< PreviousT R A DI TIO NAL FLA VO R S 9999 BIRRIA QUES A T A COS BIRRIA QUES A T A COS Here, I’m teaching you how to make one of the many variations of birria. This one is beef-based and has an assortment of chiles that will serve as its adobo. Basically, it’s a shredded, marinated, braised piece of meat that you can use for tacos, served in its broth, or make quesadillas with like we’re doing here. What you can’t change are the traditional toppings, which are a ton of white onion and cilantro. My cousin Valeria ate these and told me to retire from everything else and open a place to sell only these tacos. I considered it for a month, but here I am with this book. Serves 10 3 tablespoons extra-virgin olive oil 3 pounds bone-in short ribs (or goat meat, if desired) 2 pounds boneless beef shank 5 dried California chiles, stemmed and seeded 5 dried pasilla chiles, stemmed and seeded 5 dried ancho chiles, stemmed and seeded 6 Roma tomatoes, cored 1 small white onion, quartered 4 garlic cloves, peeled 12 black peppercorns Juice of 1 orange 1 tablespoon achiote paste Pinch of cumin seeds Flaky sea salt QUESATACOS 2 tablespoons extra-virgin olive oil, plus more for drizzling 12 to 16 small corn tortillas, warmed 3 cups shredded Monterey Jack cheese Pickled Red Onions (recipe follows) Chopped fresh cilantro, for garnish (optional) Chopped white onion, for garnish (optional) Sliced radishes, for garnish (optional) Dried oregano, for garnish (optional) Lime wedges Heat 3 tablespoons of oil in a large, heavy pot. Working in two batches, sear the short ribs and beef shank on all sides, about 5 minutes total. Return all the meat to the pot and add 8 cups of water. The water should cover the meat by at least ½ inch. Bring to a boil over medium heat, skimming any foam from the surface. Lower the heat to low and simmer, covered, until the meat is almost tender, about 2 hours. Partially uncover and simmer for 1 hour longer, or until the meat falls off the bones. Transfer the short ribs and beef shank to a cutting board with a slotted spoon and let cool slightly, then shred the meat and discard the bones. Skim the fat off the broth and strain (I like to put a paper towel in the strainer to get a really clear broth). Discard any debris in the strainer. Reserve 2 cups of the broth to make the sauce. Return the remaining broth and shredded meat to the same pot. Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, orange juice, achiote paste, cumin seeds, and 1 tablespoon of salt, and process until smooth. Add the 2 cups of reserved broth and blend. Work in batches as needed. Recipe continues Familia_HCtext5P.indd 98-99Familia_HCtext5P.indd 98-9917/06/23 4:06 PM17/06/23 4:06 PMT R A DI TIO NAL FLA VO R S 9999 BIRRIA QUES A T A COS BIRRIA QUES A T A COS Here, I’m teaching you how to make one of the many variations of birria. This one is beef-based and has an assortment of chiles that will serve as its adobo. Basically, it’s a shredded, marinated, braised piece of meat that you can use for tacos, served in its broth, or make quesadillas with like we’re doing here. What you can’t change are the traditional toppings, which are a ton of white onion and cilantro. My cousin Valeria ate these and told me to retire from everything else and open a place to sell only these tacos. I considered it for a month, but here I am with this book. Serves 10 3 tablespoons extra-virgin olive oil 3 pounds bone-in short ribs (or goat meat, if desired) 2 pounds boneless beef shank 5 dried California chiles, stemmed and seeded 5 dried pasilla chiles, stemmed and seeded 5 dried ancho chiles, stemmed and seeded 6 Roma tomatoes, cored 1 small white onion, quartered 4 garlic cloves, peeled 12 black peppercorns Juice of 1 orange 1 tablespoon achiote paste Pinch of cumin seeds Flaky sea salt QUESATACOS 2 tablespoons extra-virgin olive oil, plus more for drizzling 12 to 16 small corn tortillas, warmed 3 cups shredded Monterey Jack cheese Pickled Red Onions (recipe follows) Chopped fresh cilantro, for garnish (optional) Chopped white onion, for garnish (optional) Sliced radishes, for garnish (optional) Dried oregano, for garnish (optional) Lime wedges Heat 3 tablespoons of oil in a large, heavy pot. Working in two batches, sear the short ribs and beef shank on all sides, about 5 minutes total. Return all the meat to the pot and add 8 cups of water. The water should cover the meat by at least ½ inch. Bring to a boil over medium heat, skimming any foam from the surface. Lower the heat to low and simmer, covered, until the meat is almost tender, about 2 hours. Partially uncover and simmer for 1 hour longer, or until the meat falls off the bones. Transfer the short ribs and beef shank to a cutting board with a slotted spoon and let cool slightly, then shred the meat and discard the bones. Skim the fat off the broth and strain (I like to put a paper towel in the strainer to get a really clear broth). Discard any debris in the strainer. Reserve 2 cups of the broth to make the sauce. Return the remaining broth and shredded meat to the same pot. Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, orange juice, achiote paste, cumin seeds, and 1 tablespoon of salt, and process until smooth. Add the 2 cups of reserved broth and blend. Work in batches as needed. Recipe continues Familia_HCtext5P.indd 98-99Familia_HCtext5P.indd 98-9917/06/23 4:06 PM17/06/23 4:06 PMFAMILIA 206206 Homemade Homemade HO T S A UCE HO T S A UCE Why make your own hot sauce when so many brands are readily available? For one, it just tastes better. For another, it give you a great sense of accomplishment and satisfaction to make your own damn hot sauce. And it also makes an amazing hostess gift, when you put it in a cute glass bottle. I have added the weight of the chiles (instead of the volume) because I want you to look at the label of the bag at the grocery store. It’s hard to get a cup size on dried chiles, so weight is the most accurate way to measure. I must say it doesn’t need to be perfect. If it’s a 100-gram bag of guajillos, just eyeball half of it. I love this hot sauce served warm and freshly made. The intensity changes when it cools down, but it is just as delicious. You will be making a whole lot of hot sauce, so have some recycled and clean glass jars ready so you can walk some over to the neighbors. This hot sauce lasts for months in your fridge. It will take you a minute to stem those chiles (use gloves if you’re sensitive to chiles). If you don’t use gloves, just don’t touch your face (or your privates! LOL) afterward. Before you email me: There are no substitutions to get you to this exact same sauce. My suggestion is to use whatever you have available and just eyeball about 115 grams total of dried chiles. Makes a LOT of hot sauce, between 6 and 7 cups 50 grams dried chiles de árbol, stemmed 50 grams dried guajillo chiles, stemmed 10 fresh chiles piquín (small little balls) 5 whole dried puya chiles 6 cups water 1 tablespoon flaky sea salt 1 tablespoon garlic powder 1 teaspoon dried oregano 1/4 teaspoon ground cloves 2 cups apple cider vinegar 1 tablespoon cornstarch mixed with 2 table- spoons water, to make a slurry Place all the dried chiles and the water in a pot and bring to a boil over high heat. Boil for 5 minutes. Using a slotted spoon, transfer the chiles to the blender. Add 2 cups of the chile cooking liquid and remaining ingredients, except the cornstarch slurry, to the chiles. Blend on high speed until very smooth. Strain the sauce back into the pot. Bring to a boil over high heat and stir in the cornstarch slurry, whisking vigorously for 1 minute. Familia_HCtext5P.indd 206-207Familia_HCtext5P.indd 206-20717/06/23 4:08 PM17/06/23 4:08 PMFAMILIA 206206 Homemade Homemade HO T S A UCE HO T S A UCE Why make your own hot sauce when so many brands are readily available? For one, it just tastes better. For another, it give you a great sense of accomplishment and satisfaction