Ultimate Michelada: The Perfect Spicy Beer Cocktail

Discover the zesty, refreshing world of micheladas with this perfectly balanced recipe. A tantalizing blend of cold beer, tangy lime, and spicy hot sauce, this Mexican-inspired drink is the ultimate summer thirst-quencher.

Micheladas are a beloved Mexican beer cocktail that combines the crisp taste of light beer with the bold flavors of lime, hot sauce, and savory seasonings. This recipe strikes the perfect balance between tart, spicy, and savory, creating a drink that’s both refreshing and exciting to the palate.

Mastering the Michelada Magic

The key to a great michelada lies in its simplicity and balance. Our recipe focuses on five essential components: beer, fresh lime juice, hot sauce, an umami-rich element, and salt. Each ingredient plays a crucial role in creating the perfect flavor profile.

We’ve tested various combinations to bring you the ideal ratios. The result? A michelada that’s bracingly tart, delightfully spicy, and incredibly refreshing. It’s the perfect companion for hot summer days, backyard barbecues, or anytime you need a flavor-packed, low-alcohol beverage.

Why You’ll Love This Michelada Recipe

  • Perfectly balanced flavors
  • Customizable heat level
  • Lower alcohol content than most cocktails
  • Refreshing and thirst-quenching
  • Easy to make at home

Ingredients for the Best Michelada

  • Tajín or other chile-salt blend (optional; see note)

  • Kosher or sea salt

  • 2 fluid ounces (60ml) fresh juice from 2 limes (see note), half a juiced lime reserved for the rim

  • 2 teaspoons (10ml) hot sauce, preferably a Mexican-style brand like Tapatío (our favorite); see note

  • 1 teaspoon (5ml) Worcestershire sauce

  • 1 (12-ounce; 355ml) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled

How to Make the Ultimate Michelada

  1. Prepare the glass: Pour Tajín (or other chile-salt mixture) or salt into a small, shallow dish in an even layer. Rub a pint or pilsner glass’s rim with the cut side of the reserved juiced lime half, then dip the glass into the dish to create a salt rim.

  2. Mix and serve: Set the glass right side up and add lime juice, hot sauce, and Worcestershire sauce. Sprinkle in a pinch or two of salt, fill the glass with ice, and top with beer. Gently stir to combine the flavors. Serve immediately with the remaining beer on the side, topping up as you drink.

Special Equipment

Pint or pilsner glass

Recipe Notes and Tips

Rim options: Choose between a classic salt rim or a spicier chile-salt mix like Tajín for an extra flavor kick.

Adjusting tartness: For a less tart version, reduce the lime juice to 1 or 1 1/2 ounces.

Heat level: Customize the spiciness by adjusting the hot sauce from two teaspoons to one for a milder drink.

Michelada Variations to Try

  • Clamato Michelada: Add a splash of Clamato juice for a savory twist
  • Michelada Verde: Use green hot sauce for a different flavor profile
  • Michelada Cubana: Increase the Worcestershire sauce for a more umami-rich version

Recipe Updated: June 2023

We’ve retested this recipe to ensure it delivers the best possible michelada experience. Enjoy!

Nutrition Facts (per serving)
175 Calories
0g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings: 1
Amount per serving
Calories 175
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 842mg 37%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 2g
Vitamin C 22mg 111%
Calcium 30mg 2%
Iron 0mg 3%
Potassium 272mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Pescatarian

Sizzling Skirt Steak Fajitas: A Tex-Mex Fiesta on Your Grill

Get ready to tantalize your taste buds with these mouthwatering grilled skirt steak fajitas! This Tex-Mex classic combines tender, marinated beef with colorful peppers and onions for a flavor explosion that will have everyone coming back for seconds. Perfect for summer cookouts or a festive weeknight dinner, these fajitas are sure to become a family favorite.

The Magic of Skirt Steak for Fajitas

Skirt steak is the undisputed champion of fajita meats. Its rich, beefy flavor and loose texture make it ideal for soaking up marinade and achieving that perfect balance of tenderness and chew. While restaurants may use various cuts due to supply constraints, nothing beats the original skirt steak for authentic fajita flavor.

Mastering the Fajita Marinade

Our marinade is a carefully crafted blend that not only seasons the meat but also enhances its texture. Here are the key components that make it work:

1. Oil: The Flavor Distributor

Oil helps the marinade stick to the meat and carries oil-soluble flavors from spices and garlic throughout the steak. It also promotes even cooking on the grill.

2. Acid: The Bright Note

Lime juice adds a zesty brightness and helps tenderize the meat’s surface. We’ve balanced it carefully to avoid over-tenderizing.

3. Soy Sauce: The Secret Weapon

Soy sauce brings salt, umami, and natural tenderizing enzymes to the party. It’s not traditional, but it works wonders for flavor and texture.

