La Piña en la Cocina - Embracing my Mexican heritage and sharing all t...

As requested, my version of tamal de birria. A shredded beef tamal filled with slow cooked beef in adobo with cheese. It was only a matter of time that I would be sharing a tamal de birria with you all!
I cannot explain the feeling!
I am as traditional as they come. That’s the way it was and we liked it! Lol! But that tamal de birria in that warm consommé! Oh my goodness! let me know when you try it please. If it’s not for you, I respect your decision. For me, it better than any...

Atole can be described as a hot beverage from Mexico. Many times it is corn based, whether it’s corn masa or cornstarch used as a thickener. Corn masa atole has that distinct flavor of corn that I find delightful on a cold and chilly day. The oh, so...

Nixtamalization. What is it? According to Wikipedia, Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution...

Chuletas en salsa negra translates to pork chops in a black looking salsa. Of course, the salsa is not really black. It is the described that way since the chiles in their dried form appear very dark in color.
Mexican dried chiles pair well with pork!...