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Let's eat some Drunken Noodles

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There is no alcohol in this recipe, it's actually a late-night drinking food, or in my case dinner.  


I made this for Chinese New Year, but believe me, I'll be eating this many more times before the next Chinese New Year.


In the bowl is a sauce made up of soy sauce, oyster sauce, fish sauce, sugar, Sriracha, and garlic. This will be added last. 
You'll also need tomatoes, onion, garlic, peppers, basil, and raw shrimp. 


If you don't have fresh rice noodles, just soften some dried noodles in simmering water.


I'm fortunate enough to have a well seasoned wok, but this recipe can also be made in a large sauté pan. 

I have egg "issues" so I didn't use the egg, and I couldn't get Thai basil or fresh rice noodles so I used just plain ol' basil, and dried rice noodles. I had a little bit of poblano pepper leftover from another recipe and used that rather than the serrano. The poblano was pretty spicy for a poblano so there was plenty of "life" in the dish. 

Hungry for noodles? you need to dive into this. 

Drunken Noodles


  • Sauce 2 tbsp (30 ml) sweet soy sauce
    1 tbsp (15 ml) oyster sauce
    1½ tbsp (22 ml) fish sauce
    1 tbsp (15 g) sugar
    1 tsp Sriracha
    1 tsp minced garlic
    6–8 Thai basil leaves, chiffonade
    3 tbsp (45 ml) canola or peanut oil
    2–3 cloves garlic, minced
    2 eggs
    1–2 serrano chilies, sliced thin
    6–8 large shrimp, peeled and deveined
    ½ medium white onion, sliced
    4 cups (960 ml) fresh rice noodles, separated
    1 cup (40 g) Thai basil leaves, loosely packed
    ½ cup (75 g) grape tomatoes, halved


  1. For the Sauce Combine the sauce ingredients in a small bowl and set it aside.

    For the Noodles In a large sauté pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and sauté until it’s light brown.

    Add the eggs and serrano chilies in and lightly scramble the eggs until they’re barely set, about a minute. Add the shrimp, onions and tomatoes, folding constantly until the shrimp turn pink, about 1 minute.

    Add the fresh rice noodles, basil leaves and sauce and toss to combine for about 3 minutes.

    Don’t be scared to scrape the bits off the bottom before they burn. Cook for 1 minute until the noodles are cooked and coated well. Finish by tossing in the basil and grape tomatoes, allowing them to lend their flavors. Cook for about an additional minute and serve hot.

    Jet Tila 101 dishes you need to cook before you die cookbook

And that's that!

Drowned Crispy Taquitos

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Crispy and crunchy, or soft and brothy, or crispy and brothy, or... have it your way. 
No matter how you choose to eat these, they are beyond what you'd expect in a taquito. Not only is the meat perfectly seasoned and moist, the broth really takes it above and beyond. 

Let's get cookin'


Along with the chuck roast you'll need, carrots, garlic, onion, bay leaves, peppercorns, tomato, and salt. 

Just a heads up, put the peppercorns in a spice bag or cheesecloth, that way they are easier to deal with later, trust me on this. 


I made this in the electric pressure cooker rather than on the stovetop, so once the meat was cooked and drained  (reserving the broth) I cooked the potatoes in the broth. 


The meat is enhanced with mashed potatoes and refried beans. Believe me, this adds creaminess, moistness, and flavor to the meat. 
By now the smell is driving you crazy so let's fry them up. 


Heat up the corn tortillas a bit, just enough to soften them so they won't crack when you roll the taquitos. Line up the filling in the softened tortilla, roll it up and secure it with toothpicks before frying. 

What would I do differently next time? you ask! 
I wouldn't have cut the meat into such small pieces before cooking. It was a pain in the neck to fish the meat pieces out of the strainer after I drained the broth, next time I'll cut the roast into 4 large pieces. 
Also, I think I would cook the meat on the stove. As delicious as the broth from the pressure cooker was, I think it would be richer and reduced more had I cooked it on the stove, also I could have just thrown the potatoes in with the simmering meat rather than after the broth was drained. 

I hope you make this, you won't regret it. 

Drowned Crispy Taquitos


  • For the taquitos:

    2 pounds beef chuck roast, rump roast or other stewing meats, cut into 2-inch pieces
    1 white onion, halved
    10 garlic cloves
    1 bay leaf
    2 dried guajillo chiles, stemmed and seeded
    1 tablespoon whole black peppercorns
    1 Roma tomato
    2 carrots, cut into large pieces
    Kosher or sea salt, to taste
    Freshly ground black pepper, to taste
    3 Yukon Gold potatoes, halved
    1 cup refried pinto beans
    40 corn tortillas
    Wooden toothpicks
    Vegetable oil, for frying

    To Serve:
    1 head green cabbage, shredded
    1 cup Mexican crema
    1 cup crumbled queso fresco
    Pickled red onions*


  1. Place the meat, onion, garlic cloves, bay leaf, chiles, peppercorns, tomato, carrots, and salt in a large casserole or soup pot. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to low, skim off any foam that may formed on top, and cover and simmer for 1 hour and 30 minutes.

    Add the potatoes, and continue simmering for another 1 hour and 30 minutes, until the meat is easy to shred and the potatoes are fork tender.

    Transfer the meat and potatoes to a large bowl. Strain the broth into a small saucepan. Bring to a simmer and cook for about another 30 minutes until reduced slightly.

    Meanwhile, place the meat on a cutting board and finely chop. Mash the potatoes in the bowl, and add the refried beans and chopped meat. Mix until combined and season with salt and pepper.

    Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about 30 to 40 seconds per side; this will prevent them from breaking when rolling them into taquitos. Place 1 to 2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape. Repeat with remaining tortillas and filling.

    Fill another heavy pan or large casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos.

    Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.

  2. To serve, place 3 to 4 taquitos on a rimmed plate. Top with shredded cabbage, crema, queso fresco, and pickled red onions. Pour hot broth onto the taquitos and serve drowned! Or, you can serve the broth on the side for dunking, or for people to drown the taquitos as they please.

    Pati Jinich 

    *Pickled Red Onions a la Yucateca

    1 cup bitter orange juice or its substitute
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon ground allspice
    1/2 teaspoon kosher or coarse sea salt, or to taste
    1 large red onion, thinly sliced
    2 bay leaves
    1 banana pepper or jalapeño, roasted, broiled, or charred

    Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.

    Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.

    Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

    Pati Jinich

And that's that!