Oh yes, it was good

One night about two weeks ago we were watching Diners, Drive-Ins and Dives and saw a meal that we thought we instantly had to make. (In case you didn't know, Erik is a big fan of Guy Fieri. Even the faux version.)

The restaurant was Momocho in Cleveland and they had some amazing looking Mexican dishes. In particular, I Googled the machaca beef and found the recipe here.

So, I present to you, Coffee and Chile-Braised Beef Brisket Tacos

Erik made a field trip to A Cut Above Natural Meats to pick up the brisket. There are surprisingly few ingredients, the rest of which we mostly had. (By the by, I'm a big fan of the Big House wines in a box. We use them for cooking, of course, with just an occasional drink. Wait, reverse that.)

Spice-y ... nice-y.

The recipe says to simmer in a stockpot for several hours. Erik's brother also happened to Google this recipe at the same time we did and he made it a few nights before us. He put the pot in the oven at 300 degrees for about 3 hours, so we did, too. I think you could also use a crockpot after you sear the meat on the stove top.

Corn tortillas are MUCH better than flour for this dish.

Cilantro and chopped white onion and call it a day.

We ate leftovers for several nights and took the Dreiling's lead and made a Mexican pizza of sorts: refried beans, meat, jack cheese, veg and salsa-sour cream drizzle. Delicioso.


Miss Ellen continued to be sick ALL week, so has been subsisting on a diet of fruit and Sesame Street. She totally missed out.