Mexican Food: Birria (Beef or Goat Soup)

Since, I can remember, I had birria at least a couple of times a month. Every Saturday or Sunday, my parents and I would take a holiday trip to Tijuana, Mexico. To the birreria "Guanjuanto." They made the best birria I've ever tasted in my entire life. We always gave other establishments a try, but none of them could compare.

 As I grow older, we can't just pick up and take a holiday, because our schedules are busy with school, work, and life in general. I miss those days of being a kid and not having a care in the world. Since, then whenever we go to Tijuana- it is a must we go eat there. Mind you, we're only 30 minutes away, but due to high traffic and long border crossings, it has become almost a 8-hour trip, just to come back to the states. I decided I wanted my kids to grow up with the same palette as I did as a kid. My first try on making birria myself was good, just adding seasonings here and there, beginner's luck, if you will. But I've made it more often and with different versions of meat and a variety of spices. I think I've gotten down the basic recipe to share with you.

  Now, usually making birria requires a huge stock pot, which I didn't have, so I decided to use my slow cooker. I'm be using my recipe, with a few minor adjustments to best suit a slow cooker and deliver get flavor.  So, what is birria? It's a soup/stew with meat has been seasoned and marinated for hours and slow cooked over a fire pit or heated stove for hours. Usually served with tortillas as dry shredded/chunk meat with au jus on side to bring out the spicy flavors. Or the meat and au jus served together in a soup. Topped with diced onions, cliantro, chile, and lime. For this recipe to share, I'll be doing the soup version and using goat (chivo surtido), but you can make it with meat for pot roast or shredding.

Supplies:
Chivo surtido (Mixed Goat) 5lbs for this was at my local Mexican supermaket (5lbs x $8.64)
1 can of tomato paste 6oz.
1/2 can of tomato sauce 6or8oz.
2 bay leaves
1 whole onion (peeled skin off)
1 whole head of garlic (do not peel)
salt to taste
1 tablespoon of pepper
2 tablespoons of garlic powder
2 tablespoons of Chile California
1 tablespoon   of Chile Guajillo
1 teaspoon of Achiote (optional, for more spice)
2 teaspoons of Chile powder
1-2 Chile de arbol (whole, no stems, but optional, I like the spice, will dilute so it's not so spicy)
A 6qt slow cooker, mine is Hamilton Beach Stay or Go Slow Cooker
4 cups of water

It might seem like a lot of work, but you can mix all ingredients in the slow cooker dish, except the water. Marinate overnight or minimum of 2 hours. Then add dish to slow cooker, add water, and set on high for 4 hours. You will smell the delicious spices around 3 1/2hrs, but adding that 30 minutes, will ensure all the meat is cooked through. It will also be done on slow for 6 hours.

Chicken Adobo with Potatoes ft. HB Slow Cooker

       I've eaten many different kinds of Adobo, the Mexican food dish. But, I also enjoy the Filipino version as well. I decided to recreate a dish in the slow cooker. In fact, there are 3 things I love using to cook on a daily basis, the pressure cooker, my ninja blender, and the slow cooker. I  replaced my Original Crock-pot model  to a slow cooker from Hamilton Beach- Stay or Go Slow Cooker, I received as a house-warming present . The convenience of this slow cooker is you can travel without worrying about spilling on your way. I also love the sleek design, the grips on the sides are fold perfectly for easy storage, and reinforced lid lock all the heat trapped inside. It heats up so quickly, makes my meals I've prepared evenly cooked. The best part of having this slow cooker is that I can use the stoneware to serve at the dinner table.



I always thought the flavor of this were going to be so complicated, but they're even beginner friendly. Here it  is:

Using Hamilton Beach Slow Cooker (6 QT) Silver

8 or 10 Chicken Drumsticks, skin off
4-5 potatoes, cleaned and peeled
4 garlic cloves, minced
3 bay leaves
4 peppercorns
1 tablespoon of black pepper
2-4 tablespoons of cornstarch ( I used 2 1/2 for my desired thickness)
2/3 cup of soy sauce
2/3 cup of vinegar or apple cider vinegar
1 tablespoon of sugar

Place chicken and potatoes in stoneware, mix all ingredients together in a small bowl and let marinate for 30 mins of the counter top. While the chicken marinates you can heat up your slow cooker to low.  Cook for a 7-8.  Serve over white rice. Enjoy!