4. Timing: The Sweet Spot

Marinate for 3-10 hours for optimal results. This allows flavors to penetrate without compromising the meat’s texture.

Grilling: The Key to Fajita Perfection

To achieve that restaurant-quality sear, follow these tips:

  • Get your grill scorching hot
  • Use hardwood charcoal for intense heat
  • Aim for medium doneness (135°F) for the best flavor and juiciness

The Art of Slicing: Unlocking Tenderness

Proper slicing is crucial for tender fajitas. Cut against the grain at a 45° angle to shorten muscle fibers and ensure each bite is easy to chew.

Veggie Magic and Toppings Galore

Sizzling peppers and onions are the perfect complement to your steak. Cook them in a cast iron skillet on the grill for convenience and added smoky flavor. Don’t forget to offer a variety of toppings like guacamole, pico de gallo, and sour cream to let everyone customize their fajitas.

Grilled Skirt Steak Fajitas Recipe

Ingredients

For the Steak Fajita Marinade:

  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (120ml) lime juice, from 6 to 8 limes
  • 1/2 cup (120ml) canola oil
  • 1/4 cup (55g) packed brown sugar
  • 1 tablespoon chili powder (see notes)
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons freshly ground black pepper
  • 2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces

For the Fajitas:

  • 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 white or yellow onion, cut into 1/2-inch slices
  • 12 to 16 fresh flour or corn tortillas, hot
  • 1 recipe guacamole, for serving, if desired
  • 1 recipe pico de gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

Directions

  1. Prepare the Fajita Marinade: In a medium bowl, whisk together soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper. Reserve 1/2 cup (120ml) of the marinade in a large bowl for the vegetables.

  2. Marinate the Steak: Place steaks in a gallon-sized zipper-lock bag and add the remaining marinade. Seal the bag, removing as much air as possible. Massage the bag to coat the meat evenly. Refrigerate for 3 to 10 hours, turning occasionally.

  3. Prepare the Vegetables: While the steak marinates, toss peppers and onion in the reserved marinade. Refrigerate until ready to cook.

  4. Prepare the Grill: Light a full chimney of charcoal. When the coals are covered with gray ash, arrange them on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean and oil the grilling grate.

  5. Grill the Steak: Remove steaks from marinade and wipe off excess. Place a large cast iron skillet on the cooler side of the grill. Grill the steaks on the hot side, covered, flipping every minute, until well-charred and the internal temperature reaches 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer to a plate, tent with foil, and rest for 10 to 15 minutes.

  6. Cook the Vegetables: Move the preheated skillet to the hot side of the grill. Add the pepper and onion mix, cooking for about 10 minutes until softened and lightly charred, stirring occasionally.

  7. Slice and Serve: Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vegetables and toss. Arrange the sliced steak and vegetables on a warm serving platter. Serve immediately with hot tortillas and your choice of toppings.

Special Equipment

Charcoal grill, cast iron skillet, instant-read thermometer

Notes

If skirt steak is unavailable, try hanger or sirloin flap (also known as sirlein tip in New England). Flank steak can also be used. For the best flavor, grind your own chili powder using equal parts ancho and guajillo chiles.

Nutrition Information

Nutrition Facts (per serving)
724 Calories
28g Fat
77g Carbs
40g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 724
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 45%
Cholesterol 67mg 22%
Sodium 839mg 36%
Total Carbohydrate 77g 28%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 40g
Vitamin C 105mg 526%
Calcium 78mg 6%
Iron 8mg 43%
Potassium 723mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Carnivore

Irresistible One-Pot Chicken Tinga: A Smoky Mexican Delight

Discover the ultimate one-pot taco filling that will tantalize your taste buds with its smoky, spicy flavors!

Chicken tinga, a traditional Mexican dish, is a mouthwatering combination of tender shredded chicken simmered in a zesty tomato-chipotle sauce. This easy-to-make version brings authentic flavors to your kitchen without the need for hard-to-find ingredients. Perfect for busy weeknights or casual gatherings, this versatile dish will quickly become a family favorite.

Our recipe takes inspiration from renowned chefs like Rick Bayless and Alex Stupak, but simplifies the process for home cooks. By using bone-in, skin-on chicken breasts and a blend of tomatoes and tomatillos, we achieve a depth of flavor that will transport you straight to the streets of Mexico.

The secret to this dish’s irresistible taste lies in the perfect balance of smoky chipotle peppers, tangy cider vinegar, and aromatic spices. Each bite offers a harmonious blend of heat, acidity, and savory goodness that will keep you coming back for more.

