Thanks! We’ve had a ridiculous cold snap here (that appears to have brought some flurries, possible squalls), so it was absolutely needed today!
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Birria night here! DS showed me a TikTok last week with delicious-looking quesabirria tacos. I did not make that recipe, but rather one from this blog, cut back on the spiciness though. Served on corn tortillas for me, flour for them, with Colby-Jack and queso fresco inside the tacos. I had intended to make a carrot-jicama salad to go with, but did not buy jicama so did with just carrots (and a little extra honey in the dresssing).
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Yum!
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Stupid easy too, thanks to the multiple appliances (Ninja blender for the marinade, Instant Pot for the cooking, and KA mixer to shred the meat)!
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Voting for the February 2024 COTM is happening now. Please join in here:
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POZOLE VERDE with shrimp and ham
I adapted this from Rick Bayless’s Authentic Mexican. His is just seafood in the cookbook. I braised a ham hock in the stew base, shredded the meat off the bone, and then added it back in with the par cooked hominy to cook for a while longer. Near the end, I added the shrimp, which only took about 5 minutes to cook. I omitted the pumpkin seeds, because I forgot! But, the ham bone added a lot of body to the stew. This is perfect for the cold (but finally sunny!) weather we’re having currently. Lots of leftovers too!
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I bought hominy for pozole a while back when a Rick Bayless book was COTM… and still haven’t used it.
This looks delicious, and perfect for a cold night (or any night)!
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Thank you! I think the hominy I used was purchased back when pozole was dish of the month at some point. I ended up simmering it for about 3 hours before it went into the stew. I’m tempted to get my next batch from Rancho Gordo, although I’m trying to cut back on impulsive spending right now 
But, the heirloom blue corn one is really calling my name…
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Oh maybe that was it - DOTM 
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That was one of my fave DOTMs. Hence, I have no hominy nor peppers left, and now I want posole.
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I love making this dish. It’s inexpensive, takes little effort, makes a lot, makes the house smell great, and is delicious. I dump everything in a pot with broth, bring to a simmer on the stove top, and then roast in the oven for about three hours. The broth takes another hour on the stove top to reduce before pouring over the shredded meat. I usually then just pan-fry whatever amount we need for a taco dinner that night - the rest holds up great in the freezer (packaged in meal-sized portions).
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Just checking in back here! Dinner tonight was roasted shrimp tacos with homemade tomato and serrano salsa. I made the salsa ahead on Sunday - about half a pint of grape tomatoes and half a large white onion that needed to be used up, 2 serrano peppers from the freezer, 4 garlic cloves, 1 t. Mexican oregano, 1 t. cumin seeds, and salt to taste. Those roasted at 400F until jammy (~30 minutes). Then I cooked the shrimp in the oven in that salsa tonight and we had them with store bought corn tortillas, scallions, cilantro, and limes.
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Looks great!
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Thank you!
Me too. Pork mole, poblano pepper, onion and garlic, on flour tortillas. Coteja cheese, avocado, radish, cilantro. Side of doctored pintos. Sangria.
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I’m making a sopa seca tonight.
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