Text 21600, 100 rader
Skriven 2009-03-06 21:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Cars
================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> Don't, please, let this sour you on the marque. Overall I have had
 DD> better luck with Ford products than with anything else ...

Hey, this is a non-commercial arena! Where's your Mandatory
Disclosure that you are a part owner? [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Panuchos Yucatecos Con Chorizo
 Categories: Mexican, Tortillas, Sausage, Chicken
      Yield: 4 servings
 
           FOR THE PICKLED RED ONIONS:
      1    Red onion, thinly sliced
    1/4 ts Black peppercorns
    1/4 ts Cumin seeds
    1/2 ts Dried oregano
      2    Cloves garlic
    1/4 ts Salt
    1/3 c  Cider vinegar
           FOR THE PANUCHOS:
      6    Corn tortillas
      2 c  Mexican chorizo
      1 cn Refried beans
    2/3 c  Canola oil
      2    Jalapenos, seeded and
           Chopped
 
  Cancun panuchos, fried tortillas filled with black beans, and
  topped with meat and pickled red onions. The tortilla was crisp,
  but the insides were creamy from the black beans. Sort of like a
  tostada but way more delicate.
  
  Though it's more authentic to top these with chicken, chorizo is
  what I had on hand. All that's left is a sprinkling of pickled red
  onions, which might seem like an easy part of the recipe to skip.
  You certainly can. But they are really crisp and acidic and a
  perfect contrast to the creamy fried tortillas. They are also not
  nearly as time-consuming to make as I assumed. The recipe for the
  pickled red onions makes a lot more than you'll need for the dish,
  so you can scale it back a little bit if you'd like. But I'd go
  for the gold. They keep well in the fridge and love to sit on top
  of other Mexican inspired dishes.

  1. Dump the red onion slices into a pot and cover with water and
  pinch of salt. Bring to a boil and cook for 1 minute. Turn off the
  heat and drain the onions.
  
  2. Grind the black peppercorns and cumin seeds in a mortar or
  grinder. Add them along with the oregano, garlic, salt, vinegar,
  and drained red onions to a small pot. Pour in enough water to
  just cover the red onions. Bring to a boil and cook for three
  minutes. Then kill the heat and transfer everything to a bowl and
  set aside.
  
  3. Heat a large skillet over medium-high heat. Add one tortilla at
  a time to the skillet and flip it frequently until it becomes
  stiff and leathery. I should also start to puff up in the middle.
  Remove from the skillet and take a small knife and cut along the
  side of the tortilla to loosen the two sides. Cut about one-third
  of the way around the tortilla. Use your fingers to carefully open
  the pocket. If it seems like it might tear, just stop. The pocket
  doesn't have to be as big as the tortilla. Repeat with the other
  tortillas.
  
  4. Scoop about 1 tablespoon of the beans into the pocket. Smooth
  it out by pressing down on the top of the tortilla.
  
  5. Pour the oil into a large skillet set over medium-high heat.
  Add the stuffed tortilla and cook for about 3 minutes until the
  bottom is crisp. Remove and drain. Repeat with the other
  tortillas.
  
  6. Meanwhile, cook the chorizo in another skillet set over medium
  heat. It should be done by the time the other tortillas have been
  fried.
  
  7. Transfer the stuffed tortillas to plates. Top with a sprinkling
  of the chorizo and some pickled onions.
  
  From: Rick Bayless, Incredible Authentic Mexico
  
  Posted by Nick Kindelsperger, The Paupered Chef
  From: Serious Eats
 
MMMMM


Cheers

YK Jim


... Creationists deny existence of Darwin.

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)