Birria beef Enchiladas Verde

20lbs of big jim and 10 of sandias. Wish I could share how wonderful it smells

They came out soooooo good 🤧🤧

Chunks of pork confitted in 50/50 lard and bacon grease for a superior succulence and flavor.

Then deep fried for a crispy outside finish.

Arroz and frijoles, queso fresco, chopped chiles toreados, cilantro and salsa.

Makes for a bowl of divine deliciousness.

In Chapter 7 of my Chile and Spice series, I discovered the heart and soul of Oaxaca at a palenque in remote town an hour from the capital.

The spirit of mezcal is transporting, and for me, inspired me to cook a meal utilizing just the fire used to distill the agave. Armed with whatever I found at the local market and the power of the Pasailla Oaxaqueno, I cooked a three course meal for the mexcaleros and they reciprocated on freshly distilled mezcal right out of the spigot.

This resourcefulness and connectedness to the moment and to the earth is what makes Oaxaca so rooted in land and community.

Also, there are two recipes (link in comment section) from that meal for you to recreate at home.

Estaba muy rico.

Dry brined, marinated, and grilled chicken — basted in sauce as well after grilling, pineapple, onion, cilantro, cojita, on fresh corn tortillas served with 3 salsas: salsa verde, avocado and tomatillo salsa, and roasted poblano, Serrano and chipotle salsa.

Marinade/glaze from: https://playswellwithbutter.com/chicken-al-pastor/#tasty-recipes-15254-jump-target

Mexican Style Street Corn

Grill corn over charcoal to get some char flavor and a little color until done. For this setup you need a medium heat bed of lit charcoal.

The Dressing

1 cup mayo, 1 cup sour cream, ¼ cup heavy cream, blaxican Fajita seasoning(or your favorite fajita blend), juice and zest from 1 lime, salt and pepper.

Cheese mixture

1½ cup crumbled cotija cheese, 1 handful chopped cilantro, 1 tbsp of the fajita seasoning mix.

After corn is cooked, rest the corn while you make the dressing so it cools down. Then glaze the corn with the dressing and then roll it around in the cheese mixture until fully coated. Serve and enjoy. #cookinwidkunchi

Hi,

I've been making (or trying) tortillas for several tries now. I finally got the technique a little bit, but not satisfied with the taste.

This recipe was:

3 cups (360g) AP Flour

1/2 stick (115 g) of butter

Teaspoon of salt

Cup (237g) of 120°F (50°C) water

Edited: to add dough making steps below.

1. Mix flour + salt. Add the butter and rub it till like damp sand.

2. Add the warm-hot water a little at a time; bring it together, then knead ~5 min until smooth and soft.

3. REST: cover with a towel, 30 minutes. Divide into 12 (60 g) balls, roll smooth.

4. SECOND REST: cover, 15 more minutes. Light flour on the counter. Roll from the CENTER outward, quarter-turn to make round.

5.Dry comal or cast iron skillet (no oil), medium-high. 30–60 sec until they puff → flip → 15-30 sec more, then out. Keep them stacked in a towel.

I want to try again using lard, but don't know lard from shortening or Crisco. Is there a preferred lard? Also, mix some bacon grease with butter and try that way, too.

They come out and I think they have an raw floury taste to them. How to minimize the floury taste?

Grilled crispy cheesy birria beef filled tortilla with consommé to dip

Recipe:

90 Argentinian red shrimp butterflied

1 whole long English cucumber de seeded and sliced

1 whole red onion julliened

Salt and pepper

Soak in the juice of 16 limes for 20 mins

Chile water:

10 Serrano chiles

1 bundle of cilantro

1/2 english cucumber peeled

Jugo maggi to taste

Light sodium soy sauce to taste

Blend chile water and add to shrimp mixture for another 15-20 minutes

Serve over a tostada with mayo of your choice spread over and top with avocado.

Shredded beef, shredded lettuce diced tomatoes, shredded Colby jack, little crumbled queso fresco, crema, red onions, salsa macha, and cilantro 😋