Con Mi Suegra

Serves 10 (3 per serving)

Video: ConMiSuegra (@conmisuegra) | TikTok

For escabeche (picked vegetables):

• 5 carrots, peeled and julienned
• 1 1/2 white onion, peeled and julienned
• 1 head cauliflower, cut into small wedges
• 3 tbsp vegetable oil
• 3 sprigs thyme
• 4 bay leaves
• salt and pepper
• 1 tbsp granulated sugar
• 2 cups water
• 2 cups white vinegar

Sauté carrots, onions, and cauliflower in vegetable oil with thyme, bay leaves, and salt and pepper to taste until it starts to soften. Add sugar, water and vinegar and refrigerate overnight.

For pickled jalapenos:

• 6 jalapenos, stems and seeds removed, cut into quarters
• 1 tbsp vegetable oil
• 1 sprig thyme
• 1 bay leaf
• salt and pepper
• 1 tsp granulated sugar
• 1/2 cup white vinegar
• 1/2 cup water

Sauté jalapenos in vegetable oil with thyme, bay leaf and salt and pepper to taste until it starts to soften. Add sugar, water and vinegar and refrigerate overnight.

For rest of the dish:

• 1/2 white onion, diced small
• 4 cloves garlic, minced
• 3 lb ground beef
• 3 carrots, peeled and shredded
• Chopped leaves from 2 sprigs of oregano
• salt and pepper
• 1/4 cup vegetable oil
• 30 x 4 oz tortillas
• 6-8 oz queso fresco, cotija, or other cheese

Saute onions until starting to soften. Add garlic and cook for 30 seconds. Add beef and carrots and cook until beef is browned throughout. Add oregano and salt and pepper to taste.

Heat vegetable oil in a large griddle over medium heat. Quickly fry tortillas in oil until crisp on both sides. Top with beef mixture and cheese. Serve with escabeche.