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Beef birria
Beef birria
Traditional birria is made with goat meat, however it can be made with beef.
Ingredients:
Beef, chiles (ancho, guajillo, cascabel, morita), spices (peppers, cloves, cumin, thyme, oregano, ginger, onion, apple cider vinegar, bay leaf), water, salt, salt
Preparation:
First we salt the meat, then we fry the dried chiles without burning them, because if not the birria comes out bitter, once they are fried they are boiled with water and when they are soft they are ground with all the spices and vinegar, then it is added to the meat and it is left to rest all night until the following day.
The next day it is placed in a container and sealed with the dough, then it is baked for approximately one hour for each kilo of meat.
COOKING: water, seal with corn dough for tortillas.
CALDILLO: the cooking juice of the birria, roasted tomato, water, oregano and let it season. It can also be eaten directly as it comes out of the steamer accompanied with. Beans
SERVE: chopped onion, lime, Green Tomato Sauce with Arbol and Morita Peppers and Corn Tortillas.
Story or context: My family likes to make birria on holidays like September, as it represents part of our Mexican culture and traditions.
Corn tamales
Corn tamales
Ingredients: corn kernels, evaporated milk, vegetable shortening, butter, corn flour for tamales, condensed milk, vanilla essence, corn leaves
Preparation: blend the corn kernels with the evaporated milk, beat the lard with the butter until creamy, add little by little the corn flour, milk, vanilla essence and what was previously blended, continue beating for 10 minutes, add the corn kernels and beat for 2 minutes.
Cooking: Form the tamales by spreading the mixture on the corn husks, fold carefully and then place them in a pressure cooker, let stand after cooking, serve and enjoy.
Story or context (Migration): My family likes to prepare these tamales during Holy Week and the Day of the Dead, where we all make them together as a family and it helps to make it a family tradition in the cultural part. This recipe also speaks of migration since these tamales are from my home country.
Conclusion
Conclusion
By exploring these family recipes, I've deepened my understanding of how food is a living expression of cultural identity. It's very important to me to know how these recipes contribute to my traditions and my identity. Being able to continue and preserve my roots reveals how food acts as a universal language, transmitting identity, history, and social values across cultures, reminding us that what we eat is deeply intertwined with our identity.
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