#birria broth

[fieriframes]

[This is lamb shoulder, seasoned with Argentinian salt. Smoke this for four hours. And sartre ran after him? We're making the birria broth. Chicken stock, smoked turkey stock, ancho, guajillos, chili de arbol.]

[littleforestfellow]

addicted 2 white rice

[remmupom]

You are my fren now! *grabs you* were getting soft tacos!!

TACOS!! 🌮🌮 <- tacos of friendship!!! (Side Note: soft tacos n birria? Real shit)

[radio-charlie]

Glad there's more than three-four people in this country who would drink the blepeper sos at gerai western if it hit the spot

[theeggoman]

Being "Too White" Is A Myth.

Sometimes I worry that I'm just a white person pretending to be Latino (because when you're mixed race you're always thinking that you're not enough) but then I remember how every single person in my foster home including the adults referred to me as a "Wetback" or a "Beaner" or a "Fat Mexican" or an "Alien" instead of simply calling me by my white sounding first name because to white people, you will never be enough. It doesn't matter how much or how little white blood you have, in America if you're mixed with a single drop of anything that isn't white, you're not and will never be white.

I wasn't white when I was being tackled and forced down naked on the floor by the police at 12, I wasn't white when I was put in ESL at 8 even though english is my first language, I wasn't white when Christian religious leaders were explaining how I was cursed with the Mark of Cain to have a "skin of blackness" and being Latino made me inherently evil, I wasn't white when I was being sexually assaulted at 5 because I was "naturally promiscuous" and "born looking older" and "asking for it," I wasn't white when I was tackled by boarder patrol in south Texas and detained over night in a holding facility until my grandparents could come get me out, I wasn't white when my friend's mom took me bra shopping and insisted she had to be in the dressing room while I changed to make sure I didn't steal anything, I wasn't white when the doctor wrote my fucking race on my birth certificate while I was being pushed out of my Mexican mother who had to spend hours dealing with the racist medical staff who refused to let my white father into the delivery room because they didn't believe I was his child.

And now I get on tik tok and see people accusing mixed race children of being "white washed." They say we don't experience racism because we're "white passing." They tell us we're grasping for straws and we're stealing from our own fucking culture. They say we're "spicy white," that our blood is diluted, that we're not real.

Are we not real in the same way that our country did not legally recognize our white parents until the 1960's? Are we not real in the same way that we were legally declared bastards who couldn't inherit our own father's last name, his property, his money, our childhood homes? Not real in the way we weren't permitted to attend our white parent's funerals by their white family members? Not real in the way we weren't issued fucking social security cards? Were we not real when our parents couldn't "really" legally get married? Were we not real when our POC parent was shot dead for daring to fall in love with a white person? Were we not real when were named after our POC grandmothers? Were we not real when our White grandmothers cried at our birth and asked why we had to come out "so dark?"

Am I not real when I light the candles on my Ofrenda on November 1st and 2nd, when I bring fresh carnations and Pan Dulce for my brother because he was too young to have a favorite candy for me to put at his grave? Am I not real when I spend 6 hours slow cooking bone broth for Birria after removing all the seeds from the Guajillo chilis so my white friends don't die? Am I not real when I translate for a single mom who wants to use the library printer? Am I not real when I braid my curls? When I wash the Serepa? When I run from owls?

And am I not real when I jam out to country music? When I go camping with my friends? When I celebrate Christmas before Three Kings Day? Am I not real when I choose to embrace both sides of my culture? When I put my foot down and decide I am not half of anything, I am entirely both?

I don't care if you think I'm too white. Don't put your insecurities on me just because you don't wanna learn Spanish.

[colllidedx3]

🪷 April Week 4 🪷

Last week was fun! :')

My monstera is THRIVING. Ya'll see the growth? I need to repot her sooooon.

Spent a lot of time on the grass with friends<3

Had the best birria

Had soba noodles for the second time? They're cool but I def prefer hot noodles or cold noodles with a hot broth/sauce to dip em in.

Watched Monkey Man AGAIN. The line that stood out to me the most this time around was "You must destroy in order to grow, to make space for new life"

I met the two doggos that are on the pick up truck when they were pups and look at em now!!

