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OX Cheek Ancho Barbacoa Tacos by Karla Zazueta
This is the perfect recipe for a Sunday gathering with friend or family. Using ox cheek is a wonderful idea, as it is an inexpensive cut full of flavour.
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Tacos Al Pastor
Traditionally grilled on a vertical spit, similar to a shwarma or gyro, Tacos Al Pastor is one of Mexico’s most famous – and tastiest – street foods. Although pork is traditional, chicken can also be also used – the key is the secret sauce it's marinaded in.
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Tacos de Tuetano (Bone Marrow Tacos)
Roasted bone marrow, often described as “meat butter” works a treat spread over a warm corn tortilla with a sprinkle of salt, you can add salsa but there is something delicious about the simplicity of the unctuous marrow, corn and salt.
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BARBACOA TACOS
Barbacoa is a Mexican term for BBQ, but it is different from the American style BBQ in that the meats are slow-roasted and steamed (overnight!) in an underground brick lined wood-fired pit until melting tender. Traditionally beef, goat or mutton is wrapped in maguey or banana leaves and placed over a pan of water and vegetables. The drippings from the meat flavour the broth, making a delicious hot drink to have before or with your barbacoa. Since most of us don’t have a pit, the alternatives ar...
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Carnitas Tacos
Carnitas, literally meaning "little meats" originated in the state of Michoacán. Carnitas is traditionally braised or simmered in its fat; here we cover the meat until liquid runs dry and the pork starts to cook it is own fat. The pork is tucked into warm corn tortillas and topped with white onion, coriander, a squeeze of lime and a roasted green jalapeno emulsion - this is a thing of beauty!
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