Last year in my garden we were harvesting more tomatoes than we knew what to do with! We were having Panzanella Salad and Marinated Tomatoes almost every week. Once my jalapenos came in, I was all about that fresh salsa! Who doesn’t love that fresh salsa flavor!? Store bought salsa just does not compare.
This recipe is pretty much goof proof. You just add all the ingredients to the blender and blend. Yes, it really is that simple!
Just serve up with a side of some crispy salty tortilla chips or along with your favorite tacos or burritos.
Note: If you over blend your salsa, it can become sort of frothy. If this happens, just cover and store in the fridge for a couple of hours and it should settle. Fresh salsa can last in the fridge covered for up to two weeks. The flavors get better and better with time.
INGREDIENTS 1/4 white onion 2 tsp garlic, minced 1 jalapeno 4–6 medium sized tomatoes 1/4 tsp salt 1/4 tsp ground cumin 1/2 c fresh cilantro leaves juice from 1 lime pinch of sugar (optional, to balance the acidity of the tomatoes)
Add the onion, garlic, and jalapeno to a food processor or blender and pulse a few times to chop.
Add all the remaining ingredients to the blender and blend to desired consistency.
Refrigerate for 30 minutes to allow the flavors to really come together. (Optional)
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
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.