beer

To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.

Mission Burrito

sirloin steak

Tecate beer

Kosher salt

pork lard oil

pork lard (optional)

(15-ounce) can pinto beans, drained (about 1 1/3 cups beans)

burrito-size (9- flour tortillas

Monterey Jack cheese

salsa verde

sour cream

avocado, mashed

Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.

Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you’re not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.

Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.

Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.

To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.

If you’d like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.

Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with <a href="https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/" rel="">homemade soft pretzels</a> or the variety of foods listed above this recipe.

Beer Cheese Dip

Tablespoons (30 grams) unsalted butter

Tablespoons (24 grams) all-purpose flour

(240 milliliters) whole milk*

(160 milliliters) beer*

Worcestershire sauce

dijon mustard

garlic powder

smoked paprika

salt

(250 grams; 8 ounces) shredded cheddar cheese (see note)

First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.

In a slow and steady stream, whisk in the milk. After it&#8217;s all added, continue whisking until it slightly thickens, about 1 minute.

One at a time, whisk in the remaining ingredients.

Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It&#8217;s delicious warm or room temperature.

Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.

The flavor is great!  I found it a bit thin when served warm right from the stove, which was my plan. We were sheltering in place already due to Covid, then massive wildfires in our area have created horrible air quality so we can't go outside at all. I planned a comfort dinner of homemade soft pretzels warm from the oven and beer/cheese dip.  I think next time I will reduce the milk by 1/3 c and add beer until it is a "just right" consistency.  I used hot smoked paprika, extra sharp cheddar, and oatmeal stout for the beer.  The subtle flavors from the mustard, garlic and worcestershire were great! I'm surprised the cold leftovers are still smooth and scoopable. I think it would make a nice cold dip for a veggie tray.  I might even be able to get my boys to eat some veggies. I'm looking forward to checking out your site for more recipes.  Blessings!

It was ok. Sharp cheese to sharp and you can taste the worchestor sauce 

Wow, this was a success. My guests scraped their bowls clean. My dip was a bit thin (low fat milk) so I tempered some of the dip with corn starch, added it back and it was perfect.

https://www.youtube.com/watch?v=CU7WfqAh8XI

Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with homemade soft pretzels or the variety of foods listed above this recipe.

Ingredients
2 Tablespoons (30g) unsalted butter
3 Tablespoons (24g) all-purpose flour
1 cup (240ml) whole milk*
2/3 cup (160ml) beer*
2 teaspoons Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
2 cups (250g; 8 ounces) shredded cheddar cheese

Get the full recipe: https://sallysbakingaddiction.com/beer-cheese-dip/

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#baking #recipes #cheese

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Beer Cheese Dip | Sally's Baking Addiction

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

black pepper

yellow onions,

garlic,

tomato paste

all-purpose flour

Guinness

beef broth

bay leaf

rosemary

sugar

carrots,

potatoes

green peas

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

Make Ahead: This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.

Rich and Flavorful Guinness Beef Stew With Potatoes Recipe

(250 milliliters) homemade chicken stock

gelatin

(60 milliliters) vegetable oil, divided

beef

salt and black pepper

carrots

parsnips (175 grams;

onions

espresso coffee

(30 grams) bittersweet chocolate

(15-ounce) cans Guinness Draught beer (900 milliliters)

(15 milliliters) Asian fish sauce

(15 milliliters) soy sauce

(15 milliliters) Worcestershire sauce

(20 grams) all-purpose flour

flat-leaf parsley leaves

Preheat oven to 300°F (150°C). Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on (if the gelatin clumps instead of dissolving evenly, you can use a blender to fix it). Set aside.

In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.

Add split carrots, split parsnip, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn.

Scrape chicken stock and all gelatin into Dutch oven. Add coffee, chocolate, Guinness, bouquet garnis, fish sauce, soy sauce, and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with lid partially open, and cook for 1 hour, stirring every 30 minutes. Add potatoes and continue to cook until beef is starting to become tender, about 30 minutes longer.

Meanwhile, in a large skillet, heat remaining 2 tablespoons (30ml) oil. Add diced carrot, parsnip, and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.

Remove stew from oven. Using tongs, fish out and discard large pieces of carrot, parsnip, and onion. Discard bouquet garnis. Using a ladle, skim off and discard accumulated fat on surface. Add reserved sautéed diced vegetables to stew, return to oven, and cover with lid slightly cracked. Continue to cook until beef and potatoes are tender, about 45 minutes longer, removing lid for last 25 minutes.

Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled. Reheat stew on the stovetop or in a low oven.

Crockpot Carne Asada Beer Chili.

carne asada meat

olive oil

onion,

chili powder

chocolate cocoa powder

cumin

salt and pepper

(28 ounce) can fired roasted diced tomatoes

apple butter

(12 ounce) beer

chicken broth

russet potatoes,

chipotle chili powder

honey

kosher salt and pepper,

Heat a large heavy bottomed skillet, grill pan or grill to high heat.

Rub the steak all over with olive oil and season with salt + pepper. Sear the meat on both sides until, light char marks appear, about 3 minutes. Add the meat to the crockpot bowl.

To the crockpot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook on low for 6-8 hour or on high for 5-6 hours. I recommend cooking on low if possible.

Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking.

To serve, divide the chili among bowls and top with seasoned baked potato wedges (recipe below), sliced avocado, cheddar cheese, Fritos, grilled corn and jalapeños. EAT!

Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.

In a large bowl, toss the fries with olive oil. Add the chipotle chile powder, honey, salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for another 15-20 minutes. I like to start checking them at 15 minutes just to make sure that none are burning or getting too crisp.