I was so close to getting my hair cut to a collarbone length again but I want to have a little more fun with the medium length hair so I got a trim and a bit more layers in :)

Welp, it's Monday and I made sure to send my Happy Monday texts to my loved ones. Hope you all also have a good start to your week. As always thank you for reading! <3

[queer-ecopunk]

You guys know you can use broths to make microwave mac&cheese? I'm eating birria mac&cheese 🙏

[nbula-rising]

Vegan Birria Tacos Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste 4 dried guajillo peppers 3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can) 4 garlic cloves 2 tablespoons red wine vinegar 1 cup fire roasted tomatoes 1 teaspoon ground cumin ½ teaspoon ground cinnamon 1 teaspoon dried oregano ½ teaspoon smoked paprika ¼ teaspoon ground cloves

*For the Vegan Birria ¼ cup olive oil 1 ½ pounds pearl oyster mushrooms, thinly sliced 1 medium onion, diced 4 cups vegetable broth 2 bay leaves Salt and pepper, to taste

*For the Tacos 2 tablespoons olive oil, or as needed 12 corn tortillas, or more as needed (Note 1) ¾ cup shredded vegan cheese

Instructions

Cut the tops off of your guajillo chiles, then shake the seeds out. You can cut slits up the sides of the peppers as well if this makes it easier.

Place the peppers into a small bowl or heatproof cup, then cover them with just boiled water. Let the peppers soak for 20 minutes. You can prep your other ingredients, such as the mushrooms and onion, while you wait.

Once the peppers have finished soaking, remove them from the water and place them into a blender or small food processor fitted with an s-blade. Add all of the remaining ingredients for the paste, and blend until smooth.

To make the vegan birria, heat the olive oil over medium heat in a large pot. Once the oil is hot, add the mushrooms. Cook the mushrooms for about 5 minutes, until they soften and shrink a bit.

Add the onion to the pot and cook it with the mushrooms for about 5 minutes, stirring occasionally, until it softens slighty.

Add the paste to the pot with the mushrooms and onion. Stir to combine the ingredients, then sauté the mixture for about 1 minute, stirring constantly.

Stir the broth and bay leaves into the pot. Raise the heat to high and bring the liquid to a boil. Lower the heat to medium and let the mixture simmer for about 30 to 45 minutes, stirring occasionally, until the mushrooms are very tender and the liquid has reduced by a third or more.

Once the birria has finished simmering, remove the pot from heat. Remove the mushroom filling (the birria) from the liquid (the consommé) either using a slotted spoon, or by carefully pouring the mixture through a fine mesh strainer. Season the birria and consommé with salt and pepper to taste.

To make the tacos, coat the bottom of a large skillet with olive oil and place it over medium heat.

Once the oil is hot, dip one side of a tortilla into the consommé, then place the tortilla, dipped side down, into the hot skillet. Repeat the process for as many tortillas as you can fit into the skillet without them overlapping. Place about 3 tablespoons of the mushroom birria filling in a strip down the center of each tortilla, then top the filling with about a tablespoon of shredded vegan cheese.

Let the tacos cook for about 3 to 4 minutes, until the tortillas have gotten crispy, then carefully fold the tortillas in half over the fillings. Cook the tacos for a minute or two longer, until the cheese has started to melt, then remove them from the skillet and transfer them to a plate

Repeat the cooking process until all of the tortillas and filling have been used.

Serve the tacos with consommé on the side for dipping, along with any accompaniments of your choice.

Recipe Notes Make sure you have about 16 tortillas on hand. This recipe makes about 12 tacos. Each serving contains about 3 tacos.

[hiheat]

Heirloom Kitchen, Old Bridge NJ

My wife and I enjoyed an absolutely first class dining experience today at Heirloom Kitchen in Old Bridge, NJ.

Food was good, almost shockingly good. I was taken aback at the subtlety of just about every dish we were served. Atmosphere was clean and quirky, somewhere at the intersection of cottagecore, industrial, and kitch. Service was top notch, attentive and professional, from a brigade that couldn't have been much older than my teenage sons.

The menu was a four course prix fixe, including dessert ($89 pp). Tonight's menu featured three or four choices for each course, so we had (difficult!) choices to make. As usual, we ordered extras: a stuffed bread course (which was amazing, both sweet and savory, with onion jam and a whipped feta spread), as well as two a la carte dishes as an additional course, (which the staff sequenced perfectly, despite our last minute addition).

Our first course was a raw cured snapper served in watermelon lime broth and a chicken liver mousse served on brioche. The snapper was served like ceviche, cured in citrus, but served over a vivid red watermelon broth. The flavor of the lime oil popped with the crisp texture of the fish, and rode nicely over the sweetness of the watermelon.

