Good morning everyone! 🙂
How are you? I have been lately quite busy and barely looked at my blog and have a time read yours. However, I have found finally time and enjoying moment when I am not needed 🙂 And I really appreciate those moments, as there is not many of them 🙂 So… what about today? Breakfast! How does your breakfast look like? Mine – taquitos with meat. Quite unusual breakfast for me. I would mainly grab taco as a snack, lunch or dinner. But… here in Mexico, pretty often thing! 🙂 So… let me introduce our breakfast tacos – tinga, barbacoa, de res and buche.
Beef. Beef prepared in slow cooker, tender and juicy, served with corn tortillas. Is there something better? 😛 Probably yes, however this has been really high on my “favourite list”. My husband loves it with salsa verde, lime, onion and coriander. Hopefully, you will love it as we do!
What do you need for tacos barbacoa:
750 g beef brisket (or beef chuck roast will also work)
2 tbsp vegetable oil
3 – 4 chillies
4 garlic cloves
2 tbsp ground cumin
1 tbsp oregano
salt and pepper
fresh lime juice
Firstly, cut the beef into the large cubes, put them into the slow cooker with vegetable oil. Afterwards, blend chillies, beef broth, crushed garlic, cumin, oregano, salt and pepper with lime juice together. Poor it over the meat in slow cooker. Leave it there over night or until soft, tender and juicy. When ready, take the meat out and shred it with fork into small pieces and serve with corn tortilla, finely chopped onion and coriander with squeezed lime on top. If you like spiciness, you can enjoy it with salsa verde 🙂
Enjoy your taquito barbacoa!
Chicken tacos tinga
I would say… One of the most common type of tacos! It is originated from Puebla in Mexico and made from shredded chicken in tamato sauce, chipotle chillies in adobo and sliced onions. If you like a bit of spiciness, give it a go. Look here for really nice and authentic recipe!
Tacos de res
Tacos de res are tacos with beef meat, not spicy ones 🙂 And of the most popular ones as well. So let´s have a look what is needed and how to prepare it!
What do you need for tacos de res:
1 can of chipotle chillies in adobo sauce
750 g skirt or flank steak
First preheat the oven and blend chipotle and adobo sauce until smooth. Take a meat, cut it into steaks and brush the blended sauce on top of it. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Afterwards, add the onions and cook, stirring frequently, until golden but still crunchy. Put into a large heatproof bowl or dish, leaving as much oil as possible in the skillet, and place in the oven to keep warm.Return the frying pan to medium-high heat, add the remaining 1 tablespoon oil, and heat until shimmering. Add the steak and brown on both sides. When done, slice steaks into small pieces. Mix the onion and slices of meat in the bowl and add the salt. Taste and season with more salt if needed. At the end… serve with tortillas, finely chopped onion and coriander. If you like spicy tacos, serve with salsa verde 🙂 And enjoy!
Do you know what are buche tacos? 🙂 I did not know – or in other words pork stomach! Pork stomach is less spongy in texture and during cooking it breaks down and becomes render and slightly chewy. Well… it looks strange at the beginning, but tastes pretty good 🙂
What do you need for buche tacos:
2 pork stomach
6 tbsp distilled white vinegar
4 garlic cloves
1 tbsp Mexican oregano
2 bay leaves
3 tbsp soy sauce or Worcestershire sauce
Firstly, start with pork stomachs preparation. Rinse the stomachs in cold water. Place the stomachs in a large bowl and add 3 tablespoons of white vinegar. Wash the stomachs in the water and vinegar by vigorously rubbing the folds of the stomachs against one another. Rinse and repeat. In the meantime, bring a pot of water to boil. Place the pre-washed stomachs in the water and boil for 5 minutes, until the water turns white and cloudy and scum rises to the top. Remove the stomachs from the dirty water and rinse them again under cold running water. Chop the stomach into small pieces and place hem into the pot. Add the rest of the ingredients and add the water. Afterwards, simmer for 3 to 4 hours, until the pieces of stomachs are tender. Towards the end, taste a piece of the stomach and adjust the salt as needed. When ready… serve with corn tortillas, finely chopped onion and coriander. Enjoy it! If you want… serve with different kind of salsas, avocado, sour cream or avocado 🙂
Sooo… this was introduction of breakfast taquitos! Have a great night my dear friends!
Vero and little Canito