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Addicted to Mexican food? We have good news Israel today

2021-01-26T09:19:36.265Z


| Restaurants The tacos, burritos and other friends are considered very popular in Israel, especially in shipments • So how is it that you have not yet known the addiction and become addicted to it? • Details and recipe inside Taco shot Photography:  Sagi Shoika Already more than 70 years ago you could find stalls of Biriya Tacos in Tijuana. It was a quick street food dish usually eaten for breakfast. The


The tacos, burritos and other friends are considered very popular in Israel, especially in shipments • So how is it that you have not yet known the addiction and become addicted to it?

• Details and recipe inside

  • Taco shot

    Photography: 

    Sagi Shoika

Already more than 70 years ago you could find stalls of Biriya Tacos in Tijuana.

It was a quick street food dish usually eaten for breakfast.

The berry was much less popular than the taco al pastor or carna asada, the flagship dishes of cheap Mexican cuisine and was known only among small local communities.

Originally, it was served with roast goat meat in adobe sauce but at a later stage, for reasons of profitability the goat was replaced with beef and the berry was served with a small glass of spicy soup “soup” made from the meat’s cooking liquid, beef fat and anchovy and chipotle peppers.

Legend has it that only years later, in the early 2000s, the Gonzalez brothers, sons of immigrants from Mexico, brought her to Los Angeles, California.

They started with a small "food truck" and insisted that the berry be the only item on the menu.

They saw Biriya as a complete meal in its own right, believed in it and gave it the respect it deserved in front of other and more familiar types of tacos.

Burritos and Tex-Mex-style food that has already gained momentum across the U.S. were not part of their menu.

So what's in this taco shot?

Not something you do not know.

A corn tortilla soaked in the spicy, greasy cooking liquid, beef cooked for hours until it disintegrated, fresh coriander, chopped white onion and a slice of lime to slightly neutralize the fat.

On the side, a disposable paper cup with a rich and spicy soup "axis", the "by-product" of cooking the meat.

It took the Gonzalez brothers quite a bit of time to establish and fulfill their American dream, and with a lot of faith and hard work the gamble succeeded.

When this taco meets the soup axis and just before it dives into the glass, a picture is obtained that you can not remain indifferent to, and in a world where a picture is worth a thousand words, no wonder their big breakthrough only happened in the last two years with Instagram and Tiktok.

Add to that spoiled versions with melted and bubbling yellow cheese and you get a viral adhesion coefficient of a new coronary mutation dangling with one difference - it is delicious.

How viral?

Today you can find versions of Biriya Ramen, Biriya Pizza, Biriya Agroles and many other foods that can be pushed into this spicy and addictive soup axis.

As someone who has spent his student life in the U.S., with an emphasis on Taco-Bell's "drive-through," it was clear to me that I must eat this beer urgently, and when it comes to food, deferring gratification is not my strong suit.

So what do you do when you can't find a taco shot in the country and you can't fly to eat it abroad? Definitely, learn to make it yourself. I learned and became addicted, now it's your turn.

First, it is important to use a piece of meat that is suitable for long cooking, contains fat and breaks down into fibers at the end of cooking.

Ontario portion (ribs) or neck portion would be most appropriate.

I also like to add shepondera to get deeper flavors and another layer of vintage fat.

Those who are more adventurous and want to go wild can try beef tail or lamb (shoulder).

Lamb is excellent for cumin and it turns out that chipotle is also good.

From all of these, at the end of the process, a soup with intense flavors and a crazy smell is obtained, a celebration for fans of the genre.

Since it takes a few hours to cook, it is recommended to prepare a quantity of meat of at least two kg. Chances are small that something will remain if it is a family or a few grains, but in any case, if left over it can be frozen.

Ingredients:

A pound and a half of ontario meat or neck

Pound Shepondera (optional)

2 medium peeled carrots cut in half

2 peeled white onions cut in half

Half a jar of chipotle peppers in Adobe sauce (100-150 grams, depending on how spicy you want it)

1 teaspoon chipotle puree (optional for "strengthening" spiciness and flavors)

1 whole garlic head with the peel slightly chopped laterally at the top

2 bay leaves

3 nail nails (can be stuck in the onion)

1 tablespoon cumin

1 teaspoon salt

1 tablespoon ground black pepper

2 tomatoes

2 tablespoons neutral oil

1 liter of chicken stock or vegetable stock (if can not be converted into water)

8 corn flour tortillas (medium or small size)

To serve:

Chopped white onion

Chopped coriander

Lime cut into slices (or lemon)

Preparation:

1. Cut the meat into several large cubes (in a way that will be comfortable to put everything in the pot), salt (fine salt) and pepper with ground black pepper.

2. Heat a large pot, add 2 tablespoons of oil and sear all the pieces of meat until browned, remove and set aside.

3. Once we have removed the meat, sear the carrots and onions a little.

4. Return the meat to the pot and add about half a jar of chipotle peppers in most adobo and a teaspoon of chipotle puree (optional).

5. Add to the pot a liter of boiling water and a liter of chicken or vegetable stock (if there is no stock available, add another liter of water).

The liquids should cover the meat, if not - add more water until the meat is completely covered.

6. Put the garlic head, bay leaves and a tablespoon of cumin in a pot.

7. Cook over medium heat in a slow bubble for an hour.

After cooking, remove all the vegetables (carrots, garlic and onions) from the pot and set aside.

9. Leave only the meat and liquids in the pot and continue to cook for another 3 hours until the meat is completely softened.

10. At the end of cooking, check that the meat is tender, remove from the pot, disassemble with two forks and set aside.

Leave the cooking liquid in the pot.

11. Grind the vegetables we took out of the pot earlier together with two fresh tomatoes in a food processor or blender until smooth.

Add half of the cooking liquid (leave the rest of the liquid in the pot) and combine together with the vegetable puree we ground.

This is, in fact, the soup that is accessible in a bowl next to the taco.

Dose assembly:

Everything is actually ready and all that is left is to assemble the dish.

We currently have:

Bowl with the meat disassembled

Pot with cooking liquid

Bowl with soup (the vegetables were ground with half the cooking liquid)

Chopped white onion

Chopped coriander

Assembly instructions:

Heat a non-stick skillet over medium heat.

2. Dip a corn tortilla in a saucepan with the cooking liquid (both sides) and place on the pan.

3. Place the shredded meat on half of the tortilla, add chopped onion, coriander, fold the tortilla and tighten slightly with a spatula.

Turn and roast until lightly browned.

Remove from the pan and serve hot with a bowl of soup (with more onions and more coriander) and a slice of lime.

Dip the taco in the soup and relish.

The author owns the blog 

Running to Eat

 , maintains an

 active

Instagram

account 

that is updated on a daily basis and cooks private meals and cooking workshops

Source: israelhayom

All news articles on 2021-01-26

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