Has Taco Tuesday been a regular event in your household for years? It has been in mine. Our daughter loves Taco Tuesday. We do a variety of tacos, fajitas, & enchiladas to keep up variety. Rutabaga never realized that Taco Tuesday was an actual thing until the Lego Movie came out. Now that she knows it is a thing she is try to also get a Taco Thursday on the schedule every week. Some weeks I give in. My tween could eat tacos at every meal.
One of the things that I like to do is avoid spice packets. High Blood Pressure and Heart disease run through my family like the Mississippi. Those nice little flavor packets at the grocery store are easily reproducible at home with an even better flavor. And the great news is that you can control the sodium. While I love Pinterest for their recipes I hate the “packet of this, packet of that” recipes. When you look at the sodium suddenly you’re eating a weeks worth of sodium in one sitting. Eeek! In the NCF store we sell the taco shells for $5.75 per pack.
Let’s talk taco shells for just a moment. While the filling of the taco is important so is the shell. Typically I prefer soft shell, however we recently began carrying Mamacita’s Taco Shells. You know those yummy Tortilla Chips that we carry. They’re now making them into Taco Shells.
This recipe is simple just use quality ingredients. Ground Beef in the NCF store is $7.99 a lb. Ground Chuck (if you want a steak flavor) is $8.75 lb. Both of these grounds run fairly low fat. I do not drain off the fat. I’m a believer that fat is what makes your brain release the hormones to let you know to quit eating.
Organ meats are a new item in my house. The lead in charge of this are two unlikely suspects. Two that forever have told me to go eat my hippie foods. My husband and our daughter, Rutabaga. Earlier this spring Rutabaga decided she liked grossing people out by eating weird things. Her new favorite food coming from this is Lengua or Cow’s tongue tacos.
Getting my hands on a Cow Tongue was harder than you think. They are one of the first things to sell when we get a cow back from Chaudry’s. Only because we took a 2nd cow in July did I get one. And I justified it with my birthday, my wish was to make my kiddos dream of Mama making her favorite dish come true.
Now for the cooking it is a 2 part procedure. First you will boil the tongue with the spices. Next pull out the person in your house that likes to do weird science. Step three chop & fry in a pan. After the boiling & weird science portion you could actually slice the tongue thinly as a roast. There are limited photos in this recipe as many of you have a strong ick factor.
Weeping Radish products have been a great addition to the Ninja Cow Farm Store and our own personal pantries. When we first ordered the new sausages we were faced with lots of decisions. One of the new things we brought in is Linguica. Linguica is a firm peppery sausage made with Red Wine that has Portuguese origins.
I finally sat down and tried it a few weeks back, Red Beans & Rice came to my mind. During our 7 years in Florida I had many chances to work with folks from other countries. One of my favorite recipes I picked up was out of Puerto Rico from a family friend. In her recipe a homemade sausage was used. It was quite reminiscent of the Linguica we are now carrying in the store. The dried nature of this sausage helps it stand up to the cooking time involved. The flavor is powerful enough to help flavor the dish yet it retains flavors for each bite of the Linguica as well.
The secret to my Red Beans & Rice is a homemade Sofrito. You take onions, peppers, tomatoes, jalapeno, garlic, & cilantro. You cook them all down together for a short while letting the flavors meld. I must confess though. For the 2nd year in a row my onions didn’t grow. And I never got around to planting garlic last year fall. This year though I have grand plans. With my peppers still growing and my cilantro dead I did have to take a trip to the grocery store. At least my jalapenos & tomatoes are growing well.
This recipe makes a massive amount, feeding at least 10 people if not more. And it will be more. I froze several meals worth after dinner. In the Ninja Cow Farm Store we sell Linguica doe $10.50 lb. With only using 1 lb of sausage in this dish along with the remaining ingredients should bring this dish to under $25. Not to bad for a one dish meal that feeds a crowd.
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.
Ahh, chicken and chorizo or “chori-pollo” as I like to call it. This is a divine combination that can be served an infinite number of ways. You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy. A few months back I got a deep fryer (which you should get btw if you don’t already have one) and I decided to make chori-pollo sliders on fried potato slices. These delicious morsels packed a ton of flavor and hit the spot in 30-45 minutes including preparing a homemade salsa verde. More on that in my next post.