Sam Choy's in the Kitchen: Celebrating Cinco de Mayo
On this episode of Sam Choy's in the Kitchen, Sam and John get into the spirit of Cinco de Mayo with a bold, flavor-packed menu featuring birria tacos, pozole, and a rich oven-roasted salsa. It's a celebration of vibrant Mexican flavors made right at home!
First on the menu: birria tacos, a dish that has taken the culinary world by storm. Sam begins by slow-braising beef in a deep flavorful broth made from dried chiles, spices, and aromatics in an instant pot. Once tender, the beef is shredded and placed onto corn tortillas that are dipped in the braising liquid and seared on a hot pan with a generous helping of cheese. The tacos are served crispy, juicy, and full of flavor, paired with a side of consommé for dipping.
Next up is pozole, a traditional Mexican soup. Sam cooks down beef with hominy in a deep red chile broth, adding layers of smoky, savory flavor. Once ready, it's topped with the classic garnishes, thinly sliced radishes, oregano, and a squeeze of lime, giving it that refreshing crunch and brightness that makes pozole so special.
No Cinco de Mayo feast would be complete without salsa, and Sam delivers a simple yet deeply flavorful version. For his roasted salsa, he oven-roasts red & yellow peppers, jalapenos, garlic, red & white onions, shallots, cilantro, and roma tomatoes until perfectly charred and soft. Then, everything is blended together with olive oil to create a smoky, slightly spicy salsa that's perfect for chips, tacos, or drizzling over just about anything on your plate.
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