Tacos de cabesa (substitue)

Hey yall again. Here is a reciepe that, again, takes a lil bit to do but is hands down my most favorite late nite treat ever. It is a little greasy marrow-y sticky but the flavor is like beefy butter and it just goes down smooth. CABESA (head) is the little jewel im talking about. i have cooked the real thing a couple times. Its a very tidious process and to be honest somewhat diconcerning. Felt like Jack Woltz from " the Godfather". Even though this was cows head and his was a horse its still a big bloody skinless animal head. So I tried to think of a cut of beef with the same characteristics but more "normal" with less eyes. Then I got it, SHORT RIBS.

This is a heck of alot easier to deal with. The basic idea is to steam the ribs all intact until the meat just falls off the bone. The way I did it is as follows...



5 lbs of whole short ribs. (ask your butcher)

1 medium white onion

1 cup garlic whole

salt and pepper to taste

About 2 quarts of water

Place water, garlic, s+p, and onion in a large pot. Biggest one you got. Enough to fit the 5 lbs of whole short ribs in with the water. ok now all you have to do is cover it really really well. Foil and even a wet towel does really good. then put it on your stove and put it on the lowest setting you can and then just forget about it. After you give it about 3-4 hours to cook just check to see if the meat is literally falling off the bone, if it is then you are ready to go. Now smash up the meat and get the bones out and make sure you use the water and everything for extra flavor. Get some tomatillo salsa (basically blended tomatillo peppers, cilantro green onion, roasted jalapenos and salt pepper and lime juice.) corn tortillas, onion and cilantro and get to eating it.

Birria

Hello again to all those in cyber space! Ok now I got your first recipe for you that is really simple but also, like most good food in general, is going to take a little time to do.
Birria is a very common item, especially in Tijuana, that is super delicious and relatively cheap to prepare. Most of the time you will find that it is more of a "breakfast" item served in the morning hours commonly until around 1pm. It is historically made of lamb or goat meat but beef is the widely used ingredient that I have seen.
All you are going to need is some fatty beef of some sort, usually meat that you would use for roast beef is perfect and cheaper than most. Also grab some dried chilis. Californias are the best but any big, red, DRIED pepper will do. IF you can find some arbol chilis pick those up as well for the salsa. You are also going to need white onions, cilantro and some sort of chicken broth, for flavoring the salsa.



Here is the amount (approx.) of each item you will be needing:

2 lbs of roast beef

10-12 chili Californias (seeded)

1 lbs of chili arbols

2 white onions

1 bunch of cilantro

1 cup of chicken broth

Oky doky here we go. The meat: cut the meat you have into big chunks. About 1 in cubes. Throw them in a pot and fill it up about half way with water. Cover it and get it simmering over low heat. You will know its done when it just falls apart to the touch. While the meat is cooking, because it will take some time (about 2-3 hours), start up the chilis. Seed the California chilis and put them in a pot to boil in water to re-hydrate them. Do the same thing with the Arbol chilis. But with the Arbols add half an onion to boil with it. When the chilis are both properly hydrated, soggy looking and a little brighter in color, get ready to blend them separately. First put the Californias into a blender and liquefy. Don't use the water that u boiled them in. That will make the sauce a little bitter and just off tasting. If u need to add something use some of the water that is in the meat pot or just a little bit of the chicken stock. When the chilis are liquefied strain them into a container to set aside until the meat is done. Make sure not to get any of the skin or many of the seeds into the California chili sauce because that also will make it a little bitter. Now for the arbols. These are just a bit easier. Once they are hydrated and cooked take the chilis and onion out of the water and put them in a blender add the chicken stock and liquefy. Salt and pepper to taste and add some lime juice if so desired. When the meat is done, drain out most of the water leaving about 1/4 of what you started with. Shred the meat real good using any method desired. I will usually use my fingers and a fork or a knife just to help the process. But you could also crush it up with a whip or even mash it with a potato masher. Put it back into the pot, add the California chili sauce and flavor with salt and pepper. Cut the other onion you have and the cilantro for topping. If you can find some good tortillas, preferably corn, Dip 'em into some of the juice and semi-fry them on a hot skillet until slightly crisp. Take some of your meat and place it in the tortilla. Add a good pinch of each cilantro and onion put some of the arbol chili sauce on there and just enjoy.

Mind you that its all about taste. Adjust this recipe to your liking. But at least now you, if you didn't already, have an idea of this delicious dance of awesome that can take place in a taco. And remember, this will get you close but never be afraid to just take a trip down south one day if you are geographically able to and enjoy the real deal.

Ok, lets get started. First off some info on me, because I know you are probably saying "what can this white boy possibly tell me about GOOD mexican food?" Well I know a lot more that it looks like I do. I grew up ten minutes from the border, had a plethora of mexican friends growing up, worked in kitchens with... yup, mexicans for 10 years now, and have a mexican girl friend who is the best teacher and cook. I would have to be a complete idiot to not have learned anything all these years. I love to eat, which by the way may come as no surprise to those of you whom have seen the picture on my profile, and I love to cook and learn. By asking my woman, her mom, the other cooks I've worked with, the guys at the taco stands in Tijuana and loads of other sources lots of questions, I have been able to gain an abundant amount of knowledge on the topic of mexican food. And growing up in a white family who was very conservative when it came to different food, I also know what tends to make most "gringos'" stomach turn. The thought of eating head, tongue, eyes, stomach, intestines and all the like can be a little stunning to most. But once you take the chance and try it you discover that no matter where on the beast it came from it can be a beautiful ballet of flavor and texture on the pallet. For those who are like "mmm, no thanks I'm good" I have also been able, out of sheer boredom and fatness, to find alternative ingredients that can get you close but are still a little more easier to digest, mentally, than the true blue. Kind of like near beer for non drinkers. And I know that there is a lot of "I heard that this and that is made from lips and a--holes" going around about some very common foods. And most of the time it couldn't be further from the truth. With this blog I hope to dispel some of those rumors and maybe give more people the courage to try the fantastic bevy of splendor that is in your average street taco or bowl of hangover-be-gone. So check in here, follow along, and maybe even grow a pair as I try and lead you down the gut happy path that is gringo friendly mexican food. Goodnite for now and check back soon for the first installment of the adventure.