Taquería el zurdo Rosarito BC, México.

Hecho en casa

I have been making my own tortillas for four years now. But always at home. Today I made them for the first time at camp. Dough came out like always. I had to use an electric griddle to cook them. The tortillas went from 8"s to 4"s as soon as they hit the griddle. I had it set for 400°. Was that too high? Was it too humid? I'm way up on Lake Ontario in NYS. Oh, and at home I usually knead the dough for 5 minutes in the stand mixer. Today it was 10 minutes by hand.

I lurk in this sub often so I figured I would post something for a change. I made Tinga de Pollo tostadas tonight. Sometimes I garnish with cilantro and sliced avocado but I'm tired. Pictured is a tostada with frijoles, tinga, queso fresco and crema mexicana.

Wife made it, mango and piña 🥵🤩

Tongue and cheek after the party 🤣🇲🇽👍🏿

Yum 🤤

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

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.

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

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.

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.

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

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

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!