Text 13821, 91 rader
Skriven 2014-06-02 07:16:51 av Dave Drum (1:18/200)
     Kommentar till en text av John Guillory
Ärende: Chilorio Burritas from Create TV
========================================
-=> John Guillory wrote to All <=-

 JG> I regret I couldn't convert this to MealMaster format.
 JG> I got this recipe from Create TV (www.createtv.com).  Create is a
 JG> channel that comes as a sub-channel from Public Broadcasting TV.  You
 JG> usually only catch it via antenna.

Hokay - I has converted the thing - in a format that is pleasing to me, using 
my own conventions. There is a program called MMCONV which will convert 
roughly formatted recipes into a format which Meal Master will import. If you 
can't find it online send your e-mail address to

dirty(underscore)dave(at)chillicooks(dot)org (note that I spell chilli with 
two "Ls")

and I will zip up the whole directory and send it to you. Since it is a MS-DOS 
utility it does not need an installer - just unpack it into a directory. Docs 
are included - including a nice instruction set written by Dale Shipp.
 
 JG> Chilorio Burritas / Burritas de Chilorio   Yields: 8 Servings

 JG> Ingredients

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

      Title: Chilorio Burritas / Burritas de Chilorio
 Categories: Pork, Vegetables, Citrus, Chilies
      Yield: 8 servings

      3 lb Boneless pork; w/fat, in 2"
           - chunks
  1 1/4 c  Fresh squeezed orange juice
  1 1/4 c  Water
      1 ts Salt
      8    Flour Tortillas

MMMMM---------------------ANCHO CHILE SAUCE--------------------------
      5    Dried ancho chilies; seeded,
           - stemmed
  1 1/2 c  Soaking liquid
    2/3 c  Apple cider vinegar
    1/2 c  Onion; rough chopped
      4 cl Garlic
    1/2 c  Fresh parsley
      1 ts Dried oregano
    1/4 ts Ground cumin
    1/4 ts (ea) black pepper & salt

  Place the rinsed meat chunks in a large heavy pot. Barely
  cover with the orange juice and water, add a teaspoon of
  salt and set over high heat. Once it comes to a boil,
  bring the heat down to medium and let it simmer for about
  40 to 45 minutes, or until most of the liquid has cooked
  off and the meat is thoroughly cooked, and has rendered
  most of its fat.

  Meanwhile, remove the stems from the chilies, make a slit
  down their sides and remove their seeds and veins. Place
  them in a bowl, cover them with boiling water, and let
  them sit and rehydrate for about 10 to 15 minutes. Place
  the chilies and 1 1/2 cups of their soaking liquid in the
  blender along with the onion, garlic, parsley, oregano,
  cumin, black pepper, salt and vinegar, and puree until
  smooth.

  Once the meat is ready, place it in a bowl along with any
  remaining cooking broth. Once it is cool enough to handle,
  shred the meat with your hands or using two forks.

  In the same pot where the meat was cooked, heat the oil
  over medium heat. Pour in the chile sauce and let it
  season and simmer for 6 to 8 minutes. Toss in the shredded
  meat along with any of its remaining cooking broth. Let
  the meat cook, stirring often, until it has absorbed most
  of the chile sauce, which will have thickened, seasoned
  and changed color to a much darker tone. It will take
  about 20 minutes.

  Taste for salt and add more if need be.

  Posted by John Guillory | 02 June 2014

  From: http://www.createtv.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Is yours a real cat or does it come when you call it?
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)