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May 04, 2025

What Is Birria?

Birria is a traditional Mexican stew from the state of Jalisco made from slow-cooked fall-apart juicy and tender goat, lamb, or beef in a rich and flavorful red chile broth, or consomé.

It’s traditionally cooked for special occasions, holidays, weddings, parties, and even baptisms, but it has become so incredibly popular on social media that it can be found everywhere nowadays!

It’s usually enjoyed as a savory stew served with toppings like cilantro, onions, and freshly squeezed lime juice or served as tacos with lots of melted cheese, aka quesabirria tacos!

Ingredients

4 to 5 pounds chuck roast, cut into large 4-inch chunks
½ tablespoon kosher salt
½ tablespoon black pepper
1 ½ tablespoon olive oil
12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
5 árbol chiles, rinsed and stemmed (about 0.1 oz)
2 large Roma tomatoes
½ medium yellow onion
1 4-inch Mexican cinnamon stick*
3 bay leaves
½ teaspoon whole black peppercorns
water, as needed
2 cups beef broth
¼ cup distilled white vinegar
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano*
½ teaspoon ground cloves

Instructions

Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.
Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.
While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.
Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.
Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)
Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.
Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and sim

Easy Chicken Enchiladas

Ingredients

1 ½ cups cooked shredded chicken
2 cups easy enchilada sauce, divided
8 corn or flour tortillas (see note if using flour tortillas)
2 ½ cups shredded Mexican-blend cheese, divided
salt and black pepper, to taste
optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Instructions

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.

Notes

For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.
If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup of cooked shredded chicken for the filling.
To make these using the more authentic and traditional Mexican method: Shallow fry the corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining enchilada sauce and a sprinkle of queso fresco or cotija cheese.
Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil.

Sunday April 26, 2025

Navajo Cornbread

INGREDIENTS

Cream-Style Corn (1 cup) – Adds moisture and slight sweetness without overpowering. It also helps give the cornbread a pudding-like interior.
Eggs (2 large) – Essential for structure and binding, especially in a rich batter like this.
Sour Cream (1/2 cup) – Contributes fat and acidity, keeping the crumb moist and tender.
Milk (1 cup) – Thins the batter and helps with even baking. Whole milk is best, but 2% works too.
Canola Oil (1/3 cup) – Neutral in flavor, this adds moisture and richness without weighing the bread down.
Yellow Cornmeal (1 1/2 cups) – The heart of cornbread, this gives texture and a pleasant grit. Yellow cornmeal also contributes a richer flavor than white.
Baking Powder (3 teaspoons) – Provides lift and keeps the crumb light despite the moisture-heavy batter.
Jalapeños (1/4 cup, finely diced) – Brings a subtle spice. Remove seeds for mild heat, or leave them for a spicier version.
Salt (1 tablespoon or 1/2 tablespoon for a lighter touch) – Balances the sweetness and intensifies the savory elements.
Colby Jack Cheese (1 cup, grated) – Melts beautifully and adds a creamy bite. You can sub with cheddar or pepper jack for variation.
Green Onions (1 cup, chopped) – Adds freshness and mild sharpness that contrasts with the rich, cheesy base.
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening
Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese
Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt
Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake
Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing
Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.

Expert Tips for Perfect Cornbread
- For extra crispy edges, preheat the pan in the oven with a tablespoon of oil, then pour in the batter.
- Want more spice? Add a pinch of cayenne or swap jalapeños for serrano peppers.
- Don’t skip the sour cream—it makes a noticeable difference in tenderness and flavor.
- Use freshly grated cheese for better melt and texture. Bagged shredded cheese has anti-caking agents that can affect consistency.
- Let the batter rest for 5 minutes before baking
  
  Fresh Cucumber and Beet Salad
  
  Ingredients:
  
  * 1 large cucumber, thinly sliced
  
  * 2 medium beets, cooked and peeled, thinly sliced
  
  * 1/4 cup chopped fresh dill
  
  * 1/4 cup chopped fresh parsley
  
  * 1/4 cup olive oil
  
  * 2 tablespoons lemon juice
  
  * 1 teaspoon salt
  
  * 1/2 teaspoon black pepper
  
  Instructions:
  
  1. In a large bowl, combine cucumber, beets, dill, and parsley.
  
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  
  3. Pour dressing over salad and toss to coat.
  
  4. Refrigerate for at least 30 minutes before serving.
  
  Enjoy!

Savory Reuben Bake

All the bold, tangy flavors of a Reuben sandwich—baked into one warm, comforting dish.

