Menu: Mexico Week (January)

Braising Short Ribs

After getting back from a fantastic, super-long weekend away for the wedding of some close friends in Mexico, we wanted to keep the ball rolling with a week of Mexican-inspired dishes.

We spent the weekend gathering ingredients (thanks mostly to the mega mart at University and Piney Branch)

Lacquered Chicken in Classic Red Mole inspired by Rick Bayless, using this Mole recipe

We also made shredded, braised short-ribs using this recipe. They didn't turn out particularly mexican, but worked great in tacos.

We were relatively unimpressed by Rick's Avocado-Dressed Shrimp a la Mexicana - just a different take on shrimp/fish tacos.

The latin market had samples of some amazing tamales, which we turned into a meal by themselves with crema, fried cheese, and other various "side dishes"

We finished the week off (as well as all the leftovers!) with South by Southwest enchiladas