I grew up in New Zealand. I think I was about 3 years old when I first put on an apron and started helping my mum in the kitchen. I was a terrible student. So, I unenrolled myself from school in year 10 and enrolled myself into chef school.
Fast forward to now, I have cooked in some great restaurants in Auckland, London, Sydney and Melbourne. I also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
It’s a pretty incredible thing to be able to share what I cook with so many people now. I appreciate you all and love when you comment, ask questions and request your favourite dish. I have some pretty big goals for my food content, especially my RU-vid channel.
Nope. Sorry chef, I’m sure it’s good, but this is not it. No bay leaf when cooking? Needs to be thinner and served with fresh cabbage as a garnish with onion cilantro and lemon.
Hi Andy! That's not Pozole, it's birria. The Pozole is made with Guajillo Chilly, you made it with Chile Ancho and Chile de árbol. You need more corn and the broth must be les thick.. Anyway , you did it well, it looks so tasty and awesome
I see some people mentioning the thickness of the soup. He doesn’t necessarily have to add more water to thin it out. Once the rehydrated chiles are blended with some of the stock, you pass it through fine mesh sieve. You still get all the amazing flavor and beautiful red color. I also notice many food creators making Birria tend to call the consomé that they dip the tacos in a “sauce”. Consumé imo, with a little lime onion and cilantro of course,should be very sippable. Any other questions about Mexican food, shoot them I got you 🙏🏼