Ingredients:

6 slices rye bread

1 lb sliced pastrami or corned beef

4 cups shredded Swiss cheese

1 cup chopped dill pickles

1 (14.5 oz) can sauerkraut, drained

2 tsp caraway seeds

1 cup milk

3 large eggs, beaten

1/3 cup creamy dressing (like Thousand Island)

1/4 cup yellow mustard

Instructions:

Heat oven to 350°F (175°C) and grease a 9×13 or 11×7 baking dish.

Cube 4 slices of rye bread and spread them in the dish.

Blend the other 2 slices into breadcrumbs; set aside.

Layer half the meat over the cubed bread.

Add sauerkraut, pickles, and 1 tsp caraway seeds.

Sprinkle on 2 cups of Swiss cheese.

Add the rest of the meat, then press everything down.

Top with the remaining cheese and seeds.

Whisk milk, eggs, dressing, and mustard, then pour over the layers.

Top with breadcrumbs and cover with foil.

Bake for 45 minutes.

Let rest 5 minutes before slicing and serving.

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May 04, 2025

What Is Birria?

Birria is a traditional Mexican stew from the state of Jalisco made from slow-cooked fall-apart juicy and tender goat, lamb, or beef in a rich and flavorful red chile broth, or consomé.

It’s traditionally cooked for special occasions, holidays, weddings, parties, and even baptisms, but it has become so incredibly popular on social media that it can be found everywhere nowadays!

It’s usually enjoyed as a savory stew served with toppings like cilantro, onions, and freshly squeezed lime juice or served as tacos with lots of melted cheese, aka quesabirria tacos!

Ingredients

4 to 5 pounds chuck roast, cut into large 4-inch chunks

½ tablespoon kosher salt

½ tablespoon black pepper

1 ½ tablespoon olive oil

12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)

5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)

5 árbol chiles, rinsed and stemmed (about 0.1 oz)

2 large Roma tomatoes

½ medium yellow onion

1 4-inch Mexican cinnamon stick*

3 bay leaves

½ teaspoon whole black peppercorns

water, as needed

2 cups beef broth

¼ cup distilled white vinegar

5 cloves garlic

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano*

½ teaspoon ground cloves

Instructions

Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.

Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.

While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.

Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and sim

Easy Chicken Enchiladas

Ingredients

1 ½ cups cooked shredded chicken

2 cups easy enchilada sauce, divided

8 corn or flour tortillas (see note if using flour tortillas)

2 ½ cups shredded Mexican-blend cheese, divided

salt and black pepper, to taste

optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Instructions

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

Notes

For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.

For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.

If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup of cooked shredded chicken for the filling.

Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil.

Sunday April 26, 2025

Navajo Cornbread

INGREDIENTS

Cream-Style Corn (1 cup) – Adds moisture and slight sweetness without overpowering. It also helps give the cornbread a pudding-like interior.

Eggs (2 large) – Essential for structure and binding, especially in a rich batter like this.

Sour Cream (1/2 cup) – Contributes fat and acidity, keeping the crumb moist and tender.

Milk (1 cup) – Thins the batter and helps with even baking. Whole milk is best, but 2% works too.

Canola Oil (1/3 cup) – Neutral in flavor, this adds moisture and richness without weighing the bread down.

Yellow Cornmeal (1 1/2 cups) – The heart of cornbread, this gives texture and a pleasant grit. Yellow cornmeal also contributes a richer flavor than white.

Baking Powder (3 teaspoons) – Provides lift and keeps the crumb light despite the moisture-heavy batter.

Jalapeños (1/4 cup, finely diced) – Brings a subtle spice. Remove seeds for mild heat, or leave them for a spicier version.

Salt (1 tablespoon or 1/2 tablespoon for a lighter touch) – Balances the sweetness and intensifies the savory elements.

Colby Jack Cheese (1 cup, grated) – Melts beautifully and adds a creamy bite. You can sub with cheddar or pepper jack for variation.

Green Onions (1 cup, chopped) – Adds freshness and mild sharpness that contrasts with the rich, cheesy base.

Step 1: Prepare Your Baking Pan Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.

Expert Tips for Perfect Cornbread

For extra crispy edges, preheat the pan in the oven with a tablespoon of oil, then pour in the batter.

Want more spice? Add a pinch of cayenne or swap jalapeños for serrano peppers.

Don’t skip the sour cream—it makes a noticeable difference in tenderness and flavor.

Use freshly grated cheese for better melt and texture. Bagged shredded cheese has anti-caking agents that can affect consistency.

Let the batter rest for 5 minutes before baking

Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening
Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese
Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt
Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake
Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing
Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.