Text 28013, 95 rader
Skriven 2012-08-08 07:26:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Apology
===============
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> We were out around supper time tonight and rather thaan going home,
 RH> decided to try a little Mexican restaurant where we were. Food was
 RH> good, not super duper great but much better than Taco Bell. The
 RH> obligatory salsa that came out with the chips was super mild tho. This
 RH> place has a famly friendly atmosphere; Steve commented something on the
 RH> order of not scaring off the kids with too hot a salsa. It was also
 RH> thin-ish and smooth, no chunks of tomato or onion to be found. But,
 RH> there was a bottle of green habenero sauce on the table; Steve was
 RH> liberal with it and got a good dose of heat from it. (G) Tax and tip
 RH> put us over what we would have spent at the chain place but this was
 RH> fresher & better; we might make it back before we leave the area.

We have a good variety of Mexican joints here - not counting Taco Bell and Taco
Gringo which are faux-Mex. Although Taco Gringo is pretty good. The first one
to come to town several years ago, Xocimilico (www.xochimilcorestaurant.com/)
was good enough that Chi-Chi's left town and they eventually pulled down their
building to build an MCL Cafeteria on the site.

My favourite is Los Agaves (http://www.losagavesspringfield.com/) - well, they
are back to being my favourite since La Loma folded its tent and skulked off to
parts unknown. Los Agaves has a nice lunch deal that I particularly like. The
Agave Burrito, a pork chunks burrito, topped with cheese and pico di gallo and
served with refritos and arroz. U$5.75 + tax. Since I usually only drink water
I can eat *real* authentic Mexican for less than the equivalent amount of grub
would cast me at the Sign of the Chihuahua.

Their on-table salsa is much as you describe - except that I sometimes find
small pieces of onion and the occasional cilantro leaf that got out of the
blender without getting pureed. The bite is pretty mild - but, there. And all
tables have a bottle of Tapatio, one of Cholula, the two El Yucatecos ... red
and green, both habanero based. That is what I suspect that was in the place
you visited. (www.elyucateco.com) Oddly the green is noticeably hotter than the
red - go figger.

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

      Title: Pork Burritos
 Categories: Latino, Pork, Chilies, Dairy, Vegetables
      Yield: 4 Servings

      1 lb Pork butt; in 1" chunks
  1 1/2 c  Water
      4 lg Dried red New Mex chilies
           +=OR=+
      3 tb Ground mild red chile
      1 cl Garlic; minced or pressed
    3/4 ts Salt
    1/2 ts Dry oregano
      2 ts Red wine vinegar
      4    (8" to 10") flour tortillas

MMMMM-------------------------TOPPINGS------------------------------
           Sour cream
           Shredded Monterey Jack
           Chopped tomato
           +=OR=+
           Pico di gallo 
           Shredded lettuce
           Guacamole

  Place pork in a 2 to 3-quart saucepan over medium high
  heat and add water. Bring to a boil; reduce heat, cover,
  and simmer for about 1 hour. Meat should be very tender.
  Skim off excess fat.

  Remove stems from the dried chilies; break up and whirl in
  a blender until finely ground. Add to pork along with
  garlic, salt, oregano, and vinegar. Simmer, uncovered,
  stirring occasionally, until sauce thickens (about 35 to
  45 minutes).

  Meanwhile, wrap tortillas in foil and heat in 350øF/175øC
  oven until hot (about 15 minutes). Or wrap in plastic wrap
  and microwave on High (100%) for about 30 seconds. 

  To serve, spoon pork filling down center of each tortilla
  and add garnishes as desired. Lap ends of tortilla over
  filling and fold sides to center, or roll up without
  tucking ends in. 

  Makes 4 servings.

  Recipe by: Diana Rattray

  From: http://southernfood.about.com.com

  Uncle Dirty Dave's Archives

MMMMM

... The moon moves about two inches further from the earth every year.
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