Birria Tacos

Created on 8/8/2023

Ingredients:

  • 3 pounds beef (chuck roast, beef shank, short ribs, oxtail), lamb, or goat meat
  • 2 tablespoons vegetable oil
  • 3 dried ancho chilis (very mild, smoky, 1000 – 2000 SHU)
  • 3 dried guajillo chilis (sweet, smoky, not very spicy, 2500–5000 SHU)
  • 1 new Mexican dried chiles (mild, sweet 800 – 1400 SHU)
  • Optional: 1 dried chile de árbol (quite spicy, 15000 – 30000 SHU)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 2 bay leaves
  • ½ cinnamon stick or ½ teaspoon cinnamon powder
  • 2 teaspoons dried Mexican oregano or oregano
  • 1½ teaspoon cumin seeds, ground
  • 1 teaspoon coriander, ground
  • 2 teaspoons tomato paste
  • 2 cups unsalted chicken stock or high-quality unsalted beef stock
  • 2 tablespoons apple cider vinegar
  • Optional: 1 tablespoon regular soy sauce
  • Optional: 1 tablespoon fish sauce
  • Salt & ground black pepper

Garnish:

  • 8 – 12 corn tortillas
  • Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese), freshly grated
  • White onion, diced
  • Cilantro, finely chopped
  • Lime slices

Instructions:

Step One: Prepare Dried Chiles – Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. Toast Dried Chiles in Instant Pot – Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles’ aroma (~4 to 5 mins), remove and set aside the toasted chiles

Step Two: Brown Meat in Instant Pot – Wait until the Instant Pot says “HOT”. Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat

Step Three: Saute Onions and Garlic – Add another 1 tbsp vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ cinnamon stick, 2 tsp dried Mexican oregano, 1½ tsp ground cumin seeds, 1 tsp ground coriander, and 2 tsp tomato paste, then saute for another minute

Step Four: Deglaze Instant Pot – Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix

Step Five: Pressure Cook Birria – Add in 2 tbsp apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp fish sauce, and another cup of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Cook the Beef Shank & Chuck Roast Pieces on High Pressure for 1 hour then Natural Release for 15 minutes

Step Six: Blend and Shred Beef – Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot

Step Seven: Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 – 6 large pinches of salt)

Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they’re too dry. If you’re using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. It’s important your skillet is hot enough before you start to pan-fry the tortillas. Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half. Serve these birria tacos immediately with dipping sauce and lime slices

Notes: Make extras for the freezer!

Ahi Tuna Burger

Created on 7/25/2023

Ingredients:

  • 1/2 Sushi grade Ahi Tuna per burger
  • Marinade in homemade teriyaki sauce overnight
  • 1/2 cup kewpie mayonnaise
  • 1/2 lime
  • 1 tablespoon Sriracha
  • 1 teaspoon apple cider vinegar
  • Handful of spinach per burger
  • 1/2 avocado, sliced thin, per burger
  • Hamburger buns

Instructions:

Step One: Put portioned Ahi Tuna into homemade marinade overnight

Step Two: Combine kewpie mayo, lime, Sriracha and apple cider vinegar in a small bowl the night before

Step Three: Remove the tuna from the marinade. Sear the tuna on high heat on a grill or stove for two minutes per side. The goal is to keep the inside of the fish filet raw

Step Four: Assemble the burger. Toast to hamburger buns. Add spinach to the bottom bun. Add the tuna. Add the sauce on top. Add avocado on top of the sauce. And add the top bun

Elote Corn and Chicken Burritos

Created on 7/27/2023

Ingredients for chicken:

  • 1 lb boneless, skinless chicken thighs
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 6 oz chipotle peppers in adobo, finely chopped
  • 1 tablespoon vegetable oil

Ingredients for elote:

  • 4 ½ cups Corn (cooked, about 5 cobs of corn, see notes)
  • ¼ cup sour cream
  • 6 Garlic Cloves (minced)
  • 1 Lime Zested
  • 2 ½ tablespoons Lime Juice (freshly squeezed)
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Chili Powder
  • ½ teaspoon Paprika
  • 1/8 teaspoon Cayenne Pepper (optional)
  • 5 tablespoons Cotija Cheese (crumbled)
  • 3 tablespoons Cilantro (finely chopped)
  • Add Kosher Salt
  • Add Black Pepper

Instructions:

Step One: On a cutting board, season the chicken all over with salt and pepper

Step Two: Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight

Step Three: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side

Step Four: Remove the chicken from the pan with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces

Step Five: Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned

Now on to the elite

Step Six: In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn’t creamy enough to your liking, add another 1-2 tablespoons of mayonnaise

Step Seven: Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish

Notes: I also like adding black beans and white rice for this burrito.

Vegan Pesto

Created on 7/20/2023

Ingredients:

  • 2 cups Fresh Basil (packed, large stems removed)
  • 3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
  • 3 large cloves Garlic (peeled)
  • 2 tablespoons Lemon Juice
  • 4 tablespoons Nutritional Yeast
  • ¼ teaspoon Sea Salt (plus more to taste)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Water (plus more as needed)

Instructions

Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms

Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)

Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity

Notes: This sauce will be good in the fridge for up to a week.

Herb Roasted Turkey Breast

Created on 7/20/2023

Ingredients:

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 5 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 medium onion, cut into wedges
  • 1 celery rib, cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth

Instructions:

Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey

Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish

Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving

Creamy Saffron Pasta

Created on 6/21/2023

Ingredients:

  • ¾ tsp. crushed saffron threads
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 4 Tbsp. unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ cup dry white wine
  • ½ tsp. crushed red pepper flakes
  • Freshly ground pepper
  • 1 cup heavy cream
  • 10 oz. pappardelle
  • ¼ cup finely grated Parmesan, plus more for serving
  • Basil leaves (for serving)

Instructions:

Step One: Place ¾ tsp. crushed saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with kosher salt and keep at a boil (you’ll use it for the pasta)

Step Two: Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in ½ cup dry white wine and cook, stirring occasionally, until slightly reduced, about 2 minutes. Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat

Step Three: Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid

Step Four: Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes

Step Five: Divide pasta among shallow bowls. Top with more Parmesan and basil leaves

Spicy Coconut Grilled Chicken Thighs

Created on 6/14/2023

Ingredients:

  • 3″ piece fresh ginger
  • 5 garlic cloves
  • ¾ cup coconut milk
  • ¼ cup hot chili paste (such as sambal oelek)
  • ¼ cup fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 lb. skinless, boneless chicken thighs
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Instructions:

Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours

Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes

Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes

Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside

Original Caesar Salad Dressing (No mayo)

Created on 6/8/2023

Ingredients

  • 1 large egg yolk
  • 3 cloves fresh garlic, smashed and finely chopped
  • 2 anchovies
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 lemon zested
  • 1/2 lemon juiced (reserve the second half of the lemon)
  • 1/3 cup quality olive oil
  • 1/3 cup avocado oil
  • 1 cup Parmigiano Reggiano, freshly grated with a microplane
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • Kosher salt

Instructions:

Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes

Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together

Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper

Caesar Salad Pasta Salad

Created on 6/1/2023

Ingredients:

  • 2 cups cooked pasta of choice
  • 1 large chicken breast, cooked and diced
  • 1 head Romaine lettuce, chopped
  • 2 cups croutons
  • 1 cup cherry tomatoes
  • 1 avocado, diced
  • 3/4 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1 squeeze of lemon juice
  • A couple cracks of freshly ground pepper

Instructions:

Step One: Mix everything together in a large bowl, adjust ingredients to your preference

Notes: This recipe would be equally as good with shrimp or salmon instead of chicken.

Caesar Salad Dressing

Created on 8/5/2019

Ingredients:

  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste or 2 whole anchovies
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise (the best quality may is Hellmann’s)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

Step One: Mix everything together in a bowl. Taste and adjust to your preference