Birria Tacos

 

      Although not traditional Birria Tacos this recipe closely resembles on the basis of what we could procure to prepare them.  This choice was easy for us as we chose Steak Ums for the beef.  This recipe centers on good, seasoned beef and as such our version was a success. 

      This recipe centers on beef simmered and even crock potted with many seasonings.  It also uses small corn tortillas that will be cooked, and drenched in the sauce, stuffed, and fried prior to serving.  

Marinade the beef in this marinade

1-pound slivered beef

Small corn tortillas 

Guajillo Peppers or sauce

1 chopped onion

1/4 cup vinegar

1/2 cup crushed tomatoes

5 cloves garlic

1 tsp oregano

1/2 tsp paprika

1/2 tsp Ancho chili powder 

1/2 cup Hatch Chiles, sliced

3/4 cup Oaxaca cheese

       Prepare a marinade of beef, Adobo, Guajillo Pepper Sauce, chiles, paprika, oregano, tomatoes, garlic, onions, and cilantro.  

Marinade

      Heat Steak Ums in medium hot skillet, chopping and simmer while stirring.  Remove meat and add to marinade.  Place in crockpot and simmer on low for 4-5 hours. 

      Heat skillet medium hot.  If you use Steak Ums, then braise here and set aside.  Pour cooked marinade into large shallow bowl.  Place corn tortilla in sauce to cover.  Remove tortilla from marinade and lay flat in hot skillet.  Fill tortilla with beef, mixture, more Hatch Chiles, cheese, and then fold over and continue cooking.  You are now cooking taco over skillet heat.  Flip to finish both sides.  

Ready to start

Heating dipped tortillas and stuffing

Fold and fry both sides in hot skillet

       When cooked, remove from skillet and serve with refried beans, rice, etc.  This batch made 8 tacos, but if I were to modify anything I would add more meat and make 6 tacos.  

Plate o' birria tacos

"So many tacos, so little time"

331.9 million Americans

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Beef Flanken Rib Lasagna

    

      I first discovered this recipe in a Bon Appetit Magazine Short Rib Lasagna Recipe | Bon Appétit while I was student teaching many years ago.  I was very intrigued and of course I stole the magazine from the Teacher's Lounge.  I didn't have a chance to try it until I played 'camp cook' at my mom's during her re-roofing in 2014.  My brother-in-law and his sons were so much more proficient and agile as they scaled mom's house to finish the job, they really didn't want me up there.  No offense taken.  As my part to this job, I became the chef for daily meals.  They worked hard for 3 days, and I fed them well.  I chose this one somewhere in there and they loved it. 

     

       This recipe is still very much lasagna, but with a beef flavor.  The beef short ribs (flanken) can be a bit tricky to find, but you can.  They are referred to as flanken or crosscut beef short ribs.  It is time consuming, but in the end, unbelievably delicious.  I found some beautiful flanken ribs at my favorite HEB store. This recipe is very work intensive, but in the end so well worth it.  It will take about 4:30 start to finish.  

5 fresh thyme sprigs

1 tablespoon chopped fresh thyme

2 fresh rosemary sprigs 

2 fresh parsley sprigs 

1 Turkish bay leaf

1/2-ounce dried porcini mushrooms 

1 cup boiling water 

4 pounds meaty beef short ribs

1 cup all-purpose flour 

4 tablespoons olive oil, divided

4 medium carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

2 tablespoons tomato paste  

2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel) 

2 1/2 cups low-salt beef broth 

6 garlic cloves

5 tablespoons unsalted butter 

1/4 cup all-purpose flour 

3 cups whole milk 

1/2 teaspoon freshly grated nutmeg 

2 cups freshly grated Parmesan cheese 

lasagna sheet noodles, cooked

      Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni, trim excess cheesecloth. Set bouquet garni aside.  Place mushrooms in heatproof bowl.  Add 1 cup boiling water; cover and let stand until mushrooms soften, about 20 minutes, then chop mushrooms.  Reserve mushroom soaking liquid. 

       Meanwhile, preheat oven to 325°F.  Sprinkle ribs with salt and pepper.  Place flour in medium bowl.  Dredge ribs in flour, shaking off excess; place on rimmed baking sheet. Reserve flour.  Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook ribs until browned on all sides, about 6 minutes per batch.  Return ribs to baking sheet. heat remaining 2 tablespoons oil in heavy large pot over medium heat.

