Birria Tacos

Birria is a stew made from various meats and dried chili peppers, herbs and broth.  This one is made with beef, the traditional meat is goat.
Soak dried chilis in hot broth for 15 minutes, add oregano, cumin, ground coriander, and garlic powder and puree the mixture in a blender. Brown beef chunks in a little oil, then remove to a dish, add chopped onions to the pot to sweat down, then deglaze the pot with a couple of tablespoons of vinegar. Add the beef back, pour the pureed sauce over the top, and add broth to just cover the meat. Cook covered in a 350° for 2-3 hours until the beef is very tender.Dip corn tortillas in the broth and lay them out in a hot skillet.  Add cheese to a tortilla and cover with another for a double thickness with the cheese in between.  Add some of the beef and some diced onion and fold the tortillas over.  I had mine with some cotija cheese, more onion, sliced fresh peppers, and a drizzle of hot sauce.

Air Fried Thighs

These were just OK.  I cut the boneless skinless thighs into nugget sizes, tossed them in oil, and then dredged them in seasoned flour.  They went into the fryer in a small tray, I cooked them at 350° until they looked done, about 25 minutes give or take.  They were turned over at the 15 minute mark.  The dip was ketchup, soy sauce, and some of the All American bbq sauce.
I think next time will involve a dip into an egg before the flour, maybe a double dip with panko.

Full Dinner Menu: Washday Beans and Rice

Photo from JeffreyW

I’ve been watching a home show about buying and selling big mansions in New Orleans. I’m enjoying touring these big old mansions.  Since I was in a Louisiana mood, time for one of my favorite dinners.

On the board tonight:

  1. Washday Beans & Rice
  2. Sliced Steamed Zucchini
  3. Corn Bread
  4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup chicken broth
  • 14oz can red kidney bean
  • 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
  • 1 tbsp olive oil
  • 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 1 large green pepper, chopped
  • 1 large tomato diced (or 14 oz can)

2-quart saucepan and skillet Continue reading