Homemade tortillas, smoked brisket tacos & a trip to Texas

Smoked brisket tacos on homemade tortillas

Smoked brisket tacos on homemade tortillas

My mind is on BBQ, Tex-Mex and tacos.

This could be because my husband and I will soon be traveling to Austin for a week to eat and drink our way through the city. (Hello Franklin Barbecue — we’re coming for you!)

Or it could be because of Podnah’s Pit — a Portland BBQ institution that within the last few years opened La Taq, their sister restaurant. La Taq specializes in seriously tasty Tex-Mex and is responsible for introducing my husband and me to a previously unknown form of deliciousness: smoked brisket tacos.

Ever since January, when we first dined there, my husband has been dreaming of them. In fact he’s already slipped away once without me to indulge in a late-night taco fest. Not that I’m bitter. Well I would be but he was smart enough to bring me home a chicken sopa.

A few weeks ago I found myself at home with the remainder of my bag of masa and a pound of smoked brisket (bought straight from Podnah’s). It seemed like the kitchen gods had a plan for me!

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Homemade pupusas turned me into a greedy food hoarder…

Homemade Pupusas with Pickled Vegetables

Homemade Pupusas with Pickled Vegetables

In the past few years I’ve gotten really into pupusas, a traditional Salvadoran dish. They have taken over my mind and made me do things like brave a rather shady looking pupuserie that shares its parking lot with an even shadier looking porn store. (Totally worth it, by the way.) I’ve also eaten pupusas from a few food carts around town. Each pupusa journey ended in happiness, but the more I ate, the more determined I became to make them myself.

Finally last Saturday, after spending the morning googling recipes, I decided the time was right.

I picked up a huge bag of masa (I’m envisioning tamales, tortillas and endless pupusas in my future) and some queso fresco. I decided to skip making the typical pupusa accompaniment, curtido (a pickled or fermented cabbage salad), since I had some homemade pickled veggies to use up. I also had some braised beef that needed a good home and so the project was a pretty affordable one — always a good thing when you don’t really know what you’re doing!

But regardless of my inexperience, by following the recipe and instructions from The Kitchn carefully, my pupusa adventure was a delicious success.

Masa!

Masa!

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