WORDS BY CHRISTINA GARCIA | PHOTOS BY RALPH YZNAGA
It’s been a year since Luis “Beto” Robledo, owner of Mexico City- style taco truck Cuantos Tacos in Arbor Food Park, opened his second truck Cuantas Hamburguesas. The truck eschews seed oils in a concession to health consciousness, serving hand-cut fries prepared with beef tallow. Their hearty, juicy burgers layer one or two smashed beef patties underneath rich toppings and alongside bold flavors, like longaniza, chimichurri mayo and corn tortillas on the Campechana burger, or pickled jalapenos, pineapple and ham on the Hawaiiana. A beef hotdog makes the Sincronizada extra succulent, while the Americana hews closer to the north of the border hamburger with lettuce, tomato and ketchup. Robledo recently told us to keep our eyes peeled for additions yet to come.
He also shared the recipe for one of his favorite meals. This one comes from his mother, Rosa Andrade, one of his earliest teachers in the art of cooking.
FOR THE GREEN SALSA
10 tomatillos
1 bulb garlic, peeled
1 tomato (whole)
1 onion, roughly chopped
1 poblano pepper, stemmed
Pinch of salt
Pinch of pepper
1 T. garlic powder
1 T. chicken bouillon
1 c. water
Simmer the ribs with the rest of the ingredients until fully cooked, about 45 minutes to an hour. As the ribs simmer, prepare the green salsa. For the salsa, roast the tomatillos, peeled garlic cloves, whole tomato, onion and poblano on a hot comal for about 5 minutes, turning once until they all develop a light char. Blend roasted vegetables with salt, pepper, garlic powder, bouillon and water. Work in batches if necessary. Add salsa to the pot of pork and broth and continue to simmer for another 15–20 minutes until the meat falls off the bone. Serve with warm tortillas on the side.
FOR THE FLOUR TORTILLAS
3 c. flour
2 t. salt (kosher or table)
2 t. baking powder
1 stick of butter
Mix the dry ingredients in medium bowl and set aside. Bring water to boil and turn heat off as soon as the water boils, then add the butter. Melt the butter in the water, then mix into the flour while the butter is still warm. Form the dough into a smooth ball, cover, and let dough rest for ten minutes. Dust a countertop with a bit of flour and then dust the ball of dough. Using the counter as your new workspace, fold the dough in on itself and then flatten, repeating the process several times. Divide the dough ball into roughly eight balls of equal size. Roll each ball out with a rolling pin until it is flat and thin, about eight inches in diameter. Cook each tortilla on a hot comal, about two minutes and then turn OR turn when it begins to bubble, heating until the tortilla is cooked through and a nice golden color.
