06/29/2026
By popular demand, we will be sharing the recipes to the food we served during the Wine Walk.
Salted Watermelon:
Put salt on watermelon.
IMPORTANT-- Cut up the watermelon before you salt it!!!
Taco meat recipe, if for some reason you care:
Chuck roast- Good quality boneless roast (3 1/2 lbs~)
1 tbsp cilantro
1 tsp garlic powder
1 lime
1 tsp onion powder
1 tsp black pepper
1 tbsp chili powder
1 tbsp kosher salt
1 tsp paprika
1 tbsp vegetable oil
1 tsp cumin
1/2 cup beef broth
In slow cooker for 8 hours
The true MVP for the tacos was the Chipotle Honey Vinaigrette:
6 tbsp red wine vinegar
3 tbsp local honey
3/4 cup vegetable oil
1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp black pepper
2 chipotle peppers in adobo sauce (comes in cans)
2 small garlic cloves, roughly chopped
Combine all ingredients in blender or mini food processor, store in airtight container. Mix into the meat when ready to serve.
The cheese was Mexican Cojita Queso, with cilantro mixed in.
Homemade mini sourdough tortillas:
3c Flour
1c Starter
3/4c water
1/4c olive/avocado oil
1 1/2 tsp salt
Divide and roll out as thin as possible. Cook in a dry skillet on med/low heat for 30 sec each side. This makes 12 large tortillas or 64 minis like we served during the wine walk. ENJOY!
