E: This is my mom’s recipe for birria. It’s super easy. Birria is slowly cooked meat with chile sauce. I made it here with beef, some people use chivo (goat) or borrego (lamb). Birria is usually served at weddings, quinceaneras, birthday parties, etc.. I rarely make it but I don’t know why. Weirdly enough, it wasn’t until my mother-in-law started asking for my mom’s recipe that I started making it myself. They encouraged me to “get the recipes, write it all down.” “I’m trying,” I said. So here it is.
E: Make yourself a batch of this enchilada sauce. You can use half of it and freeze the other half for another time. It’s not that hard, and it will be ready in about 10 minutes. Once the sauce is ready, it’s downhill from there. I tend to vary my sauce depending on what kind of chile I have on hand. This time my mom left me with a bag of California and Japanese Chili pods, so I used that. However, you can also use chile pasilla and guajillo. You can serve the Enchiladas with rice and/or beans. We ate them a la carte to save calories.
E: Happy winter! It was 37 degrees overnight in Gilroy. That is one of the coldest nights of the year. If you are in the mood for something warm, this soup is ideal.
First I have to say I’m sorry for not having blogged in awhile. I’ve been cooking, I just haven’t had time to blog about it. I’m a bit behind. Last weekend I ran a half-marathon and I injured my knee. I’ve been home for three days. Today is Veteran’s Day, so I’m off. Happy Veteran’s Day by the way. The weekend before that my parents came over. They had not visited for over seven months. It was nice to have them here. The weekend before that we went to a wedding, and before that we went on vacation. Long story short, life happens.
Spaghetti Sauce a la Tricarico
E: Although this is a “spaghetti sauce” it’s technically more like a bolognese sauce, except it doesn’t come from bologna. My husband’s grandmother gave this recipe to my mother-in-law (MIL). Grandma likely learned it from her MIL who was a first generation Italian immigrant from Tricarico, Province of Matera, in southern Italy. After comparing marinara recipes from various sources, I learned that southern-Italy uses more ingredients than northern Italy.