Text 20530, 127 rader
Skriven 2012-01-28 06:06:00 av Dave Drum (58971.cooking)
  Kommentar till text 20502 av Ruth Haffly (1:396/45.28)
Ärende: Tamales
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Nothing wrong with beef enchiladas ... if they use shredded beef, or

 RH> The place we went to last week had shredded beef enchiladas; I ordered
 RH> them but a miscommunication brought the chicken ones instead. We're
 RH> going back for the beef ones tho.

 DD> beef cheeks or lips or something like that. But, I can get hamburger

 RH> I've not seen beef cheeks or lips listed; they may be saved for staff
 RH> meals.

The last place I saw them was a few years ago at a place near to Clean Dave's
in Enfield, CT. I think I had the lips (or maybe it was cheeks) in a taco there
._. with a nicely peppy green salsa.

 DD> tarted up and rolled in a tortilla darned near anywhere. Same for
 DD> white meat chicken bits in red sauce. Hardly any of the Mexican places
 DD> have pork dishes on their menus. Even less offer lamb. If you get to
 DD> know the people in a place and ask about "exotics" like lips or cheeks
 DD> -- sometimes a surprise is forthcoming. But, not often.

 RH> I've seen pork on the menu a fair amount of times in Mexican places.
 RH> OTOH, I don't think I've ever seen lamb as an offering.

Only Mexican places I've seen lamb (or goat) have been in the Southwest - New
Mexico, Colorado, Aridzona, and a couple places in Granola Land.
 
 DD> I see so little pork in Mexican venues I asked in one place if it was
 DD> run by Muslims.  Bv)=

 RH> And the reply was.................................?  You may just be in
 RH> the wrong part of the country for much pork on the menu.

With a major pork packer (Cargill) less than 50 miles away. And "aromatic" hog
feeder operations dotted liberally about the countryside??? With boneless pork
loin running less than U$2/lb (sliced free)??? We got plenty pork. There is one
place, Los Agaves, which does very well with pork on the menu. But, other than
a few others which offer carnitas .........
 
 DD> This recipe looks so killer I am going to *HAVE* to make it ...

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

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

 RH> Can it be done with other cuts of beef and flour tortillas? First part
 RH> for the (lack of) availabilty of beef cheeks, second for Steve's corn
 RH> sensitivity. Other than that, it look like a winner so I'm going to
 RH> snag it.

Sure - use flour if you'd like. As for the beef - I'd probably substitute skirt
steak (diaphragm) for the cheeks - you can probably find that easier. And there
will be little fat to trim nor tendons to excise.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Pork Carnitas
 Categories: Latino, Pork, Chilies, Dairy
      Yield: 4 servings
 
            Southwest Guacamole *
       4    Poblano chilies; roasted,
            - peeled, seeded
       1 md Onion; halved
       1 lb Boneless pork loin; in 2"
            - by 1/4" strips
       1 cl Garlic; fine chopped 
       2 tb Oil 
       2 tb Tomato paste 
       1 tb Red wine vinegar 
     1/4 t  Salt 
   1 1/3 c  Plum Tomatoes; fine chopped
            Tortillas 
            Dairy sour cream 

  * Separate recipe
 
  Prepare Southwest Guacamole; set aside.

  Cut chilies and onion halves lengthwise into 1/4" strips.

  Cook pork, chilies, onion and garlic in oil in a 10" skillet
  over medium heat, stirring occasionally, until pork is no
  longer pink, about 12 minutes.

  Stir in tomato paste, vinegar, salt and tomatoes; cook until
  hot.

  Serve with tortillas, Southwest Guacamole and sour cream.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
     Title: Southwest Guacamole
Categories: Five, Dips, Latino, Citrus
     Yield: 6 servings
 
      5    Ripe avocados; peeled,
           - pitted
      4 cl Garlic; fine chopped
      1 c  Tomato; chopped
    1/4 c  Lime Juice
    1/2 t  Salt
 
  Mash avocados in a medium bowl until slightly lumpy. Stir
  in remaining ingredients. Cover and refrigerate 1 hour.

  Makes 3 cups of dip.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... "A dirty book is rarely dusty"
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