to make your own damn hot sauce. And it also makes an amazing hostess gift, when you put it in a cute glass bottle. I have added the weight of the chiles (instead of the volume) because I want you to look at the label of the bag at the grocery store. It’s hard to get a cup size on dried chiles, so weight is the most accurate way to measure. I must say it doesn’t need to be perfect. If it’s a 100-gram bag of guajillos, just eyeball half of it. I love this hot sauce served warm and freshly made. The intensity changes when it cools down, but it is just as delicious. You will be making a whole lot of hot sauce, so have some recycled and clean glass jars ready so you can walk some over to the neighbors. This hot sauce lasts for months in your fridge. It will take you a minute to stem those chiles (use gloves if you’re sensitive to chiles). If you don’t use gloves, just don’t touch your face (or your privates! LOL) afterward. Before you email me: There are no substitutions to get you to this exact same sauce. My suggestion is to use whatever you have available and just eyeball about 115 grams total of dried chiles. Makes a LOT of hot sauce, between 6 and 7 cups 50 grams dried chiles de árbol, stemmed 50 grams dried guajillo chiles, stemmed 10 fresh chiles piquín (small little balls) 5 whole dried puya chiles 6 cups water 1 tablespoon flaky sea salt 1 tablespoon garlic powder 1 teaspoon dried oregano 1/4 teaspoon ground cloves 2 cups apple cider vinegar 1 tablespoon cornstarch mixed with 2 table- spoons water, to make a slurry Place all the dried chiles and the water in a pot and bring to a boil over high heat. Boil for 5 minutes. Using a slotted spoon, transfer the chiles to the blender. Add 2 cups of the chile cooking liquid and remaining ingredients, except the cornstarch slurry, to the chiles. Blend on high speed until very smooth. Strain the sauce back into the pot. Bring to a boil over high heat and stir in the cornstarch slurry, whisking vigorously for 1 minute. Familia_HCtext5P.indd 206-207Familia_HCtext5P.indd 206-20717/06/23 4:08 PM17/06/23 4:08 PMFAMILIA 222222 HOR CHA T A HOR CHA T A dede COCO COCO Growing up, I wasn’t a fan of horchata and its milky texture at all. But I’ve grown to love it because of its sweet and cinnamon-like flavor that pairs so nicely with Mexican dishes. My method is different from the traditional ways to make horchata (which involve an extra step of straining); I streamlined it by just blending all the ingredients together. But you have to make sure you’re working with a high-powered blender that won’t leave any large pieces of the cinnamon stick so people don’t choke and die! If you don’t have a high-powered blender, strain the liquid through a fine- mesh strainer before you serve. Serves 6 to 8 2 cups uncooked white rice 2 cinnamon sticks 2 cups water, hot to the touch 2 teaspoons vanilla extract 2 cups canned coconut milk 3 cups sweetened condensed milk, divided 1 cup canned evaporated milk 3 cups water 1 cup shredded coconut, for garnish In a large bowl, combine the rice, cinnamon sticks, and hot water and let rest for 30 minutes to an hour. Once the rice has absorbed some of the water, transfer the entire mixture to a high-powered blender and add the vanilla, coconut milk, 2 cups of the condensed milk, and the evaporated milk and blend until fully incorporated. Work in batches if needed. Strain the horchata into a pitcher, discarding any solids, and add the water. Pour some of the remaining cup of condensed milk into a small plate, and in a second plate, spread the shredded coconut. Rim each serving glass with condensed milk, then with shredded coconut. Serve your horchata in the rimmed glasses. Familia_HCtext5P.indd 222-223Familia_HCtext5P.indd 222-22317/06/23 4:08 PM17/06/23 4:08 PMFAMILIA 222222 HOR CHA T A HOR CHA T A dede COCO COCO Growing up, I wasn’t a fan of horchata and its milky texture at all. But I’ve grown to love it because of its sweet and cinnamon-like