Interview with Douglas Cullen author of the blog Mexican Food Journal Ep.20

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 20

Interview with Douglas Cullen author of the blog Mexican Food Journal

Douglas and I talk about how understanding the importance of food in Mexico is essential to transition from being an outsider to fully embrace the nation’s wonderful edible treasures, from his first tortilla to the perfect guacamole!

Follow Douglas:

Instagram: @mexicanfoodjournal

Blog: mexicanfoodjournal.com

Facebook: mexicanfoodjournal

Twitter: @mexfoodjournal

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This show is the audible companion of: SABOR! This is Mexican food magazine

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• email: hello@passthechipotle.com 
• web: passthechipotle.com

– FROM DOUGLAS’ KITCHEN –

In Northern Mexico, beef is king and one of the most popular cuts is arrachera. It’s a beefy tasting cut best cooked quickly over high heat. Perfect for when you need great tacos and fast. When you make these tacos the secret is salt and salsa. You want to salt the meat well and choose a bold salsa.

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Arrachera (Skirt Steak) Tacos

2018-03-15 06:50:50

Yields 12

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. 2 lbs. arrachera (skirt steak)
2. 12 corn tortillas
3. Salt
4. 1 bunch of spring onions.
5. 2 cups of your favorite salsa – We recommend this fresh salsa verde.
6. 8 limes

Instructions

1. Cooking the Onions
2. Preheat a dry heavy bottomed pan to medium hot and place the spring onions in the pan.
3. When the onions have browned well on one side turn. Repeat until the onions are browned on all sides.
4. Set aside while you cook the meat.
5. Cooking the Arrachera
6. Slice the meat into 3/4″ wide strips that are about 3″ long.
7. Preheat a thick bottomed pan to hot. Add 1 tbsp. of cooking oil and then place the meat in the pan and salt well.
8. The meat will give off a lot of liquid while cooking. Turn once a minute.
9. When the liquid has evaporated and the meat is nicely browned. It is ready to serve.
10. Serving
11. Place a 2 or 3 strips of the cooked meat on a warm tortilla and serve with your favorite salsa, charred spring onions and sliced limes.

Notes

1. The salsa we used for this recipe already includes onion and cilantro. If you use a different salsa, you can top with some finely chopped onion and cilantro which is a tasty addition.

By Douglas Cullen

Pass the Chipotle https://www.passthechipotle.com/

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