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THE HUGGINS FAMILY

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  • Ensalada Serrana — Peruvian Mountain Salad

    Ensalada Serrana — Peruvian Mountain Salad

    This bright, colorful, heavily-dressed salad from the Andean highlands of Peru brings together tender vegetables, a creamy oregano-lime dressing, and the sweet earthiness of beets—a refreshing side inspired by the rustic cooking of Central Peru. It’s simple, vibrant, and pairs beautifully with grilled meats or roasted chicken.

    Ingredients

      Dressing

    • ¾ cup mayonnaise
    • ¼ cup whole milk
    • juice of 1 lime
    • 1 tbsp prepared yellow mustard
    • 1 tsp garlic, minced
    • 1 tbsp dry Mexican or Peruvian oregano, crushed
    • ½ tsp black pepper, coarsely ground
    • ¼ tsp kosher salt (to taste)
    • ½–1 tsp ají amarillo paste (optional)
    • ¼ cup water

      • Salad

    • 4 oz fresh green beans, strings removed and halved
    • 2 small carrots, thinly sliced on a bias or julienned
    • 1 large beet, roasted until tender and sliced
    • 1 large tomato, cored, seeded, and sliced into strips
    • ½ cup frozen peas, defrosted
    • 2 oz lettuce, washed and spun dry
    • ½ cup dressing (from above)

    Directions

    Make the Dressing

    In a blender, combine all ingredients except the water; blend until smooth and creamy. Thin with water to reach your desired consistency. Adjust salt to taste. Dressing will thicken in the refrigerator; thin with additional water as needed.

    Prepare the Salad

    Blanch green beans for 4–5 minutes, or until crisp-tender; transfer immediately to a bowl of ice water. Blanch carrots until crisp-tender and add them to the same ice water bowl. Dry beans and carrots thoroughly. Combine beans, carrots, and remaining salad ingredients in a large bowl; toss gently with dressing.

    Notes

    Preparation

    For the optional ají amarillo paste, you can create a reasonable substitute by blending 1 roasted, peeled, and seeded yellow or orange bell pepper with ½ of a seeded habanero. This provides similar fruitiness and gentle heat.

    Beets can be roasted ahead of time and chilled until ready to assemble the salad.

    Serving Suggestions

    This salad pairs beautifully with roasted chicken, grilled steaks, anticuchos, or Peruvian-style rice dishes.

    Variations

    Try adding thinly sliced red onion, diced avocado, or boiled potatoes for a heartier version.

    Make-Ahead & Storage

    Store dressing separately from the vegetables to keep the salad crisp.

    • Dressing keeps 4–5 days refrigerated.
    • Prepared vegetables keep 2–3 days in an airtight container.
    • Toss just before serving for best texture.
  • Soft Gingerbread Men

    Soft Gingerbread Men

    Cookies are serious business around our house. Baking dozens of cookies in all varieties is part of our holiday tradition. The box of cookies in the photo held just a sampling of treats baked for our annual Christmas Eve party—and these soft gingerbread men are always a crowd pleaser.

    Ingredients

    • 1 cup packed brown sugar
    • ½ cup butter + ¼ cup shortening (or ¾ cup shortening for a more traditional texture)
    • ¼ cup molasses
    • 1 tbsp honey or dark corn syrup (optional, for extra softness)
    • 1 large egg
    • 2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1½ tsp ground cloves
    • ¼ tsp table salt
    • 2¼ cups all-purpose flour

    Directions

    Make the Dough

    In a large bowl, beat together brown sugar, butter, shortening, molasses, honey (if using), and egg until smooth and creamy. Stir in baking soda, cinnamon, ginger, cloves, and salt. Gradually mix in flour until fully incorporated.

    Cover dough and chill for at least 3 hours or overnight, until firm enough to roll.

    Roll and Cut

    Preheat oven to 375°F (190°C). Roll chilled dough between sheets of parchment paper dusted with confectioners’ sugar (instead of flour) to about ¼-inch thickness. Cut into desired shapes using cookie cutters.

    Transfer cookies to a baking sheet lined with parchment paper or release foil.

    Bake

    Bake for 10–12 minutes, or until cookies are fragrant and edges are just set—they’ll continue to bake on the sheet after removal. Avoid overbaking to keep them soft.

    Cool cookies on the baking sheet for several minutes before transferring to a wire rack to cool completely.

    Optional Glaze

    For a glossy finish, whisk together 1 cup confectioners’ sugar, 1–2 tbsp milk, and ½ tsp vanilla or lemon juice. Brush lightly over warm cookies and allow to set.

    Notes

    Preparation

    • Rolling between parchment prevents sticking and eliminates the need for added flour, keeping cookies tender.
    • Adding honey or corn syrup creates a slightly chewier texture.
    • For an even softer cookie, slightly underbake and store while still a bit warm.

    Serving Suggestions

    • Decorate with royal icing, sanding sugar, or a drizzle of glaze.
    • Serve alongside hot cocoa, Anijsmelk, or Aunt Laurie’s Pumpkin Spice Steamer for a cozy holiday pairing.

