddles), tortillas and limes (you can't have a taco without squeezing on some lime juice!).
I'm not sure how many tacos I had... maybe six or seven. It was a very hearty, tasty and traditionally Mexican breakfast.
A little bit of everything on a tortilla, fold it up, and you have a yummy taco!
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