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Posts Tagged ‘taqueria’

Over the weekend a couple of our friends stopped by to meet Otis. They came bearing gifts. Flowers for mommy and a Rick Bayless cookbook for daddy, an autographed one nonetheless! The in-laws haven’t really experienced Mexican flavors since there really aren’t many Mexican ingredients available in Japan. While there are a few “Mexican Restaurants”, they’re really just simple mid-scale taquerias. Combine the cookbook, their lack of Mexican food experience, and the fact that Chicago hit 90 degrees yesterday and I really had no choice but to grill up some tasty tacos with all of the fixens.

Some of the dinner was right out of the Bayless cookbook (cilantro-lime dressing, jicama salad, and roasted tomatillo salsa), some was inspired by the Bayless cookbook (grilled pork and sweet potatoes where he used ancho instead of chipotle), and some is right out of my repertoire (chilled corn soup and simmered black beans).

First thing I made was the cilantro-lime dressing. I used 1/2 cup of cilantro, the zest from 1 lime and the juice from three, 1/2 jalapeno seeded and stemmed, 1/2 cup canola oil, and 1/4 cup olive oil.

I threw it all into my little blender and whipped it up! I seasoned it with a little salt and pepper, poured it into a glass jar, and let it sit in the fridge while I prepared the rest of the dinner.

Next, I made the corn soup. I cut the kernels off of 5 ears of corn, chopped up 2 garlic cloves, and diced 1/2 onion. I put it all into a pan with 1/2 cup of milk and 1/2 cup of water and brought it up to a low boil. I covered the pot and let it simmer over med-low heat for about 20 minutes. Then I let it cool down and poured it into my blender for a good puree. I seasoned it with salt and pepper and let it sit. Since I was serving it cool I didn’t need to reheat it or anything. I did pour it back into the pot so I could clean the blender for the next item.

For the roasted tomatillo salsa I husked, rinsed, and halved 4 tomatillos, pealed 2 garlic cloves, chopped the other half of the jalapeno, small diced 1/2 a small onion, and roughly chopped 1/3 cup of cilantro. I soaked the diced onion in cold water for 30 minutes to remove some of the sharpness.

In a hot, dry skillet I put the tomatillos (cut side down) and garlic in to roast, about 5-6 minutes per side.

Then I put everything except for the onions into the blender along with 1/4 cup of cold water and pureed it up. I poured it into a glass bowl and mixed in the rinsed onion. That went into the fridge until dinner time.

I opened up a 30 ounce can of black beans, rinsed them off, and placed them in a pot with 3 diced green onions, 1 minced garlic clove, and about 1/4 cup of water. I let it simmer for about 20 minutes and then seasoned with salt and pepper.

For the spice rub I used 1 teaspoon of dried oregano, 1/4 cup of chipotle (the chipotle I have has a little sugar mixed into the blend, otherwise I would have added a little), 2 tablespoons of apple cider vinegar, 2 tablespoons of canola oil, and 2 garlic cloves finely minced. I mixed it all together until it became a smooth paste.

I rubbed the chipotle paste all over a 1.5 pound pork loin and a large sweet potato that I had cut into 8 wedges.

I heated up the left side of my grill to med-high and the right side to med-low. I first put the pork loin over direct heat, fat-side down, for about 5 minutes to give it a nice crust. Then I moved it to the top rack, turned it over, and turned the heat down to med-low. At the same time I put the sweet potato wedges on the top rack over the right side. I closed the grill and let it go for about 15 minutes. Then I turned over the sweet potato wedges, covered the grill again, and let it go for another 10 minutes. When I took the meat off the grill I tented it with foil and let it rest for 10 minutes before slicing it up.

Look at that piece of swine! Doesn’t that just make your mouth water? I have to say, it might be the juiciest, most flavorful piece of pork I have ever grilled.

While the grill was going I put together a jicama salad. I peeled a medium jicama and then cut it into 1/4 inch width sticks. I tossed it in a large bowl with some watercress, chopped red leaf lettuce, and some of the cilantro-lime dressing.

