Barbacoa is one of my favourite recipes ever! In Mexico we call barbacoa to the way the meat is cook and traditionally to cook a proper barbacoa you have to dig a hole in the ground, but eh! I do not see myself doing that in my garden, so I think I will stick to the easy option, so I used my casserole dish and after an hour or an hour and a half voila! magic happened in my kitchen and we got a wonderful aroma of a delicious barbacoa. Continue reading “Tacos de Barbacoa de Res (Brisket Barbacoa)”
Does it ever happened to you that you had a busy day and you can’t be bother to cook? Well, it happened to me today and I was wondering what to cook without compromising freshness and healthiness, so I remember this quick recipe that I sometimes cook, sopes or pelliscadas! which are these little round parcels made with corn flour, they are like a little corn dough plates which you can fill with almost anything you want! that is the beauty of these lovely things. Continue reading “Sopes de Picadillo (Mince Meat Picadillo Sopes)”
There is nothing more satisfying after a long tiring day than eating a nice comforting meal at dinner time and that was the case for me when I made this scrumbscious beef guisado. The recipe is basically the filling my family makes when we do tamales, but I take it to the next level of yumminess adding more vegetables and olives. Continue reading “Guisado de Res en Salsa de Chile Ancho (Beef Guisado in an Ancho Chilli Sauce)”
Mole de Olla is nothing else than a scrumptious beef mexican chilli broth, it is a very different from the thick mole poblano sauce you all probably know or have heard, this dish is very healthy because it has lots of vegetables and packed with beautiful flavour given by the epazote and chillies.
The mole de Olla can be made with beef or pork and different types of chillies, depending how hot you like your food, in this ocassion I only used guajillo and ancho chillies because I didn’t want it to be too spicy as this is going to be eaten by my children as well, but if you can habdle heat then add 3 arbol chillies.
One of the ingredients that characterised this dish is fresh epazote, a mexican herb, its flavour is quite difficult to describe, but it gives a uniqueness to this recipe, I don’t have fresh one, so I am using dry epazote, another ingredient that is used is the xoconostle, which is a type of prickly pear, similar to the tuna, but if you can’t find some here, don’t worry.
This recipe is so good, healthy and very easy to make that you will see yourself making it very often.
Prep 15 min
Cook 2 hr 30 min approx
- 2 large beef osso bucco cut in chunks
- Dried epazote to taste
- 2 tomatoes cut in half
- 1/2 onion
- 4 cloves garlic peeled
- Kosher salt to taste
- 3 pepper corns
- 3 dried guajillo chillies, cleaned, deseeded.
- 1 ancho chilli, cleaned, deseeded
- 2 arbol chillies if you want more heat (optional)
- 2 large carrots peeled and cut in chunks
- 2 large courgettes cut in chunks
- 3 large potatoes peeled and cut in chunks
- 1 Chayote cut in chunks (vegetable fruit) optional
- 2 corn on cob cut in pieces
- 75 gr green beans cut
- Put the meat, tomatoes, onion, garlic, epazote in a large casserole dish covering everything with enough water and put in to cook first at high heat and once it is boiling, low the heat down and let simmer until the meat is almost falling apart, this takes aroung 1 hr 45 min.
- Once the onion, tomato and garlic have given the flavour, remove them from the broth and keep it aside to use with the chillies to make the sauce.
- To make the chilli sauce put the chillies to boil with water for 10 min. Then blend them together with the tomato, onion and one garlic, all these vegetables from the broth, then sieve it and add it to the meat.
- Just 30 min before the meat is done, start adding the vegetables in this order: carrots, after 10 min add thr potatoes, then corn, after the chayote, courgettes and green beans.
- When everything is cooked, serve it in a bowl with some lime wedges.
Picadillo is a dish where all the ingredients are very finely chopped. This type of recipe is very popular not only in Mexico but all around Latin america and Spain. It can be made with mince beef, pork, chicken or sometimes seafood, but the meat always has to be minced. In my family my mum’s picadillo is the best, she uses some of the traditional ingredients for a picadillo, like carrots, potatoes and olives, but she adds some celery and tomato purée to hers.
It is a very versatile recipe as it can be eaten with some refried beans (like in the picture) or as a filling for empanadas, chiles rellenos, chiles en nogada, tacos or burritos. When my mum cooks her picadillo, we always eat it accompany by refried beans and sopa de fideos (vermicelli pasta soup) with warm corn tortillas and nice ripe avocado slices.
Try this recipe over the weekend and believe me, you will soon see yourself wanting some more!
Prep 15 min
Cook 45 min
- 500 gr mince beef
- 2 fresh chopped tomatoes
- 1 chopped onion
- 1 clove garlic minced
- 1/2 chopped green pepper
- 1/2 cup herb passata
- 1 large carrot cut in cubes
- 2 medium potatoes cut in cubes
- 1 stalk celery cut in cubes
- 340 gr jar pitted olives cut in halves
- salt to taste
- pinch of pepper
- 2 tbsp rapeseed oil
- Heat the oil in a large casserole dish on medium heat and add the mince beef and stir continuously to avoid the meat sticks together into lumps, add salt and pepper.
