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  • Blueberry Breakfast Cake

    Blueberry Breakfast Cake

    Ingredients

    Cake:

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1 egg
    ½ cup milk
    ¼ cup softened butter
    1 tsp lemon zest
    2 cups blueberries

    Topping:

    ⅓ cup sugar
    ¼ cup flour
    ¼ cup chopped walnuts or hazelnuts
    ½ tsp cinnamon
    3 tbsp cold butter

    Glaze (optional):

    ½ cup powdered sugar
    2 tbsp milk

    Method

    Preheat oven to 350°F and grease a 9-inch square pan.
    In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
    Add egg, milk, and lemon zest. Mix until thick and dough-like.
    Gently fold in blueberries. Spread into pan.
    For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
    Bake 40–45 minutes. Cool slightly.
    Mix glaze and drizzle over cake if using.

    Notes

    Don’t overmix. The batter should be thick but just combined.
    Use the right butter texture. It should be soft enough to dent but not melted.
    Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
    Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!

  • Beef Birria Tacos

    Beef Birria Tacos

    Ingredients:

    2 lbs. Beef Shank
    2 lbs. Bone-in Beef Short Rib
    Salt and pepper to taste
    3 Ancho Peppers
    6 Guajillo Peppers
    2 Large roasted tomatoes
    4 Whole cloves
    ½ Teaspoon cumin seeds
    ½ Teaspoon black peppercorns
    4 Garlic Cloves
    1 Teaspoon Mexican oregano
    ½ Teaspoon Marjoram
    ½ Medium-size white onion sliced
    1- in of stick of Mexican cinnamon
    ½ Cup white vinegar
    Salt to taste
    Corn tortillas
    Oaxacan melting cheese

    Directions:

    Season the meat with salt and pepper, then place in a large baking dish.
    Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
    Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
    Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
    Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
    Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
    Dip tortilla’s in the consomé, the sauce you cooked the meat in, and throw them on a hot skillet, sprinkle with cheese and beef and cook until crunchy and melted. Reserve a cup of consomé on the side to dip your tacos in. You can also cook this in an instant pot. Throw all the ingredients in and cook for 50 minutes on the stew setting with a 10 minute natural release.
    Enjoy !

  • Crispy Fried Tacos with Authentic Mexican Rice

    Crispy Fried Tacos with Authentic Mexican Rice

    This recipe is broken down into two main parts: the classic savory red rice and the crispy, pan-fried beef tacos (often called Tacos Dorados).

    Ingredients:
    For the Authentic Mexican Rice (Arroz Rojo):

    1 cup long-grain white rice

    2 tbsp vegetable oil

    1/4 cup white onion, finely chopped

    1 clove garlic, minced

    1/4 cup tomato sauce (or blend 1 fresh Roma tomato)

    2 cups chicken broth (or water + 1 tsp chicken bouillon)

    1/2 tsp salt (adjust to taste)

    For the Crispy Tacos:

    1 lb (450g) ground beef

    1 packet taco seasoning (or your own blend of chili powder, cumin, garlic powder, and oregano)

    1/2 cup water or beef broth

    10-12 corn tortillas

    1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

    1/2 cup vegetable oil (for pan-frying)

    Optional: Mild red taco sauce or salsa (to drizzle inside the tacos, as seen in the photo)

    For the Sides & Garnishes (The Plate Setup):

    1 whole jalapeño (to blister)

    Shredded iceberg lettuce

    Diced fresh tomatoes

    Sour cream

    Lime wedges

    Instructions:

    Part 1: Make the Mexican Rice

    Toast the Rice: In a medium skillet or pot, heat 2 tablespoons of oil over medium heat. Add the dry, uncooked rice and stir constantly. Cook until the rice becomes a light golden brown and smells slightly nutty (about 5-7 minutes).

    Add Aromatics: Stir in the chopped onion and cook for 1 minute, then add the minced garlic and cook for another 30 seconds until fragrant.

    Simmer: Pour in the chicken broth and tomato sauce. Stir well and bring the mixture to a boil.

    Cover and Cook: Once boiling, immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift the lid! 5. Fluff: After 20 minutes, turn off the heat and let it sit covered for another 5 minutes. Remove the lid and fluff the rice gently with a fork.

    Part 2: Prepare the Meat & Blister the Jalapeño 6. Cook the Meat: In a skillet over medium-high heat, brown the ground  beef, breaking it into small crumbles as it cooks. Drain any excess fat. 7. Season: Add the taco seasoning and 1/2 cup of water (or broth). Let it simmer for 3-5 minutes until the liquid reduces and the meat is saucy and flavorful. Set aside. 8. Blister the Jalapeño (Chile Toreado): In a separate large, heavy-bottomed skillet, heat the 1/2 cup of vegetable oil over medium-high heat. Carefully drop the whole jalapeño into the oil and turn it occasionally until the skin is blistered and charred all over. Remove and set aside.

    Part 3: Fry the Tacos 9. Warm the Tortillas: Wrap your corn tortillas in a damp paper towel and microwave for 30 seconds. This makes them pliable so they don’t crack when folded. 10. Assemble: Place a spoonful of the seasoned ground beef on one half of a warm tortilla. Top with a generous pinch of shredded cheese and a drizzle of red taco sauce if desired. Fold the tortilla over to close it like a half-moon. 11. Fry to Perfection: Working in batches, place the folded tacos into the hot oil in your skillet. Fry for about 2-3 minutes per side, pressing down lightly with a spatula, until the shell is golden brown and crispy, and the cheese inside is melted. 12. Drain: Transfer the fried tacos to a plate lined with paper towels to drain excess oil.

    Part 4: Plating Serve your crispy tacos alongside a generous scoop of the authentic red rice. Add your blistered jalapeño to the side. Finish the plate with a fresh bed of shredded lettuce, diced tomatoes, a hearty dollop of sour cream, and a wedge of lime to squeeze over the top. Enjoy!

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