Browning ribs

Simmering Mirepoix 

       Add carrots, celery, and onion; cook until softened, stirring often, about 10 minutes.  Stir in chopped mushrooms.  Sprinkle 1 tablespoon reserved flour over vegetables.  Add tomato paste; stir until tomato paste begins to brown on bottom of pot, about 1 minute.  Add wine and stir until almost all liquid is absorbed, scraping up any browned bits, about 1 minute.  Pour in reserved mushroom soaking liquid, leaving any sediment behind.  Bring to boil; reduce heat and simmer until reduced by about 1/3, stirring often, about 7 minutes.  Add beef broth, garlic, and bouquet garni.  Return to boil.  Return ribs to pot, arranging meat side down in single layer. 

 

Roasted Ribs trimmed of the bone

      Cover pot: place in oven and braise ribs until very tender, about 2 /1/4 to 2 1/2 hours.  Transfer ribs from pot to rimmed baking sheet to cool.  Discard bouquet garni.  Shred beef; discard bones.  This is pretty easy as the meat darned near falls off the bone.  Return meat to sauce.  Season sauce to taste with salt and pepper.  Stir in chopped thyme.  Cool slightly.

      

Simmering Bechamel Sauce

      For Bechamel Sauce use 1/2 teaspoon freshly grated nutmeg, 2 cups freshly grated Parmesan cheese, butter in heavy large saucepan over medium heat.  Add flour or corn starch; whisk until smooth.  Cook until light golden brown, whisking frequently, about 6 minutes.  Add milk; bring to boil, whisking constantly.  Return heat to low and stir.  Season béchamel to taste with salt and pepper.  Do not let this burn or score in the pan.  Cook lasagna noodles per directions.  Preheat oven to 375°F.  Butter or PAM baking dish.  Spoon 1 ladle meat sauce over bottom of dish; spread in thin layer. Sprinkle cheese over.  

Layering noodles, meat sauce, Bechamel, and Cheese

      

      Arrange lasagna noodles over to cover (noodles may overlap slightly).  Drizzle 1 cup béchamel over noodles, spreading in even layer; sprinkle cheese over.  Spread meat sauce over evenly.  Repeat with noodles, béchamel, cheese, and meat sauce till exhausted.  Cover with remaining noodles. Spread remaining béchamel over noodles. Sprinkle remaining cheese over, garnish with chives or parsley.  Bake lasagna uncovered until edges are bubbling and top is golden brown in spots, about 45 minutes.  Let rest 10 minutes.  This was so good we ate on it for 2 days and still froze some leftovers.  I dedicate this one to my nephew, Jamie Dikih. 

 

Out of the oven

Plated, only needing garlic bread and a salad

"Once again my life has been saved by the miracle of lasagna"

Garfield (Jim Davis) 

 

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Vinny's Italian Leakey, TX

 

      We have ordered pizza from Vinny's several times over the past two years, but Barb had dinner there last year when I was visiting mom and said we should dine there.  Located on Hwy 83 north it has been around since 2003, not bad for such a small town.  Like I said we enjoyed their pizza; Barb especially the 'Meat Lovers' as is her favorite.  They also offer a complete menu of pasta including Calzones, Spaghetti, Fettucine, and Lasagna with some pretty good garlic bread, bruschetta, cheese bread, soups, and salads.  Additionally, they received tremendous support to reinstate their Philly Cheesesteak Subs and Meatball Subs for the menu.  The menu supports the local population both in and out of season and tastes, therefore there is no point in expanding the menu much.  This is not a bad thing, just good business.    www.vinnysitalianleakey.com/menu-1

      They also offer local students and teachers a lunch deal at an affordable price.  In late October they gave free pizzas to all First Responders.  

       They are closed Monday and Tuesday but have generous hours the rest of the week.  The inside seating will accommodate 48, but they also offer takeout and order ahead by phone.  They also have 5 chairs for those awaiting 'carry out'.  During nice weather there is a very nice covered outside patio for 24 persons dining as well. 

  

       Barb and I visited on a Friday night for a meal out and some inside sit down and relax time.  The menu is pretty straightforward, but I didn't want another pizza for now.  I chose the Lasagna while Barb selected the 3 Meat Calzone with Marinara on the side.  

Dinner Salad with Arugula

Lasagna

Creamy with plenty of cheese and sauce

3 Meat Calzone

Pepperoni, Italian Sausage, and Ham w/Marinara on the side

      Of course, this is not Florence, New York, or even Dallas cuisine, but it is home cooking in every respect.  The atmosphere is modest, but genuine.  The service is excellent although there are no wait staff, just order at the window and they deliver to your table.  We both liked our meals very much.  Barb liked the Marinara Dipping Sauce on the side.  I could have used much more dressing for my salad.  Total price for our 'dinner out' was $23.  We recommend it.  

