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Tacos Tlaquepaque

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  For the meat Beef tongue White onion Garlic cloves Bay leaves Dried marjoram Fresh or dried thyme Salt to taste For the Sauce Green tomato Tree chili peppers Guajillo chiles Garlic cloves Instant coffee to give the sauce that color salt and pepper to taste For the tacos Small yellow corn tortillas Vegetable oil White onion Cilantro Lemon wedges Remove the meat from the package and rinse thoroughly, pat dry with paper towels. Place in a slow cooker or large regular pot . Cover with water. Add the onion, garlic, bay leaves, marjoram, and thyme. Cook for 8 hours if using the slow cooker on low. If you prefer to cook using a regular pot on the stovetop , cook for about 2 1/2 to 3 hours until the meat is very soft and can be shredded easily. Once the meat is cooked, shred and separate 6 cups of meat to make the tacos. For the sauce: Remove the peel from the green tomatoes and rinse. Place in a medium saucepan and cover with water. Lightly toast the guajillo and arbol chiles in a ski...
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Breakfast with French Fries and Sausages

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2 potatoes 2  sausages Olive oil Salt Black pepper Peel and slice the potatoes, then fry them. Slice the sausages and cook them in a pan. Place the fried potatoes on a plate and top with the cooked sausages. Season with salt and spices, then serve. ENJOY YOUR MEAL
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Bloody Holly Chipotly

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 45 ml vodka 15 ml Port wine 120 ml tomato juice 15 ml lemon juice 2 dashes of Worcestershire sauce Black pepper to taste Sea salt to taste 15 ml Chipotle sweet & sour mix* Garnish: 1 lemon slice 1 pickle *Chipotle sweet & sour mix Heat 150 ml of water, 75 g of chipotle chili, 1 g of cloves, and 1 g of cinnamon for 20 minutes. Add 150 g of brown sugar and stir until dissolved. Let cool and bottle. Place all ingredients into a shaker. Shake the cocktail four times. Serve your "Bloody Holly Chipotly" cocktail in a highball glass. ENJOY YOUR MEAL
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Black Garlic Butter

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200–250 grams of butter, softened at room temperature 1 head of black garlic (approximately 8–9 cloves) 1 teaspoon of salt Finely chopped parsley or chives (optional) Peel the black garlic cloves, place them in a bowl, and mash into a purée using a fork. Combine the softened butter, mashed black garlic, and salt in a mixing bowl. Add the finely chopped parsley or chives, if desired. Mix all the ingredients together using a spatula or fork until the mixture is smooth and uniform. Ensure the black garlic is evenly distributed throughout the butter. Transfer the mixture onto a piece of plastic wrap. Roll it into a log shape and seal the ends tightly. Refrigerate the butter for at least 1 hour. Once firm, slice as needed. You can use this black garlic butter to top meat dishes, incorporate it into seafood recipes, or serve it alongside roasted vegetables. ENJOY YOUR MEAL
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Celeriac with orange and chestnuts

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2 large celeriac roots (hollowed out into bowl shapes or cut into large cubes) 150 g boiled or roasted chestnuts (peeled, whole) 1 carrot (sliced ​​into rounds or half-moons) 1 shallot or 1 onion (finely chopped) 1/2 tea glass of extra virgin olive oil 1.5 cups freshly squeezed orange juice 1/2 cup hot water 1 teaspoon brown sugar or honey 1 teaspoon salt 1 egg yolk Juice of 1/2 a lemon 1 teaspoon flour or starch Fresh green celeriac leaves or finely chopped dill Peel the celeriac roots. Either hollow out the centers to create bowl shapes or cut them into large cubes. To prevent them from darkening, keep them in lemon water until you are ready to cook. Heat the extra virgin olive oil in a large pot. Add the chopped onion and carrot, and sauté for 4–5 minutes until softened. Remove the celeriac from the lemon water, drain, and add to the pot. Add the whole boiled chestnuts, sugar, and salt. Pour in the freshly squeezed orange juice and the hot water. Cover the pot and cook over low heat...
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Batida de Café

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  Sweet Condensed Milk — this is what gives the batida its signature creamy texture and sweetness. There’s no substitute for it. If you skip it, you’re not making a batida! Cold Coffee — the stronger the coffee, the more pronounced the coffee flavor will be in your batida. Make it really, really strong — almost too strong to drink on its own! I usually make an extra-bold drip or French press coffee the night before and store it in the fridge so it’s ready to go the next day. Cachaça — the classic Brazilian sugarcane liquor gives the drink its distinct, smooth kick. But if you don’t have cachaça, vodka works, too! It’ll be just as creamy and delicious with a slightly different booze profile. Ice Cubes — for blending and serving, if desired. Blend it up . Add the condensed milk, strong coffee, cachaça, and ice cubes to a blender. Blend until smooth and creamy. Chill or Serve . Pour into a hermetically sealed bottle and refrigerate, or serve immediately. Garnish. (Optional but ...
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Soup with beans and mushrooms

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Canned white beans - 500 g Large mushrooms - 3-4 pcs. Onion - 1 pc. Carrots - 1 pc. Garlic - 1 clove Olive oil - 1 tbsp. Corn flour - 3 tbsp. Parsley - a couple of sprigs Sea salt - to taste Pepper ch.m. - to taste Grate the carrots on a coarse grater. Cut the onion into small cubes. Fry onions, carrots and mushrooms in a small amount of vegetable oil. Add cornmeal. Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan. Drain the beans in a colander, rinse under running water. Put the frying, beans, chopped garlic clove and laurel in a saucepan at the same time. Cook for 10-15 minutes. Salt to taste and pepper. Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for 20 minutes. Before serving, fish out and discard the garlic. The simplest, but very tasty soup with beans and mushrooms is ready.  ENJOY YOUR MEAL
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