When everything was ready I heated up some corn tortillas and laid everything out on the table. The corn soup got a drizzle of cilantro-lime dressing for garnish. We made tacos and drank beer and filled our bellies! Yuki’s parents were quite impressed with dinner. Honestly, so was I. Everything turned out fantastically! Thank you Mr. Bayless! And thank you Mr. Eirinberg!

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With the weather getting really cold here in Chicago already, my mind starts to go towards stews, braises, and soups. Being Jewish, a good chicken soup with matza balls is always a winner (at least the way I make it), but I wanted to do something different. Since my mom lives in Mexico I thought I’d make a Mexican-Jewish soup. I made a relatively classic chicken pozole verde but dropped some matza balls in the soup instead of tortilla chips. 

Most of the recipes I found online used a combination of store-bought chicken broth and water with chicken breasts. Making a simple chicken broth is really easy so I opted to use plain water and chicken thighs. Dark meat has much more flavor than white meat and I never use breasts when making a soup. What I did was bring 10 cups of water to a boil and then put 2 pounds of skin-on bone-in chicken thighs in. Once it came back up to a boil I turned the heat down to medium and let it simmer for about an hour. Every 10 minutes or so I skimmed the surface to remove the muck and some of the excess fat. Once I had gotten all of the chicken flavor into the broth I removed the chicken, took off the skin and bones, and shredded the meat. I set the meat aside while I prepared the verde part of the soup.

The verde part is really just a simple salsa verde, much like you’d be served at a taqueria with chips. I used 1 pound of tomatillos, 2 poblanos, 2 jalapenos, 5 garlic cloves, 1/2 cup of cilantro, 1 small onion, and 1 tablespoon of dried oregano. I gave everything a rough chop and tossed it into my processor. I processed it into a smooth salsa and added a ladle of the broth to make sure everything mixed nicely.

I heated up a soup pan and poured in 1 tablespoon of vegetable oil and then added the verde. As you can see from this picture it started off a nice bright green. About 10-15 minutes later with occasional stirring…

…you can see it took on a much more drab color. That’s what you want in order to get rid of the raw flavors of the garlic and jalapeno and whatnot. Then I poured it into the broth and made the matza balls.

The last time I made matza balls my mom called me out for using matza ball mix. So, this time I did it from scratch. Honestly, there really isn’t much difference. I used 1 teaspoon of salt, 1 cup of matza meal, 3 eggs, 3 tablespoons of olive oil, and some cracked black pepper to taste. I mixed everything thoroughly in a glass bowl, added about 4 tablespoons of cold water and mixed that in, then covered the bowl and threw it in the fridge for about 45 minutes.

Then I got the accoutrements ready for the soup. I got out the shredded chicken, 3 radishes thinly sliced, 1 avocado, a 28 ounce can of hominy drained and rinsed, and a large handful of watercress chopped. I added the chicken and hominy to the soup and slowly brought it back up to a low boil while the rest of the ingredients stood aside and waited their turn.

When the soup was at a low boil I got the matza ball mix out and turned it into matza balls. With moist hands I rolled out balls about the size of silver dollars and dropped them in the soup. A lot of people cook theirs in plain boiling water and then add them to the soup. I’ll never understand why as that prevents them from absorbing the broth’s flavor. I want tasty balls! Once my balls were all swimming in the soup I covered it up and let them cook for about 30 minutes.

For a side I just made a simple tomato and watercress salad. I quartered a bunch of cherry tomatoes, laid them on a bed of watercress, and drizzled some sesame dressing on top.

To garnish the soup I added the sliced radish, the watercress, I diced the avocado, and squeezed some lime juice in.

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Well, I finally got to Xoco today. Really, I can’t believe it took me this long to be honest. Being a fan of his cooking for years and sharing some precious moments with him shopping for produce you wouldn’t think it’d take me this long to check out his newest joint. Tortas just never really excited me all that much, though. Whenever I’m at La Pasadita or any other taqueria tacos, burritos, or parillada always get the nod over gentrified Mexican food like tortas. Bread with taco meat? It just never seemed quite right, until today that is.

