But I'm back. It is a good drink, if it is good tequila. And if you know when to stop. And now one does...
I did not broil the tomatoes and onions first, as one should, but put everything in a dish together and cooked it long in a low oven (250' F, 6 hours). The key is the onion, garlic, tomato and orange slices-plus-juice combination. I added some lime too, and in the absence of anchos (Vancouver has not heard of Mexican ingredients that do not come out of a can) I substituted 1/4 cup of hot sauce and 3 tablespoons of raisins! Worked very well, too. The recipe proper is here.
Add the blessings of sour cream and cilantro, and the margaritas, of course, and you're set.
This picture was taken about ten minutes before I tried to take another, and dropped my camera right into my dinner. When Vince and I picked ourselves up off the floor from laughing he fished it out carefully and wiped it down. No harm done.
It's quite funny seeing a camera in a bowl of pork.