I’ve been meaning to make these soft tacos for the past week. The article has two other soft taco recipes in addition to the chicken – steak and fish. I’m really interested in the fish tacos, since they’re baja style – yum. I really liked the filling for these tacos. I was a little unsure because of the bacon in it, but it turned out really nice.
I sautéed some onion and garlic, added the black beans and some chipotle powder and let that simmer for a while. Good and easy.

• Grilled Chicken Tacos Alambres (Fine Cooking #64, May 2004, p. 69)
• Tomatillo Salsa (Fine Cooking #64, May 2004, p. 68)
• Pico de Gallo (Fine Cooking #64, May 2004, p. 68)
• Guacamole (Fine Cooking #64, May 2004, p. 70)
• Black Beans

Wine: Rosenblum 2000 Continente Vineyard Zinfandel (San Francisco Bay, California). I didn’t have this wine with dinner – I like beer or margaritas with my Mexican food. But I opened this yesterday and have had a glass before dinner for the past couple of nights. It’s a huge, jammy Zin. Really nice.