The toasted brioche was topped with a modest shmear of a velvety chicken liver mousse, which would have been a sensational pairing all by itself. But the bite was taken up several notches with the addition of pickled veg, micro cilantro, and emulsified jalapeno on the plate. The acidic and mildly-spicy pop was so helpful to cut the cloying fattiness that normally comes with chicken liver. Very well balanced and clever to keep the spicy element separate on the plate, allowing the diner to dial in their preferred level of heat.

Course number two consisted of grilled octopus and a baked squash. The octopus dish was a master class in the Maillard reaction: just about every item on the plate was cooked to caramelization, but not a single element had that burnt flavor you get when something is left in the pan a few minutes too long. Eggplant, nuts, capers, potato, and even the za'atar - each cooked to its own smoky sweetness then combined perfectly in a harmony like an exquisite campfire.

The Delicata squash was served in tender cubes over acorn squash rendered as a mousse and had several different textures across the dish. The apple mostarda complimented the squash in both a expected yet surprising way. That familiar homey flavor of simple baked apples with squash and cinnamon took on a much more sophisticated demeanor in this context.

Our third course was a pan-seared fluke and a pork belly deconstructed "tamale". The fish had a great crust and flavor, but could have maybe used one minute less in the pan. But we like our fish under rather than over, so it might have been personal preference. The pepperoni butter was the most surprising element, and one we are going to try to replicate. Each of the other elements - the cassoulet, the sofrito, and the caponata - were executed well enough to stand on their own; in combination, they supported the fluke without overwhelming it.

The pork belly was cooked "birria" style, a slow-cooked stew with meat and spices. This dish was clever and incredibly flavorful, with a generous portion of extremely moist and tender pork belly. The corn portion of the deconstructed tamale was served central to the dish, as a simple rectangle covered in the mole sauce. I enjoyed the texture that the corn and wax beans added to the dish, especially given the silky tamale/mole centerpiece. My only wish was that they had gone with a birria "tatemada" style of cooking, where the pork belly was crisped up after being stewed. I missed the sensation of crispy pork fat in my tamale, and I worry that the large moist fat cap on the pork belly might turn off some patrons. But that's just a tiny tweak, not at all a complaint.

Our bonus course consisted of a pasta dish (Sorpresine), and the duck breast we thought we had to sacrifice in lieu of the pork belly. When our server told us in casual conversation that we could add dishes a la carte, we jumped at the chance to fill in with some of the dishes we had missed. Sorpresine (meaning "little surprises") is sort of an unstuffed version of ravioli. Just folded and cooked, this pasta was served with a sticky-sweet peach agrodolce, tiny tomatoes, and a very moist stracciatella cheese, sister to ricotta. We were so pleased we were able to get this complex yet rustic dish into our menu. It simultaneously felt subtle and lush in my mouth while being reminiscent of Sunday dinners at my grandma's house.

The duck breast was served in a Jamaican style, with a dry jerk rub, a habanero jus sauce, and braised cabbage and squash. The large portion of duck breast was cooked perfectly medium rare, a lovely light warm pink in the center. We cut it into medallions, and smeared each through the spicy jus. While I loved the flavor, I really wanted a more substantial jerk sauce, sticky and clinging to the meat. This dish had such an island inspiration but fell slightly short on the thin jus. The cabbage was tasty but slightly overly-salted to my palate. All of the other flavors were spot on, however, and I wouldn't hesitate to order it again.

Last course was dessert: we had the hush puppies, and the inspired combination of basil mousse/olive oil cake/Parmesan ice cream. I have to admit I wasn't wild about the hush puppies. Served with caramel popcorn and a smear of creme "elote" anglaise, this clearly chef-inspired dessert fell flat for me. I wanted more fresh in-season fruit, instead of the one lonely bit of peach and gooseberry. I wanted more delicious sauce, instead of the tiny smear. The hush puppies and popcorn were fine but their focus should have been reversed, IMO.

The other dessert was a delightful exercise in contradiction and challenging your preconceptions. Basil mousse, parmesan ice cream, olive oil cake, pine nut brittle - this sounds like the ingredients to a nice savory pesto dish, not a dessert. However, here's a chef's dessert that knocked the ball out of the park on so many levels. The olive oil cake was a moist platform for the ice cream and a tart lemon curd. The pine nut brittle paired as expected with the basil ice cream but the surprise was that it works as a sweet dessert as well as in a savory main. This dish was just over-the-top clever in its conception, almost like it was the response to a dare: "Make a pesto dish, but dessert - go!" However the good balance of sweetness and acid from the lemon and texture from the brittle, all melting together and soaking into the tight crumb of the cake was so startling in its "challenge accepted", perfect execution.

