Health and family
Mexican cuisine is one of the most famous and exquisite in the world and one of its emblematic dishes are tacos, regardless of the diversity of ingredients and form of preparation.
Tacos de Birria, recipe prepared by chef Jorge Inay. (Free Press Photo, Courtesy of Jorge Inay)
Chef Jorge Inay prepared some substantial birria tacos, which are not only easy to elaborate, but are the perfect excuse to enjoy the unmistakable taste of the cumin.
Ingredients
1 pound of beef
1 pound of pig meat
6 mature tomatoes
1 white onion
1 tablespoon of fat pepper
1 tablespoon black pepper
2 cumin teaspoons
4 Tomillo twigs
1 cinnamon crack
2 bay leaves
1 Chile passes
2 guaque chiles
1 teaspoon of white vinegar
Corn tortillas
Preparation
- Cook, separately, salt meats. Enter the rest of the ingredients. Be careful not to burn dry peppers.
- When everything is roasted, blend it and add it to cooked meat. Let them boil for 20 more minutes or until the meat is disarmed.
- Then add the vinegar and rectify the salt. Separate the meat message and reserve.
- In a pan, heat the wet tortillas with a little message. Place some meat in each tortilla and cheese (optional).
- Fold the tortilla in half and continue heating, until a perfect gold.
- Serve hot with a little message. It is recommended to accompany with chopped onion and coriander, lemon and avocado.
Also read: Prepare some delicious peri-peri tacos
Cumin
The cumin (Cuminum cyminum) is originally from the Mediterranean basin, whose use expanded to all continents. At present, it is a main ingredient in various kitchens of the world such as Spanish, Moroccan, Egyptian, India and Mexican. He is the protagonist of mixtures such as the Mooruno Adobo, the seasoning for fajitas, the Garam Masala and Curries. It is a very well accepted aromatic spice by the vast majority of guests, including children.
It can be used in grain or ground. In small quantities, it will give a subtle aroma to the recipe, pleased the diner, but without identifying the origin of the flavor. In greater quantities, the dish will be definitely marked by its flavor, with a certain bitter and spicy point.
Its consumption provides vitamins such as A and E and minerals such as magnesium, potassium, phosphorus, calcium and iron. Due to its content of the latter, it helps strengthen the immune system and prevent anemia. In addition, it is a natural sedative that helps to reduce insomnia. It also helps improve digestion and reduce abdominal inflammation.
Chef profile
- Jorge Inay has 13 years of experience in the field of gastronomy.
- He began studying gastronomy at age 17 at Intecap and did his professional practices at Hotel Santo Domingo, Antigua Guatemala.
- He worked as a chef at the Camino Real Antigua Hotel for five years, and was an instructor of gastronomy.
- It has its own entrepreneurship with catering service, creation of menus and support in the logistics, called the chef season.
- He works in a well -known Mexican food restaurant in the colonial city.