Text 1509, 82 rader
Skriven 2010-09-12 19:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Tex-Mex
===============
-=> Quoting Michael Loo to Dave Drum <=-

 ML> But I can't say I believe that Tex-Mex is found much south of
 ML> the border. Not that I've been there in some decades, but as
 ML> I recall just south of the border cooking had a lot more in
 ML> common with deep south of the border than it did with anything
 ML> north of the border.

From what I've read that may have changed as cross border traffic
moves in both directions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adobo Sauce
 Categories: Sauces, Marinades, Tex-mex, Chilies
      Yield: 1 1/2 Quarts
 
     12    Ancho chiles, wiped clean
    1/2 c  White vinegar
      2 c  Water
    1/4 c  Olive oil
      2 md Onions, thinly sliced
      5    Garlic cloves, sliced
      1 tb Ground cumin
      4 c  Chicken stock
      2 tb Brown sugar
    1/4 c  Orange juice
    1/4 c  Lemon juice
      2 tb Tomato paste
      1 ts Black pepper, freshly ground
 
  Toast the chiles directly over a medium gas flame or in a
  cast-iron skillet until soft and brown, turning frequently to
  avoid scorching.
  
  Transfer the toasted chiles to a saucepan and add the vinegar and
  water. Bring to a boil, reduce to a simmer and cook 10 minutes to
  soften.
  
  Transfer the chiles and liquid to a blender or food processor.
  Puree until a smooth paste is formed, adding a tablespoon or 2 of
  water if necessary to thin. Set aside.
  
  Heat the olive oil in a medium saucepan over medium-high heat.
  Saute the onions until golden brown, 8-10 minutes.
  
  Stir in the garlic and cook briefly just to release the aroma.
  
  Next, stir in the cumin and cook another minute.
  
  Add the chicken stock and reserved chile paste. Bring to a boil,
  reduce to a simmer and cook 20 minutes.
  
  Meanwhile, mix together the brown sugar, orange and lemon juices,
  tomato paste, salt and pepper to form a paste.
  
  Add to the simmering stock mixture and continue cooking another 15
  minutes.
  
  NOTE:  Adobe Sauce can be stored in the refrigerator 1 week or
  frozen indefinitely.
  
  SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with
  Helena Siegel.
  
  From Gemini's MASSIVE MealMaster collection at
  www.synapse.com/~gemini
 
MMMMM



Cheers

YK Jim


... Folk be thinking Jalepenos makes it Mexican.

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