Again, service staff was exquisite, more attentive than many restaurants asking twice the price. Busers were on the move continuously but not obtrusive. Runners knew their food preparation and could answer questions thoughtfully. Our server was funny, engaging, offering her own thoughts and opinions while remaining thoroughly professional throughout

Decor was an interesting mix. Edison bulbs, black fixtures and flatware. Seating that matched but also seemed to come from a yard sale. A library of cookbooks and an open kitchen all contributed to the informal, casual feel. I thought the music was at times a bit too loud for easy conversation though. Our server told us the restaurant started life as a cooking school, and in fact still offers cooking and baking classes, as well as a multi-course tasting experience on Sundays.

Please forgive the extensive review here. I feel like this restaurant is quite possibly one of the best in the state. More than being a "hidden gem", this experience was easily a 5-star fine-dining experience, tucked into a little strip mall off Route 9 in Old Bridge. I literally do not know if they're aware of the incredibly high quality of the experience they offer, and the value you get as a patron. But I suggest you bring an adventurous palate and a few friends for dinner at Heirloom Kitchen before they wise up, put linen tablecloths over their neat wooden tables, and double the prices. But even if that happens, you can count on seeing me there (just wearing my jacket and tie).

Happy Eating!

[chrishangry]

Oden with Birria broth, Agedashi Tofu, and Poutine Tots from stream!

I’m glad to go through my leftovers without waste for a good and nourishing meal!

[ramenhaven]

Birria Ramen? 😊 quick pickled the veggies the night before- husband perfected birria & broth. Send bigger bowl...

[foodies-channel]

🍥 Homemade Detroit Stule pie, inspired by Birria tacos. Slow roasted Ontario heritage pork with lots of aromatics, raw and Carmalized onions, cilantro, Cotija cheese. Side of super rich and fatty broth for dipping

🍔YouTube || 🍟Reddit

[mikehsu666]

You need a hot #torta from @taqueriadelpueblo at @woopublicmarket to keep you warm on this crappy winter day. Make sure you get a side of their legendary #birria broth to dip! #foodporn #mexicanfood #beef #worcesterma #eatlocal #eatworcester (at Worcester, Massachusetts) https://www.instagram.com/p/CpYUIa4Oyg_/?igshid=NGJjMDIxMWI=

[formeryelpers]

Habibi’s Birria, 138 Jackson St, Hayward, CA 94544

Oooh, Habibi’s offers Mediterranean and Mexican fare from a counter inside the Valero mini mart. They call it MexiTerranean food. And it’s halal. While the wraps, plates, falafel, gyros, and shawarma sounded tempting, I had to go with the birria since it’s in their name. On the Mexican side, they have quesadillas,  tacos, mulitas, tortas, burritos, and loaded fries. For birria, they have burritos, ramen, fries, tortas, quesadillas, and tacos.

Quesabirria taco combo ($13.99) comes with 3 quesabirria tacos and consommé. The tacos were crispier than I’m used to for quesabirria. They were dipped in the birria broth to add flavor and spice. Each taco had two corn tortillas with cheese melted between the two tortillas. The tortillas are topped with beef birria, chopped white onion and cilantro. There wasn’t enough cheese, onion or cilantro. The beef was nice – tasted like it had been braised for hours without drying out. The consommé was mainly broth with a few slivers of beef and a bit of onion. It was too salty but adding lime helped. Adding onions and cilantro would have made it better too. A spicy salsa, radish slices and lime wedges were provided.

The food took about 10 minutes. It’s takeout only. $10 credit card minimum. Gas station convenience store ambiance.

3.5 out of 5 stars

By Lolia S.

[key-lime-soda]

RE: resippy tiem :)

Okay, so what I said earlier in that one response to that one ask: It was like... almost sorta an overstatement when I said that I had multiple recipes prepared, as 1) I have many more for Maiko (which I will elaborate on tomorrow or something, it's getting kinda late) 2) I don't have like... exact recipes? More like, general ingredients and ideas that'd fit together for Jackson, which I normally forget but I very likely will look through the Jackson Trace Time Tab (doesn't exist, i'll just look back at like. what i've seen of him) and I can gather more ideas coherently then and 3) It often isn't like! A full recipe! Sometimes I just look at some of Jackson's dialogue and go "Hm. Yeah. That's a grilled answer if I've ever seen one." and then go on with my day.

