Are your social networks exploding with Super Bowl recipes? I never knew so many people were obsessed with the NFL. In the food blogger world, the Super Bowl is about much more than the events on the field. It is a chance to showcase some crowd-wowing creations. Every few months, cooks get a chance to flex their cooking and baking muscles. This is your chance to step up. Continue reading Super Bowl Salsa Recipe
We are nearly a week and a day out from the showdown of showdowns. The stakes are higher than ever. I am putting my best taco against offerings from home cooks in Chicago to see if years of visits to taqueria’s were worth it. This will be my third attempt in a cooking competition, but this time I have a different strategy on how to win.
Here is the approach I’ll be going with next Sunday. Having eaten my way through most cities, these barbacoa tacos stand up to my favorite taqueria’s tacos. They have a nice amount of heat, moist and tender meat.
The secret to keeping the meat moist is all in the braise, especially for barbacoa. I used most of a 16 oz bottle of Sapporo Premium (a few ounces for myself). Cooking with alcohol is a pro tip to add flavor complexity to whatever you’re making, whether a sauce or a braise. The booze cooks out and imparts its own zip to a dish. Plus, you might as well sample some before putting it in the pot. I have their Reserve beer set aside to take this dish to the next level.
If I don’t win, I will forego eating tacos for an entire month.
If you’re in the Chicago area on April 19, come see if my barbacoa has what it takes to be the best. My stomach and pride depend on it.