Seasoned Potato Wedges

Are you ready for summer?  Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat! This recipe is featured in 'Brewing with Fruit: Wheat Beer & Beyond' by Dave Mentus in the May/June 2010 issue of Zymurgy.

Passionfruit-Mango Wildfire Wheat

4.5 lb (2 kg) Wheat malt

3.5 lb (1.6 kg) Two-Row malt

1.0 lb (450 g) Flaked wheat or unmalted wheat

0.5 lb (225 g) Munich malt

0.5 lb (225 g) Rice hulls

0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)

0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)

0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)

American Ale yeast

pint (475 ml) Passionfruit puree

(950 ml) Mango puree

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passionfruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.

This is an all-grain recipe designed for advanced homebrewers. It's based on Avery Brewing Co's Maharaja.

Imperial IPA (For Advanced Homebrewers) Recipe

2-row malt

Victory malt

crystal 120L malt

hops

Simcoe hops 10 minutes

Simcoe hops - dry hop

Centennial hops - dry hop

Chinook hops - dry hop

yeast

Mash-in the 16.5 pounds of grain to 150°F using 5 gallons of water at about 161°F (1.2 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 5.25 gallons of sparge water to about 185°F.

After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Allow the wort to come to a boil and add 1.25 ounces Columbus hops.

After boiling a total of 30 minutes, add 1.25 ounces Centennial hops.

After boiling a total of 50 minutes, add 2 ounces Simcoe hops and 2 ounces Centennial hops.

After boiling a total of 60 minutes, remove from heat and chill using a wort chiller. Transfer to a carboy and take a gravity reading

Oxygenate thoroughly and ferment at 65° to 68° for 7 to 14 days until complete. Transfer to secondary carboy and dry hop with 4 ounces of Simcoe, 2 ounces of Centennial and 2 ounces of Chinook for 7 days.

Bottle or keg for a medium level of carbonation. Drink fresh for best results.

Beer Cheese Soup (Bierkäsesuppe)

unsalted butter

yellow onion, diced

leek,

garlic cloves, crushed

carrot,

celery,

(12-ounce) bottles Spaten Optimator, Ayinger Celebrator, or other double-bock beer

Emmentaler or Gruyère cheese, grated

thyme

hearty rye bread,

chives

Heat a medium Dutch oven or stockpot over medium-high heat for 2 minutes. Add the butter, onion, leek, garlic, carrot, and celery and cook, stirring often, until the vegetables have softened and are lightly browned, about 6 minutes. Add the beer, cheese, Worcestershire, thyme, salt, and 1 teaspoon pepper and stir well. Bring to a boil, stirring often, then turn the heat to medium and simmer uncovered, stirring often, for 45 minutes to blend the flavors. Add the bread and continue cooking, stirring often, until the bread softens, about 15 minutes.

Remove the pan from the heat and let cool slightly. Working in batches, transfer to a blender and process on medium speed until completely smooth, about 2 minutes. 

Return the soup to the pot and reheat gently until hot. Ladle into individual bowls, sprinkle with the chives and a dusting of pepper, if desired, and serve immediately.

For best results, use a Pekin breed duck. Maltose syrup can be found in most Chinese supermarkets. If you can't find it, honey can be used in its place. To handle maltose, keep your hands and measuring equipment wet at...

Peking Duck with Mandarin Pancakes and Plum Sauce Recipe

For the Duck:

duck,

maltose syrup

soy sauce

baking powder

For the Mandarin Pancakes

(10 ounces) all-purpose flour

(about 5 ounces) boling water

sesame oil

For the Plum Sauce:

white vinegar

Italian prune plums

ginger

Chinese chili garlic sauce

To Serve:

scallions,

cucumber,

For the Duck: Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.

Adjust rack to lowest position and preheat oven to 350°F. Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

Stand duck vertically by inserting beer can into cavity and place on wire rack set in rimmed baking sheet. You may need to break or remove the duck's tail to get it to stand. Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour. Reduce heat to 250 and continue roasting until fat stops dripping from cavity, about 30 minutes longer. Carefully remove duck from beer can and transfer to cutting board. Allow to rest 10 minutes before carving.

For the Pancakes: Combine flour and boiling water in medium bowl and stir with wooden spoon until shaggy dough forms. Turn out on floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.

On floured surface, roll one piece of dough into three-inch circle. Repeat with second ball. Using pastry brush, coat top of first ball with thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle (the thinner the better). Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.

For the Plum Sauce: combine sugar with 1 tablespoon water in heavy-bottomed 2-quart saucepot. Melt over high heat and continue to cook, gently swirling pan, until sugar is deep golden brown, about 3 minutes. Immediately add all of vinegar in one go (sugar will bubble rapidly) and cook until sugar redissolves, about 1 minute.add plums, soy sauce, ginger, and chili garlic sauce, reduce heat to medium low, and cook, mashing plums with back of wooden spoon until plums are completely broken down, about 10 minutes. Blend sauce with immersion blender or in standing blender until smooth. Transfer to small bowl to serve.

To Serve: Carve duck, making sure to remove all skin, including skin on the back and legs. Spread one pancake with sauce, top with cucumber and scallion, and add duck meat and skin sparingly, arranging all ingredients in a vertical line through center of pancake. Fold up bottom quarter of pancake to center, then roll pancake, enclosing ingredients. Eat immediately.

[Photographs: Sarah Postma] This extract recipe provides the basic building blocks of a tasty American Pale Ale. The 6-row pale malt provides a nice grainy character and the crystal provides some caramel sweetness and smooths out the mouthfeel. The hop...

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