    Make-Ahead & Storage

    • Dough can be chilled up to 3 days or frozen up to 1 month; thaw in the refrigerator before rolling.
    • Baked cookies keep for about 1 week in an airtight container at room temperature.
    • To retain softness, store with a slice of bread or a piece of apple in the container.
  • Pão de Queijo — Brazilian Cheese Rolls

    Pão de Queijo — Brazilian Cheese Rolls

    Crisp on the outside and chewy within, these Brazilian cheese rolls—known as Pão de Queijo—are irresistibly airy and full of cheesy flavor. Made from tapioca flour, they’re naturally gluten-free and come together quickly in a blender for an easy, crowd-pleasing treat.

    Ingredients

    • 1 egg
    • 1 cup milk
    • ½ cup vegetable oil
    • 1¾ cups tapioca flour
    • ½ cup parmesan, grated
    • ½ cup mozzarella, cheddar, or jack cheese, grated
    • ½ tsp table salt

    Directions

    Prepare the Batter

    Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin tin with nonstick cooking spray.

    In a blender, combine egg, milk, and oil. Blend for 30 seconds, then add the remaining ingredients and blend for another 30 seconds until smooth.

    Bake

    Pour batter into the prepared muffin cups, filling each about ¾ full. Bake for 20–25 minutes, or until the cheese rolls are puffed and golden.

    Serve warm for the best texture. Makes about 35–40 cheese rolls.

    Store

    Allow cheese rolls to cool completely before storing. Place in an airtight container and refrigerate up to 3 days or freeze up to 1 month. Reheat in a 350°F oven for 5–10 minutes until warmed through.

    Notes

    Preparation

    • Avocado oil is preferred, but olive oil or any neutral vegetable oil works well.
    • Tapioca flour gives Pão de Queijo its signature chewy texture—do not substitute with wheat flour.

    Serving Suggestions

    • Serve as a snack, breakfast bread, or alongside soups and stews.
    • Enjoy warm with butter, cream cheese, or fruit preserves for a sweet-savory contrast.

    Variations

    • Add ½ tsp garlic powder or minced herbs for extra flavor.
    • Swap in pepper jack for a spicy version or gouda for a milder flavor.

    Make-Ahead & Storage

    • Refrigerate baked rolls up to 3 days in an airtight container.
    • Freeze baked or unbaked batter portions up to 1 month.
    • Reheat frozen rolls directly in a 350°F oven for 10–12 minutes until hot and crisp.
  • Fried Rice with Shrimp & Char Siu

    Fried Rice with Shrimp & Char Siu

    Fried rice has always held a place of honor in our family meals—a dish that somehow feels both humble and celebratory at once. This version, with smoky char siu pork, tender shrimp, and crisp-tender vegetables, brings bold flavor and perfect balance to the table. The rice stays dry and lightly toasted, the shrimp are just sweet enough, and every bite carries the deep, savory notes that only come from a hot wok. It’s the kind of meal that fills the house with warmth and pulls everyone to the table—laughing, reaching for seconds, and sharing stories long after the plates are empty. Simple in spirit, but rich in tradition, it’s one of those dishes that reminds us why we love gathering together for a family meal.

    Ingredients

      Sauce / Seasoning Mix

    • 3 tbsp water
    • 2 tbsp light soy sauce
    • 1 tbsp dark or mushroom soy sauce
    • 1 tbsp oyster sauce
    • 1½ tbsp Shaoxing wine (or michiu)
    • 1 tsp sugar
    • ½ tsp chicken bouillon powder
    • ½ tsp white pepper
    • ½ tsp MSG (optional, for depth)
    • Slurry: 1 tsp cornstarch + 1 tsp water (optional, for thicker coating)
    • ½ tsp toasted sesame oil (add off heat, at the end)

      • Vegetables & Aromatics

    • 2–3 tbsp high-heat neutral oil (vegetable, peanut, or canola)
    • 1 medium onion, diced
    • 2 jalapeños, seeded and finely diced
    • 1 red bell pepper, diced small
    • ½ cup carrots, diced or julienned, blanched & patted dry
    • ½ cup celery, finely diced, blanched & patted dry
    • ½ cup green beans, cut into 1-inch pieces, blanched & patted dry
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, grated or minced
    • ⅔ cup green onions (scallions), sliced — white parts for cooking, green parts for garnish

      • Proteins

    • 16 oz shrimp, cleaned, deveined, and thoroughly dried
    • 16 oz char siu, diced small
    • 3 large eggs, beaten

      • Rice

    • ~5 cups day-old jasmine rice (about 40 oz cooked), chilled and separated

      • Fresh Garnishes

    • Chopped cilantro
    • Reserved green onion tops
    • Lime wedges or a light squeeze of fresh lime juice
    • Optional: pinch of chili flakes or splash of fish sauce

    Directions

    Prepare the Sauce

    In a small saucepan, combine water, both soy sauces, oyster sauce, Shaoxing wine, sugar, chicken bouillon, white pepper, and MSG (if using). Bring to a gentle simmer and reduce slightly to concentrate flavor. Add slurry only if a thicker coating is desired. Remove from heat, stir in sesame oil, and set aside.

    Blanch & Dry the Vegetables

    Blanch carrots, celery, and green beans briefly (carrots & celery ~1 min; green beans ~2–3 min). Drain well, spread on paper towels, and pat dry completely before stir-frying.

    Cook Proteins Separately

    Heat wok over high heat. Add 1 tbsp oil and sear shrimp until just pink and cooked through; remove and set aside. Add char siu to the hot wok and fry until lightly caramelized on the edges; remove and set aside.