flavor that pairs so nicely with Mexican dishes. My method is different from the traditional ways to make horchata (which involve an extra step of straining); I streamlined it by just blending all the ingredients together. But you have to make sure you’re working with a high-powered blender that won’t leave any large pieces of the cinnamon stick so people don’t choke and die! If you don’t have a high-powered blender, strain the liquid through a fine- mesh strainer before you serve. Serves 6 to 8 2 cups uncooked white rice 2 cinnamon sticks 2 cups water, hot to the touch 2 teaspoons vanilla extract 2 cups canned coconut milk 3 cups sweetened condensed milk, divided 1 cup canned evaporated milk 3 cups water 1 cup shredded coconut, for garnish In a large bowl, combine the rice, cinnamon sticks, and hot water and let rest for 30 minutes to an hour. Once the rice has absorbed some of the water, transfer the entire mixture to a high-powered blender and add the vanilla, coconut milk, 2 cups of the condensed milk, and the evaporated milk and blend until fully incorporated. Work in batches if needed. Strain the horchata into a pitcher, discarding any solids, and add the water. Pour some of the remaining cup of condensed milk into a small plate, and in a second plate, spread the shredded coconut. Rim each serving glass with condensed milk, then with shredded coconut. Serve your horchata in the rimmed glasses. Familia_HCtext5P.indd 222-223Familia_HCtext5P.indd 222-22317/06/23 4:08 PM17/06/23 4:08 PMFAMILIA 248248 C AJET A P A VL O V AS C AJET A P A VL O V AS This is a showstopper that’s actually very easy to make as long as you follow the instructions. Cleaning the mixer with vinegar is a must every single time you make this. Fine sugar is much more forgiving to the inexperienced meringue-maker, so use that. Invest in a silicone mat. I use mine a lot; Silpats are my favorite. Instead of making one large Pavlova, you can make individual servings by drawing eight 3½ -inch-diameter circles on parchment paper, then flip the paper and place on the baking sheet. Follow the instructions below, but divide the meringue into 8 mounds on the circles. Serves 8 to 10 4 large egg whites, at room temperature (reserve yolks for another use) 1/2 teaspoon cream of tartar Pinch of flaky sea salt 2 teaspoons vanilla extract 1 cup granulated sugar, processed until superfine 11/2 teaspoons cornstarch 13/4 cups whipping cream, cold 1/4 cup powdered sugar 1/4 cup cajeta 1 tablespoon vanilla extract 1 pint strawberries 1 cup raspberries 1 cup blackberries Leaves from 1 mint sprig (optional) Preheat the oven to 300°F. Use a plate, bowl, or cake pan to draw a circle between 7 and 8 inches in diameter on a sheet of parchment paper. Place the paper, drawn side down, on a large rimmed baking sheet and set aside. If using a silicone mat, you can dip the edges of an 8-inch- diameter plate in flour and then flip the plate on the mat to make a flour circle and use that as your guide. Combine the egg whites, cream of tartar, salt, and vanilla in the bowl of a clean stand mixer (use a cloth with distilled white vinegar to fully clean it) fitted with the whisk attachment and mix on medium-low speed. Once the egg whites are frothy, you can begin sprinkling in the sugar, a few tablespoons at a time. The key is not to dump the sugar in, but to add it very slowly. You are looking for a very glossy and marshmallowy texture. Sprinkle the cornstarch onto the meringue and fold in, using a rubber spatula. Transfer your meringue to the center of the prepared baking sheet and use a spatula to spread it evenly to fill your circle, with a 1⁄2-inch-deep dent in the center. Place in the oven and immediately lower the temperature to 275°F. Bake for 1 hour. It should be firm on the outside. If not, leave in for 15 minutes longer. Turn off the heat and allow the meringue to sit in the oven while it cools for at least 1 hour or overnight. Combine the cream, powdered