Ingredients

  • 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons (30ml) lard or vegetable oil

  • 6 ounces tomatillos, peeled (170g; about 2 medium)

  • 6 ounces ripe plum tomatoes (170g; about 2 medium)

  • 4 medium garlic cloves

  • 1 small white onion, finely chopped

  • 2 teaspoons dried oregano (preferably Mexican)

  • 2 bay leaves

  • 2 tablespoons (30ml) cider vinegar

  • 2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)

  • 2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15ml) sauce from can

  • 2 teaspoons (10ml) Asian fish sauce

Directions

  1. Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

  2. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

  3. Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.

  4. Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).

Special Equipment

Instant-read thermometer, immersion blender or countertop blender

Notes

Chicken tinga can be served in tacos; stuffed into enchiladas or burritos; on top of nachos, tostadas, and sopes; or on its own.

Serving Suggestions

  • Smoky Chicken Tinga Tacos
  • Chicken Green Chile Tacos
  • Mexican Roadside Chicken with Green Onions

January 2016

Nutrition Facts (per serving)
382 Calories
18g Fat
9g Carbs
44g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 382
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 116mg 39%
Sodium 1115mg 48%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 44g
Vitamin C 15mg 77%
Calcium 65mg 5%
Iron 3mg 15%
Potassium 742mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Carnivore

Ajitsuke Tamago: The Ultimate Ramen Egg Recipe

Elevate your homemade ramen with these perfectly seasoned, soft-boiled eggs. Ajitsuke tamago are the secret ingredient that will take your bowl from good to unforgettable!

The Art of the Perfect Soft-Boiled Egg

Creating the ideal soft-boiled egg is a delicate balance. We’re aiming for whites that are fully set while keeping the yolks creamy, golden, and just warmed through. The magic happens between 155°F (68°C) for the whites and 158°F (70°C) for the yolks.

After extensive testing, we’ve nailed down the perfect cooking time: 5 minutes and 45 seconds. But don’t worry if you’re not a stickler for precision – 6 minutes will do the trick just fine!

The Secret to Tender Eggs

To avoid tough, rubbery egg whites, we’re keeping our cooking temperature around 190°F (88°C) – just below a full boil. This gentle approach ensures your eggs stay delightfully tender, even after marinating.

Marination Magic

Once your eggs are perfectly cooked and peeled, it’s time for a flavor bath! Our marinade is a mouthwatering blend of soy sauce, mirin, sake, and sugar. The result? Eggs with a delectable sweet-and-salty exterior that will make your taste buds dance.

Pro tip: Use our paper towel trick to ensure even marination and avoid the dreaded floating egg syndrome!

Timing is Everything

When it comes to marinating, more is not always better. A few hours will give you that perfect flavor punch without compromising texture. Marinate too long, and you risk ending up with rubbery whites and fudgy yolks – not what we’re after!

Ingredients

  • 1/2 cup (120ml) water

  • 1/2 cup (120ml) sake

  • 1/4 cup (60ml) soy sauce

  • 1/4 cup (60ml) mirin

  • 1/4 cup sugar (about 1 3/4 ounces; 50g)

  • 6 large eggs

Directions

  1. In a medium bowl, whisk together water, sake, soy sauce, mirin, and sugar until the sugar dissolves completely. Set this flavor-packed marinade aside.

  2. Bring 2 quarts of water to a boil in a medium saucepan. Use a thumbtack to carefully pierce the fat end of each egg, creating a tiny escape hatch for air. This simple step prevents cracking and eliminates the pesky air bubble. Gently lower the eggs into the water using a spider or slotted spoon. Reduce the heat to maintain a bare simmer (about 190°F/88°C). For liquid gold yolks, cook for exactly 6 minutes. If you prefer a jammier consistency, let them go for 7 minutes. Drain the hot water and carefully peel the eggs under cold running water, treating the delicate whites with care.

  3. Place the eggs in a snug-fitting bowl and pour the marinade over them until they’re just floating. Here’s where the magic happens: lay a double layer of paper towels on top and press down until they’re saturated. This clever trick keeps the eggs submerged for even marination. Refrigerate and let the flavors mingle for at least 4 hours, but no more than 12. Once marinated to perfection, discard the liquid and store your flavor-packed eggs in a sealed container in the fridge for up to 3 days. For the ultimate ramen experience, reheat these beauties right in your steaming soup bowl.

Special Equipment

Spider or slotted spoon, 3-quart stainless steel saucier, digital thermometer

Chef’s Notes

If you’ve made chashu pork belly, use the leftover broth as a flavor-packed marinade substitute. It’s a delicious way to reduce food waste and amp up the umami!

