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. Continue reading “Birria de Res (Beef Birria)”
I present you the real and properly done “Tacos de Carne Asada” yes! These little beauties are just done the way the taqueros (a man that works in a taqueria) make them, with all the trimmings and the spicy salsa. Continue reading “Tacos de Carne Asada (Steak Tacos)”
It is Friday and el inglés, aka my hubby, is working from home, outside the weather is not very pleasant, so we fancied something yummy to cheered us up and I remember this dish “Bistec Ranchero” that would always put a smile on my dad’s face, it was his favourite breakfast ever, although we are having this as our lunch! Continue reading “Bistec Ranchero (Bistec Ranch Style)”
Good morning lovely people! Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices, but here is the thing, the meat is not really cook in its own juices, this lovely and delicious dish goes with a yummy salsa that is prepared with tomatillos, then when you serve it, you need to serve it with fresh frijoles de la olla (beans from the pot), so if you plan to cook this dish, put your pinto beans to soak early in the morning and then cook them, so they’re ready to have them with the beef. Continue reading “Carne en su Jugo (Beef in its own Juices)”
Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”
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
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 think everybody in the world has a family recipe, a recipe that it is very special, a recipe that nobody else does or knows and this is the case of my tamale recipe. It belongs to my mum’s family and it has been with us for generations. Continue reading “Tamales de Res Estilo Sinaloa (Beef Sinaloa Style Tamales)”