    Scramble the Eggs

    Add a drizzle of oil, then pour in beaten eggs. Let them set slightly before breaking into bite-sized curds. Remove and set aside.

    Stir-Fry Aromatics & Vegetables

    Wipe the wok clean if needed, then add 1 tbsp oil. Add onion and jalapeños; stir-fry until softened. Add garlic and ginger, cooking just until fragrant. Add bell pepper, carrots, celery, and green beans. Stir-fry until crisp-tender and slightly dry. Add white parts of the scallions and toss briefly.

    Fry the Rice

    Add more oil if needed. Increase heat to high. Add chilled rice, breaking up clumps with a spatula. Spread across the wok and let it rest for 20–30 seconds between stirs to allow slight browning and remove moisture. The rice should fry, not steam.

    Combine & Sauce

    Push rice aside to clear the center. Pour in sauce directly onto the hot metal to reduce briefly before folding into rice until evenly coated. Add shrimp, char siu, and scrambled eggs; toss rapidly to combine. Cook another 1–2 minutes over high heat.

    Finish & Garnish

    Turn off heat. Add a light squeeze of lime juice, toss once more, and taste for seasoning. Garnish with cilantro, scallion greens, and optional chili flakes. Serve hot.

    Notes

    Preparation

    • Well-dried, day-old rice is key. If using freshly cooked rice, spread it on a tray and refrigerate uncovered for at least 2 hours to dry out.
    • Use minimal oil and ensure vegetables are dry before stir-frying to prevent steaming.
    • Only add enough sauce to lightly coat the rice — start with about ¾ of the mix and add more as needed.
    • For better heat control at home, cook in two smaller batches to avoid steaming and maintain wok heat.
  • Chiles Rellenos

    Chiles Rellenos

    Chiles Rellenos are a Huggins Family Favorite! This recipe combines classic techniques with a modern twist, birria. Meat filled rellenos are commonly stuffed with a pork or beef picadillo; or even shrimp, chicken, or chorizo. The key to this recipe getting the batter consistency right (see note #3 below). Learning that little secret made all the difference in the world!

    Ingredients

      Chiles

    • 6 large poblano chiles
    • 12 oz Monterey Jack, mozzarella, Oaxaca, or queso fresco, cut into sticks
    • 12 oz birria (see recipe), prepared and shredded (optional)
    • Skewers or toothpicks (optional, for sealing)

      • Batter

    • 6 eggs (1 per chile), yolks and whites separated
    • ¼ tsp cream of tartar
    • 3 tbsp flour (½ tbsp per chile)
    • Pinch of table salt

      • Sauce

    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • 5 ripe Roma tomatoes
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • Salt & pepper, to taste

    Directions

    Prepare the Chiles

    Over an open flame, char the chiles until blackened on all sides. Place in a sealed bag and allow to steam for 15 minutes.

    Use your fingers or a butter knife to gently scrape off the skin, taking care not to tear the flesh. Avoid rinsing the chiles under water, as this can cause splitting.

    Make a vertical slit toward the top of each chile to remove the seeds but leave the veins intact to help the chile hold its shape.

    Stuff with cheese or a mixture of cheese and birria. If needed, secure the opening with toothpicks.

    Dust each stuffed chile lightly with flour to help the batter adhere.

    Make the Batter & Fry

    Heat oil to 350°F.

    Beat egg whites with cream of tartar until they reach a stage between soft and stiff peaks—thick, with structure, but the peaks should droop slightly when lifted.

    In a separate bowl, mix together yolks, flour, and salt. Gently fold this mixture into the beaten whites until just combined.

    Hold each chile by the stem and dip into the batter, coating completely.

    Fry in the hot oil, spooning oil over the top to set the batter. Turn and cook until golden on both sides, about 2–3 minutes per side. Drain on paper towels.

    Make the Sauce

    Sauté the onions and garlic in a skillet until softened. Roast the tomatoes under a broiler or in a hot skillet until lightly charred; add to a blender.

    Add oregano and bouillon to the blender and process until smooth.

    Heat the oil in a deep skillet until shimmering, then pour in the blended tomato mixture and bring to a boil.

    Reduce heat to medium-low and simmer for 10–15 minutes, or until the sauce reduces by half and thickens.

    Whisk in the tomato paste and return to a gentle simmer for 1–2 minutes to bloom the paste and deepen the flavor.

    Adjust seasoning with salt and pepper. If needed, thin with a splash of chicken broth or water. Keep warm.

    Plate

    Spread a pool of warm sauce onto a plate. Place the chile relleno on top and spoon additional sauce over it.

    Optional garnishes: crema, olive oil drizzle, chopped cilantro, crumbled cotija, or a lime wedge. Serve with Mexican rice, refried beans, and warm flour tortillas; or remove the stem and wrap in a burrito with beans, diced onion, tomato, cilantro, a little sauce, and salsa verde.

    Notes

    Preparation

    • Choose large, flat poblano chiles for easier roasting and stuffing. Anaheim, Hatch, pasilla, or canned whole green chiles also work.
    • You may substitute two 14.5-oz cans of fire-roasted tomatoes for the fresh Roma tomatoes.
    • Batter consistency is critical. The whites should be thick with soft-drooping peaks. Optionally, add ½ tsp baking powder per ½ cup flour for extra lift.

