Beef Tacos – My First

Beef Tacos – My First

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Note: 1) consider cooking shredded meat with vegetables in a Dutch oven or slow cooker, put the meat over the vegetables, 2) consider using cheese

These are my first tacos. 15 years ago I went to the store and I got a roll of foil and some pork. After finding all of the techniques that I wanted, I made my first tacos yesterday! These tacos were great. Because juices leaked into my roasting pan, I lost some flavor. I had to make broth to return the flavor to my meat. Next time I will make a foil package that can hold more liquid. Maybe it is time to consider cooking sous vide. I want to put more flavor in my taco sauce. I will have to add more pico powder to the sauce. I cooked the beef using the techniques in my blog post Very Exciting Pulled Pork Sandwiches.

Taco Time

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Preparing To Cook Sous Vide

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Pico Sauce For Tacos

Pico Sauce For Tacos

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Note: 1) the powder was made using my pico de gallo recipe, I used 1 slice of dehydrated lemon, I dehydrated the vegetables for 24 hours at 160°F/71°C, this may be too long, the same percentage of water may be removed in less time, 2) this powder is similar to the seasonings on Doritos chips, 3) consider using less water when using fresh salsa (to avoid using vinegar) or fresh ingredients, 4) consider using more pico powder (taste on meat)

This spontaneously created sauce made me happy! After reading how to make the cream sauce, someone can probably put fresh salsa or other ingredients in the sauce. This sauce is runny. I am making it for some tacos. Since I know how to cook shredded meat[1][2], I should be excited.

Recipe

Mix together

  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons water
  • 1 pinch Diamond kosher salt[1][2] (use 1/2 pinch table salt)
  • 1 1/2 teaspoons pico powder

Elementary Recipes For Making An Exciting Burrito – Summary

Elementary Recipes For Making An Exciting Burrito – Summary

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Note: 1) consider brushing the tortilla with vegetable oil and warming the tortilla on a pan or griddle, 2) consider making everything 24 hours in advance to permit the flavors to combine (chemical reactions complete to create new flavor molecules once the food has cooled), 3) I like using sour cream

Listen To The Music

One of my recent burrito recipes was for a simple and inexpensive burrito. This recipe is for making a burrito that is similar to a burrito at a restaurant. This burrito and these recipes should be universally appealing. I have observed people that use spices to make a burrito exciting. I added a link to a recipe for a spicy guacamole. This recipe is exciting on a burrito, but I would not use it as a dip (do not use the amount of salt suggested in this recipe). Some people might prefer to brown the meat in a cast iron pan or a griddle. Many Mexican burritos are not savory; this type of burrito probably does not use salt.  The only salt I added to these burritos was put in the guacamole and pico de gallo.

Guacamole

Ingredients

  • 4 avocados
  • juice from 1/2 – 1 lime
  • 1/4 teaspoon garlic powder (1 crushed garlic clove)
  • (optional) 1/4 teaspoon table salt (1/2 teaspoon Diamond kosher salt)

Instructions

  • Mix and let sit for 30 minutes or more

Pico De Gallo

Ingredients

  • 5 Romas, small dice
  • 3/4 medium white onion, small dice
  • 1 – 2 jalapenos
  • 1/2 bunch cilantro
  • 2 cloves garlic
  • juice 1/2 lemon
  • (optional) 1/4 teaspoon table teaspoon salt (1/2 teaspoon Diamond kosher salt)

Instructions

  • Pound or puree jalapenos, cilantro, garlic, and lemon juice
  • Mix puree with other ingredients
  • Let salsa sit for 30 minutes or more

Burrito

Do not use salt, Mexican burritos are not usually savory

Ingredients

  • 2 pounds of pork loin, diced and sautéed
  • 1/2 pound of beans cooked in 5 cups water without salt
  • 1 cup of rice cooked in water without salt
  • Cheddar cheese
  • Guacamole
  • Pico de gallo
  • Sour cream (optional)

Instructions

  • Put 1/2 cup of rice on a tortilla
  • Put 1/4 cup of beans over the rice
  • Put 3/4 cup of pork over the beans
  • Add cheese
  • Add guacamole and pico de gallo
  • Add sour cream (optional)

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Download The Recipes:

Simple Guacamole

Simple Pico De Gallo

Pork Burrito

Spicy Beef Burritos

Spicy Beef Burritos

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Listen To The Music

Note: 1) I put about 1/2 tablespoon of Diamond kosher salt on the meat (1/4 tablespoon table salt), 2) the chili sauce was savory; I used broth with sodium and I used the amount of salt in the recipe, 3) consider basting or turning the meat over one or more times while it is roasting, 4) I made the filling 1 day in advance

There were several brands for frozen burritos where I lived when I was a child. These Spicy Beef Burritos remind me of my favorite frozen burritos. This recipe is perfect. In the future, I may add twice as many chiles de arbol. The meat in a frozen burrito is usually coarsely pureed. The recipe for the sauce is in my blog post Tamales Baked In A Water Bath. I substituted chicken or pork broth with beef broth.  I roasted a 4 pound roast wrapped in foil for 6 hours at 325°F/163°C. I reduced the broth and I mixed the broth into the meat. The flavor of the meat was very exciting after adding the broth.

