Beef Barbacoa, Corn Tortillas, Sirke Wale Pyaz and Rice and Beans

Ingredients

• 2 cup Masa Harina (Instant corn masa flour, not cornmeal)
• 1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
• 0.5 tsp Salt (Fine sea salt is recommended)

Instructions

1. 1

   Prepare the Masa Dough

   • In a large bowl, whisk together the masa harina and salt to combine.
   • Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
   • Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
   • Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2. 2

   Portion and Shape the Dough

   • After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
   • Roll each portion between your palms to form a smooth, crack-free ball.
   • Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3. 3

   Press the Tortillas

   • Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
   • Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
   • Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
   • If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4. 4

   Cook the Tortillas

   • Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
   • Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
   • Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
   • Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
   • Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5. 5

   Keep Warm and Serve

   • As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
   • Keep the tortillas covered to trap the steam, which makes them soft and pliable.
   • Serve warm with your favorite fillings.

Ingredients

• 250 g Pearl Onions (Shallots can be used as a substitute)
• 1 cup White Vinegar
• 1 cup Water
• 2 tbsp Sugar (Adjust to your preferred level of sweetness)
• 1.5 tsp Salt
• 1 small piece Beetroot (About a 1-inch piece, for the classic pink color)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tsp Black Peppercorns

Instructions

1. 1

   Prepare the Onions: Peel the pearl onions and trim both ends. Using a small knife, make a shallow 'X' shaped slit on the root end of each onion. This helps them absorb the pickling liquid more effectively. Set aside.

2. 2

   Create the Pickling Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Place over medium-high heat and bring to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely. This should take about 3-5 minutes.

3. 3

   Cool the Brine: Once boiling, immediately turn off the heat. Let the brine cool down completely to room temperature. This step is crucial; pouring hot brine over the onions will cook them and make them soft instead of preserving their crispness.

4. 4

   Assemble the Jar: Place the prepared pearl onions, slit green chilies, and the small piece of beetroot into a clean, sterilized glass jar. The beetroot will naturally impart a beautiful pink hue.

5. 5

   Pickle and Store: Pour the completely cooled brine over the onions in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid. Let it sit at room temperature for 24 hours to allow the flavors to meld. After 24 hours, transfer the jar to the refrigerator. The onions are ready to eat but will taste even better after 2-3 days.

Ingredients

• 2 tbsp vegetable oil
• 12 oz andouille sausage (sliced into 1/4-inch rounds)
• 1 medium onion (chopped)
• 1 medium green bell pepper (chopped)
• 2 stalks celery (chopped)
• 4 cloves garlic (minced)
• 1.5 cup long-grain white rice (rinsed well)
• 3 cup low-sodium chicken broth
• 2 tsp cajun seasoning
• 0.5 tsp dried thyme
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 1 piece bay leaf
• 15 oz red kidney beans (one can, rinsed and drained)
• 3 tbsp green onions (sliced, for garnish)

Instructions

1. 1

   Brown the Sausage

   • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
   • Add the sliced Andouille sausage and cook for 5-7 minutes, stirring occasionally, until well-browned on both sides.
   • Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
2. 2

   Sauté the Holy Trinity

   • Add the chopped onion, bell pepper, and celery to the pot.
   • Sauté for 6-8 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
3. 3

   Combine Ingredients

   • Stir in the rinsed long-grain white rice, and cook for 1-2 minutes to toast the grains slightly.
   • Pour in the chicken broth. Add the Cajun seasoning, dried thyme, salt, pepper, and the bay leaf.
   • Return the browned sausage to the pot. Stir everything together to combine and bring the mixture to a rolling boil.