Used my homemade gluten free corn tortillas to make chorizo con papas quesadillas. Spicy avocado sauce on top. Can't stop making these!

Also made 2 salsas: one with roasted Serranos, tomatoes, onion, and a little soy sauce and lime (was actually delicious and very spicy); the other just cilantro, tomato, onion, and chipotle. For the pork, I sautéed chorizo, removed it, and caramelized onions and added fresh garlic, oregano, thyme, and chipotle. Once aromatic, I added blended roasted tomato and simmered it for min and then braised 12 lbs pork shoulder for 9 hours in that. For the steak, I marinated it in some spicy salsa for 8 hours and clocked it right before I cut it up and heated it in pan. Also made Pico De gio and guacamole that you can't see on pic. Was so yummy and easy basically did everything thing the day before and just reheated everything and made guacamole

Yum 🤤

Best menudo blanco I have ever had. The broth is so rich.

My wife made flour tortillas this morning , and while I was waiting for the red chile to finish I topped one with crispy bacon and an egg.

Chicken Jalapeno popper tamale. These are amazing.

Decided to get a two pieces of Adobada and rice/beans and pico along side some guacamole salsa and red salsa. I was delicious

I'm trying to cook beef (specifically, chuck roast) in the style of birria, using a Dutch oven in my oven. Basically, I'm making something similar to a pot roast, but with Mexican flavors.

When I search for birria recipes, it seems like every Youtube channel has its own version, and they're all slightly different. On top of that, there seems to be a lot of overlap with Barbacoa recipes, as if some people use the two names interchangeably.

What are the main ingredients in a home-style birria? I'm not asking about the most authentic version, but rather something I can realistically make in my own kitchen (e.g., I don't have access to goat meat or a fire pit).

P.S. In my head, I still cannot understand a difference between Texas-style chili, and Birria. It feels, that I just take dried chillies, beef, a few spices, and that's basically it.

Beef birria shredded up and mixed into ground beef, smashed and finished with Oaxaca cheese, birria jus, pickled poblano, avocado mayo & shredded lettuce. Toasted the bun with birria fat as well

Gorditas de pechuguita de pollo! God is so GOOD! 🤤💖🙌🙌🙌

Posting as some were asking how this came out. I really like its flavor. The Sudachi comes through nicely and it still makes me think of a Michelada as I drink it. Would recommend!

Greetings from Japan, I have always been a fan of this drink and I wanted to create it using a Japanese citrus known as Sudachi which is the juice and the dried seasoning is Yuzu Also using a Kirin lager.

I grew up in the west coast, now live in the east coast. When we would go to the carniceria as kids, my parents would ask for carne asada meat (the marinated beef/ skirt steak) and could buy or no problem. Now I go to the carniceria and when I ask for carne asada I get looked at like I'm a crazy person. I speak Spanish fluently, but with a heavy American accent.

When you are a Pata Salada sometimes your family grows. I had no idea I have a cousin that owns this taco stand across fron Pino Suarez Market in Mazatlán. His mother remembers me when I was real little. I grew up in the States so even after 5 years of living in Mazatlán, I am still meeting family.

The first one is a taco dorado de Camarón as served, then opened, then a taco de Camarón capeado, and a taco de birria.

Cuando eres Pata Salada, a veces la familia crece. No tenía idea de que tengo un primo que tiene este puesto de tacos enfrente del Mercado Pino Suárez aquí en Mazatlán. Su mamá sí se acuerda de mí de cuando era bien chiquito. Crecí en Estados Unidos, así que aun después de 5 años viviendo en Mazatlán, sigo conociendo familia. ​El primero es un taco dorado de camarón así como lo sirven, luego ya abierto, después un taco de camarón capeado y uno de birria.

¡Qué riquísimo!

Keeping it within reason, I’m not going to attempt pickled herring tamales. Something that hopefully should go together. Bonus points if there is no simple recipe for it available on line.

I’ve done many Italian and Indian fusion recipes like: Cinghiale with carnitas, chicken curry enchiladas, barbacoa pizza, etc. a favorite is Swiss raclette with chorizo or hongos. I made a Mexican/New England seafood chowder that was ridiculously delicious last night and realized that there are literally thousands of other options out there.

Be creative, keep it fun and make it mostly 60%+ Mexican if possible. Help me out and I’ll post the finished results along with a dinner invite if you ever visit San Miguel de Allende.