I am using a portable induction cooktop in these pictures. I talked about induction cooktops in my blog post Gadgets Make More Possible, Let’s Go Chopping. This was my introduction to precision cooking. I like this cooktop. Deep-frying was easy because the cooktop is level and the cooktop changes temperature quickly after the big buttons are pressed. The rings of bubbles that the cooktop makes in a pan of boiling water were perfect circles. My electric stove does not heat a pan evenly. This cooktop is only 1800W. A large electric burner is usually approximately 2400W. Boiling 6 quarts of water took 23 minutes.  Smaller amounts of liquid boil very quickly. I was very excited by this induction cooktop.

Savory Bean And Rice Burrito – Summary

Savory Bean And Rice Burrito – Summary

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Note: 1) the most basic version of this burrito does not use salt; a more authentic version of this burrito probably does not use salt

Listen To The Music

This is a summary of my all my experiences making burritos. I usually add vegetables to the water when I make beans. The vegetables create a distinct flavor that is different than a bean burrito at a restaurant. I included pictures for explaining how someone can intelligently determine the proportions of salt to use in a recipe.

Recipe:

Beans

  • 1 pound beans
  • 10 cups water
  • 5 teaspoons Diamond kosher salt (1 teaspoon of Diamond kosher salt for every 2 cups of water) or 2.5 teaspoons table salt (1/2 teaspoon table salt for every 2 cups of water)
  • Cook until soft (4 hours on high in a slow cooker)

Rice

  • 2 cups long grain white rice
  • 1 teaspoon Diamond kosher salt (1 teaspoon of Diamond kosher salt for every 2 cups of water) or 1/2 teaspoon table salt (1/2 teaspoon table salt for every 2 cups of water)
  • Cook according to directions on package (boil rice and water, 15 minutes at setting 2 on the large burner of my stove, wait 5 minutes before removing lid)

Burrito

  • Rice
  • Beans
  • Cheese
  • Hot sauce
  • Tortillas

Working With Salt (Taste The Solution After Each Addition)

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Making A Burrito

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Lamb Barbacoa Burritos

Lamb Barbacoa Burritos

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I used the lamb barbacoa in my previous blog post to make burritos. I saw a picture of someone making a burrito while I was surfing the web. The person layered the ingredients. This person gave me the method I wanted to be excited to make burritos! One of the ingredients was spiced rice. I like making rice with Rojo from Penzeys. I make the broth for the rice using a large measuring cup. Using 1 tablespoon of Rojo for each cup of water or broth is exciting. When I make Mexican rice, I add 1 tablespoon of vegetable oil to every 2 cups of water or broth. Vegetable oil is not neutral cooking oil, it adds flavor to the rice. These beans are from Rancho Gordo. They had great flavor. The flavor of the beans is richer than pinto beans, but since the flavor of the lamb was so great, the combination worked well. Beans from Rancho Gordo are very flavorful and exciting! If I did not want to take risks, I would make this burrito with plain rice and pinto beans.

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Download The Recipes:

Lamb Barbacoa – Thinking About Pulled Pork

Pico De Gallo And Guacamole

Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce

 

Lamb Barbacoa – Thinking About Pulled Pork

Lamb Barbacoa – Thinking About Pulled Pork

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Note: 1) larding is adding, or using a needle to weave fat, into meat to make it more moist or flavorful; larding may be an interesting technique to use when roasting meat for making shredded meat, 2) laying bacon over roasting meat is probably a type of larding technique

This was successful. I have always wanted to know how to make pulled pork (shredded meat). Since I put a thermometer in the meat, juices dripped from the meat. This probably made the meat dryer. I believed that I would find the method I need by searching for Mexican recipes. These instructions for making lamb barbacoa are from Pati Jinich. I roasted the meat for 6 hours at 325°F/163°C. After 6 hours the temperature of the meat was 211°F/99°C.

I wanted to have the elementary roasting method for making pulled pork. I have used a slow cooker to make pulled pork. The process puts the flavor of the meat in the cooking water. Brillat-Savarin called the flavor of the meat osmazome. I worked with osmazome in my blog post Boudin Balls And Osmazome. Roasting the meat in a foil package appears to eliminate making a glaze from the drippings to return the osmazome to the meat. Roasting meat is very exciting and flavorful!

From my experience making pulled pork, I decided to put room temperature BBQ sauce on shredded meat. Someone must refrigerate hot BBQ sauce to combine the flavors. Doing this requires cooking the meat in advance. I also discovered that the most important rub to know is salt. I usually have Diamond kosher salt in my kitchen. The density of this salt is less than table salt or sea salt. The lower density of Diamond kosher salt permits me to cover the entire piece of meat without using large amounts of salt. (A large volume of the Diamond kosher salt is the same as a smaller volume of other types of salt. Rubbing a handful of kosher salt on meat is the same as rubbing a tablespoon, but it may not be possible for a tablespoon of salt to cover the entire piece of meat.)