More Ramen Inspiration

  • The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen
Nutrition Facts (per serving)
86 Calories
5g Fat
3g Carbs
6g Protein
Nutrition Facts
Servings: 6
Amount per serving
Calories 86
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 163mg 7%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 6g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 1mg 5%
Potassium 77mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Pescatarian

Ultimate Spaghetti Carbonara: A Creamy Roman Classic

Dive into the rich flavors of Rome with this foolproof spaghetti carbonara recipe. Silky eggs, crispy guanciale, and a shower of cheese create pasta perfection in every bite.

Carbonara’s origins are steeped in mystery, but one thing’s certain – this iconic dish has been delighting taste buds for generations. With simple ingredients that pack a flavor punch, it’s no wonder carbonara has become a beloved staple of Italian cuisine.

Our recipe brings together the best of both worlds: authentic techniques and easy-to-follow instructions. Whether you’re a carbonara connoisseur or a first-time pasta maker, you’ll achieve restaurant-quality results right in your own kitchen.

The Secret to Silky Carbonara Success

The key to perfect carbonara lies in mastering the egg sauce. We’ll show you how to create a lusciously creamy coating without scrambling the eggs. Our foolproof method ensures your pasta will be enrobed in velvety perfection every time.

Choosing Your Carbonara Champions

While traditionalists swear by guanciale, we’ll explore tasty alternatives like pancetta and bacon. Each brings its own unique flavor profile to the dish. We’ll also dive into the great egg debate: whole eggs vs. yolks only. Spoiler alert: our recipe strikes the perfect balance for ultimate richness.

Cheese, Please!

No carbonara is complete without a generous shower of cheese. We’ll guide you through selecting the perfect blend of salty Pecorino Romano and nutty Parmigiano-Reggiano for that authentic Roman taste.

Let’s Get Cooking: Carbonara Step-by-Step

Ready to bring a taste of Rome to your dinner table? Follow our detailed instructions for carbonara success:

Ingredients

  • Kosher salt (see notes)

  • 1 pound (450g) dried spaghetti (see notes)

  • 1/2 cup diced guanciale, pancetta, or bacon (about 3 ounces; 85g) (see notes)

  • 3 tablespoons (45ml) extra-virgin olive oil, divided

  • 2 whole large eggs plus 6 yolks

  • 1/4 cup grated Pecorino Romano (about 1 ounce; 25g), plus more for serving

  • 1/4 cup grated Parmigiano-Reggiano (about 1 ounce; 25g), plus more for serving

  • 1 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving

Directions

  1. Bring a pot of salted water to a rolling boil. Add the spaghetti and cook, stirring occasionally, until it reaches the perfect al dente texture – tender but with a slight bite.

  2. While the pasta cooks, prepare the flavor base. In a large skillet, combine your chosen pork (guanciale, pancetta, or bacon) with 2 tablespoons (30ml) of olive oil. Cook over medium heat, stirring frequently, until the fat renders and the meat turns crispy and golden – about 7 minutes.

  3. In a large, metal heatproof mixing bowl, create your carbonara sauce. Whisk together the whole eggs, egg yolks, Pecorino Romano, Parmigiano-Reggiano, and a generous grind of black pepper until well combined.

  4. Once the pasta is cooked, use tongs or a strainer to transfer it directly to the skillet with the crisped pork. Don’t discard the pasta water! Add the remaining tablespoon (15ml) of olive oil to the pasta and toss everything together, allowing it to cool slightly. Now, transfer the pasta, pork, and all the flavorful fat into your egg mixture. Measure out 1/2 cup (120ml) of the starchy pasta cooking water and add it to the bowl. Stir well to combine all the elements.

  5. Here’s where the magic happens! Place your mixing bowl over the pot of boiling pasta water, creating a double boiler (ensure the bottom of the bowl doesn’t touch the water). Cook the sauce, stirring rapidly with tongs, until it transforms into a creamy, silky consistency that leaves ribbony trails as you stir. Remove from the heat and taste, adding a pinch of salt if needed. Divide the carbonara among warm bowls and serve immediately. Top with an extra sprinkle of grated cheese and freshly ground pepper for the ultimate Roman experience.

Special Equipment

Large, metal heatproof mixing bowl (make sure it’s big enough to nest securely on top of your pasta pot without the bottom touching the water)

Pro Tips for Carbonara Success

Go easy on the salt when cooking your pasta – remember, you’ll be adding some of that starchy water to your sauce, which already contains salty ingredients. Feel free to swap out spaghetti for another pasta shape like penne if you prefer. Guanciale (cured pork jowl) is the most traditional choice and brings extra richness and spice to the dish. Pancetta offers clean pork flavor, while American bacon adds a subtle smokiness. Choose based on your taste preferences and what’s available.

