Beef Birria Tacos

The Humble Taco
Life is good at keeping you humble in big and small ways. My latest karmic reminder that I’m not as cool and all-knowing as I thought I was, came in the form of a taco.

I think I have made it obvious over the many years that I have been writing these posts that I am a big fan of Mexican cuisine. So much so that I felt confident that I had a better than average knowledge of regions, techniques, and any number of popular recipes. Imagine my surprise a few months back when I was introduced to Birria Tacos.

For something that is as ubiquitous and widely revered as Birria Tacos, you would think that someone for whom Mexican food is life would have come across it early on in the love affair. You would be wrong. And, since my introduction, I see them everywhere.

In case you are also one of those souls who is ignorant of the beauty of a Birria taco, they are essentially the taco version of a French dip. You start by making a rich and flavorful stew that you can eat as is. Or you can take the meat out, chop it up, fry up some tortillas, fill them with the chopped meat and some cheese, then grill them. To eat you dip the taco in the consume which is simply the broth from the stew and enjoy.

If you are wanting to try them yourself, I would first recommend doing a search for a local taqueria that makes them. Making your own is a bit of a process (as you might imagine) since they have to cook slow and low for a number of hours. Also, most recipes, like ours listed below, make enough for at least 8 people. If you are cool freezing some of it, then you are set. But, this might be better saved for a weekend get-together. The traditional meat used for this dish is goat. But, beef is just as popular. And, you can make Birria Tacos with lamb or pork if you want to be a rebel.

No matter which method you choose, I strongly encourage you to give these a try. Your mouth will be very happy you did…

Beef Birria Tacos
Recipe adapted from House of Yumm
Yields 8 servings Read more…

Maseca Masa Flour

Image of a stack of homemade masa tortillas made with Maseca Masa Flour Fresh homemade tortillas are the best. And, making tortillas at home is easier than you might think, especially if you have the right equipment—namely a tortilla press and Maseca Masa Flour.

Masa is a staple ingredient in a variety of Mexican recipes. This corn flour is used for making Read more…

Amy’s Carrot Cake

The Dos and Don’ts of Carrot Cake
I’m making a carrot cake this weekend for Easter. While it may not be the most innovative choice for an Easter dessert, it is a family tradition. So…

The hardest thing about making a carrot cake for my extended family is that there are a number of rules one needs to follow in order to make it edible for everyone. First off, it better not have any raisins. To the younger members of our family raisins—in any way shape or form—are a horror that cannot be suffered no matter the recipe. I have no idea what event occurred in their early childhoods to foment such a visceral reaction to this particular dried fruit. But, to them, raisins are the very definition of eeew.

To be fair, I have my own issues. For example, you will never see pineapple in my carrot cake. I love pineapple and will happily devour a perfectly ripe one in a single sitting. But, there is something about adding it to a carrot cake that just doesn’t work for me. Also, I will always use pecans instead of walnuts. Doesn’t matter what I am making. Pecans are better than walnuts. There. I said it.

Lastly, I gotta add some coconut. True, it may not be traditional but the added flavor makes it non-negotiable.

When all is said and done, after everyone’s rules have been followed, you are left with a truly classic Eastern celebration dessert, Amy’s Carrot Cake. Let’s be honest though, while the cake does actually matter, its most important purpose, really, is to serve as the vehicle for cream cheese frosting consumption.

Amy’s Carrot Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Poblano Chili Peppers

Chili peppers add both heat and flavor to some of our favorite dishes. And, poblano chili peppers are a variety that we reach for often. This love of peppers is reflected in the aisles of our store by the variety of peppers both, fresh, dried, and preserved that we offer to our customers. Read more…