It's taco Tuesday, except today isn't Tuesday!

Here's to all you taco lovers out there!

  

By now you have probably realized how obsessed I am with tacos.  I'm not talking about Taco Bell tacos either--except I have had my fair share of that place when in college.  I'm talking about home-made tacos.  The kind that has your special touch to it.  The kind where you can put anything and omit anything you'd like in it. And, the kind that when you've finished preparing all the toppings/fillings you can sit down and enjoy 2, or 3 or 7 tacos without feeling guilty of who's counting--because you're at home and who cares if you just ate the 7th taco, you made it, it's healthy. Be proud of your taco!

What I like about tacos is that they're versatile. You can seriously put any "country" into a taco.  So like my other taco recipes here and here that I've blogged about, this one is another version with similar spices, except I've also added a Chilean technique in braising the meat.  

Did I mention my husband is Chilean? Oh, I didn't? Well, my husband is Chilean-actually his parents are from Chile-he was born in the States.  So when I met his wonderful family for the first time while we were dating, I was intrigued by all the delicious foods his mom would make for us.  One such dish called Carne Mechada is my favorite.  It's made by braising beef in red wine and aromatic vegetables until it's tender and flavorful.  

So my inspiration for making these tacos are from both cultures.  Hmmm, maybe I should call it the Rumi taco--hey, he is both Chilean and Persian.

Okay, so here's what you need for the "Rumi Taco"

Serves 2 (maybe 1)

1/2 pound to 1 pound bone-less leg of lamb steak (it's what I used, you can use any cut of beef, chicken, or lamb)

Spices: 1 teaspoon turmeric, paprika, cumin, dried mint, dried dill, salt/pepper

2 carrots roughly chopped

2 ribs celery roughly chopped

1 medium white onion roughly chopped

2 clove garlic, crushed whole

1 Persian dried lime found at specialty food markets (optional)

4-6 oz. red wine (I used a Chilean wine of course-Carmenere is the grape synonymous to Chilean wines)

Rub the spices all over.

 In a heated pot with 1 tablespoon oil (I've been using grape seed oil lately), sear all sides of the meat. Then remove the meat to saute the vegetables.

 All your aromatic vegetables should be sauteed for about 3 minutes. Don't care about having evenly cut vegetables since you will discard them later.

 Deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Submerge the meat back into the pot, placing some vegetables on top.

 Cover, bring to a boil for 10 minutes, then simmer for 3 hours until the meat is fork tender and juicy.

Then remove the meat. Strain the vegetables in a colander and reserve the juice.

Cut the meat in small cubes or shred. Place in a shallow bowl and pour the reserved juice over it.

 My personal taco bar: Persian "salsa": cucumbers, cilantro, red onion, tomatoes tossed in minted-citrus vinaigrette.

Sheep's Milk Feta cheese, Shaved radishes, and garlic-yogurt.

 Warm your corn (or flour) tortillas in a hot skillet w/o oil until toasted, yet pliable and assemble your taco the way you like it.

Eat it like no one's watching! Except I purposely posed for this picture because I knew you'd be watching. Afterwards, I ate like a pig :)

Braised Brisket with Southwestern Spices

I have a HUGE crush on Southwestern cuisine.  I think of cowboys and campfires, lassos and horses--an open field with roaming cattle.  I like to picture a big cast iron pot on an open flame, simmering with meat along side vegetables and beans--and a hungry cowboy waiting patiently for his meal after a long day.

Typically known for food that has been influenced by our wonderful neighbor Mexico, Southwestern cuisine involves the use of chiles, spices, and braised meat.  Instead of using cuts of meat like the head, ears, or feet in these braises that's typical in Mexico, Southwestern cuisine revolves around larger cuts of meat such as beef brisket or pork butt/shoulder.  

I made this recipe of braised brisket in honor of Rumi's 1st birthday.  A true "cowboy" sort of meal for friends and family.  The spread was turned into a taco bar with home made salsas (roasted tomatillo and spicy cilantro-onion), home made pickled carrots and onions, lots of cilantro and limes and a strawberry cake topped with a #1 candle for many wishes to come true.

For 8 pounds of Brisket (about 3 cuts) you will need:

A head of celery (roughly chopped)

2 onions roughly chopped

1 pound of carrots roughly chopped

1 red bell pepper roughly chopped

1 green bell pepper roughly chopped

1 lime, sliced in half

1 serrano

2 dried pasilla peppers

1 bulb of garlic (whole, not peeled)

1 bottle of beer (preferably Modelo negra, but I had an IPA on hand) *you can substitute beef broth or just water.

1 can of tomato paste

3 chipotle peppers from a can

For the Rub:

1 1/2 tablespoon New Mexico Chili powder

1 tablespoon Paprika

1 1/2 tablespoon Cumin

2 tablespoons Salt

A few turns of fresh cracked pepper

Rub these spices all over the brisket and let it marinate overnight or for at least 2 hours.

Heat 2 tablespoons of oil in a pan (preferably the pot you will be braising in, but a pan will do if you plan on putting it in the slow cooker) and sear both sides of the brisket starting with the side with a slab of fat on it.  And don't feel obligated to remove that fat as it adds body and flavor to the braise.  

Next:
Sautee all the vegetables in small batches for 2 minutes.  During your last batch, add the tomato paste and chipotle peppers and mix it in.  Deglaze with the beer and then add the meat and vegetables in layers into your pot.

Cover with a little more water if necessary.  About mid-way in the pot. Cover and braise in the oven for at least 6 hours at 275 degrees. Or until the meat is tender and falls apart.

It should look like this when it is ready to be cut into shredded pieces.
Using tongs, gently place the meat on a clean sheet pan.  Toss all the other veggies (or snack on them as I did).
SAVE THE LIQUID!!!
On medium high heat, reduce the liquid by half and add a little honey to it (optional).  The honey adds a touch of sweetness to the spicy sauce.  

On a clean cutting board, remove the fat on the under side and cut the meat into small shredded cubes.  Pour most of the reserved juices that have been reduced on top.

And here it is: braised brisket with Southwestern spices.
Eat it as taco meat, burrito meat, "sloppy joe", layered into nachos, served with rice and beans or jalapeno corn bread. Just remember to eat it like a COWBOY :)