Food and More

(Source: lonq, via franieluvsu)

(Source: 4nthony.com, via 0cean-depths)

tripudios:

Andrew Mace

(via adrifts)

bleuelle:

Nature Speaks (by msjunior check out my galleries)

(via off-my-rocker-deactivated201212)

(via ascaro-deactivated20121127)

theroadtohealthyliving:

Peanut Butter Banana Oat Pancakes (Vegan)

(Source: rachellrosales)

thecakebar:

Strawberry Nutella Pop Tarts 

(Source: cupcakefashionista)

mcpaintanddesign:

Mexican Shredded Beef with Red Chiles Tacos

 

I am a huge fan of good tacos. One of my favorite kinds is a shredded beef or pork taco, where the meat is cooked low and slow and has had the opportunity to soak up all the flavors of the sauce it’s cooked in. This is one of those recipes that does exactly that.

The original recipe from Food & Wine, see link, has you make it all in one day. When a recipe has a fatty meat that is being braised I like to do mine the day before I am going to serve it so I can remove some of the fat.

 

2 dried New Mexico chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

One 3 pound beef brisket

1 tbs light olive oil

1 medium onion, sliced lengthwise; 1/8 inch thick

4 garlic cloves, minced

1 teaspoon cumin seeds

1/4 teaspoon coriander seeds

1 14.5oz can Pastene Fire Roasted Diced Tomatoes

1 jalapeño, seeded and chopped

One cinnamon stick

2 cups chicken stock

Salt and pepper

 

In a bowl, cover all of the chiles with hot water and let stand for 30 minutes. Drain the chiles, discarding their soaking liquid.

 

Preheat the oven to 325°.

 

Season the brisket with salt.

 

In a Dutch oven or large oven safe soup pot, heat the oil over high heat. Sear the meat on both sides until browned, about 10 minutes per side. Remove brisket from pot and set aside.

Add the onion, garlic, cumin and coriander to the pot. Cook over high heat, stirring frequently, until the onion is translucent, 3 minutes. Rip soaked chiles into pieces and stir into and stir into pot with, tomatoes, jalapeño and cinnamon stick. Return the brisket to the pot. Add the stock, season with salt and pepper and bring to a simmer. Cover and place in the oven until the meat is fork-tender, 2 hours; flip the meat after 1 hour.

 

Let cool, cover place in fridge overnight.

 

The next day remove from fridge, in the pot a fat layer will have accumulated on the surface, remove the fat.

Place pot on stove over medium heat until sauce starts to simmer. Remove from heat. Discard the cinnamon stick.

Remove brisket from pot onto a work surface and using 2 forks shred the meat.

With an emersion stick blender puree the braising liquid until smooth.

Strain the sauce and return it to the pot, add the shredded meat back to the pot, stir to coat with the sauce and place over low heat until heated trough.

Season with salt and pepper to taste.

 

I served this with corn tortillas, feta cheese, diced red onion, shredded lettuce, chopped cilantro and chopped radishes.

 

This recipe does take a while but it is worth it. These are delicious; the meat absorbs the all the red chile sauce and make a great juicy taco the drips down to your elbow. Added bonus is all the leftovers that freeze beautiful to use another day.