    Serving Suggestions

    • Serve over a generous layer of tomato sauce for the most traditional presentation.
    • Top with crema, cilantro, cotija, or a squeeze of lime.
    • Pair with rice, beans, and warm tortillas.
    • For a burrito-style relleno, remove the stem and wrap with beans, sauce, onion, tomato, and cilantro.

    Variations

    • Cheese-only rellenos for a traditional vegetarian version.
    • Birria- or picadillo-filled rellenos for a heartier option.
    • Shrimp or chicken fillings for a coastal Mexican variation.

    Make-Ahead & Storage

    • Chiles can be roasted and peeled up to 2 days ahead.
    • Sauce keeps well refrigerated for 3–4 days and freezes for up to 2 months.
    • Fried rellenos reheat well in a 350ºF oven for 10–12 minutes.
  • German Chocolate Cake — Bakery Structure with Box Convenience

    German Chocolate Cake — Bakery Structure with Box Convenience

    Every year on my wife’s birthday, there’s only one request — German chocolate cake. It’s become one of our family traditions, the kind of ritual you never change because it carries as much sentiment as flavor. But over time I also realized that while boxed mixes make the process easy, they often fall short of the tall layers, defined slices, and deep chocolate-and-coconut flavor we’ve come to expect. So this version became the answer: a handful of smart upgrades that turn a simple mix into something closer scratch-made, with richer flavor, a sturdier crumb, and bakery-worthy presentation. The layers bake up taller and slice beautifully, the frosting wraps the cake without slipping, and the whole thing feels celebratory without adding hours of prep. It’s the shortcut I make every year for my wife, and the version that finally gives us the flavor we love with the structure a three-layer cake needs.

    Ingredients

    Cake Layers

    • 1 boxed German chocolate cake mix (prefer one that calls for milk; if not, substitute whole milk for the water)
    • 1 cup (240 ml) whole milk (use 2–3 tbsp less than the package amount if milk is listed)
    • 1 cup (225 g) melted butter plus 2 tbsp (28 g) extra
    • 4–5 large eggs (two more than the box calls for; 4 for softer crumb, 5 for maximum stability)
    • ½ cup (60 g) all-purpose flour
    • 1 tbsp (8 g) cornstarch
    • ½ tsp baking powder
    • 1 tbsp Dutch-process cocoa powder
    • ½ tsp instant espresso powder (enhances chocolate depth without adding coffee flavor)
    • 1 tsp powdered gelatin, bloomed in 1 tbsp warm water
    • 2 tbsp (30 g) sour cream or Greek yogurt

    Coconut–Pecan Frosting

    • 8 egg yolks
    • 2 cans (each 12 oz / 354 ml) evaporated milk
    • 3 cups (600 g) sugar
    • 1½ cups (340 g / 3 sticks) butter
    • 5⅓ cups (about 400 g) unsweetened shredded coconut (sweetened coconut also works with no measurement changes; frosting will simply be sweeter)
    • 3 cups (300 g) chopped pecans
    • 2 tbsp finely ground pecans
    • ½ tsp table salt
    • 1 tbsp (15 ml) vanilla extract

    Directions

    Prepare the Cake Layers

    Bloom the gelatin by sprinkling it over 1 tbsp warm water in a small bowl. Let stand 5 minutes to fully hydrate. If the gelatin has set very firmly, gently warm it in the microwave for a few seconds until fluid before adding to the batter.

    Preheat the oven to 320°F (160°C). Grease three 8-inch round cake pans lightly and dust with flour, then line the bottoms with parchment rounds for best release and to help prevent overbrowning on the base.

    In a medium bowl, whisk together the cake mix, all-purpose flour, cornstarch, baking powder, Dutch-process cocoa powder, and instant espresso powder until evenly combined.

    In a separate large bowl, whisk together the melted butter, eggs, milk, bloomed (and fluid) gelatin, and sour cream or Greek yogurt until smooth.

    Add the dry ingredients to the wet ingredients and mix just until incorporated. Avoid overbeating to keep the crumb tender.

    Divide the batter evenly among the three prepared pans, smoothing the tops.

    Bake for about 24–30 minutes, or until the tops spring back lightly when touched, a toothpick inserted in the center comes out with moist crumbs (not wet batter), and the internal temperature in the center of each layer registers around 195°F (90°C) for the best balance of structure and moisture.

    Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely. For the cleanest slices, wrap and chill the cooled layers before assembly.

    Make the Frosting

    In a large saucepan, whisk together the egg yolks and evaporated milk until smooth and well combined.

    Add the sugar and butter to the pan.

    Cook over medium heat, stirring constantly, until the mixture reaches a gentle simmer. Once simmering, continue to cook for about 12 minutes, stirring frequently to prevent scorching and to develop a thicker, more stable frosting.

    Remove the pan from the heat and stir in the salt first, making sure it dissolves fully in the warm mixture.

    Add the vanilla extract and stir until fully incorporated.

    Stir in the chopped pecans, finely ground pecans, and shredded coconut until evenly distributed.

    Allow the frosting to cool completely; it will thicken significantly as it cools and will be much easier to spread on the cake.

    Assemble the Cake

    If needed, level the chilled cake layers using a serrated knife so they stack evenly.

