Text 20417, 130 rader
Skriven 2012-01-25 18:25:15 av Dave Drum (1:18/200.0)
  Kommentar till text 20362 av Ruth Haffly (1:396/45.28)
Ärende: Tamales
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> The tamales we see around here are very thick with masa dough and have
 DD> very little (pretty bland) filling. IOW - they suck rocks. And, as
 DD> there are always things on the menu that I *know* are tasty - I never
 DD> give them another chance to disappoint.

 RH> Sounds like you need a trip to the southwest. Either that or someone
 RH> from that part of the country to come up to your area and teach
 RH> everybody what a good tamale is. Either way, I know now not to order
 RH> tamales in a Mexican restaurant in the midwest. (G)

If I make a trip to the Southwest it will more likely be in search of some
really good Chile Verde that I don't have to make myself. And/or some good
non-beef/chicken/cheese enchiladas ... like pork or lamb. Nothing wrong with
beef enchiladas ... if they use shredded beef, or beef cheeks or lips or
something like that. But, I can get hamburger tarted up and rolled in a
tortilla darned near anywhere. Same for white meat chicken bits in red sauce.
Hardly any of the Mexican places have pork dishes on their menus. Even less
offer lamb. If you get to know the people in a place and ask about "exotics"
like lips or cheeks -- sometimes a surprise is forthcoming. But, not often.

I see so little pork in Mexican venues I asked in one place if it was run by
Muslims.  Bv)=

This recipe looks so killer I am going to *HAVE* to make it ...

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

      Title: Beef Cheek Enchiladas w/Ranchero Sauce
 Categories: Beef, Chilies, Cheese, Sauces, Citrus
      Yield: 4 servings

     12    Corn tortillas
  1 1/2 lb Beef cheeks; tendons removed
           - trimmed
      2    Guajillo chilies; seeded if
           - desired *
      2    Ancho chilies; seeded if 
           - desired *
      3 cl Garlic; unpeeled
      1 tb Oil
      2 ts Fennel pollen or fine ground
           - fennel seeds
      1    Orange; zest only
      3 c  Shredded cheese; (one half
           - Monterey Jack and one half
           - cheddar) divided use

MMMMM--------------------------SAUCE--------------------------------
      2 lg Tomatoes
      2    Jalapenos; diced
      1 md Onion; diced
    1/4 c  Olive oil
      2 tb Flour
      3 c  Chicken broth
      8 oz Can tomato sauce
      2 ts Crushed garlic
    1/2 ts Cumin
    1/2 ts Ground black pepper
           Salt

  * Seeding and removing the placenta of the chile will
  reduce the heat while leaving the flavour - UDD

  To prepare the beef cheeks, remove any excess fat and
  tendons early in the day, just before allowing it to
  braise for an hour or so in water that was seasoned with a
  couple cloves of garlic (peels and all), bay leaf, salt &
  pepper. Once tender, cut into cubes, but make sure to
  reserve the broth produced.

  Simmer 2 guajillos and 2 anchos in about 1 cup of the
  reserved broth, just until they became soft, about 10-15
  minutes. If you want to minimize the heat in the dish,
  remove the seeds before steeping the peppers. Allow the
  peppers to cool just enough to handle and chopped them up
  and added them to a hot pan with about 1 tb of extra
  virgin olive oil, followed by 2 ts of Fennel Pollen, the
  zest of 1 orange, the cubed meat and seasoned with salt &
  pepper. Add enough of the reserved broth to simmer the
  beef until it is melt-in-mouth tender, about 30-40
  minutes.

  Boil tomatoes until soft and skin peels away; remove, let
  cool and chop.

  Saute onions and jalapenos in a little oil in a skillet;
  set aside.

  In saucepan, add oil, heat, and flour to create a roux.
  Slowly add in warmed chicken broth until it begins to
  thicken.

  Add tomato sauce, garlic, cumin, black pepper, tomatoes,
  peppers, and onion. Simmer for 30-40 minutes.

  Add a layer of sauce in a lightly coated 10x14 baking
  dish.

  To prepare enchiladas: Spray each tortilla and heat
  lightly in skillet (spraying helps prevent sogginess).
  Stack on a plate and keep covered until ready to fill.

  Layer in beef cheeks along with the chunky sauce pieces
  (use a slotted spoon), and a sprinkling of shredded
  cheeses.

  Roll up each tortilla and add to the baking dish, packing
  in tightly. Pour remaining sauce over tops and around sides.

  Sprinkle remaining cheese on top.

  Bake about 30-40 minutes in a 350øF/175øC oven or until
  top is bubbly and browning.

  Serve immediately with sides and freeze remainder if
  desired.

  Recipe by Anamaris Cousins Price
 
  From: http://www.hispanickitchen.com

  Uncle Dirty Dave's Archives

MMMMM

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