I have never tried pickled veggies on Mexican but I know people who have and really like the flavor combo’s….worth a try.

For the pickles:
1 cup carrots, julienned
1 cup radishes, sliced thin
1 cup onions, sliced thin
1 cup jalapeños, sliced thin
2 cups distilled white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons salt
2 tablespoons pepper

For the taco meat:
1 pound ground beef
1 large tomato, chopped
1 medium onion, chopped
1-2 jalapeños (or any other chilis, just be educated about what kind of spice you may be forcing upon yourself), chopped
1 clove garlic, smashed and pasted
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon butter
4 ounces beer
2 ounces tequila
Tortillas, shredded cheese and lettuce, sour cream and salsa for serving

1. Pickle the vegetables
Bring the liquid ingredients to a boil in a medium pot. Cook for about a minute, then remove from the heat and pour over your prepped veggies in separate containers. Cover tightly and let sit for an hour, then stick the pickled veggies in the fridge until ready to use. Look at that, you just made pickles.

2. Sauté the onions and garlic
Get a good size skillet going on medium-low to medium heat and throw in your butter. When it’s hot, add the onion and garlic. Cook for 7-8 minutes or until translucent, then pour in a shot of tequila.

3. Add tomatoes and jalapeños
Add the tomatoes and jalapeños and half the beer, season with salt and pepper, then turn up the heat to a fast simmer and cook uncovered for 5 minutes.

4. Add the beef and seasonings
 Once the ingredients are nice and soft, add your ground beef – break it up beforehand with your hands, or in the pan with a spatula or big spoon. Add a little more salt and pepper, then throw in the cumin and chili powder. Let that cook for a minute or two until just starting to color, then add the rest of the beer and tequila.

5. Simmer together
Cover with a lid or foil (works great as a lid when none can be found) and let the meat simmer until the liquid is almost gone.

6. Uncover, finish and eat
At that point, uncover and let cook another few minutes until there is no more liquid floating around – it should still look really most though, remember key points #1 & #2. That’s what the beer and tequila applications were for. Assemble your tacos in tortillas (double-up if you’re planning on overstuffing) and top with pickled vegetables, cheese, lettuce, sour cream and salsa. Oh, and hot sauce. Don’t forget that.