I wish I had 5 soups for you, but alas. Maybe at some point.
I’ve started to feature some new and old Mexican dishes on my Insta, and will continue to do so for the next week until the most glorious of all the food holidays. It’s still kind of chilly in some parts of the country, so a fun soup + chips + beer might be your tickets for next weekend. …
aka your new favorite meat aka IT’S ALMOST CINCO DE MAYO!
I have a few other new things on deck for you this holiday (deck = what Beck calls herself these days), but this is probably my favorite new Mexican-inspired dish this year. Mainly for the ease + big flavors it creates. Beer, tomato sauce, and tons of spices make the best drippings, and we toss them with the beef at the end once we shred it.
I also go against my own rule of SLOW COOKER MUST ONLY INCLUDE SLOW COOKER and sear this to almost burnt in a cast iron skillet. It’s not always necessary, but for this application I do think it adds some great crusty bits to the finished dish.
Do you Cinco? I honestly can’t tell you what we’ve done the last few years besides make fun new Mexican recipes for the blog or for parties. Going out for the holiday, if you can even call it that, feels exhausting just to plan, but staying in with an entire Crock Pot of beef and case of Corona? Satisfying. I didn’t photograph this beef as any one dish intentionally. I made it for a family gathering a few weeks ago and served it with rice, beans, and tortillas with all of the toppings you could possibly think of. Some people made rice bowls, some people made salads or tacos, but the point of this is that the beef was GONE. The only thing on the spread that was totally eaten by the end of the meal was this, which is saying something because we tend to make about a thousand times what we usually need for family gatherings, and none of us eat much red meat.
This beef, though, we eat.