gemfeller
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Post by gemfeller on Oct 13, 2016 12:14:02 GMT -5
I used to crock pot tomallitos and pork together And I was known to make a mean cheese enchilada pie Basically like lasagna. Layers of corn tortilla filled with cheese, Anaheim chili’s, onions smothered in enchilada sauce. Tamale Pie was another creation. Using corn meal masa as the layering & filled with seasoned hamburger & baked . Yes I used McCormack Taco seasoning. www.mccormick.com/recipes/main-dishes/fiesta-tacosNow we're talkin'! I'm a chile verde freak. I know that translates to "green chile" which probably has several definitions in terms of actual food and salsas. But here in my part of SoCal (and other areas I've lived) it means pork stewed with tomatillos and chiles, preferably serranos, served with flour tortillas either as burritos or by plate with rice and refried beans. Both feature sour cream and cilantro on the side, and maybe some guacamole. I make a killer enchilada version with chicken, white corn tortillas and queso fresca (a type of Mexican cheese). I went to college in Albuquerque and when I lost my meal ticket money in a poker game I went to work in a Mexican restaurant on Old Town Plaza where meals were part of the pay. That's when I fell head over heels in love with Mexican cuisine. There it was basically Sonoran style with Tex-Mex embellishments. Two things were basic to a full meal in that restaurant, lentil soup and huge baskets of sopaipillas with honey. I haven't found sopaipillas since. They're not part of California-style Mexican food, which is very different than New Mexico style and much less tasty in my view. A specialty in N.M. was enchiladas montadas, corn tortillas stacked on top of each other layered with red chile sauce, meat, onions and, yes, cheese -- topped with a fried egg and shredded iceberg lettuce. I make a version of that still and it's a family favorite. I've never found any chile rellenos to compare with New Mexico style. As for "authentic" tacos, they seem to be as varied as American sandwiches. But I'm going to volunteer myself for some current in-person testing soon. One of my doctors is in Oxnard, a neighboring community that in the old part is basically a Mexican town. I've had my eye on a little hole-in-the-wall restaurant that's about as authentic as anything you'll find in Mexico. On my next visit I'm going to have a taco lunch there and I'll report on my findings. |
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Post by Garage Rocker on Oct 13, 2016 12:19:47 GMT -5
Haven't checked out Costco for flapmeat, rockpickerforever. Hadn't ever heard flapmeat, but a quick check tells me it's like the skirt steak I get. Marinade overnight in tomato juice, Worcestershire sauce and garlic. Dry rub before hitting the hot grill, slice thin and enjoy! Guess who's hitting Costco tonight? |
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jamesp
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Post by jamesp on Oct 13, 2016 12:49:05 GMT -5
Flapmeat ?!@#$ = skirt steak = brisket
Is that correct ?
Flapmeat LOL. I'd be askin what damn part of the body that came from !!
Them thar Mexican folks don't waste anything.
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jamesp
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Post by jamesp on Oct 13, 2016 12:51:52 GMT -5
Me and James(the other James) out there working our tails off.
Headed to Lucy's in Palmetto as soon as he leaves. Hungary !! All this food talk !!
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Post by rockpickerforever on Oct 13, 2016 14:46:06 GMT -5
Haven't checked out Costco for flapmeat, rockpickerforever . Hadn't ever heard flapmeat, but a quick check tells me it's like the skirt steak I get. Marinade overnight in tomato juice, Worcestershire sauce and garlic. Dry rub before hitting the hot grill, slice thin and enjoy! Guess who's hitting Costco tonight?
Randy, I had bought some a few years back, it was pretty good. Then, what they were selling started getting stringy and gristly. Not for me! Recently, looked in the meat case there, and it looked really good, so decided to give it a try again. Glad that I did!
3.24 lbs @ $7.99 per pound. Worth every cent of it! I think every bit of it got marinated and grilled last time, no fat or gristle to cut off. This stuff looks good, too. No dry rub, tomato juice or Worcestershire sauce here. For this amount of meat, I bought ten navel oranges (mine aren't ready yet, but they were only 79 cents / lb at the store.) We used to use homegrown limes, but found the sweeter oranges imparted a more enjoyable taste. Use the limes with the beers! Will have ripe homegrown oranges in several months. Juice the oranges, mix in all the seasonings (I don't do this part, so not quite sure what all goes into it!) into the fresh orange juice. Pour the mixture over the meat in a meat marinating container (I have a Tupperware one) that allows the marinade to reach all the meat. Put it in the fridge, and pull it out, turn it and shake it as often as you think of it.