Nutrition Facts (per serving)
799 Calories
35g Fat
87g Carbs
32g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 799
% Daily Value*
Total Fat 35g 44%
Saturated Fat 10g 52%
Cholesterol 397mg 132%
Sodium 1175mg 51%
Total Carbohydrate 87g 32%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 32g
Vitamin C 0mg 0%
Calcium 205mg 16%
Iron 6mg 32%
Potassium 439mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Mediterranean,Low-carb

30-Minute Pressure Cooker Chicken Chile Verde

Discover the magic of pressure cooking with this quick and easy Chicken Chile Verde recipe. Bursting with tangy tomatillos and a medley of fresh green peppers, this dish delivers mouthwatering flavor in just 30 minutes!

Forget about hours of simmering – our pressure cooker method transforms chicken thighs into tender, juicy morsels swimming in a vibrant green sauce. The secret? Letting the ingredients work their magic under pressure, creating an intensely flavorful broth that will have your taste buds dancing.

This recipe is perfect for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen. With minimal prep and mostly hands-off cooking, you’ll have a restaurant-quality meal on the table in no time. Let’s dive into this flavor-packed adventure!

April 2024

Recipe Details

Pressure Cooker Chicken Chile Verde: A 30-Minute Flavor Explosion

Ingredients

  • 3 pounds bone-in, skin-on chicken thighs and drumsticks

  • 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)

  • 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)

  • 10 ounces white onion, roughly chopped (about 1 medium)

  • 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)

  • 2 Serrano or jalapeño peppers, roughly chopped, stems discarded

  • 6 medium cloves garlic, peeled

  • 1 tablespoon whole cumin seeds, toasted and ground

  • Kosher salt

  • 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish

  • 1 tablespoon Asian fish sauce, such as Red Boat

  • Fresh corn tortillas and lime wedges, for serving

Directions

  1. Unleash the flavor: Toss chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a generous pinch of salt into your pressure cooker. Turn up the heat until you hear a gentle sizzle, then seal the lid. Bring to high pressure and let the magic happen for 15 minutes. Once done, release the pressure and prepare for an aromatic explosion!

  2. Create liquid gold: Using tongs, transfer the chicken to a bowl. Now, it’s time to elevate the sauce! Add cilantro and fish sauce to the pressure cooker’s contents. Blend until smooth using an immersion blender or countertop blender. Taste and adjust seasoning with salt. Return the chicken to the sauce, discarding skin and bones. For easier eating, shred the meat if desired.

  3. Serve and enjoy: Present your masterpiece on a serving platter, garnished with fresh chopped cilantro. Serve immediately alongside warm tortillas and lime wedges. Watch as your dinner guests dive into this flavor-packed meal with gusto!

Special Equipment

Electric or stovetop pressure cooker, immersion blender or countertop blender

Nutrition Facts (per serving)
345 Calories
19g Fat
15g Carbs
33g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 345
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 27%
Cholesterol 163mg 54%
Sodium 780mg 34%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 33g
Vitamin C 97mg 484%
Calcium 60mg 5%
Iron 3mg 16%
Potassium 798mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Gluten free,Keto

Ultimate Iceberg Wedge Salad: A Crisp and Creamy Delight

Craving a refreshing yet satisfying meal? Look no further than this classic iceberg wedge salad, packed with crispy bacon, tangy blue cheese, and a medley of toppings that’ll make your taste buds dance!

As temperatures rise, our bodies yearn for light, cooling dishes that don’t skimp on flavor. Enter the iconic wedge salad – a perfect harmony of crisp lettuce, creamy dressing, and crunchy toppings. This isn’t just any salad; it’s a culinary experience that combines refreshing elements with indulgent touches, creating a dish that’s both satisfying and rejuvenating.

What sets this wedge salad apart is its brilliant contrast of textures and flavors. The cool, crisp iceberg lettuce serves as the perfect canvas for a cascade of rich blue cheese dressing, while bacon adds a savory crunch. But we don’t stop there – this recipe elevates the classic with thoughtful touches that make every bite a delight.

Mastering the Art of Toppings

The key to a stellar wedge salad lies in the details. Here’s how we take each component to the next level:

Tomato Magic

We start by salt-curing diced tomatoes, concentrating their flavor and reducing excess moisture. This simple step transforms bland tomatoes into flavor-packed gems that complement the salad perfectly.

Onion Finesse

Raw onion can be overpowering, so we quick-pickle minced red onion in vinegar. This not only softens its bite but also adds a tangy kick and a beautiful pink hue to the salad.

Bacon Brilliance

Crispy bacon is non-negotiable in a wedge salad. We cook it to perfection, ensuring each piece shatters with a satisfying crunch.

Bread Crumb Bonanza

For an extra layer of texture, we toast fresh bread crumbs in bacon fat. This clever trick infuses more bacon flavor throughout the salad while adding a light, crispy element.

