It’s my birthday on Saturday, and rather than going out to dinner, I decided to do what I enjoy the most: cook for others. I suspected it might be a sizable crowd, so I decided to just serve tacos, which are easy, can be eaten while standing up, and are still incredibly tasty.
So last weekend, I smoked a beef brisket and two pork shoulders (thanks for the use of the Weber Smoky Mountain Cooker, Chad). The brisket was too lean and is consequently a bit dry, so I’ll be sure to toss it with some sort of sauce before serving, maybe a roasted tomato chipotle salsa. Any suggestions.
The pork is nice and unctuous, with lots of fatty parts throughout. I may cut it up into cubes and through it in a hot cast iron skillet to give it some more brown bits — a quick style carnitas, of sorts. I’m thinking a green chili salsa would work with that. Or I could do a quick “pastor” style dish with some roasted pineapple.
I’ve got a bunch of boneless chicken thighs that I want to cook, but I haven’t figured out what to do with them. Any ideas, folks?
My friend Phoebe is getting me freshly made corn tortillas from Taqueria La Vaquita in Durham.
The only side I’ll make is a big pot of Rancho Gordo beans that can be served in cups. It will be vegetarian, so there will be something for my non-carnivorous friends.
Other than that, we’ll have some queso fresco, cilantro, lime, onions and avocado. Am I missing anything?
Oh, tequila and cerveza, of course. I picked up 5 bottles of tequila and 2 bottles of Cointreau. That’s a good start.
For dessert, we’ll have Mexican chocolate sandwich cookies (filled with dulce de leche), Mexican wedding cookies, cinnamon pound cake, and vanilla pound cake.
It should be a lot of fun, and I’ve already done most of the work, except for the chicken and the salsas. This way I can just put out food at a casual pace and not worry too much. I may not know much about Mexican cooking, but that’s not gonna stop me. Now where did I put that shot glass??
I really don’t know what I’m doing, just winging it as I go along.