2017 is just a few days away, and I couldn’t be more excited to be done with 2016 because 2016 turned out to be that girl I knew she was.
I’m sitting here listening to Paquita la del Barrio belt out “Rata de Dos Patas”, which basically describes 2016 if it were a person and also that orange thing.
Escoria de la vida
Adefesio mal hecho
Espectro del infierno
Cuanto daño me has hecho”…
I had been toying with the idea to launch this blog in 2015 and Billy finally pushed me to do it, and I’m extremely glad I did. I’ve gotten to meet a bunch of new businesses, groups, podcasts, and personalities in the Latinx community that I would have never met otherwise.
If you’re like me and you love storytelling and talk radio, give these socially conscious Latinx podcasts a listen:
I began my professional PR & Marketing career with the Small Business Development Center, so it is important for me to support local/small/brown businesses because I’ve had the opportunity to help further others’ dreams of owning their own business, and I know how much it means to them. Check out these Latinx businesses:
I’m excited to travel and hopefully meet some of these new friends I’ve made (Hey Chicago, I see you girl!) and I’m also very excited to be heading back to Colima in March for my birthday!
My friend Jorge suggested I have all you chulxs submit recipes you grew up with and I think that’s a great idea, so I’ll be incorporating that into the blog.
The other day when I was making tamales, I accidentally made a little too much meat, so I decided to make them into torta sliders that are very reminiscent of tortas ahogadas. If you’re looking to fill a spot for a last minute appetizer for this weekend, look no further.
I hope all of you have a great new years eve/new years celebration y nos vemos en 2017!
- 8 dried guajillos, seeds and stems removed
- 1 dried pasilla pepper, seeds and stems removed
- ½ white onion
- 4 garlic cloves, peeled
- 2 tbsp white vinegar
- 2 tsp chicken bouillon
- 4 tsp salt
- pinch of pepper
- pinch of dried thyme
- 2.5-3lbs of pork shoulder, cubed
- 2 bay leaves
- french rolls
- sliced avocado
- pickled red onions
- Add the guajillos, dried pasilla pepper, and the onion to a medium sized saucepan and add enough water to cover everything by a couple inches.
- Bring the water to a boil and cook for about 6 minutes, until the peppers have softened. Transfer the guajillos, pasilla and onion to a blender with 3.5 cups of the cooking liquid and add in the garlic cloves, vinegar, chicken bouillon, salt, pepper and thyme.
- Blend until smooth.
- Pour the mixture into the bottom of a slow cooker or dutch oven, and add in the bay leaves. Place the pork on top of that and cook in the slow cooker on high for 4-6 hours or if using the dutch oven place the pork in the mixture, cover and cook in an oven for 2-2½ hours at 300*F.
- To assemble, toast your rolls then add some of the pork to the bottom bun and top with pickled red onions and slices of avocado. (Do not assemble these beforehand or they'll get soggy, you want to retain some of the crunch!)