sugar, cajeta, and vanilla in the bowl of your cleaned stand mixer fitted with a whisk attachment (or use an electric hand mixer). Mix on high speed until soft peaks form. Transfer the cream to the center of the meringue. Garnish with the berries. You can add mint leaves and/or sift powdered sugar over the top, if desired. GAME CHANGER @donna.mojarro I learned the importance of cleaning your mixer with white vinegar when we prepared for our pavlova!! TIP: When separating your eggs, work with one at a time. That way, if you accidentally pierce a yolk, you don’t have to discard all the whites and start again. It’s important to not get any yolk into the whites! Familia_HCtext5P.indd 248-249Familia_HCtext5P.indd 248-24917/06/23 4:09 PM17/06/23 4:09 PMFAMILIA 248248 C AJET A P A VL O V AS C AJET A P A VL O V AS This is a showstopper that’s actually very easy to make as long as you follow the instructions. Cleaning the mixer with vinegar is a must every single time you make this. Fine sugar is much more forgiving to the inexperienced meringue-maker, so use that. Invest in a silicone mat. I use mine a lot; Silpats are my favorite. Instead of making one large Pavlova, you can make individual servings by drawing eight 3½ -inch-diameter circles on parchment paper, then flip the paper and place on the baking sheet. Follow the instructions below, but divide the meringue into 8 mounds on the circles. Serves 8 to 10 4 large egg whites, at room temperature (reserve yolks for another use) 1/2 teaspoon cream of tartar Pinch of flaky sea salt 2 teaspoons vanilla extract 1 cup granulated sugar, processed until superfine 11/2 teaspoons cornstarch 13/4 cups whipping cream, cold 1/4 cup powdered sugar 1/4 cup cajeta 1 tablespoon vanilla extract 1 pint strawberries 1 cup raspberries 1 cup blackberries Leaves from 1 mint sprig (optional) Preheat the oven to 300°F. Use a plate, bowl, or cake pan to draw a circle between 7 and 8 inches in diameter on a sheet of parchment paper. Place the paper, drawn side down, on a large rimmed baking sheet and set aside. If using a silicone mat, you can dip the edges of an 8-inch- diameter plate in flour and then flip the plate on the mat to make a flour circle and use that as your guide. Combine the egg whites, cream of tartar, salt, and vanilla in the bowl of a clean stand mixer (use a cloth with distilled white vinegar to fully clean it) fitted with the whisk attachment and mix on medium-low speed. Once the egg whites are frothy, you can begin sprinkling in the sugar, a few tablespoons at a time. The key is not to dump the sugar in, but to add it very slowly. You are looking for a very glossy and marshmallowy texture. Sprinkle the cornstarch onto the meringue and fold in, using a rubber spatula. Transfer your meringue to the center of the prepared baking sheet and use a spatula to spread it evenly to fill your circle, with a 1⁄2-inch-deep dent in the center. Place in the oven and immediately lower the temperature to 275°F. Bake for 1 hour. It should be firm on the outside. If not, leave in for 15 minutes longer. Turn off the heat and allow the meringue to sit in the oven while it cools for at least 1 hour or overnight. Combine the cream, powdered sugar, cajeta, and vanilla in the bowl of your cleaned stand mixer fitted with a whisk attachment (or use an electric hand mixer). Mix on high speed until soft peaks form. Transfer the cream to the center of the meringue. Garnish with the berries. You can add mint leaves and/or sift powdered sugar over the top, if desired. GAME CHANGER @donna.mojarro I learned the importance of cleaning your mixer with white vinegar when we prepared for our pavlova!! TIP: When separating your eggs, work with one at a time. That way, if you accidentally pierce a yolk, you don’t have to discard all the whites and start again. It’s important to not get any yolk into the whites! Familia_HCtext5P.indd 248-249Familia_HCtext5P.indd 248-24917/06/23 4:09 PM17/06/23 4:09 PMNext >