Dinners

Recipe— Quesabirria Tacos

I follow a LOT of foodies on social media and over the last year I have seen this trend of people posting photos of these delicious looking meat and cheese filled tacos served up with a dish of red sauce for dipping. This delicious looking meal is called birria or quesabirria tacos and now it seems like you see them everywhere! I scoped out some of our local Mexican restaurants and could not find anywhere that had birria tacos on the menu, but I had to have them! Sooooo… to Pinterest I went! 

I found quite a few recipes out there and of course every one of them was different, but none of them had me sold. Being who I am, I picked and pulled elements from several different recipes and came up with my own recipe. 

I was absolutely thrilled with how these tacos turned out. The meat was flavorful and juicy and the broth was so rich and just the right amount of spicy. I served my husband, son, and I each up with three tacos to start with but we kept going back to the grill for another one, and another one, and another one until we were about to pop. These seriously lived up to all the hype. I can honestly say, these were not only the best tacos I have ever made, but also the best tacos I have ever eaten!

Note: These are relatively easy to make but time consuming since you slow cook the meat on the stovetop. It is the perfect recipe to make on a rainy Sunday while you watch some football and just want to indulge in some good food. 

BIRRIA INGREDIENTS
3 lbs short ribs (bone in)
1 large white onion skin removed, halved and cut into 1/2″ thick slices
1 garlic bulb with skin on, top cut off 
2 carrots, cut into quarters
5 bay leaves
8 dried guajillo chiles, stems cut off and seeds removed
3 chicken bouillon cubes
2 tsp chili powder 
1 tsp oregano
1 tsp ground cumin
1 tsp salt

TACO INGREDIENTS
corn tortillas
jack cheese, shredded
white onion, chopped
cilantro, chopped
cotija cheese, crumbled

STEPS

  • In a large pot add meat, onion, garlic, carrots, bay leaves, and dried peppers and cover with water. 
  • Add the chicken bouillon, oregano, cumin, and salt.
  • Bring the pot to a boil over medium high heat.
  • After 30 minutes of cooking, skim any foam off the top of the water.
  • Remove the peppers, onions, and carrots and place them in a blender.
  • Squeeze the garlic cloves from the bulb into the blender and add 1 cup of the liquid from the pot.
  • Puree the ingredients in the blender until smooth. 
  • Pour the vegetable puree back into the pot.
  • Add the lid to the pot and simmer over medium-low heat for 3 hours stirring every 30 minutes or so.
  • Transfer the meat and bones to a large cutting board. 
  • Remove the meat from the bones and discard the bones.
  • Using two large forks, shred the meat and set aside.
  • Heat a large skillet or griddle over medium heat.
  • Dip a corn tortilla into the broth left in the pot and place the tortilla on the griddle. 
  • Top the tortilla with jack cheese, chopped meat, diced white onion, and some cilantro.
  • Fold the taco in half and press down with the back of a spatula.
  • Continue cooking until the tortilla is golden and cheese is melted, about 2–3 minutes.
  • Flip the taco and continue cooking the other side.
  • Transfer the tacos to a plate or serving dish as you finish them. 
  • Garnish the finished tacos with cilantro and crumbled cotija cheese. 
  • Ladle some of the broth into a ramekin and top with fresh onions and more cilantro and serve with the tacos. 
  • Dip the tacos into the broth and enjoy each and every sauce-soaked cheesy bite. 
Dinners

Recipe—Ground Pork Tacos with Corn Salsa & Cilantro Lime Crema

Okay, here we go, first recipe post of 2020! I feel like it should be something super extreme and mind blowing since you have all been waiting for so long but here we are in the middle of a pandemic and that just seems unrealistic. How are you all doing? Are you cooking at home more than ever? I know I am. I’m trying to use this as an opportunity to eat at home more and save some moolah.

These pork tacos were one of the first meals I made when we went into official “lock down” a couple of weeks ago. When all this really started I did an inventory of what we had in our box freezer and noticed we had TONS of ground pork so I wanted to do something different with that. Ground pork is just not a typical protein to cook with since it has such a different flavor compared to ground beef or ground turkey.

Not to go tooting my own horn or anything, buuuuuut these turned out so freaking good! There are so many great flavors wrapped up in the tortilla. You have the sweet corn salsa, the tangy cilantro lime crema, and then the savory pork cooked in a tomato sauce that has a nice little kick to it thanks to the jalapeño. Nothing too crazy heat wise, my ten-year-old chowed down on them. If you are looking to spice up your typical “Taco Tuesday” give these a try.

