Because naturally. Sliced steak with huge flavor just screams modern Mexican to me. Trendy Mexican? Fusion? I don’t know. What I DO know is that I like it a lot. …
Because of course. It’s almost the biggest taco day of the year, right? Or is that every Tuesday? It’s hard to tell.
But anyway. Tacos are trendy but classic, can be healthy or not so much, can suit gluten free or dairy free or vegetarian or vegan diets, and are FUN. And food should be fun, right?
Here are some of my favorites.
Because Cinco week!
I feel like it’s my duty to announce that I can’t believe how the year is flying, but I know you feel the same way. You have to! It’s nuts. May is Memorial Day which is summer. Jay and I both have trips planned out into September, and they don’t feel that far away. Living in the moment is killer when the moments zoom in such a fashion, you know?
But this week. The week that I could have thrown 1,837 new Mexican recipes at you because it’s my favorite food ever ever ever (tied with Indian and Italian and Japanese and Thai….?), and I find that it’s simple enough to make variations of Mexican food on weeknights. We have it a night or two per week, and change up the dish based on what we have in the fridge and what we feel like.
Rice, though, is almost always a staple. I make a green cilantro lime rice that is killer good (need to update the recipe but the gist is here), and red rice that is similar to the rice from this tlapeno that my friend Belen’s mother taught me how to make. The key is to use enough water to cook the rice and have tomato sauce on top of that in terms of liquid-to-rice ratio. Chicken stock/bouillon is key here too, but you could use veg to keep this truly vegetarian. Vegan! It’s vegan with veg stock! Unless you top it with cheese and swirl in some butter right at the end, but that’s not technically part of the recipe.
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.