I wanted to make something a little indulgent this weekend. These burritos are stuffed with chopped brisket, home fries with poblano and onions, scrambled eggs, and topped with homemade white queso, guac, and roja salsa. It was a fun mashup up diner vibes and Tex-Mex smokiness.

It’s a soup made with chicken broth, shredded chicken, tomatoes, onion, garlic, herbs, spices, and semi-submerged crispy corn products. They’re some authentic Mexican versions, and some incredibly TexMex versions. The black beans and corn put this firmly in the yeehaw territory, but it’s at least got some freshly toasted pasilla chiles and fried corn tortillas.

https://www.gimmesomeoven.com/chicken-tortilla-soup/

Thanks for the nudge, meant to post this earlier!

Chicken tortilla soup with a healthy dose of lime! My local taco place does a soup special when it gets cold, and I’ve had this one enough that I wanted to try and recreate it. I usually skew more towards stews in chilly weather, but this soup’s on my short list next time I’m in the mood for something brothy.

It sounds like there might not be much in your stew to thicken it. The beef fat helps a bit, but you can toss the beef chunks in flour to give the stew a bit more body. This recipe I used just straight up has you add some unflavored powdered gelatin to it to give you that coating-the-back-of-a-spoon texture.

I’ve used red wine and beef in dishes together in the past. Usually you just need something a little salty to balance the sweetness out. The UK condiment marmite usually does the trick for me, although soy sauce can work in a pinch.

Nah, it just has a few stout pints in it.

…okay, but for real though. It’d be nice if the Texas power grid kept hangin’ in there.

Looks excellent! 🙌

If lacking the sealed pressed bread isn’t a dealbreaker, look into the Chopped Cheese sandwich. It’s a similar burger-adjacent sandwich with broken up ground beef, lettuce, tomatoes, and onion. Not exactly the same thing, but doable at home without any special hardware. https://m.youtube.com/watch?v=1NdpVlfnwB4

There’s an interesting conversation to be had about making the Fediverse more user friendly at the cost of increased centralization and non-standard extensions. It’s really difficult to focus on the message you’re trying to convey when you have five other alarmist topics crammed into the post.

Mozilla’s conflict of interest taking money from one of the largest internet advertisers and browser manufacturers was widely discussed during their recent anti-trust trial. It’s not super constructive to flatten the whole conversation to Mammoth being “Google Funded”.

Here’s the recipe I used: https://www.seriouseats.com/beef-barley-soup-recipe There’s a pressure cooker variant too. Haven’t had any leftovers yet to know how they are.

Hard to beat some Monday night gyudon. https://www.seriouseats.com/gyudon-japanese-simmered-beef-and-rice-bowl-recipe

Pico goes great on top of breakfast tacos or just eggs in general too. 👍

I don’t have any pictures of the un-fried wrap, but these two blogs should give you a good idea. The flour pucks don’t need to be quite as big as in that first link, but you get the gist of it.

Just pour one out for my donor tortilla.

Pull around to the second window please.

It’s a pretty typical 10” grocery store flour tortilla wrapped around a fried 5” corn tortilla. The flour tortilla almost completely wraps around it, but not quite. You need to sacrifice one of the flour tortillas to make a few small flour hockey pucks to top the crunchwrap so that it’ll be edge to edge tortilla when you fry it. The edges should seal nicely and you don’t get any spillage.

I hear you can hunt out bigger wraps, but cutting out the little flour toppers seemed to do the trick for me.

It doesn’t come through in the picture, but the beef half is about 50% fresh queso. 👍

I’m posting this from an undisclosed location. None of y’all better rat me out to Taco Bell.

I don’t cook a ton of pasta at home, so at this point I’m just glad I got to try it without having to buy six pounds of it online. They definitely got a lot of hype, but I can see the shape working in the right saucy dish.

It ditches the mayo and makes a dressing with bacon fat, vinegar, and whole grain mustard. It’s one of those great “more than the sum of its parts” recipes. https://www.seriouseats.com/german-potato-salad