Text 29282, 101 rader
Skriven 2012-09-07 00:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Goya
============
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Wegmans / have a wide selection of Goya foods...
 NB> there's a fairly substantial Hispanic population here

Our Mexican population is 1, our non-Filipino Hispanic population is 12
and I am including a Portuguese guy and a Brazilian lady to get a
full dozen! [g] Which explains the dearth of Latino foods here,
never mind restaurants.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Picaditas (Tortilla Boats With Bacon, Cheese, And Salsa) 
Categories: Mexican, Corn, Salsa, Cheese, Bacon
  Servings: 4

           PICADITAS:
      1 lb masa (dough for tortillas)
    2/3 lb bacon, fried, drained,
           crumbled with the
           grease/drippings reserved
     15 oz package queso fresco
     15 oz container crema rancherito 
      2 c  prepared salsa of your
           choice
           MY SALSA VERDE:
 1  1/2 lb fresh green tomatillos,
           outer husks removed and
           rinsed
      3    hot jalapeno chiles
    1/2 sm onion
      2 lg garlic cloves
    3/4 c  firmly packed cilantro
           leaves
      1 ts salt 
      1 c  water

Picaditas means little pinched ones. The name picaditas is actually
just one of many that all refer to a thicker, smaller tortilla that
is cooked from the raw masa (dough) on a comal and then topped with
a variety of ingredients.  They are also known as sopes, gorditas,
memelitas, and guaraches (just to name a few), and are eaten in many
different ways. 

Picaditas, in particular, are traditionally served drizzled with
melted pork lard for seasoning, followed by a generous portion of a
salsa of your choice, and topped with crumbled cheese such as queso
fresco. 

The following recipe is our family's adaptation of the picaditas
that they ate in Mexico.

Salsa should be a cooked salsa as opposed to a fresh or raw salsa.
We usually use a salsa verde (tomatillo salsa) or even a salsa
integrada which is a salsa made with a mix of tomatillos and
tomatoes. 

Heat comal to medium high heat.  Take masa and divide into 12 equal
parts.  This can be easily accomplished by dividing in half 2 times
and then dividing into thirds.  Form each piece of dough into a ball
and flatten and shape into a thick tortilla roughly 4-5 inches in
diameter and1/4 to a  1/2  inch thick.  Place on dry comal to cook.
Allow to cook until dough becomes dry on the bottom and brown spots
begin to appear (about 3 minutes or so).  Turn picaditas over and
allow to cook on the other side.

While the bottom side is cooking, pinch edges of picaditas all the
way around to form an edge or small lip so that toppings will not
spill out. Allow them to continue cooking for another couple of
minutes until dough is done and remove from comal. Cook in batches
until all are done. While still hot, spoon 1 teaspoon of bacon
grease over the top of each picadita and sprinkle with 1 Tablespoon
crumbled bacon and 1 Tablespoon of crumbled queso fresco.  Top with
salsa and crema rancherito as desired.

Yield: 12 picaditas or breakfast for 4 people (if you can stop at 3
each!)

Salsa Verde: Roast tomatillos, jalapenos and onion on a dry comal on
medium heat until done.  Place remaining ingredients in a blender
jar and add roasted tomatillos, jalapenos, and onion.  Blend well.
Thin with additional water if desired.  Check for salt. Yield: about
4 cups.

By: Amy Hernandez, Chicago Examiner

  From: Www.Examiner.Com                
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I'm into Tex-Mexistentialism.

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