Tag: Mexican
Beef Short Rib Fried Flour Tacos
Beef Short Rib Fried Flour Tacos
The purpose of this recipe is to show how to give a leftover a second life. The previous night I made the Argentinian beef short ribs. I had a pound leftover. So my high ass thought, let’s turn these into tacos and eat them with the potato tacos and have a meat and potato taco night. Oh yesss…it happened. So I deboned the leftover short ribs, fried it up, and made fried flour tacos. You can really do this with any leftover beef, pork, or chicken; as long as it is somewhat neutral in flavor. The ribs were just seasoned with sea salt and lime juice.Warning! Especially if you are a high ass and impatient: make sure to take the toothpicks out of the tacos. Say I “sleepwalk” to the refrigerator at 3 in the morning and go “Ooooo, tacos!” and don’t want to heat them up and assemble. I’m just going to eat them as is. Take out the toothpicks. Do it before yo go to bed, for your safety. Now I’m going to do that this moment before I pass out and have a 3AM sleepy time snack.
Equipment
- toothpicks
Ingredients
- 1 lb leftover beef short ribs deboned and diced
- 1 tbsp vegetable oil
- 6 flour tortillas
- vegetable oil for frying
Toppings
- queso fresco crumbled
- cabbage shredded
- Mexican sour cream
- your favorite hot sauce
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the beef for 10 minutes. Drain any excess grease. Let cool.
- Place 2 heaping tbsp of the beef on the top half of the flour tortilla.
- Fold up and hold close with 3 toothpicks.
- You should yield 6 tacos.
- Heat up cooking oil in a sauté pan over medium high heat. Place 3-4 tacos in the pan, making sure to not overcrowd.
- Fry for 2 minutes a side until crispy.
- Drain on paper towel.
Taqueria Style Salsa
Taqueria Style Salsa
This salsa is a basic tomato based recipe that you can find at any taqueria in Mexico. The arbol chilies are fairly hot, so adjust the heat accordingly to your taste buds. This is also a good base for any red salsa if you are looking for a specific flavor of pepper. Some other dried peppers you should check out include piquin chilies, pasilla, morita, ancho, puya, just to name a few.
Equipment
- Food processor or blender
Ingredients
- 1 large tomato
- 5 small tomatillos
- 6 garlic cloves
- 1/2 mecium onion
- 15 dried arbol chilies
- 3 tbsp vegetable oil
- salt to taste
Instructions
- Dry roast the vegetables in a sauté pan over medium high heat for 8 minutes. Remove from pan.
- Dry roast the arbol chilies for 2 minutes. Remove from pan.
- Add the vegetables and dried peppers to a blender or food processor. Purée until smooth.
- Heat up cooking oil in the same sauté pan over medium heat. Fry the red sauce for 5 minutes, scraping the bottom of the pan. Season with salt to taste. Let cool before and refrigerate before serving.
Red Beef Barbacoa
Red Beef Barbacoa
There are numerous versions of barbacoa recipes all over Mexico. Traditionally, barbacoa is meat wrapped in banana leaves and roasted in a pit in the ground. The pit is covered with firewood, then soil. The meat is roasted overnight for the next day. While there are areas in Mexico that still prepare barbacoa this way, most people make it in the oven and stove top. This particular recipe cooks the beef in an Instant Pot, then finishes on the stove top. If you don’t have an Instant Pot, the beef can be cooked in the oven at 300 degrees for 4 hours or in a crock pot for 6 hours.Once the meat is cooked, it’s tossed in an adobo sauce made of ancho and morita peppers. If you’ve never had a morita pepper, it’s really similar to a chipotle pepper, but dried. Beef barbacoa is great as taco meat, on tortas, huaraches, or just on its own.
Equipment
- instant pot
Ingredients
- 3 lbs chuck cubed
- 1 lb beef shank bones
- 1/2 medium onion
- 10 garlic cloves
- 2 bay leaves
- 4 avocado leaves
- 2 cups water
Adobo Sauce
- 6 dried ancho peppers
- 1 dried morita pepper
- 3 garlic cloves
- 1 tsp Mexican oregano
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Place the cubed chuck, beef bones, onion, garlic, bay leaves, and avocado leaves in the Instant Pot. Turn the function to pressure cook on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Throw away the beef bones, bay and avocado leaves. Scoop out all of the beef from the liquid and set aside.
- While the beef is cooking, soak the dried peppers in hot water for 30 minutes.
- In a blender or food processor, combine the dried peppers, garlic, oregano, and 1 cup of the water the peppers soaked in.
- Purée until smooth.
- Heat up vegetable oil in a large sauce pan over medium high heat. Pour in the sauce and cook for 2 minutes.
- Add in the beef, making sure that it’s coated in the adobo sauce. Cook for 10 minutes over medium heat. If the meat gets too dry, add in a half cup of the liquid from the beef.