Hang in there folks! We are all in this together! Huge virtual hugs (and more recipes) coming your way! xoxox—Diva di Cucina

INGREDIENTS FOR THE CORN SALSA
1 tbsp olive oil
15.25 oz canned corn
2 tbsp red onion, finely chopped
1/3 c cilantro, chopped
1 tsp garlic, minced
1 1/2 tsp cumin
1 tbsp lime juice
3 tbsp olive oil
salt and pepper

INGREDIENTS FOR THE CILANTRO LIME CREMA
1/3 c sour cream
2 tsp lime juice
2 tbsp cilantro, chopped
1 tbsp water

INGREDIENTS FOR THE PORK
1 tbsp olive oil
1 lb ground pork
1 jalapeño, thinly sliced
1/4 c red onion, finely chopped
1 tbsp garlic, minced
6 tbsp tomato paste
2 tsp cumin
1/3 c water
salt and pepper

OTHER INGREDIENTS
tortillas (I loved these with white corn tortillas)
cotija cheese
cilantro, chopped

STEPS FOR CORN SALSA

  • Heat 1 tablespoon of olive oil in large skillet over medium high heat and add the corn.
  • Cook the corn for about 5 minutes stirring every minute or so.
  • Transfer the corn to a medium sized bowl and add the remaining corn salsa ingredients.
  • Season with salt and pepper to taste.
  • Stir and set aside.

STEPS FOR THE CILANTRO LIME CREMA

  • In a small bowl, whisk together all the cilantro lime crema ingredients and set aside.

STEPS FOR THE PORK

  • Add 1 tablespoon of oil to the pan the corn was cooked in and turn up to medium-high heat.
  • Add the pork to the skillet and break apart using a spatula.
  • Once the pork has started to brown, add in the jalapeño, red onion, and garlic.
  • Continue to cook until the pork is all brown and cooked through and the onion and peppers are tender.
  • Mix in the tomato paste, cumin, and water and season with salt and pepper to taste.
  • Cook for another 2–3 minutes allowing the sauce to thicken up.

TACO ASSEMBLY

  • Warm up your tortillas and top each one with a scoop of the meat, a scoop of the corn salsa, a drizzle of the cream, some cotija cheese crumbles on top, and finish it off with a sprinkling of cilantro.

Enjoy!

Dinners

Recipe—Tangy Shrimp Tacos with Chipotle Cream

I am a sucker for tacos! I love tacos. Doesn’t matter what you fill them with, it is all good in my book. If there is meat and some sort of fresh produce in the tortilla you really can’t go wrong.

These are some of my favorite tacos during the summer because they are relatively easy to make and they are so light and refreshing! The tangy citrus slaw goes great with the spicy chipotle cream. I have made these when having company over for dinner and served them with my cilantro lime rice and some black beans for an awesome dinner. Cinco de Mayo is just around the corner so be sure to mark this recipe and give them a try. And for the ultimate meal, don’t forget the mango margaritas!

Note: The shrimp can be cooked in a skillet or over the grille. It is personal preference. If you decide to grille just skewer the shrimp on a kabob and cook for 3–5 minutes at 400º.

SHRIMP INGREDIENTS
1 tsp kosher salt
2 tbsp honey
2 tbsp lime juice
1/2 c tequila (I prefer white)
2 tbsp garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
2 lb shrimps, peeled and deveined

COLESLAW INGREDIENTS
1/4 c lime juice
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
4 c red cabbage, chopped
salt and pepper

CHIPOTLE CREAM INGREDIENTS
1 c sour cream
2 chipotle peppers in adobo sauce

ADDITIONAL ITEMS
10–12 corn tortillas (I am a huge fan of white corn)
Avocado
Cilantro

STEPS

  • Place the shrimp in a large bowl whisk together the kosher salt, honey, lime juice, tequila, garlic, cumin, chili and powder.
  • Once the marinade is well mixed add the shrimp and toss to coat.
  • Place the bowl of shrimp in the fridge to marinade for 30 minutes.
  • While the shrimp is marinating prepare the coleslaw by whisking together the lime juice, orange juice, olive oil, and mustard.
  • Add the red cabbage to the dressing and mix until well coasted.
  • Season the coleslaw with salt and pepper to taste.
  • Place the coleslaw in the fridge.
  • While you are waiting on the shrimp to finish marinating prepare the chipotle cream sauce by placing the sour cream and chipotle peppers into a blender and blend until you have a nice creamy sauce with no chunks. (If you like your food more on the spicy side taste the sauce and add more peppers accordingly.)
  • After the shrimp is done marinating, heat a large skillet over medium-high heat.
  • Add the shrimp and all the marinade from the bowl to the hot skillet and cook for 3–5 minutes stirring occasionally until all the shrimp are opaque all the way through and are pink/orange in color.
  • Warm the corn tortillas either one by one in hot skillet or all at once in the microwave.
  • To assemble the tacos place a scoop of the coleslaw and 3–5 shrimp (depends on size) in each tortilla.
  • Top each taco with some of the diced avocado.
  • Finish off each taco by drizzling some of the chipotle cream over the top and topping of with a little of the fresh chopped cilantro.
  • Serve with a lime wedge and enjoy! Tacos up!

Looking for more recipes like this? Maybe you will love these!

Shrimp Tacos

Crock-Pot Shredded Beef Tacos

Shrimp Enchiladas with Jalapeño Cream Sauce