When you walk it you see all of the action behind the counter. A big chalkboard has the menu. You can either take out or wait for a seat. We waited for a seat, about 15 minutes or so. It wasn’t bad though, it took that long just to decide what to order since everything looked so damn delicious! The menu is on his website.

After we ordered we sat down and ate some chips and salsa. About 10 minutes later our tortas arrived. I got Saturday’s daily special, the goat barbacoa. Nice crunchy on the outside but soft in the middle bread with slices of avocado, onions, cilantro, and Oaxacan pasilla-tomato salsa accompanying moist, soft, fall-apart goat meat. A fantastic sandwich if ever there was one.

Yuki got the Pibil. Just like the goat, this suckling pig was so moist and delicious. The pickled onion and black beans were natural with the pibil. I gotta tell you though, that habanero salsa was some spicy shit! Rick got every bit of heat out of those peppers when he made that stuff. Wow.

We also ordered some churros with ice cream, but I forgot to take a picture. No biggie, the plate had three churros that were heavily sugared and cinnamoned (are those words?). They were slightly overcooked, but delicious nonetheless. The ice cream was vanilla soft serve. Rick has it made in-house and they leave the bean in the mix. I like that. The ice cream was really good.

I have to say, I still prefer tortillas for those flavors, but I will not frown upon tortas anymore. There is definitely a place for them in my stomach from here on out. Here’s to the torta. Thanks Rick.

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We spent an afternoon at Himeji Castle before exploring some of the Nara Prefecture. If you only see one castle in Japan, you’d better make it Himeji. It is absolutely pristine. Easily the best preserved structure built in the 1300’s that I’ve ever been to. It is the quintessential Japanese Castle.

At any rate, it’s located about a 10 minute walk down the main street from the Shinkansen. We arrived about lunch time figuring that there’d be plenty fo food options along that 10 minute walk. Right we were. We decided to veer off onto a side street where a retail arcade was as there’s always cheap delicious food options a plenty in retail arcades. Instead of eating at one of those establishments we wandered into a typical hole-in-the-wall Japanese staple, their alter-ego of Chicago’s taquerias. We filled ourselves with Ramen Noodles.

This was a very typical ma and pa ramen shop that you find everywhere in Japan. You walk in and are greeted by ma and pa themselves, “Irrashaemase!” There’s a vending-like machine near the door with the menu on it. It basically consists of a few different Ramen broths with a handful of different additions to choose if you so desire. Put your money in, press the buttons for what you want, and out comes your little order ticket.

Then, you walk in to see that there’s only 8-10 chairs along the bar. Grab a seat. Every few seats are trays of condiments, things like soy sauce, togarashi, toothpicks, boxes of tissue for the runny nose the hot ramen will give you. There’s also little spickets of hot water with tea cups and green tea for you to make as you like along with a cold water dispenser. Hand the ticket across the bar and ma and pa make your food.

I ordered the Bakabuta Ramen and Yuki got the Miso Ramen with mushrooms. Both were miso broth with loads of bean sprouts, bamboo shoots, green onions, and black woodear mushrooms. Both came with a slice of roasted pork. “Buta” in Japanese means pig, so mine had extra pork. Two big pieces of fall off the bone sweet fatty pork. Each bite coated your lips with fatty goodness. Yuki’s had extra woodear mushrooms as well as what I think were eryngii mushrooms. If I’m wrong Yuki will correct me after she reads this and I’ll correct the blog.

Since we both love pork and mushrooms we arranged a deal. I gave her some pork, she gave me a few more mushrooms. A fair trade I think.

It’s too bad that 25 cent packages of dried ramen noodles killed the idea here in America. A nice big bowl of fresh ramen like this is fast, cheap, filling but not overly heavy, and healthy. In fact, just thinking about it makes me crave some ramen. I think I’ll make some for dinner tonight.

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