- Once the meat is almost cooked, add the garlic, onion, tomato and green pepper and cook for around 15 min, stirring continuously.
- Then add the passata and cook for 10 min more.
- Next add the carrots, potatoes, celery and olives and simmer for 15 min. Check if it needs more salt.
- The picadillo will be ready when the potatoes and carrots are cooked.
- Serve it with refried beans, warm corn tortillas and avocado slices
Going to the market on a Sunday morning to eat tacos de birria for my father was a must. There is this guy that has a “Carreta de Birria” in “Los Globos” vegetable market in Ensenada and according to my dad, he makes the best birria in town, although nowadays there is a big proper restaurant called “Birrieria Guadalajara”, all they do there, yes! you guessed!, is birria and they always fully booked. I have been there and let me tell you, they do DO a great birria.
But you are probably wondering what “Birria” is!, well, It is a spicy stew from the state of Jalisco. The traditional Birria is made with goat meat or mutton, but in my house we always use beef. Traditionally is garnished with coriander, onion, radishes, lime juice and spicy salsa, but I love putting some lettuce in mine, as I really like the freshness this one adds to the birria. It is a heavy dish, very good for hangovers, it is the typical dish that I would call “levanta muertos” (getting up dead).
In Mexico birria is usually prepare for special occasions like wedding, XV años, Christmas or New Year’s Eve, but I made mine the other day because I had some friends for dinner and I wanted to impress them. Now let’s get to business and let me give you the recipe.
Prep 20 min
Cook around 2 hours
- 1.5 Kg Skirt beef
- 2 pieces bone marrow for flavour
- 5 guajillos chillies de-seeded
- 2 ancho chillies de-seeded
- 2 tbsp tomato purée
- 2 garlic cloves peeled
- 2 tomatoes
- 1 onion
- 3 dried bay leaves
- Some thyme
- A pinch Oregano
- 2 cloves
- Salt to taste
- Chopped coriander
- Chopped onion
- Lime wedges
- Spicy Salsa
- Warm corn tortillas
- Shredded lettuce (optional)
- Put the meat, bone marrow, tomatoes, onion and garlic to cook with just enough water covering the meat, add salt to taste. Cook for around 1 hr. then set aside.
- Soak the chillies in hot water for 5 min and put them in a blender together with the tomatoes, onion and garlic from the meat. Pass the sauce through a sieve to get rid off any skins. Set aside.
- Shred the meat and cut into small pieces, so when your guests are eating the birria do not get long pieces of meat.
- Put the meat back into the broth, remove the bones and add the chillie sauce and all the spices (bay leaves, cloves and thyme).
- Add the tomato purée and cook for around 1 hr or less. Check the salt, if it needs more salt, add at this stage and continue cooking. Remove all the spices before serving.
- Serve it in a bowl like in the picture, garnish with coriander, onion, lime juice, radishes and enjoy with some warm corn tortillas.
Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes.
My dad used to order this breakfast every time we used to go to “Leonardos” a restaurant in San Antonio de las Minas. There the do this dish that they have called “Querendon” (love one) and it has two eggs, refried beans and this special stew dish made with meat “Bistec Ranchero”, so you can imagine how filling and comforting this dish is.
For my Bistec Ranchero I always buy the best cut I can find in my local butcher, I ask them to slice it very thinly and cut it is strips, in this occasion I bought Sirloin steak.
So if you ever have people staying at home and you want to impress them with a nice Mexican breakfast this is the right recipe.
Prep 15 min
Cook 20 min
- 250 gr Sirloin steak, thinly cut and cut again in strips
- 2 tomatoes roughly chopped
- 1 small onion julienne
- 1/2 green pepper julienne
- 1 fresh jalapeño whole
- 1 clove garlic peeled
- Salt and pepper to taste
- 2 tbsp rapeseed oil
Heat a casserole dish to medium heat, once is hot add the oil then add the meat and cook for 5 min, stirring continuously, add the salt and pepper and then all the vegetables including the whole jalapeño and garlic, cook for 15 min, stirring the ingredients from time to time and making sure that the meat doesn’t get dry, if it does, add a little bit of water.
While the meat is cooking, prepare the eggs, here you can cook them the way you like them, I like mine fried. Have the refried beans ready and once the Bistec ranchero is cooked, serve it with the eggs and refried beans. Don’t forget to heat some corn tortillas and a nice cup of coffee!
Tostadas are very popular all around Mexico, you can top them with almost anything you want, from chicken to beef to seafood, literally anything, they are just like tacos but flat and hard. Continue reading “Tostadas hechas en el Horno de Carne Deshebrada (Oven Baked Tostadas with Shredded Beef)”
I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.
Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make! Continue reading “Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)”
I have been craving Salpicón since I was in México, it is my second favourite dish after my mum’s sopes, so today I thought that even though I am still jetlag, I was going to make it, so I went to get the meat at my local organic butcher, Grahams, who sells amazing meats, I came back home, got myself into the kitchen and didn’t stop until was done. Continue reading “Salpicón Mexicano de Res (Mexican Beef Salpicon)”