Actually cooking organ meats week after week
Kidney tacos put a new spin on one of our favorite foods. It’s a nourishing meal to satiate the smallest and largest appetites in your family.
This recipe is inspired by ‘Uncle’ Travis and his taco obsession in grad school. When his baggie of HEB taco seasoning spices (lovingly imported from Austin to Cambridge) ran out, he had to make do on his own. And there we were, guessing the proportions of spices to make it right….
I’ve cooked Pozole a few times, and Menudo dozens of times, but just recently realized how similar they are. In short, you’ve got a rich broth, flavored with toasted chiles, topped with some fresh condiments. Where Pozole uses the pigs head for the rich broth (and hominy), Menudo uses marrow, trotters, and tripe. …
Even though I have a savory palate and wouldn’t mind soup most mornings for breakfast (especially through winter), the kids don’t love that idea. Â In fact, I would say that they don’t even like that idea. Â Unless, of course, it is menudo, Mexican tripe soup, as adapted from Rick Bayless in Authentic Mexican Cooking – affectionately known around our place as ‘cow’s stomach soup.’
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This recipe moves me from eating chicken liver because I should to eating it because it’s awesome. I’m not the only one. My oldest son asked for these for his birthday this past year.
It’s inspired by the Azadura con Salsa Verde (innards in green sauce) recipe in Authentic Mexican Cooking by Rick Bayless. I confess that I love it so much I left a sort of love letter of appreciation at one of his restaurants last year, hoping that it might find him.
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