    Place the first layer on a serving plate. Spread a very thin “seal coat” of frosting over the top to trap crumbs, then chill briefly. Follow with a more generous layer of frosting for the filling.

    Repeat with the second layer: add the layer, apply a thin seal coat, chill briefly, then spread on a full layer of frosting.

    Place the third layer on top and apply a thin coat of frosting over the top and sides to lock in crumbs. Chill briefly again, then finish with a final, even layer of frosting over the top and sides. The extended cook time and finely ground pecans help the frosting cling well to the sides.

    Chill the assembled cake for at least 2 hours (or overnight) before slicing for the cleanest, bakery-style cuts.

    Notes

    Preparation

    • Choose a German chocolate cake mix that calls for milk when possible. If your mix uses water, substitute whole milk and reduce the amount slightly (about 2–3 tbsp less than the listed water volume).
    • The added Dutch-process cocoa and espresso powder deepen the chocolate flavor without making the cake taste like coffee, helping the chocolate stand up to the rich coconut–pecan frosting.
    • Using 4 eggs will give a slightly softer crumb, while using 5 eggs increases structure and height, which is ideal for very clean slices and tall layers.
    • Fully blooming the gelatin and incorporating it with the wet ingredients strengthens the slice without making the cake dense or rubbery. If the gelatin sets too firmly, gently warm it until fluid before whisking it into the wet mixture.
    • This cake was tested at a higher altitude using dark metal pans and a baking temperature of 320°F (160°C), with doneness judged by the spring of the cake, a clean toothpick with moist crumbs, and an internal temperature around 195°F (90°C) in the center of each layer.
    • Frosting distribution: For evenly layered, bakery-style assembly, divide the frosting into four equal portions. Use about 25% between the first and second layers, 25% between the second and third layers, 25% on top of the cake, and the remaining 25% for the sides.

    Serving Suggestions

    • For the cleanest, restaurant-style slices, cut the cake while it is well chilled using a thin, sharp knife dipped in hot water and wiped dry between cuts.
    • Let individual slices rest at room temperature for 10–15 minutes before serving so the crumb and frosting soften slightly and the flavors bloom.
    • This cake pairs nicely with lightly sweetened vanilla or coconut ice cream, or with a dollop of softly whipped cream to balance the richness.

    Make-Ahead & Storage

    • Cake layers can be baked, cooled, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month before assembly.
    • The coconut–pecan frosting can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. Bring it to a cool room temperature and stir until spreadable before using.
    • The fully assembled cake should be stored covered in the refrigerator and is best enjoyed within 3–4 days.
    • Extra frosting can be refrigerated for up to 1 week or frozen for longer storage; it works well as a topping for brownies, cupcakes, or ice cream.
  • Carnitas

    Carnitas

    These carnitas take inspiration from traditional Michoacán-style cooking—slow-simmered in rich pork fat, brightened with citrus, and finished until the edges are irresistibly crisp. Whether cooked in a cowboy wok over an open flame or in a Dutch oven on the stovetop, this method delivers deeply savory, tender pork with the classic crispy bits that make great street-taco carnitas unforgettable.

    Ingredients

    • 8 lbs pork shoulder, cut into 4-inch chunks
    • 8 lbs lard (or enough to submerge pork by at least ¾)
    • 4 tbsp table salt, divided (2 tbsp sprinkled directly over the pork, 2 tbsp dissolved in ½ cup hot water)
    • ½ cup hot water
    • 1 can evaporated milk
    • 1 bottle Coca-Cola
    • Juice of 3 oranges (at least ½ cup), plus the halved oranges
    • 2–3 bay leaves
    • 15–20 whole garlic cloves, peeled
    • ½ onion, cut into wedges
    • Yield: Approximately 4.5–5 lbs carnitas (about 20–24 tacos, using 1.5–2 oz meat per street taco or 2.5–3 oz for larger tacos)

    Directions

    Season the Pork

    Sprinkle 2 tbsp salt evenly over the pork and let sit for at least 30 minutes at room temperature. Dissolve the remaining 2 tbsp salt in ½ cup hot water and set aside.

    For deeper seasoning, you can salt the pork 12–24 hours ahead: sprinkle the 2 tbsp salt over the pork, cover or leave uncovered for lightly dried edges, and refrigerate. Remove from the refrigerator 30–45 minutes before cooking.

    Initial Frying (Browning Stage)

    In a large discada (cowboy wok/plow disk) or deep Dutch oven, heat the lard to 350°F over medium heat. Add the pork in a single layer—working in batches if needed to avoid overcrowding—and cook, turning every 15 minutes, until the surfaces are deep golden brown, about 30–45 minutes.

    Prepare to Add Liquids (Safety Step)

    Reduce heat to low, then turn off the heat completely and let the lard cool until the bubbling subsides, 2–3 minutes, to reduce boil-over risk. Once the fat is calm, carefully add the evaporated milk, Coca-Cola, the salted water, freshly squeezed orange juice, the halved oranges, bay leaves, garlic cloves, and onion wedges.

    Slow Simmer (Confit Stage)

    Return heat to medium-low and maintain a gentle simmer (around 225°F), with small, lazy bubbles breaking around the edges. Cook until the pork is fork-tender and most of the liquid has evaporated, allowing the milk and Coke sugars to caramelize, about 1.5–2 hours. Stir every 20–30 minutes during the final reduction to prevent scorching.