Pan-Fried Noodles+ Sauce

When I was a teen, I worked in an gourmet Chinese restaurant. I loved it there, I was a hostess and I love seeing the food creations the chefs would come up with. I got to taste a lot of dishes that were to be featured on their menus. But, my most favorite dish, was a mixed pan-fried noodles. It had a mixture of beef, chicken, shrimp, and the usual veggies in a stir- fry, peas, ribbon carrots, and water chestnuts. I absolutely loved the dish, while it was easy to buy when I was single, with a family now, I don't want to break the bank.

So, I went to the local grocery store and went through the pasta and "ethnic" food isles to see what I could find. I was disappointed, my "ethnic" food isle didn't have anything that I was interested in.  I went through the isle and picked up Vermicelli and Thin Spaghetti.

Following the boiling instructions, make the pasta. Drain and rinse with cold water. Set aside for 5-10 minutes. Lightly oil a nonstick pan and set to med-high heat. When you place the noodles use circular motions. Cook for 5-8 minutes, dropping 1/2 a teaspoon of water to get them super crispy. Then in your skillet, place a plate on top and flip on the other side. Cook for another 3-4 minutes. I usually leave place them in the skillet and place in oven with a little sauce for flavor at 300 degrees for 5 minutes.

Now for the sauce.

2-3 garlic cloves, finely minced. or 1 1/2-2 tablespoons of garlic powder.
chives or scallions
2 tablespoons of sesame oil
1/2 teaspoon of salt (optional)
4 tablespoons of soy sauce
2 tablespoons of water
1 tablespoon of sugar
1 tablespoon of cornstarch (mix well, until no bumps)

for a little heat, add 1 tablespoon of Sriracha Hot Sauce or Chili Oil

Mix together, sautee veggies with some sauce, bring sauce to a slight shimmer to thicken. Serve on top of noodles. Enjoy

Alfredo Sauce in your Sleep!

It use to take me a long time to make this sauce, when I first started cooking, i did everything too fast and didn't paid attention to recipes. Now, i work in a steady but fastpace and i can make this sauce in my sleep. 3-5mins, 3 different varieties, simple right? It actually is.

Supplies ( 1 box of spaghetti or Fettuccine pasta)

Pasta, cooked & drained
2TBs of Butter
1 TB  of Flour
Grated Parmasean Cheese
Pepper & Salt to taste
Red Pepper Flakes ( optional)
a whisk
1/2 can Evaporated Milk, 3/4 cup Heavy Whipping Cream or Philadelphia cheese

1. Use a sauce pan and melt butter in pan, add flour  and whisk mixture is completely free of flour chunks.

2. Add salt and Pepper to taste, slowly add your milk (or philly cheese)

3. Add grated cheese and whisk in quick. Bring mixture to a boil.

4. Give another whisk, remove from burner and serve over pasta.


Richness:
 traditional alfredo sauce, uses heavy whipping cream. Evaporate milk (1/2can ) less rich and heavy. Olive Garden method uses philadelphia cheese.

Bahn Mi, Bahn You- Vietnamese Pork Sandwich

Almost every Vietnamese has a fresh bakery department or orders in from a local bakery. This is not traditional pork sandwich, but using a different kind of meat found in local chinese restaurants.

Supplies:
Bahn Mi (fresh french rolls)
Pate, Mayo or Butter
Cliantro sprigs
juliene onion (white)
Pickled carrots ( vietnamese veggie section)
Fried Egg (optional)
Fresh Jalapeno
Sliced thin cucumber
Romaine Lettuce
 Pork Butt ( char xisu, recipe as follows)

Char Xisu
1packet of mixture
1cup of water
Meat
marinate overnight
Cook for 4-6 hrs in crock pot

Bahn Mi

Sliced Bahn, like a sandwich. Spread Pate/Mayo/Butter.
Add Meat (warm or hot) arrange cliantro, cucumbers, carrots, and Jalapeno.
Fried egg is optional. Enjoy ;

Whipped Cream Frosting

For my mom's birthday, I decided to make her cake. My mom is very picky, she doesn't like chocolate cake or anything to sweet. I made a homemade whipped cream frosting that was too sweet and could hold up to a vanilla cake.

