mexican Tag

Overnight Taco Meat and Dripping Tortilla Non-recipe

This is an easy, and my first “non-recipe” that I’m leaving you with before heading off to Scotland on a hubby-forced whiskey tour.

What’s a non-recipe you ask.  Well, to my understanding, it means it’s a general guideline of techniques that one can use to adapt to a variety of ingredients.  In fact, I wasn’t really planning on publishing this as a post, as I was simply putting a random dinner together and mid-way through, thought that this is actually a great way of anxiety-free entertaining  so why not share it.

So essentially, blah blah blah, what I’m talking about is this.  You take a big hunk of fatty cut of meat, in this case, beef short ribs, but it could be pork belly, whole duck, ox tongue or whatever available in other marvelous circumstances.  Then you leave this hunk of meat alone in its marinate for a good 12 hours, in this case, a red wine concoction, but it could be whatever bath of flavors that you could humanly imagine.  Then the night before you serve, you wrap it in foil and throw it in utter abandonment inside a low-heat oven and then, you go to sleep.  The next morning, it is removed from the oven and left in neglect in room-temperature until two hours before your serve this baby, you take its insanely aromatic fat from the dripping to make a stack of beautiful flour tortilla before you return the meat back into a blazing oven, just briefly, until the exterior of the roast is gloriously caramelized and the interior is warmed through.  Chop chop chop with a big scissor and toss loosely and triflingly with mustard and pickled peppercorns, then salsa, hot sauce, nadi-nadi-nah, you know the drill.

I don’t feel like I need to explain to you what happens when a well-marinated fatty protein gets broken down low and slow inside its own rendered fat and dripping, and that liquid roast really, is recycled into the carbohydrate that’s going to be used to wrap the protein as a vehicle into your mouth.  I don’t.  I really don’t.

So as a token of gratitude, please leave in the comments of places where a pissed wife stuck with a drunk husband can go for a good haggis in Edinburgh.

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EASY MOLE-D BEEF TOSTADAS

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I have never been to Mexico.

To clarify further, I have never even been close to any of the states next to Mexico except maybe LA, which I’m not even going to use as my pathetic credentials on real Mexican cooking which is to say, zero to none.  I’ve heard that Taco Bell is about as close to real Mexican food as fortune cookies are to being Chinese.  I’ve also heard that they don’t actually “nacho” much over there.  Aside from that, Mexican food has remained quite a romantic mystery.

But even though I don’t know enough to say what’s Mexican food, whatever it is, that tasteless borderline-inedible crap we were served with the other day near Beijing’s embassy area, was definitely not it.  Given that it was a very hot day hence we weren’t feeling particular choosey, we thought those more-than-a-handful patrons who were present during off-meal hours were a good indicator that the restaurant at least serves human food.  WROOONG!  I mean seriously, seriously, how inhumanly difficult is it to serve passable tacos to someone who’s never had a real taco!  Not so freaking hard is it?  Why!?

We left the place feeling psychologically hungry.  The trauma only left me wanting more of what I’ve never had – dainty Mexican tacos good enough to fool myself.  Then before long, my discontent took my memory back to a cookbook I’ve owned forever but never cooked from – Off the Menu: Staff Meals from America’s Top Restaurants, which features A.O.C in LA and a recipe for their tostadas-tuesday.  OK, the critically acclaimed restaurant is not Mexican, and tostadas are not tacos but more like tacos with fried tortillas.  Do I have problem with any of that?  I mean do you?

Since this is starting to look like someone with no Mexican cooking experience, starting off from a recipe by a non-Mexican restaurant, I thought it won’t hurt much more to impose further ungrounded twists.  A.O.C’s recipe sauté the ground beef with aromatics and spices, but I want it to be more “Mexican-y”… whatever that is.  So I made a puree with soften dried chilis, onions, garlic and thyme, and a spice-mixture that includes something I’ve never used before in savoury dishes – unsweetened cocoa power.


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VIETNAMESE Chả Cá FISH TACO

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WE FOUND OUR WEAKENED FOOTSTEPS AT ITS TURQUOISE COLORED DOORWAY

THE official statement is, that like all other celebratory spirits who paint golden eggs on Easter, play Frank Sinatra on X’mas and wash their faces with Buffalo wings on Superbowl, we the family of forever-festivity, ate tacos on Cinco de Mayo and danced to a whirlpool of margaritas this past Sunday.

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MEXICAN CHORIZO + GARLIC SHRIMP BURGER

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“BOYS WILL BE BOYS?”

What happens when you practice general lawlessness between a 6-pounds white prince who has, for his entire 14-years of life, consistently mistaken himself as a Magnificent Pit Bull, and a 26-pounds mutt boy who, constantly subjected to his ambiguous status in the house, has quietly developed some sort of combative inferiority-complex?

Sibling rivalries? Boys will be boys? I don’t think so… there’s a hole on Dumpling’s neck right now that looks like my ultimate parental failure.

I know, I know, Cesar Millan, that it’s my fault and not theirs. So now allow me to present you this fresh pork chorizo burger with melted manchego cheese with garlic shrimps and paprika mayo, while I run off to to get some really dirty looks from the vets. Enjoy.

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