    Finish & Crisp

    Once the liquid has fully reduced, remove and discard the bay leaves, citrus halves, and onion wedges. The pork will begin frying again in the rendered fat. Increase the heat slightly and crisp the carnitas to your preferred texture, turning occasionally until browned, crispy on the edges, and easily shreddable. Shred or chop into bite-sized pieces and serve hot.

    Notes

    Preparation

    • Salting the pork 12–24 hours in advance deepens the seasoning and can improve browning; just be sure to bring the pork toward room temperature before cooking.
    • Use enough lard to submerge the pork by at least ¾ for even cooking and browning, especially in a deep Dutch oven.
    • Always allow the lard to stop actively bubbling before adding liquids to reduce the risk of boil-over or splattering.
    • During the confit stage, aim for a gentle simmer with small bubbles around the edges of the pot rather than a vigorous boil.
    • As the liquid reduces and the sugars caramelize, stir periodically to prevent scorching on the bottom of the pan.
    • Handling this much volume can be a challenge. I always use my rimmed Discada (aka Cowboy Wok or Disco). The specific tools I use are listed on my kitchen tools page.

    Serving Suggestions

    For tacos, serve warm carnitas in heated corn tortillas with diced onion, chopped cilantro, crumbled queso fresco, and your homemade Salsa Verde or Chile de Árbol Salsa.

    • Serve with lime wedges for brightness.
    • Brush tortillas lightly with pork fat before warming for taquería-style flavor.
    • Add a sprinkle of flaky salt right before serving.
    • For extra-crispy edges, reheat portions on a hot plancha or cast-iron skillet until sizzling.

    Variations

    • Pressure Cooker Shortcut: For a faster version, season the pork as directed and place it in a pressure cooker or Instant Pot with the orange juice, halved oranges, bay leaves, garlic, onion, and about 1 cup water (omit the lard, Coke, and evaporated milk at this stage). Cook on high pressure for 35 minutes, then allow a natural release. Once tender, transfer the drained pork to a large pan with lard, Coke, and evaporated milk, then simmer and fry as directed to caramelize and crisp the edges.

    Make-Ahead & Storage

    • Cool carnitas to room temperature, then refrigerate in an airtight container with some of the cooking fat spooned over the top for up to 4–5 days.
    • For longer storage, freeze cooled carnitas (with a thin layer of fat) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • To reheat, warm carnitas in a skillet over medium to medium-high heat with a spoonful of reserved fat, spreading the meat into an even layer and allowing the edges to crisp before stirring.
    • Reheated carnitas often develop even better texture and flavor after a second round of crisping.
  • Boterkoek

    Boterkoek

    Oma Rasch was a spunky little lady, full of equal parts sugar and spice. I fondly remember the fun we had while I lived in her second-story row house on Krugerstraat in Den Helder, at the northernmost point of North Holland. Even in her 80s, she climbed the steep, treacherous staircase each day and set off on her bicycle to run errands. She was always willing to help as I worked to learn Dutch, once telling me, after I repeated a particularly colorful word, “There are no bad words, just words you shouldn’t use around nette mensen (respectable people).” A common treat in her home was homemade boterkoek—rich, golden, and fragrant. Whenever we walked in and smelled that buttery aroma, we knew we were in for ‘een lekker toetje’, a truly ‘heerlijk’ dessert.

    Ingredients

    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 1 cup sugar
    • 2 cups all-purpose flour
    • ¼ tsp table salt
    • 1 large egg, lightly beaten, divided
    • ½ tbsp milk or buttermilk (for egg wash)

      • Optional Flavor Variations:

      • Citrus: Zest of ½ a lemon, lime, or orange, plus a small splash of juice
      • Almond: ½–1 tsp almond extract, topped with almond halves before baking
      • Speculaas: 1–1½ tsp speculaaskruiden (Dutch speculaas spice blend)
      • Ginger: 1–2 tbsp finely chopped crystallized ginger folded into the dough
      • Vanilla Sugar: 1–2 tbsp vanilla sugar mixed into the dough or sprinkled lightly on top

    Directions

    Prepare the Pan and Oven:

    Preheat the oven to 350°F (175°C). Butter an 8- or 9-inch round cake pan, then line the bottom with a circle of parchment paper. Lightly dust the sides with flour and tap out any excess. A springform or removable-bottom pan makes unmolding and slicing easier, but a standard pan works as well.

    Mix the Dough:

    In a small bowl, lightly beat the egg with a fork. Transfer about 1 tbsp of the beaten egg to a separate small bowl, add the milk or buttermilk, and whisk to combine for the egg wash. Set aside.

    In a medium mixing bowl, combine the butter and sugar. Beat just until smooth, creamy, and well combined (do not whip until light and fluffy—you want a dense boterkoek, not a cake). Add the remaining beaten egg (from the larger portion) and mix only until incorporated. If using any flavorings (citrus zest, almond extract, speculaaskruiden, crystallized ginger, or vanilla sugar), mix them in at this stage.

    Add the flour and salt. Using a spatula or wooden spoon, fold and stir just until no dry flour remains and the dough comes together. The dough will be stiff but cohesive; avoid overmixing.

    Chill the Dough:

    Scrape the dough onto a sheet of plastic wrap and pat it into a thick disk. Wrap tightly and refrigerate for 20–30 minutes, until firm but still pliable. Overchilling will make the dough harder to press evenly into the pan.

