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This is a new project we’ve been working on as an outlet for our passion for cooking incredible foods from all around the world. We hope to make you really cool dishes that… need to be finished at home. This isn’t your standard “here’s a bunch of groceries, now spend 4 hours chopping, dicing, and cleaning” situation, this is more of a “Hey, we spent hours and hours and hours making this dish in the most traditional way we possibly could, and you just need to heat up the meat and toast the tortillas and you’re eating a dish that has been made by the central Americans for hundreds of years because it’s incredible” kinda way.
We bought incredible beef cheeks from Blues Creek Farm and Butcher in Plain City, marinated it all overnight with Mexican oregano, canela, chipotle chiles, pasilla chiles, garlic, onions, orange juice, lime juice, cumin, and a touch of coriander, then braised it low-and-slow for 6 hours covered with Maguey leaves for the signature sweet, smoky, slightly spicy, zippy, savory perfection that you only get from traditional barbacoa. Beef cheeks are basically the best cut you can get for braising, as they turn into an incredibly rich, tender, juicy, delicious shredded meat when cooked in this way.
The kit will contain 8 Tortillas (we used 6 in testing, but we know what it’s like to not get enough tortillas at a restaurant and be sad, so we’re including 8), 1lb of braised beef, two cups of avocado spread (we would try and time ripe avocados but that would be a nightmare) and 8 total ounces of house-pickled onions and a small cup of house-made salsa. To reheat, we suggest adding the beef to a nonstick pan over medium high heat, letting the juices reduce while stirring one or two times, then letting one side of the meat get lightly golden brown and caramelized with most of the juices evaporated. taste and adjust for salt if you’d like! To toast the tortillas, i always sprinkle a bit of water on each side, then heat in a skillet over medium high heat until lightly golden brown on the first side. when you flip them, they should bubble slightly and puff up after 10-20 seconds. They should be ready to go! Top with your pickled veggies and a sprinkle of the salsa, if desired! Grant will be making his INCREDIBLY delicious verde salsa with fresh tomatillos, seeded serrano chiles, garlic, onions, and fresh lime juice.
We’re charging $32, as this requires A ton of effort and research and driving and prep , so we think this is a heck of a deal! Please let us know what you think, we plan on doing many more of these if things go well.
This is a new project we’ve been working on as an outlet for our passion for cooking incredible foods from all around the world. We hope to make you really cool dishes that… need to be finished at home. This isn’t your standard “here’s a bunch of groceries, now spend 4 hours chopping, dicing, and cleaning” situation, this is more of a “Hey, we spent hours and hours and hours making this dish in the most traditional way we possibly could, and you just need to heat up the meat and toast the tortillas and you’re eating a dish that has been made by the central Americans for hundreds of years because it’s incredible” kinda way.
We bought incredible beef cheeks from Blues Creek Farm and Butcher in Plain City, marinated it all overnight with Mexican oregano, canela, chipotle chiles, pasilla chiles, garlic, onions, orange juice, lime juice, cumin, and a touch of coriander, then braised it low-and-slow for 6 hours covered with Maguey leaves for the signature sweet, smoky, slightly spicy, zippy, savory perfection that you only get from traditional barbacoa. Beef cheeks are basically the best cut you can get for braising, as they turn into an incredibly rich, tender, juicy, delicious shredded meat when cooked in this way.
The kit will contain 8 Tortillas (we used 6 in testing, but we know what it’s like to not get enough tortillas at a restaurant and be sad, so we’re including 8), 1lb of braised beef, two cups of avocado spread (we would try and time ripe avocados but that would be a nightmare) and 8 total ounces of house-pickled onions and a small cup of house-made salsa. To reheat, we suggest adding the beef to a nonstick pan over medium high heat, letting the juices reduce while stirring one or two times, then letting one side of the meat get lightly golden brown and caramelized with most of the juices evaporated. taste and adjust for salt if you’d like! To toast the tortillas, i always sprinkle a bit of water on each side, then heat in a skillet over medium high heat until lightly golden brown on the first side. when you flip them, they should bubble slightly and puff up after 10-20 seconds. They should be ready to go! Top with your pickled veggies and a sprinkle of the salsa, if desired! Grant will be making his INCREDIBLY delicious verde salsa with fresh tomatillos, seeded serrano chiles, garlic, onions, and fresh lime juice.
We’re charging $32, as this requires A ton of effort and research and driving and prep , so we think this is a heck of a deal! Please let us know what you think, we plan on doing many more of these if things go well.