Re: [CH] MEXICO
Harry Jones (hajones@swbell.net)
Tue, 2 Feb 1999 12:09:46 -0600
Here's a few to get you started:
Tacos al Pastor
1 kg pork steaks
10 single pasilla peppers
10 single guajillo peppers
1/2 clove garlic
1/4 cup white vinegar
1/4 teaspoon cumin
5 single cloves
1 single salt; to taste
1 single onion; finely minced
Wash the peppers (removing the seeds), and boil in the vinegar until the
peppers are soft. Blend the peppers, garlic and other spices in the same
vinegar until you get a paste. Add more vinegar if necessary. Re-cook the
past until it boils, continuously stirring to avoid sticking. Be careful,
it gets very hot and might spatter while boiling.
Get 1 kg pork steaks. The cut does not matter, but it has to be very
thinly sliced. Ask your butcher to cut it and if possible to pound it flat.
Thinly spread the paste on each steak and reserve the excess marinade. Put
the steaks on top of each other, like in the "trompo" and let the meat
marinate for 5 hours. (You can save the rest of the marinade fro more
meat, it does not spoil for long periods of time).
In a hot pan or skillet partially cook one steak at a time. Use oil if
necessary.
Cut the meat in strips 1/4 cm thick, and finish cooking the meat with one
finely minced onion.
The unique aroma will let you know when they are ready.
Tacos al Pastor
1 kg pork steaks
10 single pasilla peppers
10 single guajillo peppers
1/2 clove garlic
1/4 cup white vinegar
1/4 teaspoon cumin
5 single cloves
1 single salt; to taste
1 single onion; finely minced
Wash the peppers (removing the seeds), and boil in the vinegar until the
peppers are soft. Blend the peppers, garlic and other spices in the same
vinegar until you get a paste. Add more vinegar if necessary. Re-cook the
past until it boils, continuously stirring to avoid sticking. Be careful,
it gets very hot and might spatter while boiling.
Get 1 kg pork steaks. The cut does not matter, but it has to be very
thinly sliced. Ask your butcher to cut it and if possible to pound it flat.
Thinly spread the paste on each steak and reserve the excess marinade. Put
the steaks on top of each other, like in the "trompo" and let the meat
marinate for 5 hours. (You can save the rest of the marinade fro more
meat, it does not spoil for long periods of time).
In a hot pan or skillet partially cook one steak at a time. Use oil if
necessary.
Cut the meat in strips 1/4 cm thick, and finish cooking the meat with one
finely minced onion.
The unique aroma will let you know when they are ready.
****************************************************************************
*******
Lawry's Taco Spices and Seasonings
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon onion; minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon oregano; ground
1. Combine all of the ingredients in a small bowl.
2. Prepare the meat filling ofr the tacos as described on the original
package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain fat.
Add spices and seasonings and 2/3 cup water; mix thoroughly.
Bring to a boil; reduce heat to low and cook, uncovered, 7 to 10
minutes, stirring occasionally.
Spoon meat filling into warmed taco shells or tortillas.
Top with shredded lettuce, grated cheddar cheese and chopped tomato.
Use fresh salsa and guacamole if desired. Makes meat filling for 12
tacos
(about 3 tablespoons each).
***************************************************************
Corn Tortillas
1 1/2 cups masa harina (corn flour)
2 teaspoons salt
2 teaspoons lard or shortening
1 1/4 cups water
In a medium-size bowl, stir together masa harina and salt. In a small pan
over high heat, bring lard to a boil and stir until melted. Pour into the
masa harina and blend well with a fork and pastry blender. Knead on
lightly floured board until smooth, about 5 minutes.
Divide dough into 12 pieces and roll into a ball about 1-inch thick in
diameter. Cover balls with plastic so they don't dry out. One at a time,
roll each ball out between 2 pieces of waxed paper int a tortilla press.
Heat a large cast iron or heavy skillet over high heat until very hot.
Place dough in skillet. Cook on one side about 30 seconds, then flip and
brown on second side, about 30 seconds.
Keep warm in cloth towel until others
finished.
*************************************************************
Chile con Queso From Scratch
2 tablespoons butter
1/2 medium onion; chopped
1 large clove garlic; chopped
1/4 teaspoon cumin
1 single black pepper
3 or 4 single peeled canned tomatoes; (or 2 fresh peeled)
2/3 can whole roasted green chiles
8 ounces white cheese; (Monterey Jack is OK)
3 ounces cream cheese; diced
1/2 -2/3 cup cream
Warm cheese to room temperature. Melt butter in small saucepan, add onion
and garlic, cover and sweat for 5 minutes over low heat.
Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food
processor and chop thoroughly (don't puree). Add tomato mixture to pan,
cook at medium heat for 3 to 5 minutes, or until most of the water has
evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin
as needed.
If you need to reheat the dip, use very low heat to avoid breaking down
the cheese.
Serve with tortilla chips or flour tortillas.
*********************************************************************
Carne Guisada
2 pounds sirloin steak; cubed
2 tablespoons cornstarch
1 vegetable oil
2 can (14 oz) diced tomatoes
1 cup water
1 tablespoon garlic powder
1 jalapeno pepper; diced and seeded
1/2 bell pepper; diced
1/2 teaspoon salt
2 tablespoon ground cumin
1 teaspoon black pepper
Coat steak with cornstarch. Cook in a large oiled skillet over medium heat
until browned, stirring constantly. Drain the meat on paper towels. Clean
the skillet and add the steak and all other ingredients to the skillet.
Bring to a boil, cover, reduce heat and simmer for 30 minutes, stirring
often. Remove the lid and cook uncovered for an additional 30 minutes or
until sauce is thick and meat is tender.
Serve with flour tortillas.
**********************************************************************
Beef Tenderloin Mexicana
4 5 ounce beef tenderloin steaks
2 tablespoons lime juice (fresh)
2 tablespoons chili powder
2 tablespoons vegetable oil; (divided)
2 teaspoons garlic; minced
1/4 teaspoon cumin; ground
1/4 teaspoon red pepper flakes; crushed
1 single cilantro (fresh)
1 single red bell pepper rings or strips; for garnish
(optional)
-----Cramey Cilantro Sauce-----
1 can (4 ounce) green chiles; chopped
1/2 cup whipping cream
1/2 cup sour cream
1 tablespoon fresh cilantro; chopped
Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1
tablespoon oil, garlice, cumin and red pepper flakes in small bowl. Pour
over steaks and rub to coat.
Heat remaining oil in large, heavy non-stick skillet over medium-high heat
until hot. Add steaks and cook 4 minutes on each side for medium-rare.
Transfer to serving platter and keep warm. Spoon sauce over steaks.
Garnish as desired with cilantro sprigs and red bell pepper rings.
Creamy Cilantro Sauce:
Place chilies in blender and puree until smooth. Combine with whipping
cream in small saucepan over medium-low heat and bring to a gentle boil.
Whisk in sour cream and cilantro. Cook until just heated through.
-----Original Message-----
From: Pavol Cernak <pavolc@hotmail.com>
To: chile-heads@globalgarden.com <chile-heads@globalgarden.com>
Date: Tuesday, February 02, 1999 6:33 AM
Subject: [CH] Mexican corn chips
>Hi CHs,
>
>seeking somebody who’s able to send me a recipe for home-made maxican
>nachos, tacos and/or tortillas. I don’t wanna buy prepacks. Waiting at
>pavolc@hotmail.com, let the subject of a messige is MEXICO. Tks in
>advance to all.
>
>Palo.
>
>
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