Text 18827, 93 rader
Skriven 2008-12-31 20:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: ambrosia
====================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> As I kid I liked the one sole M. cherry in a can of fruit cocktail
 -> simply because there only was one and the four of us would fight
 -> over it.

 HN> So you understand perfectly!

Ah yes I most certainly do!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tom's Bodega Huaraches
Categories: Mexican, Corn, Tortillas, Beef, Cheese
  Servings: 4

           Masa dough
      1 cn Hormel chili without beans
           garlic
           onions
           oil
           Boar's Head sharp cheddar
           cilantro

My Huaraches con Carne are No Joke, Son!

One of the main drawbacks of Bodega Living (c) is the lack of meat.
While some corner stores boast a small selection of fresh (that term
being used very loosely) meats, most have little more than canned
goods and perhaps a creepy looking deli case dotted with a few
greying Boar's Head products.

The whole idea here is to equip even those with the smallest, lamest
and even bullet proof bodega with the means by which to make a meal
that you can be (relatively) proud of serving to anyone with a sense
of humor. Obviously, the last post could even be pawned off on an
unsuspecting Manhattonite in a pinch with the pasty quality of the
pasta being the only give away.

Whatever. Tonight I did one of my favorite NYC greasy-spoon Mexican
dishes: Huaraches.

They're a simple affair, consisting (in this case) of only Boar's
Head sharp cheddar, masa dough and a heated up can of chili without
beans. The fact that you'd be making masa and rolling out the
paddle-shaped gorditas by hand makes this meal seem much more legit
than it deserves and would more than likely fool dumb people into
being amazed at your culinary depth.

Here We Go

First mix your masa so as to let the water and corn meal really get
to know each other. Make the smallest amount on the back of the bag
and set aside in a bowl covered with plastic wrap to keep it from
getting crusty.

That done you need only distract your guest(s) for a moment while
you open a can of chili and pour it into a saucepan to heat.
If you have garlic and onions laying around you could even saute
them in a bit of oil before putting in the chili to complete the
illusion of kitchen wizardry.

While your chili is coming to temp you should pre heat your cast
iron skillet under medium heat while you wow your sucker(s) with
your empty wine bottle rolling pin routine. The huaraches should be
about 3"x6" and 1/4 inch thick or so when you're done.

Hit the Skillet with a bit of oil and throw in the corn doughlettes
to cook. 3-5 minutes on a side. While your dumbos boggle at the idea
of making corn tortilla-oids from scratch you can grate the cheese
and chop cilantro if you're gifted enough to have it.

Everything done? Fabu. Now just place a dollop of chili followed by
cheese, cilantro, and even onions or sour cream. Serve with warm
fizzy Latin beer in the 32 oz. size.

You're a hero.

Posted by tom.murder.murder.marcyville


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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