Supplies:
2 cups of heavy whipping cream
1/2 cup of sugar
1/2 tsp of vanilla
bowl & mixer

1. I placed my heavy cream, vanilla, sugar ( slowly ) into the mixer, you probably don' t need that much vanilla because you don't want to tint frosting.

2. Mix well, until heavy cream has fluffed, roughly 6 mins. Make sure sugar has dissolved in frosting, so you won't taste granulated particles. Let set in fridge, covered, for 10-15mins. Frost on cooled cake.

Mexican Drinks: Strawberries and Cream drink

Growing up, this drink was a great treat. I remember I preferred this drink over Horchata. With this recipe you can use it to make ice cream pops or a drink.

Supplies:

2 pounds of strawberries, clean sliced, pureed thru blender but reserve a handful for finishing drink

 sugar

1 can of evaporate milk

2 teaspoons of sweetened condensed milk ( 2 tsp for every 2 cups of your pitcher)

water

1.  Pureed strawberries and run through mesh once is enough.

2. In a pitcher add strawberry mix add sugar and add evaporate milk in slowly while stirring. Then, add sweetened milk. Slowly add water while stirring. 

3. Add sugar to taste. Add ice, chill for about 1 hr before serving so flavors can marry. 

Simple stir fry

I'm in the mood to get some stir fry flavors and get it done quick. I decided to make a couple of options for this dish. It can be done with thin cuts of steak, pork, or chicken, and if you wanted to make it with vegatables only.

Supplies:
1 pound of meat, thin cuts
1 bag of veggies for stir fry
1 small bag of snow peas
1 1/2 cup of bean sprouts
asian mixture: 1 1/2 teaspoons of each; Soy sauce &fish sauce
2 teaspoons of sherry
1/4 cup of water
2 cloves of garlic minced

served over rice (optional)
1. Cook your meat in a wok, with a little asian mixture sauce.

2. Pop your veggies in the microwave and steam them for rougly 3 mins, so theyre not too soft, but will finish cooking in wok.

3. Toss them in and add rest of sauce. You can add anything else, pineapple, tofu, but not any other meat. Toss a couple more times.

4. Serve over rice.

Egg Cups

Another alternative for morning breakfast was inspired by Food Network Melissa D'Arabian. She did a heuvos rancheros inside with salsa. I decided to do cheese omelet. By scrambling the egg with chopped ham and turkey, cheese and minced onion.  It was so much fun for morning breakfast and it was a great snack with some other filling. I did a pizza cup with pepperoni, cheese, and sausage for a kiddies snack. But the possiblilities are endless since you're just stuffing whatever you like.

To make the cups:

1 muffin tin, you can also you Texas style muffins tins.

some melted butter

Flour tortillas

a pinch of salt (optional)

1. Butter the tin all around, and add a pinch of salt all around as well.

2. Stuff tortilla, til it forms a cup.

3. Bake in oven for 8-10mins on 350F.

Tip: If you're using egg or other saucey liquids a minute or two wouldn't matter.

Easter Krispies Eggs

Easter is almost here and these treats are guaranteed to make everyone fav's list. A couple of things here and there and then you'll have special treats for your little bunnies.

Supplies:

1 stick of butter and 1 tablespoon of butter (separated)

4 cups of rice krispies treats

1/2 tablespoon of vanilla extract

1 large plastic egg

1 bag of marshmallows

a paper towel

a bowl

1. First in a pan, melt butter and marshmallows. Until marshmallows are fully melted.

2. Add krispies in little by little and fully mix.

3. Next, you must work fast before krispies set. Pour treats in a bowl. With a paper towel, rub a little melt butter inside plastic egg and mold shut for a couple of seconds. To keep the stickiness on your keep your hands wet.

4. Serve and enjoy, you can also add chocolate M&Ms to your eggs for decoration or melt chocolate.  

Chocolate Covered Strawberries

A special treat like these are easy to make and don't require a lot of ingredients. I make them ocassionally and my family loves them. For any special event, you can create these too.

Supplies:

A box of strawberries (cleaned and patted dry)

Chocolate Chips (wilton) or Melting chocolate

A melting chocolate pot or a bowl and a pot of hot water (double boiler method)

A sheet of parchment paper

1. After cleaning strawberries, make sure they're dry, because that will lead for the chocolate to stick on strawberries.

