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I’ll lead with this: “It’s tender enough to gently stroke a dead kitten back to life, with flavor like a cow eating another cow while wearing leather.”
Intrigued? Kenji from the Food Lab at Serious Eats is talking about barbacoa, and if there was ever a metaphor that could motivate me to spend hours slow-braising beef shoulder, this is it.
Traditional Mexican barbacoa involves whole sheep, slow-cooked in maguey leaf-covered pits; I’m not sure I could find the time (or the pits) for that on an average Wednesday, but this less traditional version, scented with cumin and chipotle, is no less delicious. The thoroughly-tested recipe doesn’t cut corners, either. It uses three different kinds of chiles, two different cuts of beef, and a spice blend to end all spice blends. But don’t worry, Serious Eats breaks it all down for us, ingredient by ingredient.
The Food Lab: How to Make Beef Barbacoa Better Than Chipotle's from Serious Eats
The Key to Okonomiyaki
Meet your new favorite Japanese dish
Your new favorite Japanese dish.
Bring some flare to your cookout.
Life's better with snacks.
You haven't thai'd this before.
A better basket.