    Press, Crosshatch, and Glaze:

    Transfer the chilled dough to the prepared pan. Using your fingertips or the back of a spoon, press it evenly into the pan, smoothing the surface and making sure it reaches all the way to the edges.

    Using the tines of a fork, lightly score a crosshatch pattern across the top of the dough. For the cleanest lines, wipe the fork between strokes as needed.

    Gently brush the surface with a thin, even layer of the egg wash. Avoid pooling, especially around the edges, which can create hard spots as it bakes.

    Bake:

    Bake at 350°F (175°C) for 25–35 minutes, until the edges are deep golden brown and the center is just set and a lighter golden color. The top should not puff dramatically. Begin checking around 25 minutes, rotating the pan if needed for even browning. The boterkoek will continue to firm as it cools.

    Cool, Rest, and Serve:

    Remove the pan from the oven and place it on a wire rack. Let the boterkoek cool completely in the pan. Once cool, run a thin knife around the edge to loosen, then invert or release from the pan and remove the parchment.

    For the best flavor and texture, allow the boterkoek to rest for several hours or overnight before slicing. Cut into small wedges (it is rich) and serve at room temperature.

    Notes

    Preparation

    • Use unsalted butter for the cleanest flavor and better control over salt. The butter should be cool room temperature—soft enough to press a finger into, but not greasy or melting.
    • Be careful not to over-aerate the butter and sugar; mixing just until smooth (rather than light and fluffy) keeps the boterkoek dense and tender, as it should be.
    • For easy release and clean slices, butter the pan and line the bottom with parchment. A springform or removable-bottom pan is especially handy if you plan to unmold it for serving on a platter.
    • Approximately equal amounts of butter, sugar, and flour by weight are used in this recipe, which is traditional for Dutch boterkoek and gives it its rich, close-crumb texture.
    • Altitude adjustments (high altitude ~4,750 ft / 1,450 m): Because this is a dense, non-leavened cake, ingredient changes are usually unnecessary. Begin checking for doneness a few minutes early and remove from the oven once the edges are deep golden and the center is just set. At sea level, follow the base recipe and bake until the center is just set and no longer looks wet.

    Serving Suggestions

    • Cut into small wedges or narrow bars—boterkoek is rich and meant to be enjoyed in modest slices.
    • Serve alongside afternoon coffee, as is common in Dutch homes.
    • For a simple dessert, pair with lightly sweetened whipped cream and fresh berries or stone fruit.
    • Include on a cookie or dessert tray with other Dutch favorites such as speculaas or stroopwafels.

    Variations

    • Citrus Boterkoek: Add the finely grated zest of ½ a lemon, lime, or orange, plus a small splash of juice, to the dough along with the egg. This adds a bright, fragrant edge that balances the richness.
    • Almond Boterkoek: Add ½–1 tsp almond extract to the dough, then press blanched or sliced almonds gently into the top before baking. Almond is a very traditional flavor; start with the smaller amount of extract and increase to taste.
    • Speculaas Boterkoek: Add 1–1½ tsp speculaaskruiden (Dutch speculaas spice blend) with the flour for a warm, spiced version that’s especially nice around the holidays.
    • Ginger Boterkoek: Fold 1–2 tbsp finely chopped crystallized ginger into the dough before pressing it into the pan for pockets of sweet, spicy heat.
    • Vanilla Sugar Boterkoek: Replace 1–2 tbsp of the sugar with vanilla sugar, or sprinkle a light dusting of vanilla sugar over the top right after baking for extra aroma.

    Make-Ahead & Storage

    • Boterkoek is an excellent make-ahead dessert. The flavor and texture actually improve after resting for several hours or overnight.
    • Once completely cool, wrap tightly or store in an airtight container at room temperature for up to 3–4 days.
    • For longer storage, wrap wedges or the whole boterkoek well and freeze for up to 2 months. Thaw at room temperature in the wrapping to preserve moisture.
    • If the surface softens slightly after storage, a brief rest uncovered at room temperature will help the top regain a gentle firmness.
  • Double-Fried Belgian Frites

    Double-Fried Belgian Frites

    Ok, my friends, don’t get me started! Just believe me when I say, Fries are NOT French! Whether it be because of the style of the cut (frenched) or the native language of many of their early purveyors, french and fries have been erroneously linked as the name of a true Belgian creation, Frites! Calling these spears of deliciousness French is, well, just wrong.

    Real frites are presoaked and double fried, delivering a soft and fluffy interior and crisp exterior. They are traditionally salted and served with mayonnaise. But, if you are feeling a bit more adventurous, try some of the typical toppings for Frites from the Netherlands and Belgium found under Serving Suggestions at the end of the recipe. My personal favorite… Patat Speciaal!

    Ingredients

    • Large potatoes (Russet or Bintje preferred)
    • Cold water
    • Neutral oil for frying (peanut or canola)
    • Salt, to taste
    • Pepper (optional)

    Directions

    Prepare the Potatoes

    Wash and scrub potatoes well. Peel if desired, then cut into thick fries (about ⅜–½ inch / 1 cm thick). Place in a large bowl of cold water and soak for at least 20 minutes, or up to several hours, to remove excess starch.

    Drain and pat the fries completely dry with paper towels before frying.