Crafting the Perfect Blue Cheese Dressing

The crowning glory of any wedge salad is its dressing. Our homemade blue cheese dressing combines creamy mayonnaise, tangy sour cream, and zippy buttermilk for a flavor explosion. A touch of lemon juice brightens the whole mix, creating a dressing that’s leagues above any store-bought version.

June 2015

Recipe Details

The Ultimate Iceberg Wedge Salad

Ingredients

  • 2 small tomatoes (about 8 ounces total), diced

  • Kosher salt

  • 1 small red onion, minced

  • White wine vinegar, for soaking onion (see notes)

  • 4 ounces bacon, cut into 1/2-inch pieces

  • 2 ounces (about 1/2 cup) fresh bread crumbs

  • Freshly ground black pepper

  • 1 head iceberg lettuce, outer leaves discarded, quartered through core so that each quarter holds together

  • Buttermilk blue cheese dressing (you may not need the full recipe)

  • Minced chives, for garnish

Directions

  1. Prepare the tomatoes and onions: Place diced tomatoes in a fine-mesh strainer over a bowl and sprinkle generously with salt. Toss to combine. In a separate small bowl, cover minced onion with white wine vinegar. Let both stand while you prepare the other ingredients, allowing flavors to develop.

  2. Create the crunchy toppings: In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisp (about 5 minutes). Remove bacon with a slotted spoon and drain on paper towels. In the remaining bacon fat (about 2 tablespoons), toast the bread crumbs over medium heat, stirring frequently, until golden and crisp (3-4 minutes). Transfer to a paper towel-lined plate and season generously with salt and pepper.

  3. Assemble the salad: Place iceberg wedges on plates and drizzle generously with blue cheese dressing. Drain the pickled onions and sprinkle them over the salads along with the drained tomatoes (discard any liquid), crispy bacon, toasted bread crumbs, and fresh chives. Serve immediately and enjoy the explosion of flavors and textures!

Special Equipment

Fine-mesh strainer, slotted spoon

Nutrition Facts (per serving)
255 Calories
15g Fat
22g Carbs
10g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 255
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 23%
Cholesterol 23mg 8%
Sodium 615mg 27%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 10g
Vitamin C 13mg 67%
Calcium 144mg 11%
Iron 2mg 9%
Potassium 550mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb

Crispy Colombian-Style Chicharrones: A Pork Lover’s Dream

Get ready for a mouthwatering journey into the world of Colombian cuisine with these irresistible chicharrones. This recipe transforms humble pork belly into crispy, juicy morsels of delight that will have your taste buds dancing. Perfect for sharing at gatherings or indulging in a decadent treat, these chicharrones are sure to become a favorite.

The Magic of Slow-Cooked Pork Belly

This traditional Colombian method of preparing chicharrones is a labor of love that yields incredible results. By slowly rendering the pork belly in its own fat, we create a dish that’s crispy on the outside, tender on the inside, and bursting with rich, porky flavor. The process may take some time, but the end result is well worth the wait!

The Science Behind the Crunch

Our secret weapon for achieving the perfect chicharrón texture? Baking soda! This simple ingredient works wonders by:

  • Raising the pH of the pork skin
  • Weakening peptide bonds in the collagen
  • Promoting faster browning and crisping

The result? Chicharrones with an unbeatable crunch and golden-brown color.

Ingredients for Colombian-Style Chicharrones

  • 2 pounds (907g) skin-on pork belly

  • 1 tablespoon (15g) baking soda

  • Kosher salt

  • Optional spices or seasonings (e.g., cayenne, sugar, paprika, lime juice)

Step-by-Step Chicharrón Preparation

Warning: Making chicharrones can be messy and potentially dangerous due to hot oil splatter. Always use a splatter guard and wear protective clothing. Safety first, deliciousness second!

  1. Prepare the pork belly: Place it on a wire rack over a baking sheet. Mix baking soda with 2 teaspoons (6g) salt and rub all over the pork. Refrigerate uncovered, skin-side up, for at least 2 hours (8 hours or overnight for best results).

  2. Prep and simmer: Rinse and pat dry the belly. Cut into 1-inch wide, 4-5 inch long strips. Score the fat at 1/2-inch intervals, careful not to cut through the skin. Place in a 12-inch nonstick skillet or well-seasoned wok, add 2-3 cups water, and simmer over medium-low heat.

  3. Render the fat: Cook for about 1 hour, turning occasionally, until the pork is tender and most fat has rendered. The water will evaporate, leaving only lard in the pan.

  4. Fry to perfection: Once only lard remains, cover with a splatter guard. Fry the chicharrones, turning occasionally, until golden and crispy (20-25 minutes). Be cautious of hot oil splatter!

  5. Serve and enjoy: Drain on paper towels, season with salt and your choice of spices. Savor immediately while they’re at peak crispiness!