NOTE:  I chatted with the owner for several minutes after dinner.  I had emailed them a Chicken Florentine recipe that is one of my personal favorites.  I also complimented him on the meal.  He is looking into adapting my recipe with his homemade ingredients and will contact us for the tasting.  He is planning on expanding his menu.  

 

"Everything you see I owe to pasta" 

Sophia Lauren

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Chupacabra Throw Down...Hondo, TX

 

      Our first Q show of the year.  Hondo, TX is a short 50-mile jaunt from our place and our first BBQ contest of the year.  No, I am not competing, but love to watch and learn.  There are also plenty of opportunities to sample food and a healthy selection of vendors as well.  

      This event is hosted and judged by the Champions BBQ Alliance.  Categories for this event include chicken, ribs, brisket, and pork butt.  There are also two categories for junior cook offs, 7-12 and 12-17 years old.  All held at the Quail Crossing Ranch south of town.  

      This is also our first opportunity to visit with Team A Ver Que' Sale and brothers Salinas.  Their other brother Archie Salinas is an old USAF buddy of mine he was unable to attend due to family matters.  These guys have a good resume and array of their own trophies, including 2nd place in brisket at the San Antonio Rodeo, Stock Show, and BBQ Championships in 2020. 

      We arrived on Saturday around 11 a.m. so as to be able to take it all in and visit.  There were plenty of teams on hand and there was a line to volunteer as judges.  I stayed away from that by the look on Barb's face.  We just walked, watched, and talked to folks.  We were present for one of the meals 'turn in times' and the atmosphere was frantic.  So many folks waiting till the last minute 

     One of the main reasons we traveled to Hondo (besides a pathological love of BBQ) was to meet A Que Ver Sale, the Competition of the Brothers Salinas of Alamo, TX.  These are the brothers and team members of my friend Archie Salinas.  Archie could not attend today, but we'll meet up with during the Q in San Antonio in January.  These guys are the definition of friendly.  Even though Archie told them I was coming they welcomed Barb and I with open arms, explaining the entire process including corporate sponsorship.  There is obviously so much more to Competition BBQ beside just cooking.   

      Next week is the BIG ONE in these parts, the Briscoe Ranch BBQ Championships is Uvalde.  Brothers Salinas will pass this one up as they head home so they compete in their hometown San Juan Noche de Paz Cook Off.  

      We did not stay for the final judging and awards, but Team Salinas placed 3rd in Pork and 3rd overall.  GREAT FINISH.  

Pork Box 3rd place

Brisket Box

Taking home some bronze

 

The Family Salinas

"When is the last time you turned down BBQ?"

Dr. Anthony Fauci

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Hatch Green Chile Elote Corn Casserole

 

      Having discovered Mexican Elote Corn several years back I use it when I can.  It is quite flavorful and works well within a particular cuisine or menu.  It uses roasted corn on the cob with herbs, butter, cotija cheese, and mayo.  This keeps the same flavor, but in a casserole setting.  I used canned corn, but skillet fried it for several minutes to cook crispy. 

1/2 cup fire roasted Hatch Green Chiles

2 Tbsp. butter

1/4 cup mayo 

1 tsp smoked paprika

6 cups corn kernels

3 ounces Cotija Cheese

1 tsp lime juice 

1/2 cup cilantro

salt and pepper to taste

      First of all, DRAIN and pour all the corn kernels into a large, deep skillet and sizzle on medium while stirring for several minutes, till aromatic and nearly crispy.  In a large bowl mix the butter, mayo, paprika.  Pour this mix along with the green Chile, lime juice, cilantro and salt/pepper into the skillet with the corn and stir.  Serve hot from skillet.  Whereas the 'on the cob' variety is more aesthetically pleasing during the summer months, this casserole works all the time.  

      The pulled pork turned out GREAT, the best I've ever made.  8.5 hours at 250F over oak wood, rubbed out with KOSMOS Killer Bee Honey and spritzed with Apple Juice/Cider Vinegar.  The corn was also good, the perfect complement, even being my first attempt with this recipe.  Barb gave it her seal of approval, I'm good.  

"You had me at Elote'"

Rich, Barb, Roux, and Josie Wales Hilts

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