I started with a homegrown lamb shoulder steak that I broiled to medium rare the night before. It was marinated in olive oil and fresh herbs (thyme, oregano, rosemary). I chopped it into bite-size cubes and reheated in cast iron on the stovetop. I was lucky to have some left over coleslaw that was at the perfect stage of its life, three days old. The slaw was made from green cabbage wilted with a little salt for 24 hours, to which I added grated carrots, lime-pickled red onions and a vinaigrette dressing of one egg yolk, olive oil, cider vinegar, salt, pepper, dash of cumin, and some paprika. The red onions on top and in the slaw were sliced and wilted in lots of salt for 24 hours. Then I rinsed them to an agreeable salinity and added fresh lime juice. After a short time they turn bright purple. The salsa is built from chiles de árbol, a few chiles puya, tomatillos, salt, garlic and water. As the photo betrays, the taco could have used some chopped cilantro for flavor and color, but I had just finished butchering 25 chickens, starting at 5 am and I was too tired to go back up to the garden to pick some. Alas. The corn tortillas were from the Mexican market in town that makes them fresh once a week.