    Essential Equipment

    12-inch nonstick skillet or well-seasoned wok, splatter guard

Nutritional Information

Nutrition Facts (per serving)
232 Calories
17g Fat
0g Carbs
18g Protein
Detailed Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 232
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 31%
Cholesterol 67mg 22%
Sodium 664mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 18g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 191mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Carnivore,Keto,Gluten free

Ultimate In-N-Out Double-Double Animal Style Copycat Recipe

Craving that iconic West Coast burger flavor? Bring the taste of In-N-Out right to your kitchen with this mouthwatering Double-Double Animal Style copycat recipe. Featuring two juicy beef patties, gooey American cheese, zesty pickles, and a secret sauce that’ll make your taste buds dance, this burger is the real deal.

Whether you’re an In-N-Out devotee living far from your beloved chain or simply a burger enthusiast looking to recreate fast-food magic at home, this recipe is your ticket to burger bliss. Get ready to sink your teeth into layers of flavor that rival the original!

The Secret Behind the Sauce

The key to nailing that authentic In-N-Out taste lies in the legendary “spread.” Our copycat version combines creamy mayonnaise, tangy ketchup, and sweet pickle relish in perfect harmony. A dash of vinegar and a pinch of sugar round out the flavors, creating a sauce that’s practically indistinguishable from the real thing.

Mastering the Caramelized Onions

What sets the Animal Style apart are those heavenly caramelized onions. We’ll show you how to achieve that melt-in-your-mouth texture and deep, rich flavor that makes these onions the crown jewel of your burger. The secret? A slow cooking process with multiple deglazing steps for maximum caramelization.

Perfecting Your Patties

Learn the art of crafting the ideal In-N-Out style patty. We’ll guide you through selecting the right beef blend, forming the perfect patty, and mastering the mustard-grilling technique that gives these burgers their signature flavor kick.

Ingredients

For the Sauce:

  • 3 tablespoons (45ml) mayonnaise

  • 1 tablespoon (15ml) ketchup

  • 2 teaspoons (10g) sweet pickle relish

  • 1/2 teaspoon sugar

  • 1/2 teaspoon distilled white vinegar

For the Burgers:

  • 8 ounces (225g) fresh beef chuck with plenty of fat, cut into 1-inch cubes

  • 2 teaspoons (10ml) vegetable oil, divided

  • 1 large onion, finely chopped (about 1 1/2 cups)

  • Kosher salt

  • 2 soft Hamburger buns, preferably Arnold brand

  • Freshly ground black pepper

  • 8 dill pickles chips

  • 2 quarter-inch-thick slices ripe tomato

  • 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

  • 1/4 cup (60ml) yellow mustard

  • 4 slices deli-cut American Cheese

Directions

  1. Whip up the Secret Sauce: In a small bowl, mix mayonnaise, ketchup, sweet pickle relish, sugar, and vinegar until well combined. Cover and chill until you’re ready to assemble your burgers. This sauce can be made up to 5 days in advance for ultimate flavor melding.

  2. Prepare the Perfect Patties:

    For meat grinder users: Chill your grinder parts in the freezer. Place meat chunks on a baking sheet and freeze for 10 minutes until firm but not frozen. Grind the meat, handling it as little as possible, and refrigerate until ready to use.

    For food processor aficionados: Chill the bowl and blade. Freeze meat chunks for 10 minutes. Pulse the meat in batches until you achieve a medium-fine grind, about 8-10 one-second pulses. Chill the ground meat immediately.

  3. Preheat your oven to 400°F (200°C). While it’s heating, caramelize your onions. Heat 1 teaspoon oil in a skillet over medium-high heat. Add onions and salt, reduce heat, and cook until deeply browned, about 15 minutes. Deglaze the pan with water 3-4 times during cooking, allowing it to evaporate each time. This process creates incredibly soft, sweet onions.

  4. Toast your buns to perfection. First, warm them in the oven for 2 minutes. Then, toast the cut sides in a skillet until dark brown around the edges. Spread your secret sauce on the bottom buns, then layer with pickles, tomato, and lettuce.

  5. Shape your beef into four 2-ounce balls. Press each into a thin patty, about 3/16-inch thick and 4 inches in diameter. Season generously with salt and pepper.

  6. Time to cook those patties! Heat oil in your skillet over medium-high heat. Cook patties for 2 minutes and 30 seconds, then spread mustard on the raw side. Flip and cook for 1 minute more. Top each patty with cheese, divide the onions between two patties, and stack the remaining patties on top. Transfer to your prepared buns, close the sandwiches, and prepare for burger nirvana!

