Text 1214, 100 rader
Skriven 2010-09-07 17:20:00 av Dave Drum (45009.cooking)
   Kommentar till text 1108 av Ruth Haffly (1:396/45.28)
Ärende: Heat Levels
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I've *never* seen really HOT Tex-Mex cuisine. Spicy, with a bit of
 DD> bite. But, not truly HOT from chilies. For that one need head toward
 DD> southern Mexico ... and not much of it there. Mexico, like the US,
 DD> India, China, etc. has a vast range of regional cuisines. My friends

 RH> I know, I've read about it. Most of it isn't really hot but well
 RH> spiced. The Tex-Mex is more of a corruption of some of the spicier
 RH> dishes than an authentic cuisine.

Au contraire. Tex-Mex (as well as Cal-Mex) is a cuisine of its own. It just
happens to span an international border. Fajitas, f'r instance are a prime
example of Tex-Mex cuisine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Authentic Tex-Mex Fajitas
 Categories: Tex-mex, Beef, Chilies, Citrus
      Yield: 6 servings

      2 lb Skirt steak
    1/2 lg Onion; halved, sliced thin
      2 ts Ground cumin
      2 ts Powdered red chile
      3    Pickled jalapenos; chopped
      2 cl Garlic; chopped
    1/4 c  Lime Juice
      2 tb Jalapeno Pickling Liquid *
      1 tb Oil
      1 tb Soy Sauce; (optional)
      1 ts Liquid Smoke; (opt)
 
  * This is the liquid used to pickle and flavor the
  jalapenos. It is basically white vinegar with added spices,
  and there is always ample liquid in the jar or can to use in
  this recipe, without leaving the remaining jalapenos dry.
 
  Place half of the onions in the bottom of a nonreactive
  dish. Mix the cumin, powdered red chilies, chopped jalapenos
  and garlic together in a small bowl, then rub on all sides
  of the meat. Put the skirt steak into the dish, on top of
  the onions. Pour the lime juice and the jalapeno liquid over
  all areas to coat. Sprinkle the remaining onions on top of
  the meat. Cover and refrigerate at least 1 hour, but
  preferably overnight, turning once.
 
  Preheat the grill or broiler until hot. Fajitas need to cook
  close to a very high heat source, in order to sear the
  outside but still leave the interior medium rare. Mix
  together the oil and, if you are using them, the soy sauce
  and liquid smoke. Brush or spoon the oil mixture onto the
  meat surfaces. Grill or broil about 2 to 3 minutes on each
  side, or until the outside is brown and slightly charred,
  and the inside is still slightly pink.
 
  Remove the meat to a cutting board. Let sit 5 minutes before
  slicing. Cut the meat into thin strips that can be easily
  rolled into tortillas. Serve with warm, soft flour tortillas
  and fresh Pico de Gallo or Salsa Fresca.
 
  NOTES: Fajitas are pure Tex-Mex food. They originated along
  the Rio Grande River on the Texas-Mexico border and were
  eaten by cattle wranglers. The skirt steak is the
  traditional cut used and was reserved primarily for the
  chief cowboy. Other cuts of beef can be substituted, such as
  flank steak or sirloin, but the skirt is by far the most
  tender, flavorful and authentic.
 
  You might be wondering where the cast-iron griddle with the
  sizzling bell peppers and onions are in this recipe. While
  such a serving method may be dramatic, it is an affectation
  developed mainly by chain restaurants and is in no way a
  part of true Tex-Mex fajitas. You may go ahead and add it,
  but I am still partial to the clean, simple taste of hot
  grilled meat topped solely with fresh tomato salsa and
  blanketed in warm, soft tortillas. I do make two minor
  additions in my recipe when oven-broiling: I add soy sauce
  to help the thinly cut steaks brown quicker, and I use
  bottled "liquid smoke" to replicate the flavors created by
  the more desirable method of charcoal-grilling. Otherwise,
  this recipe is as authentic as it gets.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Good taste is the worst vice ever invented. - Edith Sitwell
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