I know there is some onion and garlic power, some ground chile pepper (an assortment of those grown in the garden), maybe some powdered meat tenderizer? I'll have to watch this time. I'd take photos of the prep, but would most likely be considered a pest and piss someone off, lol.
Flapmeat ?!@#$ = skirt steak = brisket Is that correct ? Flapmeat LOL. I'd be askin what damn part of the body that came from !! Them thar Mexican folks don't waste anything.
Flapmeat = skirt steak, yes. James, it is from the bottom sirloin part of the steer, between the short loin and the round, above the flank.
From this website: www.thekitchn.com/whats-the-difference-between-flank-steak-and-skirt-steak-meat-basics-212263 "Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. It is also lean and contains a lot of tough fibers."
Marinated for a couple days, well BBQed, and sliced thin, it melts in your mouth! Add the cilantro (YUM!) and hot salsa, maybe some pinto beans, and you are all set.
Ya got that right, James, they don't. Waste not, want not. Real barbacoa is made from meat from the head and face of the steer. Like the cheeks. (Brings new meaning to the words, "hey there, sweet cheeks!"). You can also eat tongue and brains, too. And don't forget the tails for stews and soups. Not something I've ever seen in stores here, but people also eat "Rocky Mountain Oysters." I think I'd draw the line at that...
I understand it is good for making fajitas, too. Grilling up with a mess of onions, bell peppers, etc., like the dish that started this thread!
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Post by mohs on Oct 13, 2016 17:21:20 GMT -5
I still maintain that an authentic margarita are blended frozen w/ egg white
that's how freddy the boxer used to make them at los Alamitos 1971
could always tell what mood the wife was in by how hot the sauce was
it varied
mostly
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Post by mohs on Oct 13, 2016 17:24:10 GMT -5
chili verde!
I forgot Rick!
the good old days
now it Stouffers
mostly
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jamesp
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Member since October 2012
Posts: 36,607
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Post by jamesp on Oct 13, 2016 18:53:02 GMT -5
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Fossilman
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Post by Fossilman on Oct 13, 2016 19:37:51 GMT -5
When I was in the Army and living in Germany...........Had a Army buddy that was Mexican,he was from Laredo,Texas,he had his wife come to Germany with him too........
Man cook she cook the Mexican food,stuff I never heard off before!!!!!!!
Always was invited to their home for home cooked meals,because I would eat it all !!!!! LOL
So I was eating great German food,Italian food (another story,another time),and than Mexican food...............Ahh the life of eating.....
Was at 125 pounds when I went to Germany,left there at 150 pounds....
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Fossilman
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Post by Fossilman on Oct 13, 2016 19:42:39 GMT -5
Great looking tacos James!!!!!!!! We have a Mom and Pop Mexican joint here in town,that serves up some mean tacos from scratch!!!!!! No cheese either... Rock on Michael. As I mentioned to Tela, those low cost ethnic dishes are rising to the top of the list in high end urban restaurants. All they have to do is walk in to any Mom and Pop's Mexican joint and ask for the real thing and get it for $6. Taco Bell, I almost came over the table. That girl knows how to hit a nerve. These places make a house hot sauce (you have to ask for it),it will raise the heat on the top of the head!!! All Habaneros and tomatoes.... |
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gemfeller
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Member since June 2011
Posts: 4,060
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Post by gemfeller on Oct 13, 2016 21:04:15 GMT -5
When I was in the Army and living in Germany...........Had a Army buddy that was Mexican,he was from Laredo,Texas,he had his wife come to Germany with him too........ Man cook she cook the Mexican food,stuff I never heard off before!!!!!!! Always was invited to their home for home cooked meals,because I would eat it all !!!!! LOL So I was eating great German food,Italian food (another story,another time),and than Mexican food...............Ahh the life of eating..... Was at 125 pounds when I went to Germany,left there at 150 pounds.... Funny you mention Mexican and German food at the same time. The chef in the Albuquerque restaurant where I worked was either German or Austrian. Many Germans emigrated to Mexico long ago and I don't know if his family was one of them. But while turning out great Mexican food he always had German food like hasenpfeffer bubbling on a back burner. So I got a dual culinary education while working there. That restaurant job, along with another in a pool hall where they served absolutely huge Kansas City sirloin steaks, made me very happy to have lost that poker game. I ate far better than I ever would have in the dorms and the guy who won my money turned out to be my best friend. I also learned to never gamble for money. My new friend turned out to be a math major with a photographic memory. He remembered every card that was played and his brain was like a computer figuring the odds on any given hand. He put himself through college by being "lucky" at poker. |
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Post by mohs on Oct 13, 2016 21:17:20 GMT -5
That's just not fair james!
but you worked for it
enjoy!
