Birria de Res (Beef Birria)

Today’s recipe is one of my old time yummy super mega favourite, birria! Yum! Birria is a stew originally from the state of Jalisco, specifically from the city of Guadalajara, but as any Mexican recipe, everybody seems to have their own version, so this is my version, I tried to make it as similar as the one they do in Guadalajara, but this is just the way I do it. I hope you like it.

Birria is a delicious beef stew, the meat is marinated over night with an ancho chilli marinade and then cook slowly until the meat falls apart. There are two versions of birria, the one make in the oven, not very juicy and the one that has a lot of juice or broth and it is serves like soup in a bowl.

Serves 4

Ingredients

  • 350 gr beef brisket
  • 2 beef osso bucco
  • 3 ancho chillies or 5 guajillo chillies cleaned, stem off & deseeded
  • 1 onion peeled & cut in half
  • 4 medium tomatoes cut in halves 
  • 2 garlic cloves peeled
  • 1 clove
  • 1/2 tsp cumin seeds
  • 1/2 dried marjoram 
  • 1 tsp dried oregano
  • A pinch of cinamon
  • 2 bay leaves
  •  1/2 cup of beer
  • 3 black pepper corn
  • 2 tsp salt
  • 1 organic beef stock
  • Water

To garnish

  • Shredded lettuce (optional)
  • Chopped white onion
  • Fresh chopped coriander (cilantro)
  • Lime wedges
  • Corn tortillas
  • Arbol chillie salsa 

Method

  1. Put the ancho chillies in 2 cups of hot boiling water. Set aside for 10 min.
  2. Then put in a blender the tomatoes, onion, garlic, salt & spices (apart from the bay leaves) then add the ancho chillies, that by now they have to be hydrated, add the water where you soaked the chillies as well and blend until getting a smooth consistency.
  3. Once the ancho marinate is smooth & ready, add the beer and then pour it into the meat and leave over night.
  4. Put the meat with all the marinate in a large casserole dish (dutch oven) and add the bay leaves and some water until it covers the meat. Add more salt or a beef stock cube disoved in water.
  5. Bring it to a boil at high heat and then turn the heat down and cook slowly for around 2 hrs or until the meat falls apart. It need to be juicy, with broth. Remove the bay leaves.
  6. Serve in a bowl with some shredded lettuce, onion, coriander & salsa, squezze some lime and enjoy with some nice warm corn tortillas & a cold beer. 

Listo!

Provecho!

Tacos de Col Rizada (Kale Tacos)

Tuesday! Perfect excuse to make some tacos as it is Taco Tuesday. I don’t know who came with that idea but the hashtag #tacotuesday has become so famous, it is one of my favourite tags, but to be honest, I can’t wait to Tuesday, I could eat tacos any time, any day and with anything, well almost with anything, because I have to confess that I do not like tongue tacos.

Today I am bringing you a very healthy option for Taco Tuesday, kale tacos, an excellent vegetarian option packed with nice flavours and if you are not vegetarian they can be topped with any type of meat (chicken, pork, lamb or beef) or with seafood or fish.

I made this tacos especially for el inglés (my hubby), but for me, I added some grilled prawns and for my little ones I made some roasted chicken. The kale is the base and then you put on top whatever you fancy! 

Serves 4

Ingredients

  • 20 little corn tortillas
  • 500 gr kale leaves, washed & chopped
  • 250 gr cherry tomatoes, cut in halves
  • 1 minced clove garlic
  • 1/2 diced white onion
  • 1 tsp paprika
  • 1/2 tsp salt
  • Pinch of ground black pepper
  • 3 tbsp rapeseed oil

To garnish (here you can go wild & adventurous)

Method

  1. Prepare all the toppings and set them aside.
  2. Heat the oil on a large frying pan, medium heat. Once hot, add the cherry tomatoes and the onion, fry for 5 min, then add the garlic and fry for 2 more min, then add the kale, stir continuously, add the salt, paprika and pepper Fry for further 10 min and set aside. If you are adding meat, fish or seafood, add it at the end, once the kale is cooked.
  3. Heat the corn tortillas and wrap them in a kitchen clothe to keep warm.
  4. To make the taco, put some kale then add any topping you prefer. Enjoy!

Listo!

Provecho!

 

Pozole de Langosta (Lobster Pozole)

Hi guys! Welcome to a new week, it is Monday and the weather in London is not great, as usual, but as you probably know, Mondays for me are special because my husband, el inglés, stays at home to work, so I always try to make something extra yummy on this day and today I thought to combine two of his favourite things, pozole & lobster, he loves pozole and seafood, so cooking pozole with lobster makes this Mexican dish extra luxurious! Continue reading “Pozole de Langosta (Lobster Pozole)”

Caldo de Res (Beef Broth)

What are you cooking today? Well I cooked some delicious Caldo de Res or a lot of people know it as “Cocido” which is Beef Broth or Stew. My dad was a fan of these type of recipes, he even used to cook this in summer!!! I know, a bit crazy right? But according to him this dish makes miracles, especially for children, he used to make us eat everything in it.  Continue reading “Caldo de Res (Beef Broth)”