Read More

  • The Art of Homemade Ketchup: Elevate Your Burger Game
Nutrition Facts (per serving)
770 Calories
39g Fat
64g Carbs
46g Protein
Nutrition Facts
Servings: 2
Amount per serving
Calories 770
% Daily Value*
Total Fat 39g 50%
Saturated Fat 11g 56%
Cholesterol 124mg 41%
Sodium 2086mg 91%
Total Carbohydrate 64g 23%
Dietary Fiber 8g 30%
Total Sugars 25g
Protein 46g
Vitamin C 45mg 223%
Calcium 751mg 58%
Iron 6mg 36%
Potassium 1446mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb

Authentic Tacos de Buche: A Delicious Mexican Delicacy

Discover the bold flavors of traditional Mexican cuisine with these mouthwatering Tacos de Buche (Pork Stomach Tacos). This unique dish transforms humble ingredients into a taste sensation that will transport you straight to the streets of Mexico.

Tacos de Buche are a perfect introduction to offal cuisine. The tender, flavorful pork stomach is complemented by fresh salsas and warm tortillas, creating a harmonious blend of textures and tastes. Whether you’re an adventurous eater or looking to expand your culinary horizons, these tacos are sure to impress.

Pork Stomach: The Star of the Show

Pork stomach offers a delightful texture that’s more tender than beef tripe. When properly prepared, it becomes melt-in-your-mouth soft with just a hint of chewiness. The distinct flavor of this organ meat is perfectly balanced by the aromatic spices and sauces in this recipe.

Preparing Fresh Pig Stomach

Proper cleaning is crucial when working with pork stomach. Our recipe guides you through a thorough cleaning process using vinegar and parboiling to ensure a fresh, clean flavor. This step is essential for creating a truly delicious taco filling.

A Culinary Journey: From Street Food to Your Kitchen

Tacos de Buche are a beloved street food in Mexico, often found in small, family-run restaurants. This recipe brings that authentic experience to your home kitchen. With each bite, you’ll taste the rich culinary heritage and passion that goes into traditional Mexican cooking.

Embrace the Adventure of Offal Cuisine

Cooking with organ meats like pork stomach is not only delicious but also sustainable. It honors the whole animal and introduces you to new flavors and textures. These tacos are the perfect way to start your offal culinary journey.

Tacos de Buche (Pork Stomach Tacos) Recipe

Ingredients

  • 2 pork stomachs

  • 6 tablespoons distilled white vinegar

For stewing:

  • 1 onion, roughly chopped

  • 4 garlic cloves, smashed

  • 1 tablespoon dried Mexican oregano

  • 2 bay leaves

  • 2 ancho chiles

  • 2 jalapeños

  • 3 tablespoons soy sauce or Worcestershire sauce

  • 1 teaspoon salt, plus more to taste

For serving and garnishing:

  • Corn tortillas

  • Tomatillo salsa

  • Freshly made salsa, such as pico de gallo

  • Finely diced onions and cilantro

  • Crema (Mexican sour cream)

  • Quarters of lime to squeeze over the tacos

Directions

  1. Start by thoroughly cleaning the pork stomachs. Rinse them under cold water, then place in a large bowl with 3 tablespoons of white vinegar. Vigorously rub the stomachs against each other to clean. Rinse and repeat this process.

  2. Bring a pot of water to a boil. Add the cleaned stomachs and boil for 5 minutes. The water will turn cloudy and scum will rise. Remove the stomachs and rinse under cold water.

  3. Allow the stomachs to cool slightly, then chop into 1/2-inch squares. Place the chopped stomach into a medium soup pot.

  4. Add all the stewing ingredients to the pot. Cover the stomach pieces with water, ensuring they’re submerged by 2 inches.

  5. Simmer for 3 to 4 hours until the stomach pieces are tender. Check every 30 minutes, adding water if needed. Taste and adjust salt near the end of cooking. Remember, the filling should be well-seasoned but not overly salty.

  6. Strain the stomach from the cooking liquid. In batches, brown the pieces in a cast iron skillet with a small amount of oil. Serve hot with tortillas and your choice of garnishes.

Special Equipment

Cast iron skillet

Make-Ahead and Storage

These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to a week. Reheat gently before serving. For longer storage, freeze the cooked pork stomach filling.

Explore More Mexican Delights

  • Tacos de Lengua Recipe
  • Tacos de Castacán Con Queso (Yucatecan Pork Belly and Cheese Tacos) Recipe
  • Pork Sorpotel (Goan Pork Offal Stew) Recipe
  • Stewed Pork Bung (Large Intestine)
Nutrition Facts (per serving)
283 Calories
9g Fat
33g Carbs
20g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 283
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 243mg 81%
Sodium 679mg 30%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Total Sugars 3g
Protein 20g
Vitamin C 16mg 81%
Calcium 106mg 8%
Iron 3mg 17%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Carnivore