I have been carrying on a love affair with Mexican food since I first tasted it some 40 odd years ago. It was not something that we grew up with. My parents did not really go in for foreign food. The only spices my father liked mom to use was salt and pepper.
She did get away with cooking us what she called "Italian Spaghetti" now and then and it was nothing more than a pound of ground beef cooked with a can of Catelli spaghetti sauce and served over noodles. Not my favorite thing.
She discovered oregano when I was in high school, and she started using that in everything. She also discovered Chili con Carne, which was a recipe from off a tin of tomato soup. I wasn't fond of that either, but my father loved it.
Then there was pizza which one of my boyfriends taught us how to make using boxed Chef Boy Ar Dee Pizza mix. That was as foreign as we got in our home!
The first real Mexican experience I had was when my children were growing up and I tried a recipe for Enchiladas out of a Sunset cooking book. The original recipe was for Chicken Enchiladas, but I made them with leftover turkey. We all loved them.
We all fell in love with Mexican food and it's a love affair that has been growing ever since! I have never been to Mexico, but I love the flavors.
There was a Mexican restaurant in Fredericton we used to love to go to called Mexicali Rosa's. They brought fresh tortilla chips and salsa to the table while you were waiting. I loved to order the fajitas or the tacos.
I saw this birria tacos recipe on a blog called Grandbaby Cakes. They looked fabulous. I could not wait to try them. I ordered some special ingredients that were needed from Amazon and then I made a half recipe of them, and they were the most delicious tacos I have ever eaten.
Fork tender, rich, and succulent beef in a rich adobo sauce, with plenty of cheese, all tucked into corn tortillas and fried until crispy. Served with a spicy broth for dipping. It doesn't get much better than this!
.JPG "Ingredients for chili paste")
WHAT YOU NEED TO MAKE BIRRIA TACOS
There are actually two components to the dish. A feisty and delicious chili paste that you make first and then there is the beef and stuff needed for the broth. It looks like a long list, but it's mostly spices.
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese (I used Jack)
I ordered the dry chilies and the chilies in adobo sauce from Amazon. I had everything else in my store cupboard. For the meat I used a round roast that I bought marked down, which I cut up into cubes. It worked beautifully. You could also use lamb if you can find it.
I buy my corn tortillas at Sobey's here in Nova Scotia. They are actual real corn tortillas from Mexico!
About a week after I made these my friend Victoria in California send me some Mexican chilies from where she lives along with a Mexican tablecloth, so next time I cook Tex-Mex, you will have a much more adventurous background to see!
HOW TO MAKE BIRRIA TACOS
You might think these are complicated, but they are very simple. Basically, they are just stewed meat, shredded, stuffed into a tortilla with cheese and onion and fried. Served with a broth for dipping. Kind of like a Mexican French Dip. (LOL talk about fusion!)
Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
Preheat the oven to 325*F/160*C/ gas mark 3. Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste. Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
Roast/braise in the oven for 2 1/2 hours until the meat is falling apart. Remove from the meat from the broth and shred with two forks. Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half).
Return the beef to the remaining broth. To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
Heat a knob of butter or some oil in a skillet over medium heat. Dip a tortilla into the top part of the broth in the casserole.
Fry for a few seconds in the oil, and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
These are a truly amazingly delicious treat. I am in love with them! My recipe makes 9 which is more than enough for two people to enjoy with leftovers for the next day. (Everyone loves leftover tacos right?)
If you are a fan of Tex Mex you just might also enjoy these recipes:
QUICK & EASY BAKED CHICKEN TACOS -These are so quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!
CHICKEN FAJITAS -These delicious Fajitas are a tiny bit different than the usual. Sized for two but can easily be doubled. You need to marinate the chicken for 1/2 hour prior to cooking.
Birria Tacos
Yield: 9 tacos
Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M
I half sized a recipe for these delicious tacos filled with tender beef in a rich adobo broth. Fried to perfection they are delicious enjoyed repeatedly dipped into that lush sauce/broth.
Ingredients
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese
Instructions
- Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
- At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
- When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste.
- Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
- Roast/braise in the oven for 2 1/2 hours until the meat is falling apart.
- Remove from the meat from the broth and shred with two forks.
- Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half) and set aside. Return the beef to the broth.
- To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
- Heat a knob of butter or some oil in a skillet over medium heat.
- Dip a tortilla into the top part of the broth in the casserole. Fry for a few seconds and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
- Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
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With the Canadian Thanksgiving coming up this next weekend, I have been testing a few side dishes to see what might or might not work. I love, LOVE butternut squash.
For me it just would not be Thanksgiving without squash of some sort. I spied a recipe on Healthie Foodie the other day for a butternut squash roasted in the oven.
.JPG "Oven Roasted Butternut Squash")
I wanted to try it because it was deemed healthy. We have enough calories that we will be splurging on during our holiday celebration, so I thought a healthy side would not go amiss.
I love roasting vegetables. It seems to bring out and enhance their natural sweetness. Usually when a vegetable has been roasted there is no need to add anything else into the mix. Their natural flavors shine!
.JPG "Oven Roasted Butternut Squash")
My mother always cooked squash to go along with our Thanksgiving dinners. I confess. I did NOT like it. It was my least favorite of all the holiday dishes.
I think she just boiled it, and it was pretty blah. Watery and blah. Sorry Mom! Mom cooked a lot of wonderful things. Squash was not one of them!
.JPG "Oven Roasted Butternut Squash")
The roasting of the squash like this keeps it nice and sweet and dry. There is no need to peel the squash or even to cut it up. Just cutting it in half is all you need to do.
It roasts pretty much dry, with only touch of olive oil and seasoning, and the merest hint of water to keep it from burning.
This results in nicely caramelized edges, which only add to the sweetness and flavor of the squash. I love, LOVE that this is such a simple thing to do.
.JPG "Oven Roasted Butternut Squash")
WHAT YOU NEED TO MAKE OVEN ROASTED BUTTERNUT SQUASH
It's simple, really. I love recipes like this that don't require a bazillion ingredients.
- 1 medium to large butternut squash
- 3 to 4 TBS olive oil
- salt and black pepper, a generous sprinkle of each
- 1/4 cup (60ml) water
.JPG "Oven Roasted Butternut Squash")
My squash was only a smallish one, because there is only me. I will be doing a much larger one for Thanksgiving. The original recipe called for extra virgin olive oil.
To me that was a bit of a waste. I never use extra virgin olive oil for cooking. I use light olive oil for cooking.
Fine sea salt and freshly ground black pepper. You can't get much simpler than that!
HOW TO COOK OVEN ROASTED BUTTERNUT SQUASH
The hardest part of this is cutting the squash in half. Winter squashes can be quite hard, so do use a sharp knife and take great care when cutting it.
A dull knife is a dangerous tool requiring much more pressure to cut through a hard vegetable. One slip of the knife and you can very easily injure yourself because of the extra pressure required.
.JPG "Oven Roasted Butternut Squash")
Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium sized baking sheet (with a lip) with some aluminum foil. Set aside.
Wash the squash, remove the stem end and then cut in half lengthwise. Scoop out the seeds and discard. Place onto the baking sheet, cut sides up.
Drizzle with the olive oil and sprinkle generously with salt and pepper. Flip over so that the cut sides are down. Pour the water into the pan.
Roast in the preheated oven, uncovered, for 40 to 45 minutes, checking periodically to make sure that the squash has not started to burn. You do want the water to evaporate, however. Add a bit more water if your squash is getting too dark.
Remove from the oven and allow to cool until you can handle it safely. Scoop out the flesh with a spoon into a bowl or casserole.
Serve as is, or mash completely with a fork. You can add a knob of butter if you wish, but I think it tastes pretty good just the way it is.
The squash is done when it can be pierced easily with the tip of a sharp knife.
.JPG "Oven Roasted Butternut Squash")
Seriously all you will have to throw away is a very thin piece of skin. There is literally no waste here. I didn't add anything to the squash at all and it was delicious!
