Alright so instead of making stuff similar to quesabirria tacos I finally just decided to make them. Beef is expensive! Even a bad cut! These come out to about $1.50 per taco, which isn’t bad considering they’re $4-$5 to buy at a taqueria or truck.

#food 🍽️ 🍜

Alright, I know I post a lot of tacos but these ones came out better than any I’ve done yet…

I had some tough steaks, so I braised them in lard just like carnitas, then used it to make quesatacos once again.

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I had planned on making quesadillas with flour tortillas to use up the last of the carnitas batch I made, but I realized I had none left, so I made quesatacos instead. I dipped each corn tortilla in the fat from the carnitas, then pan seared each taco with queso fresco and jack cheese.

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Five quesabirria tacos and an Arizona in my garden.

Basically a perfect evening except while eating a bug flew deep into my ear!

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The quiche from the last post.

Bacon, onion, Gouda, Gruyère, parsley, and some goat cheese chunks for a nice visual and textural contrast.

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I hosted a brunch for Mother’s Day, and having all this hot at the same time was quite a challenge with only one small oven.

The quiche I made the night before, and reheated in the oven, the French toast and meat on my outdoor griddle right as company arrived.

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Homemade carnitas tacos.

First time trying this, I followed Kenji Lopez-Alt’s method. Definitely a cheap and easy method for how delicious it comes out!

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Ribeye tacos with a fresh salsa verde and guacamole.

Traveling for construction, the guys just eat steak each night. On the last night it was just my favorite coworker and I and he complained about how it’s always steak and I agreed, so he made salsa and guacamole and we did this instead.

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Spring is here, I try to eat a meal/snack outside once per day.

This was a simple grilled cheese(Jack, Swiss, Cheddar, Goat), and my favorite drink.

The drink is Torani watermelon syrup, lemon juice, muddled with cucumber and cilantro, then topped with ice and tonic water. No alcohol.

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Homemade fried chicken sandwich.

It’s actually a Parmesan chicken cutlet with blackened seasoning, but it came out great.

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Parmesan chicken cutlet, on top pesto pasta. It was so good! I didn't want to do a marinara as I had a lot of fresh basil to use up.

It’s way easier than I’d have expected to make these pan fried chicken cutlets. Not much cleanup and only a few minutes of prep.

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A simple broccoli stir fry. Breading the chicken with corn starch really does a lot more than I’d have expected.

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Alright, y'all aint gonna like this one... I had leftover Big Mac stuff but no ground beef, so I improvised...

I present: Mac Dogs. Made using only the cheapest buns and hot dogs, of course. It was actually good, tastes 90% like the Big Mac I made last week! But I'm a hot dog apologist.

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Charcuterie boards feel like engagement bait at this point, but I do genuinely find them aesthetic, and fun to eat.

You get a lot of control over the size, color, and placement of each item.

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Tuna, broccoli, and rice

I was surprised at how cheap this meal was. Tuna isn't as expensive as I always assumed it was. And the nice thing is, being I only sear it for about 10 seconds per side, it's very quick to make.

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A homemade Big Mac in these trying times.

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Homemade Tostadas.

Beans, Monterey Jack, Chicken thighs, Crema, Lettuce, Salsa Verde, Avocada, salt+pepper

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