Birria-Style Beef

1. Season & Sear the Beef. Pat the beef dry and season generously with salt. Heat a heavy pot over medium-high heat and sear the beef in batches until deeply browned on all sides (about 3 – 4 minutes per side). This step build flavor, don’t rush it.
2. Make the Sauce. In a blender, combine paprika, chili powder cayenne, tomato paste, cocoa powder, vinegar, garlic, cumin, oregano, and beef broth. Blend until smooth.
3. Braise the Beef. Return the seared beef to the pot and pour the sauce over top. Cover and transfer to a 300℉ oven. Cook for 2 1/2 – 3 hours, or until the beef easily shreds with a fork.
4. Shred & Finish. Remove beef, shred, and return to the sauce. Keep warm. Skim excess fat if needed.

Crispy Pork Carnitas

Stovetop Method (Original)

1. Combine Ingredients. Add pork, citrus juices, onion, garlic, spices, and salt to a large pot.
2. Simmer Until Tender. Bring to a gentle simmer, cover, and cook for 2 1/2 – 3 hours until pork is fork-tender.
3. Shred the Pork. Remove pork and shred into large pieces (not too fine, you want texture).
4. Crisp the Edges. Spread pork onto a sheet pan, spoon a little cooking liquid over top, and broil for 5 – 8 minutes until crispy edges form.

InstantPot Method (Recommended for Ease)

1. Add all ingredients to InstantPot.
2. Cook on High Pressure for 45 minutes (adjust based on total weight).
3. Natural release for 10 – 15 minutes, then release remaining pressure.
4. Shred pork and transfer to sheet pan.
5. Broil 5 – 8 minutes for crispy edges. Do not skip this step, it’s what makes carnitas taste like carnitas.

Chicken Tinga

1. Build the Base. Heat olive oil in a skillet over medium heat. Add sliced onion and cook until soft and lightly golden (about 5 – 7 minutes). Add garlic and cook 1 minute.
2. Add Depth. Stir in tomato paste and cook for 1 – 2 minutes to deepen flavor.
3. Simmer the Chicken. Add chicken, crushed tomatoes, broth, spices, vinegar, and honey. Stir and bring to a simmer.
4. Cook & Shred. Simmer uncovered for 25 – 30 minutes until chicken is fully cooked. Remove, shred, and return to the sauce.
5. Reduce Slightly. Let sauce reduce for 5 – 10 minutes so it lightly coats the chicken.

Mexican Rice

1. Toast the Rice. Heat oil in a pot over medium heat. Add rice and cook, stirring often, until lightly golden and fragrant (about 3 – 5 minutes).
2. Add Aromatics. Stir in diced onion and cook until softened.
3. Build Flavor. Add tomato paste and cook for 1 minute.
4. Simmer. Add stock, cumin, and salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes.
5. Rest. Turn off heat and let sit covered for 10 minutes. Fluff with a fork before serving.

Charred Cabbage Slaw

1. Heat a large skillet over high heat.
2. Add cabbage and cook briefly (2 – 3 minutes) until slightly charred but still crisp.
3. Remove from heat and toss with balsamic, olive oil, and salt.
4. Finish with cotija.

Black Beans

1. Heat oil in a saucepan over medium heat.
2. Add garlic and cook 30 seconds until fragrant.
3. Add beans and cumin. Stir to combine.
4. Simmer gently for 5 – 10 minutes.
5. Finish with vinegar, salt, and cilantro.