Why wash the squash you ask? Well, I always wash my vegetables even if I am not going to be eating the skin, and especially if I am going to be cutting it in half like this.
If there is any germs on the outside like manure etc. cutting it without washing it means that you are going to slide the germs right down into the cut edges of the vegetable. Maybe I am being a bit pedantic, but hey ho. That's me!
.JPG "Oven Roasted Butternut Squash")
You could of course add a knob of butter if you are craving a bit more richness and a TBS of soft light brown sugar would also be nice, maybe a grating of nutmeg, but then, I am adding to the calories eh!
I want to keep the calories down so I can enjoy more of that rich gravy from the turkey, not to mention the stuffing and the mashed potatoes!
Oh, I do so love a Turkey dinner! Don't you? This needn't be reserved just for Thanksgiving, however. This would make a fabulous side dish anytime!
.JPG "Oven Roasted Butternut Squash")
MASHED POTATO SQUASH - This one is cooked in the microwave and is delicious. Mashed potato squash is a dry fleshed squash with a nice mild flavor.
MAPLE & BUTTER BAKED SQUASH - One of the most delicious ways to bake those tiny squashes. Simply cut in half, deseed and then apply some seasoning, butter and maple syrup. Easy and oh so tasty!
Oven Roasted Butternut Squash
Yield: 4
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Such a simple thing to do and yet so delicious. Roasting brings out the natural sweetness of the squash. No fuss. No muss.
Ingredients
- 1 medium to large butternut squash
- 3 to 4 TBS olive oil
- salt and black pepper, a generous sprinkle of each
- 1/4 cup (60ml) water
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium sized baking sheet (with a lip) with some aluminum foil. Set aside.
- Wash the squash, remove the stem end and then cut in half lengthwise. Scoop out the seeds and discard. Place onto the baking sheet, cut sides up.
- Drizzle with the olive oil and sprinkle generously with salt and pepper. Flip over so that the cut sides are down. Pour the water into the pan.
- Roast in the preheated oven, uncovered, for 40 to 45 minutes, checking periodically to make sure that the squash has not started to burn. You do want the water to evaporate, however. Add a bit more water if your squash is getting too dark.
- Remove from the oven and allow to cool until you can handle it safely. Scoop out the flesh with a spoon into a bowl or casserole.
- Serve as is, or mash completely with a fork. You can add a knob of butter if you wish, but I think it tastes pretty good just the way it is.
- The squash is done when it can be pierced easily with the tip of a sharp knife.
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I confess to having a real love for both Barbecue and for Pork Chops. I have been making easy bbq pork chops in the oven for many years. At least since I was a young bride.
My original recipe used a can of tomato soup and a packet of dry Italian salad dressing mix, and I have to say it was/is very, very good. That recipe you could either cook the chops totally on top of the stove or brown them on the stove and finish in the oven.
They were fabulous either way.
.JPG "Easy Oven Barbecued Pork Chops")
I discovered this recipe I am sharing today on a blog called Spicy Southern Kitchen. I had picked up a small package of two pork chops and was looking for something different to do with them. This recipe caught my eye.
The chops looked tender and delicious.
However, the recipe was for a much larger family. I am only one person, and so I downsized it to cook only two chops. I ate one today and the other I will chop up and make fried rice with tomorrow. Mmmm, BBQ Pork Chop Fried Rice. Sounds yummy to me!
.JPG "Easy Oven Barbequed Pork Chops")
I always use bone in pork loin chops. Not only are they more tender than the boneless ones, but they also have more flavor because of the bone.
They always turn out juicy, with that bit of meat attached to and next to the bone being just like a spare rib in texture, succulence and flavor. What's not to love about that!
.JPG "Easy Oven Barbequed Pork Chops")
WHAT YOU NEED TO MAKE OVEN BARBECUED PORK CHOPS
I bet you have everything in the kitchen right now that you need, or you can do with a quick trip to the shops!