2. Melt chocolate with melting pot of use double boiler method.

3. After chocolate has the consistency you want, take the top of strawberry and carefully it in from the outside in, it creates a more even coat and gives a smoother look.

4. Refrigate for an hour.

Viet Spring Rolls

Have you ever seen something at a restaurant and think well, I can do that at home. Discovering my new love for this Vietnamese style-soup, Pho, I went to a restuarant with my husband and he ordered some vietnamese spring rolls. I decided to give them a try and see what happens.

Ingredients:
Raw Shrimp
Bean sprouts (washed, drained, dry)
Romaine Lettuce (washed, drain, cut into long strip w/o center leave)
Rice Paper Wraps/Pancakes
Srichra Hot Sauce
A bowl with cold water large enough to drench rice paper wraps
Peanut dipping sauce
Limes

1. Cook your shrimp in a non-stick sautee pan with some Srichra Hot Sauce, just a bit goes a long way. Cook at medium to high heat, a little salt and pepper. 2-3 mins will do the trick.

2. To activate rice paper, drench in cold water or hot, but it was easier on the hands. Drench in water for 2-3 minutes until the pancakes are pliable.

3. On a cooking board, lay the pancakes, add the lettuce, sprouts, and then cook shrimp in a nice row.

4. To roll, place the stuffing, on the lower part of the pancake. Then fold in the sides and start rolling.

5. Enjoy with some limes and peanut sauce.

Kabobs!

Kabobs are so easy to do whether you have a Foreman or not, simple, fast and delicious.

I started off with making some House Seasoning for this marinade. (I.e., Garlic Powder, Salt, Pepper)

Supplies:

1-1.5LB of thin sliced/cut grilling meat, I used Carne Asada.

House Seasonings

Bell Peppers: Red, Yellow Green

Red Onions/Purple Onions

Skewers

Water.

1. Soak skewers in water for about 30 minutes. It will help take the wood pieces off and also prevent them for burning on the grill or skillet.

2. Cut meat into long strips, Marinate with house seasoning for 20 minutes.

3. After meat is ready, accordian fold and alternate using onions and peppers.

4. Grill 2-4 minutes on each side depending on your meat preference, for the skillet, use a lid to insulated meat and it comes out evenly cooked, but watch your time it can be overcooked.

Crockpot Pozole

While my stove is getting repaired, it doesn't stop me from cooking a home-cooked meal. But after a series of paninis, grilled chicken fajitas, gyros, turkey burgers...the family started missing mexican hot soups. Since, I usually make either menudo or pozole once a month. Today I decided I would try to make it in a crockpot. The challenge: Balancing out the time and space for all the ingredients that come in this delicious soup. There's only 3 major ones, not including spices. But those 3, must be equally cooked or else there's a chance the soup will be off and you can get sick. So how did I manage to cook this soup in crockpot for under $10!  Easy.  I stalked the ads, last week chicken drumsticks/thighs were on sale. So, I froze some, thawed them out yesterday and tada!

Prep Time: 15 mins
Cooking Time: 3-4hrs on HIGH

5 Chicken Drumsticks -washed-
4-5 Pork Neckbones cut into small pieces -ask your butcher to do it for you-
1 pack of Guajillo Chiles -4-5 chiles-
1 pack of Ancho Chiles  -4 chiles needed-
1 6oz. can of tomato sauce
2 teaspoons of garlic powder -separated-
2 teaspoons salt -separated-
1 teaspoon pepper
2 cloves -whole-
1/4 of a onion
1 6oz. can of tomato sauce
1 medium size can of white hominy
6 cups of water and 1/4 cup of water -separated-
Blender

1. Heat your crockpot for 10 mins prior. Place all spices in crockpot and 4 cups of water into the pot. Give it a stir and add chicken drumsticks,onion, and neckbones.

2. Take the chiles and use kitchen shears to cut stem off and open them from the side. Take all seeds out and place in bowl together. Add 2 cups of water into the bowl, heat with chiles in microwave or stovetop for 10 mins.

3.  After the chiles have slightly cooled. Place in blender with tomato sauce, salt, garlic powder and blend into it comes to a smooth paste. If its running that's ok too, don't add more water.  *Use a glass bowl, since these chiles are used to tint things, it will tint your bowl* Give it a stir.

