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!

Lentils & Garlic Bread

Lentil Soup

Garlic Bread

Ok so, in Sunny San Diego, CA, lately it's not so sunny. It's raining, It's pouring..the lentils are coming. lol So, I decided to make something simple yet hearty and have some bread on the side. My recipe for lentils is super simple and easy to make. I love lentils and so do my kiddies, but I'm still trying to win my husband over, little by little I guess.
Supply List:

1 package of Lentils, cleaned and drained in a strainer
1/2 cup-1 cup of Vidalia Onion ( white onion)
2 chopped carrots finely
Optional: 1/2 cup of peas, potatoes
1/2 package of bacon
2 Tablespoons of butter
1 quart of water
1 quart of chicken stock or chicken bouillon
1/2 teaspoon of each: garlic powder, pepper, and salt
stock pot

1. After cleaning lentils, drain,strain, and set aside.
2. In the stock pot, melt butter and saute veggies, until onions are transculent Add bacon (chopped in small bits) give a quick stir, once or twice.
3. Add water chicken stock.
4. Add Lentils and let boil for 1hr 20 mins, check to taste tenderness, if not all the way tender, let boil for 8-10 mins. Turn off heat and let sit for another 10 mins.
5. Enjoy.

Garlic Bread
2 cloves of finely chopped garlic or 2 tablespoons of garlic POWDER (not garlic salt)
1 Tablespoon Of Italian Seasonings
1/2 teaspoon of crushed red pepper
3 tablespoons of butter
pastry or basting brush
1 loaf of french bread, cut in half
1/2 cup of shredded parmasean
Optional: Pesto sauce

1. In a sauce pan, make some garlic butter. Don't let brown. Turn off heat.
2. Add all seasonings. Give a stir.
3. Sprinkle cheese on loaf and put on cookie sheet.
4. Broil for 2-3 minutes or until cheese is golden brown.  Let stand for a couple minutes then cut into pieces.