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Tacos

Tacos dorados de papa con chorizo (Fried potato tacos with chorizo)

¡Hola! ¡Hola! Today I’m sharing a recipe for tacos dorados de papa con chorizo with you, but before I do, I have some good news to share!

I’m working on my next cookbook!!

Around this time last year I was waiting for my first cookbook (Chicano Eats) to be published at the end of June, and it’s so crazy to me to think that a year later, I’m already in the middle of working on my next one. The book is titled Chicano Bakes, and this book will be taking you to the panadería. In the book, I will be featuring about 80 recipes for pan dulce, tamales, baked goods, desserts, and even antojitos (or savory dishes) like tortas, picaditas or tetelas, using some of the bread and corn masa recipes that I’m going to have in the book. I can’t wait to share more about this, but if there’s anything you’d like to see in the book, let me know in the comments!

Tacos Tuxpeños

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Hola Hola!

Today we’re making Tacos Tuxpeños, one of the recipes the LA Times featured from my cookbook! They’re incredibly easy to make, and even easier if you own a slow cooker or a pressure cooker! I’m also including a quick video tutorial below that I’ll be sharing over on my Instagram stories!

This was no doubt one of my absolute favorite photos I shot for the book, and it was the very last photo I took that day when I was working on this recipe! I remember being frustrated because I had run out of ideas on how to style them, until I remember I had these foam platters. I decided to keep it simple and just get a beauty shot of my hand holding the platter, and went with an orange background and also paired the tacos with an orange Fanta to match the oil stained tortillas to keep the monochromatic theme going.

Tacos Tuxpeños, sometimes referred to as tacos de canasta (basket tacos) or tacos al vapor (steamed tacos), is a dish we had whenever mi mamá was feeling homesick . They reminded her of her childhood in Colima, enjoying these tacos during her lunch breaks at school con sus amigas . The taco Tuxpeño originated in the tiny pueblo of Tuxpan and became famous because the train from Colima would stop there and women would stand outside with baskets filled with tacos kept warm by their own steam, ready to feed hungry passengers . The taco consists of pork stewed in a guajillo-ancho broth reminiscent of Birria, until it shreds apart . I love the flavorful filling, but instead of warming these tacos in their own steam, I like to serve mine on a crispy fried tortilla so they hold up the juicy filling much better.

Enjoy! Nos vemos pronto!

My Cookbook is out now! + Tacos Al Pastor

Hola Hola Hola!

I have huge news to share with you today, my cookbook Chicano Eats: Recipes from My Mexican American Kitchen is officially out and is available for purchase! I can’t even begin to describe what I have been feeling all week. I started working on the book about 2 years ago, in August 2018, and to be able to physically hold this book that I have poured all of my heart and soul into, is indescribable. Everyone who pre-ordered a book has been sharing their excitement on Instagram all week as their copies have begun to arrive, and it’s made me so happy to see everyone enjoying the book so far.

Today, I’m sharing a recipe from the book for tacos al pastor!

Beer Braised Chicken Tinga (Tinga de Pollo)

¡Hola Hola!

Today I’m keeping it pretty short and sharing a recipe for beer braised chicken tinga. If you’re not familiar with chicken tinga, it is essentially chicken that is braised in a rich and smoky chipotle tomato sauce until the meat falls off the bone and shreds easily.

This is one of the many recipes that I developed for Cerveza Sol back in January that they used for an in-store promotion that I also shared on Instagram a few weeks ago. I really enjoyed how the recipe turned with the addition of beer so I wanted to document it on the blog for you to also enjoy. I found that adding beer to the sauce gave it a nice brightness to balance out the super rich sauce. If you like to meal prep for the week, make a double batch and use tinga over rice, for tacos, for burritos or even in a quesadilla. Be sure to tag me in your posts if you happen to make the recipe, I always love seeing your interpretation of my recipes!

¡Nos vemos pronto!

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