4.  Let it cook for 4-5hrs on High. Add hominy to pot 30 minutes before serving.

5. Enjoy!

My wRapping Bird Burger

Turkey Burgers Wrapped in Bacon

Turkey Meat can easily become dry, in order to retain its moisture we're wrapping it in bacon! Mm...sounds good right? My easy recipes makes its fast, easy, and delighful!

2-2 1/2 lbs of Turkey Meat
1 pack of Bacon *your choice*
1/2 cup of onion minced or chopped
1 cup of seasoned bread crumbs
1/4 cup of water
3 Tablespoons of Parm cheese grated
1-2 Tablespoons of poltury seasonings
1 1/2 teaspoon of minced garlic pepper
salt & pepper to taste
1 egg
Feta cheese *optional for stuffing inside*

1. Take All ingredients and mix together (no egg) in a small bowl. In another bowl, drop turkey meat and fork around. Drop ingredients and egg into bowl and fork until everything is mixed together. Let it stand for 10 mins.  This will create a small marniate time for that poltury seasoning to marry with all the flavors.

2. Take the meat and make round patties, remembering that the meat will shrink 1/3 of it's size.

3. To wrap bacon on burgers, take the thin side of the bacon strip hold snug and wrapped around. Place the wrapped burger will ends on grill first to it will secure bacon on your burger.

4. Grill on a Foreman or regular grill for 7-8 minutes, flipping once in between.

5. Add all your garnishes and you're ready to eat! Enjoy

BBQ Chicken with BBQ potatoes a la Crock!

Another another Crock Pot Recipe, I wanted to see if I could BBQ my potatoes and having them like a mash with a BBQ flavor. This recipe was delicious, it came out almost like a stew. If you're interested in a little sweetness, add some peach preserves (1/4- 1/2 a cup) to this recipe, it will be delicious!

Supply List:
Package of drumstick, as many as your crock can hold- cleaned
4-5 potatoes- cleaned, scrubbed, and quartered
1/2 an onion julienne
1 teaspoon  of yellow mustard
1 3/4 cup of chicken stock or buillion or less
House Seasonings *garlic powder, salt, pepper*
House Flakes
1 bottle of Sweet Baby Ray's Honey Chiptole BBQ sauce
a large bowl

1.  Marinate the Chicken in BBQ sauce, set aside.

2. Place veggies into crockpot and add chicken stock.

3. Mix in chicken drumsticks, add seasonings, yellow mustard, and then add more bbq sauce to your liking. Give it a stir.

4. On High, cover chicken for 2 1/2hrs. Check if chicken is fully cooked with a fork. Enjoy!

Chicken Crockpot Roast..wannabe Pot Roast

Crockpot Chicken Roast

Hi Everyone!
After many comments and facebook emails on how to make this dish, I'm typing it up for you guys! This is truly a no muss, no fuss cooking tonight. All you need is some fresh ingredients and crockpot and  viola!


Here's what you need:

Crockpot
5-8 chicken quarters (depending on the size of your crockpot)
House seasonings (i.e., garlic, salt, pepper, pepper flakes, italian seasonings)
6 potatoes quartered
1/2 juilienne onion
Corn cut into halves, carrots, broccoli (optional)
1-1 1/2 cup of chicken stock or chicken buillion
Salt to taste
Non-stick pan

1. Wash ckn and coat in dry rub (house seasonings) and sear in a non-stick pan. No oil or water, make sure pan is hot, it must sizzle when you place chicken in pan.

TIP: Searing; will seal in the chicken juices and give the chicken a nice coating.

2. Place potatoes, onions,and corn  in crockpot. Add chicken stock. Add some fresh pepper, salt to taste.
TIP: There should be only enough chicken stock to cover only half of veggies, too much liquid will result in mushy veggies. If you do add soft veggies like broccoli, make sure they are on top and aren't in the chicken stock.  The chicken juices will steam them.

3. Place chicken in once seared and place cover on. Set for 5hrs on low (be sure to check at 5hrs if your chicken is fully cooked, for potatoes check you should be able to stick a fork in them without it falling apart) ONLY if you seared the chicken. If you didn't sear the chicken, it will take 6-7hrs on low.

Enjoy!

