|I may have forgotten how to stage pictures well during my sabbatical, or maybe I was just super ready to eat...|
After the time off, our telepathic connection proved to still be intact as Kevin and I both found ourselves craving tacos and margaritas Saturday, so we brought the band back together and got better acquainted with his fancy new house's kitchen. The result was a delicious night of Mexican goodness featuring Barbacoa and Bistec Tacos, Ninfa's Green Salsa, and Pico-mole (the glorious love child of pico de gallo and guacamole)
Adapted from Food Network
Time: 3+ hours
8 dried guajilo chiles, stemmed and seeded
2-3 jalapenos, stemmed, seeded and cut in half lengthwise
2 tomatoes, quartered
1 white onion, quartered, plus extra for garnish
3 cups chicken broth, divided
2 lbs beef chuck (I used bone in short rib)
1/2-1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp cayenne pepper
1 cup cilantro, plus extra for garnish
1/2-1 tsp fresh thyme
2 bay leaves
1 shot of tequila
- Remember that you have a blog that you haven't written for in about two months.
- Get a Dutch oven warmed over medium-high heat. Add the dried guajilo and toast for ~ 20 seconds per side, pressing down on them while cooking. Set aside.
- Add the jalapenos, onion, garlic, and tomatoes and cook for ~ 10 minutes until somewhat stewed and charred.
- Combine all the cooked ingredients with 1/2 cup of chicken broth and salt in a blender and pulse until smooth.
- Heat up olive oil in the Dutch oven. Sear the beef on each side, turning occasionally until it's browned with a nice crust.
- Mix in the chile sauce, cumin, cinnamon and cayenne. Let cook for 1 minute.
- Puree the cilantro and thyme with the remaining chicken broth and add to the pot.
- Drop in the bay leaves and tequila shot.
- Bring to a simmer and cook covered for 2 hours, stirring occasionally until the meat is falling off the bone and capable of being shredded.
- Pull the meat apart using two forks. Discard any excess fatty pieces.
- Serve in a warmed tortilla with leftover chile sauce, cilantro and onion.
|Perfectly shredded and uncannily juicy and delicious|
|Kevin's Tacos Bistec|
|Flour vs. corn tortilla- the ultimate debate|
Avocado, peeled and chopped
Salt to taste
Lime juice to taste
- Combine all the ingredients in a large bowl.
- Clean the bowl completely with the help of tortilla chips.
Pico-mole has a special place in my heart thanks to the crazy college enchilada adventures I had with Robin. During one of our Tex-Mex quests, we drove an hour to the fantastic Sylvia's Enchilada Kitchen, where the delightful Sylvia rewarded us for our journey with free pico-mole. I have long since fantasized about the wonderful hybrid salsa, but I had not had it again until someone brought it to a recent cookout Robin and I had in Charleston. My love for it had been reignited, and I was not going to risk going years without it again. By keeping the avocado in chunks instead of traditional guacamashing, the freshness really comes through and we had the perfect, unique alternative to our creamy salsa verde.
|Creamy, perfect Ninfa's style Salsa Verde|
I may have still felt disgusting the following day thanks to the ridiculous overeating, but it was totally worth it. Kevin and I managed to both make two distinct, extremely tasty tacos and salsa that were so good they only had to compete with each other for rapidly dwindling belly space. Now, I just have to make sure I find myself horribly bored in hotel rooms more frequently to keep these writing wheels turning.
|No Mexican cooking night is complete without margaritas. Kevin's new house really needs fancy margarita glasses, but we managed to make it work somehow.|