    First Fry (Par-Cook)

    Heat oil in a deep fryer or heavy pot to 275–300°F (135–150°C). Fry the potatoes in batches for about 4–6 minutes, just until tender but not browned. Avoid overcrowding to maintain temperature.

    Remove fries and transfer to a paper towel–lined tray or a large paper bag to drain and cool. Let rest at least 20–30 minutes.

    Second Fry (Crisp & Golden)

    Increase oil temperature to 375–400°F (190–205°C). Fry the cooled potatoes again in batches for 3–5 minutes, until golden brown and crisp.

    Transfer to fresh paper towels to drain. Immediately season with salt (and pepper, if desired).

    Serve

    Serve hot in a paper cone, bowl, or basket—Belgian style—with plenty of mayonnaise or one of the regional variations listed below.

    Notes

    Preparation

    • For the most authentic texture, use starchy potatoes such as Russets or Bintjes.
    • Soaking the potatoes helps remove starch for crisper results—don’t skip this step.
    • Always cool fries completely between the first and second fry for best crispness.
    • Use a thermometer to maintain accurate oil temperature during frying.

    Serving Suggestions

    • Patat Met – Fries with mayonnaise.
    • Patat Speciaal – Fries with mayonnaise, curry ketchup, and chopped onions.
    • Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and chopped onions.
    • Patatje Joppie – Fries with mayonnaise mixed with yellow curry spices and topped with onions.
    • Frieten met Stoofvlees – Fries served with Belgian beef stew.
  • Carne Asada Tacos

    Carne Asada Tacos

    Carne asada tacos are all about bold, bright flavors—citrus, chiles, and fire meeting the smoky heat of the grill. This version brings together a vibrant, well-balanced marinade, a hot charcoal sear, and classic taquería toppings for tacos that taste like they came straight from a late-night stand in Mexico. Served with warm corn tortillas, diced onion, fresh cilantro, and your choice of salsa verde or chile de árbol salsa, these tacos are simple, deeply flavorful, and perfect for any cookout.

    Ingredients

      Marinade

    • ½ cup cilantro, roughly chopped
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice (see note for overnight marinade)
    • 1 jalapeño, minced
    • 3–4 garlic cloves, crushed
    • 2–3 tbsp grated white onion
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp mexican oregano
    • ¼ tsp cinnamon
    • 1–2 tbsp Mexican Coke (optional, enhances caramelization)
    • 1 tsp Worcestershire sauce

      • Optional Dry Substitutions (If Fresh Aromatics Are Unavailable)

    • ½ tsp garlic powder (instead of fresh garlic)
    • ½ tsp onion powder (instead of fresh onion)

      • Meat

    • 1–2 lbs flank or skirt steak
    • ½–1 tsp kosher salt, for seasoning before grilling

      • Finishings

    • Corn tortillas
    • 1 white onion, diced
    • 1 bunch cilantro, stemmed and chopped
    • Salsa Verde or Chile de Árbol Salsa
    • Limes, cut into wedges

    Directions

    Prepare the Marinade

    In a bowl, combine cilantro, avocado oil, soy sauce, orange juice, lime juice, jalapeño, garlic, grated onion, cumin, chipotle chili powder, ancho chili powder, oregano, cinnamon, Mexican Coke (if using), and Worcestershire sauce.

    Mix well to blend.

    Marinate the Steak

    Place steak in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover tightly, pressing out excess air.

    Marinate for 2–4 hours.

    For overnight marinating, reduce lime juice to 1 tbsp to avoid surface mushiness.

    Preheat the Grill

    Heat a charcoal grill to very high heat (550–650°F) for proper searing.

    Grill the Steak

    Remove the steak from the marinade and pat completely dry with paper towels for better browning. Season both sides with ½–1 tsp kosher salt.

    Place the steak on the grill and flip every minute for even charring and tenderness, grilling 3–4 minutes per side or until medium-rare (130–135°F).

    Optional:

    • Boil ¼ cup reserved marinade for 1 minute and lightly baste the steak during the final minute of cooking for deeper color and flavor.

    Rest and Slice

    Let the steak rest for 5–10 minutes to allow juices to redistribute.

    Slice thinly on the bias, making sure to cut against the grain for maximum tenderness.

    Assemble the Tacos

    Warm corn tortillas until soft and pliable.

    Fill with sliced steak and top with diced onion, chopped cilantro, your choice of salsa verde or chile de árbol salsa, and a squeeze of lime.

    Notes

    Preparation

    Skirt steak is more traditional for carne asada and tends to grill quickly with excellent flavor, though flank steak also works beautifully. Cutting on the bias gives each slice more surface area, enhancing tenderness and making the meat easier to layer into tacos.

    If using the optional Mexican Coke, it adds caramelization and depth without making the marinade taste sweet.

    Serving Suggestions

    • Great with Mexican Rice, Refried Beans, or Lime-Pickled Red Onions.
    • Offer both salsas—verde for brightness, chile de árbol for heat.

    Variations

    • Add a pinch of smoked paprika for a subtle smoky note without overpowering the grill flavor.
    • Swap jalapeño for serrano for more heat.

    Make-Ahead & Storage

    • Marinade can be made 2–3 days in advance.
    • Leftover carne asada keeps 3 days refrigerated.
    • Reheat sliced steak briefly in a hot skillet to avoid drying out.