Tostadas Meat Mix

Tostadas Mix

Taco Shops in San Diego, charge way too much, when it comes to this type of stringy meat. Cook it yourself in a big batch and your can save it for later. Very simple to do, pop water, seasonings, and meat, and Fudda get about it lol. Two hours later, you're ready for some nice mouth-watering tostada mix. Not only is this for Tostadas, but also for filling in Sopes, Burritos, etc.

3-5 pounds of meat to shred (ask butcher to point out meat)
1 large onion ( 1/2 julienne, 1/2 whole)
2 cups of juliene chiles, a combination of Bell Peppers, Red Onion
1 cup of tomato paste
1-2 basil leaves
3 tablespoons of garlic powder
1-2 tablespoons of vegetable oil
1 teaspoon of chili powder
2 tablespoons of dried oregano
11/2 cup of beef broth
1 teaspoon of cumin
1 1/2 teaspoon of salt
1 1/2 teaspoon of pepper
2 cloves of garli

Boil water and add, 1/2 onion whole, basil leaves (crushed before adding), 1 teaspoon of salt and pepper, and cloves of garlic. Cover and let boil for 90 minutes. Check the tenderness, if meat is still a little pink, place back for 15 mins and check again. It shouldn't take more than 2 hrs to complete. Reserve beef broth. In a Shallow Pot or Dutch oven, sautee onions and peppers, for 8-10 mins in oil. After, tomato paste

In a Dutch oven add rest of ingredients, your a wooden spoon to mix meat, break down with spoon let simmer, then turn off burner and cover for 5-8 mins.

Get all your tostadas, beans, lettuce, salsa, sour cream cheese and shredded cheese, You're ready to dig in.

Chicken Tikka Masala..you!

Chicken Tikka Masala

I have a love for Indian Films, I love Bollywood movies, they're just so cool. The breaking-into song and dance in the middle of a conversation, the colors and outfits, it's all wonderful.

When it comes to Indian food, I eat it and not make it, so I decided to research some recipes and find something that was simple and delicious. I made a couple of tweets to the recipe, so take a load of and watch a fabulous Bollywood movie with this dish

Supplies:

 1 1/2 lb.  boneless chicken, sliced small-medium pieces
2 tablespoons of lemon juice
1/2-2 tablespoons crushed red pepper flakes
2 Tablespoons of paprika
1 teaspoon of ground cumin
1 Tablespoon of Gran Masala curry powder
1 1/2 Tablespoons of Grandulated Garlic or Garlic Powder (not Garlic Salt)
1/2 teaspoon of salt
1/3 cup of heavy cream
2 tablespoons of butter
1cup of onion
1 can of diced tomatoes, undrained.
1 tablespoon of corn starch

1. Melt butter and add chicken and onion, cook until it's not pink.  Add onions and spices, except Red Pepper flakes.

2. Add tomatoes and stir in. Then, add corn starch, stir until smooth. Add, cream and red flakes, give it a good stir.

3. Turn off burner and cover lid for 5 mins.

4. Serve dished on top of white basmati rice.

Belgium Waffles...Homemade Whipped Cream...once you go homemade you never go back....

Homemade Waffles with Scratch Whipped Cream

Hi Everyone!
I decided that my family should be able to enjoy Belgium Waffles just like the sell at IHOP or Dennys. But making it from scratch is the best flavors and after making this I won't be ordering this dish from a restaurant any time soon.

Supplies: 

For making Batter

2 cups of flour
1 3/4 cup milk
2 eggs beaten
1/2 cup of  vegetable oil
4 teaspoons of baking powder
1/2 teaspoon of salt
2 teaspoons of sugar
1/2 teaspoon of vanilla

It took me forever to get a great recipe for waffles, but after making this it's similar to my pancake mix, except for subtles in the recipes.

1. Mix all dry ingredients in a bowl, then add wet ingredients.
2. Whisk for about a minute or so. Until most lumpiness is gone.
3. Ladel on waffle maker according to size of iron.


For Homemade Whipped Cream

First of all, let me start by saying, this is so easy and fast to do. I'll never go back to buying whipped cream from a bottle/can.

Supplies:
Blender
1 cup of heavy whipping cream
1/4 cup of sugar
This is so simple all you need to add ingredients to blend and hit whip ( lazy way, or you whisk by hand for 10 minutes)

4. To be served on top of hot waffles with diced fruit.
5. Enjoy!