- 2 thick bone-in pork loin chops
- salt and black pepper to taste
- 1/2 cup (122g) tomato ketchup
- 1/4 cup (61g) chili sauce
- 2 TBS soft light brown sugar
- 1 TBS honey
- 1/2 TBS Worcestershire Sauce
- 1/2 TBS yellow mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder (NOT SALT)
- 1/8 tsp cayenne pepper
- 1/8 tsp celery salt
Aside from the seasonings, these are the main ingredients for the sauce. I thought I would take a photograph of them to show you. You don't need to use these brands, it's just what I had in the house.
I thought some British people might be a bit confused about the Chili sauce. As you can see it is not a Thai chili sauce, but a spicy version of tomato ketchup. (The best way I can describe it.)
.JPG "Easy Oven Barbecued Pork Chops")
When I was in the UK, I used to buy mine from an American grocery supply co called Skyco. You could get a lot of North American ingredients from them, and I did. I am not sure if they still carry it or not.
If you are unable to get it, just replace it with more tomato ketchup and perhaps a dessertspoon of tomato chutney. Or even just the equivalent in tomato chutney. I think that would work brilliantly!
.JPG "Easy Oven Barbequed Pork Chops")
HOW TO MAKE EASY OVEN BARBECUED PORK CHOPS
These really are a doddle to make and there is very little to clean up when you are done! That's always a bonus as far as I am concerned!
Everything is done in the oven. There is no frying involved at all. No splattering on top of your stove top, etc. Easy peasy.
.JPG "Easy Oven Barbequed Pork Chops")
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish large enough to hold your chops in a single layer.
Season your chops all over with salt and black pepper. Place into the baking dish.
Whisk together all of the remaining ingredients and pour them over the chops in the baking dish. Cover tightly with aluminum foil.
Bake, covered, in the preheated oven for 35 to 40 minutes.
Uncover, flip chops over and spoon the sauce over top. Bake for a further 10 minutes.
Spoon sauce over top again and then broil for 2 to 5 minutes until the chops start to gild.
Remove the chops from the oven and place the chops on a heated serving platter or two heated plates.
Skim the fat from the sauce left in the dish. Whisk well together and then spoon over the chops. Serve immediately.
TOP TIP - The best way to skim the fat is to take a double wad of paper towels and just brush it over top of the drippings. It will absorb all the fat and leave the sauce behind.
.JPG "Easy Oven Barbequed Pork Chops")
I could probably have broiled mine for a bit longer, but I didn't want to risk burning them and to be honest these were delicious just as they are.
I served mine with some squash and the green beans left from making the soup yesterday. What a yummy supper this was!
.JPG "Easy Oven Barbecued Pork Chops")
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
DEVILED PORK CHOPS - Sized for just two people, this recipe pleases on every level, but can also be doubled to feed four. Crisp coated deliciously tender chops served with creamy rich potatoes are practically unbeatable in my humble opinion!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Easy Oven Barbecued Pork Chops
Yield: 2
Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour
Tender and delicious pork chops with a beautiful BBQ flavor. Simple to make. Finger-licking tasty.
Ingredients
- 2 thick bone-in pork loin chops
- salt and black pepper to taste
- 1/2 cup (122g) tomato ketchup
- 1/4 cup (61g) chili sauce
- 2 TBS soft light brown sugar
- 1 TBS honey
- 1/2 TBS Worcestershire Sauce
- 1/2 TBS yellow mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder (NOT SALT)
- 1/8 tsp cayenne pepper
- 1/8 tsp celery salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish large enough to hold your chops in a single layer.
- Season your chops all over with salt and black pepper. Place into the baking dish.
- Whisk together all of the remaining ingredients and pour them over the chops in the baking dish. Cover tightly with aluminum foil.
- Bake, covered, in the preheated oven for 35 to 40 minutes.
- Uncover, flip chops over and spoon the sauce over top. Bake for a further 10 minutes.
- Spoon sauce over top again and then broil for 2 to 5 minutes until the chops start to gild.
- Remove the chops from the oven and place the chops on a heated serving platter or two heated plates.
- Skim the fat from the sauce left in the dish. Whisk well together and then spoon over the chops. Serve immediately.
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