Pork Ribs, el Dia Dos: Tacos

Very early this morning, I practically shot right up out of bed: "I've got it! We'll make tacos!"

Pork tacos are one of Margy's favorite dishes, and my little eureka moment was me realizing how perfectly the braised country ribs would adapt themselves for this purpose. Hours later, as dinner approached, I put my plan into action.

First I made guacamole. Then I shredded the meat from a few ribs with a fork and warmed it up on the stove, adding some canned chipotle in adobo sauce for a bit of spice and a tasty Mexican twinge. Margy grated cheddar, I chopped lettuce, a can of refried beans was opened.

I heated flour tortillas in a dry skillet and then piled everything on. I couldn't resist overloading each and every taco, but we didn't mind a bit -- we came to the table ready to do some work. But still, there's plenty of pork left...