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Post by Pat on Oct 13, 2016 21:17:56 GMT -5
jamesp your food photos look delicious! Mexican food is my favorite. Yum!!!
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Deleted
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Post by Deleted on Oct 14, 2016 0:31:30 GMT -5
Germans migrated to Mexico. Yes. The result? Negra Modelo = Dunkelweissen  And other nice beers. But never a citrus fruit, please no limes in my beers. Please! |
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jamesp
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Member since October 2012
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Post by jamesp on Oct 14, 2016 1:51:54 GMT -5
When I was in the Army and living in Germany...........Had a Army buddy that was Mexican,he was from Laredo,Texas,he had his wife come to Germany with him too........ Man cook she cook the Mexican food,stuff I never heard off before!!!!!!! Always was invited to their home for home cooked meals,because I would eat it all !!!!! LOL So I was eating great German food,Italian food (another story,another time),and than Mexican food...............Ahh the life of eating..... Was at 125 pounds when I went to Germany,left there at 150 pounds.... A rich history of fine foods ? You gained 25 pounds in Germany, so 25 pounds every 2 years ? |
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jamesp
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Member since October 2012
Posts: 36,607
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Post by jamesp on Oct 14, 2016 1:54:52 GMT -5
jamesp your food photos look delicious! Mexican food is my favorite. Yum!!! Came home and passed out on the couch for 4 hours. Dogs woke me up demanding to be fed. |
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jamesp
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Member since October 2012
Posts: 36,607
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Post by jamesp on Oct 14, 2016 9:16:26 GMT -5
Please post photos gemfeller Mr. Rick. Most of the Taquerias around here have about 7-8 varieties. Very similar from one to the next location. If the serve lengua  the gringos seem to get weeded out and a mostly Hispanic bunch are eating there. Or that intestine taco, forgot the translation. "As for "authentic" tacos, they seem to be as varied as American sandwiches. But I'm going to volunteer myself for some current in-person testing soon. One of my doctors is in Oxnard, a neighboring community that in the old part is basically a Mexican town. I've had my eye on a little hole-in-the-wall restaurant that's about as authentic as anything you'll find in Mexico. On my next visit I'm going to have a taco lunch there and I'll report on my findings." |
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Fossilman
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Member since January 2009
Posts: 20,723
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Post by Fossilman on Oct 14, 2016 9:36:53 GMT -5
When I was in the Army and living in Germany...........Had a Army buddy that was Mexican,he was from Laredo,Texas,he had his wife come to Germany with him too........ Man cook she cook the Mexican food,stuff I never heard off before!!!!!!! Always was invited to their home for home cooked meals,because I would eat it all !!!!! LOL So I was eating great German food,Italian food (another story,another time),and than Mexican food...............Ahh the life of eating..... Was at 125 pounds when I went to Germany,left there at 150 pounds.... A rich history of fine foods ? You gained 25 pounds in Germany, so 25 pounds every 2 years ? LOL,back than yes..... Stayed at 150-160 pounds for many years,than life and age caught up,Shot to 175 for a long time,now at 223..... Fine with me.........I'm happy.... Thumbs up Living the good life.. |
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jamesp
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Member since October 2012
Posts: 36,607
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Post by jamesp on Oct 14, 2016 9:46:35 GMT -5
A rich history of fine foods ? You gained 25 pounds in Germany, so 25 pounds every 2 years ? LOL,back than yes..... Stayed at 150-160 pounds for many years,than life and age caught up,Shot to 175 for a long time,now at 223..... Fine with me.........I'm happy.... Thumbs up Living the good life.. Lean mean days seem to have drifted away. So what eh ? Serious investments in the gut a priority. |
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Post by captbob on Oct 14, 2016 10:02:56 GMT -5
Lean mean days seem to have drifted away. So what eh ? Serious investments in the gut a priority. whatever... lardass  You are probably wearing pants today that you bought 15 years ago! |
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the gringos seem to get weeded out and a mostly Hispanic bunch are eating there.