Anyways! Going back to Maiko's Recipes, (not sure if I even brought that up) you once said that she enjoyed making french toast of sorts: I think that she'd like to ham that stuff up with decorations, just because like! I think she's somewhat of an overachiever in an early stage, and also she cares about the appearance of something quite a lot-- that's what being too invested in cooking competitions can do to someone, man. Citing this ask, Maiko enjoys rice pudding and french toast, implying she enjoys sweet foods with a strong savory undertone, and ones that start out simple but can be modified to the chef and eater's likes and dislikes- which I think shows the level of care between father and daughter here, even in a miniscule way.

Before this, from this ask, the wording of how Maiko wants to join a cooking competition somewhat implies that she favors cooking over baking (or at least that's how I interpreted it) which may be in part due to nurture, Jackson favoring savory, more 'fast-acting' foods over sweeter pastries, with some exceptions, the exceptions being that he seems like the type to go to a local bakery for a croissant when he was busy with work. This might also be a hint into Jackson's personal preferences in food- like I might have mentioned offhandedly before, he seems like the dude to like warmer foods, and also more spicy foods. And like. Based in grains and stuff? He also isn't like, super-heavily carnivorous, not eating meat more than??? Once a day?? But that's just straight up headcanon territory. Also-- So many sauces are just... so fitting for Jackson. I had an actual recipe earlier, but I doubt I could find it in my mindscape now.

One of the recipes I had laid out for him was almost a sort of birria taco? But weird, with more vegetables, a greater citrus-y (specifically lime) presence and a thicker broth. Like. A rich, multi-leveled flavor with a solid base sorta dish. I think the meat inside the weird taco (like i MIGHT have said, i can never describe these recipes thinking back on them) was chicken, which doesn't say much other than I like chicken tacos.

ANYWAYS this was a long and rambly ask, really sorry about how incomprehensible this is, i'll probably swoop back in with more recipe stuff tomorrow-ish? Because i am Tired and Not Thinking As Precisely As I Should Be- Goodnight!

(also sorry if I mischaracterized either of the guys mentioned in this-- i tend to get lost in my own headcanons with characters, very sorry if this did happen)

wow ok that's a lot to unpack (I'm smiling like an idiot btw)

your way of interpreting characters is so interesting??? like u think of food components when you hear certain things. I'm gonna study u so much cuz that's really cool. I think I kinda do the same but with colors? I hear noises and think of colors if that makes sense.

also I love ur headcanons. plz never apologize for making them, it makes me so happy. I'd say half of them are right tbh so congrats!!

few response notes! :3

Maiko would definitely go all out and make the fanciest French Toast ever. She wants to make her dad proud, y'know? And as much as he appreciates it, he still inhales the whole thing in like 3 minutes because this man is always late for work.

Rice pudding is like a comfort food for her. Reminds her of Jackson cuz he's the one who always makes it for her. She likes to make French Toast because it's Jackson's favorite breakfast. He probably doesn't like it too sweet though.

She does favor cooking over baking because she hates using an oven. It's so hot inside and has a risk of burning yourself and that scares her. If your properly trained, you can easily avoid burning yourself with a stove (as long as you avoid hot oil too, which isn't her forte either)

Her love of cooking came from watching cooking shows all day when she was really little. Cartoons only play in the mornings back then so she'd watch a Food Network kind of channel in the afternoons. Maiko is autistic, and cooking is her special interest.

Jackson actually does really like meat. Beef is probably his favorite. He doesn't eat it that often because he's not that wealthy and can't afford it (remember: he's a private detective who gets paid the bare minimum, and lives with a college student. they're both broke losers)

He definitely eats a lot of rice. Inherited from his dad, who grew up on a rice farm.

that taco goes hard /pos

this was fun, I'd love to do this again <333

[cavenewstimes]

Exploring the Magic of Authentic Birria Tacos

Step into ‌a⁣ world where the⁢ aroma of slow-cooked meats ⁣fills⁣ the air and the ‍sound of sizzling ‍tortillas dances in your ears. Join ‌us on a journey as we dive into the enchanting world of authentic birria⁣ tacos. In this video,​ we‌ explore the magic‌ behind this​ traditional ‌Mexican dish, from the tender ⁤meat bathed in rich, flavorful broth to ‌the​ vibrant⁣ salsa that adds the perfect…