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Mostly Guajillo. I have some local sources, but they're tend to be expensive. I was just hoping for something cheaper and more convenient.
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Jul 20, 2016 20:18
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Guy Axlerod posted:Mostly Guajillo. I have some local sources, but they're tend to be expensive. I was just hoping for something cheaper and more convenient. Welp next time I'm out that way I'll see if they have them and how much they are, if you like.
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Jul 20, 2016 21:28
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Guy Axlerod posted:Anyone have a good online source for dried chiles? I've ordered a HUGE batch of stuff from these guys before: http://www.penderys.com/ Everything has been (and continues to be) excellent. I had a massive infestation in one of the bags but I caught it way too late, so they couldn't really do anything about it. I don't blame them to be honest, it's probably how it was stored. If you're used to chipotles that are super dry and almost hay colored, prepare to have your mind blown by the moritas they have. Super deep, chocolatey, tobacco-y (that's a word, trust me), and awesome.
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Jul 20, 2016 22:46
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Potentially dumb question; is there a difference worth worrying about between using "Oregano" and "Mexican Oregano" when trying to capture a vaguely Mexican flavor when living in faraway countries? I'm basically making imitation Mexican food based on memories of the authentic thing X+ number of years ago and wonder if I'm missing out.
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Jul 21, 2016 00:36
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^^^^^^^^^^ Oregano could be either Italian, Greek or Mexican. Italian/Greek taste pretty similar to me, but Mexican is a completely different flavor. Guy Axlerod posted:Anyone have a good online source for dried chiles? I swear by http://www.penderys.com/. Massive selection, good prices, and everything I have gotten has been great.
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Jul 21, 2016 00:39
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Crust First posted:Potentially dumb question; is there a difference worth worrying about between using "Oregano" and "Mexican Oregano" when trying to capture a vaguely Mexican flavor when living in faraway countries? It's different, but not worth going out of your way to find it. I even found it at Safeway in the Mexican spice pouch rack.
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Jul 21, 2016 01:12
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BraveUlysses posted:It's different, but not worth going out of your way to find it. I even found it at Safeway in the Mexican spice pouch rack. Anyone got a good surce for buying loads of dried chillis at a decent price in the UK?
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Jul 25, 2016 13:49
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Spuckuk posted:Anyone got a good surce for buying loads of dried chillis at a decent price in the UK? Have you ever tried your local ethnic markets? I can often find good prices and variety on bulk spices and other staples at those stores
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Jul 25, 2016 16:15
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Spuckuk posted:Anyone got a good surce for buying loads of dried chillis at a decent price in the UK? http://www.mexgrocer.co.uk/Dried-Chillies/ Haven't tried their dried chilies, but I've had other stuff that they've sold and it's been pretty good.
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Jul 25, 2016 23:14
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angor posted:http://www.mexgrocer.co.uk/Dried-Chillies/ Jesus Christ those are expensive. I'm glad I live in the southwest and can get dried chiles for like $1-2/lb. instead of whatever the gently caress that comes out to in  We have three gigantic rubbermaid tubs stuffed with at least a dozen varieties of dried chile.
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Jul 26, 2016 00:54
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Hauki posted:Jesus Christ those are expensive. I'm glad I live in the southwest and can get dried chiles for like $1-2/lb. instead of whatever the gently caress that comes out to in Most of the chiles on that site are cheaper than the ones on Pendery's. But yeah, obviously the SW is going to have better pricing and availability.
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Jul 26, 2016 09:31
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(Cross posting this from the recipe thread, because it fits here too.) Made some tacos de lengua today for the first time (beef tongue tacos). Looked at some recipes from Mexican sites/youtubers and they were all quite close to the one at Serious Eats, although serious eats uses chicken stock instead of water (http://www.seriouseats.com/recipes/2012/04/tacos-de-lengua-recipe.html). Another difference is that most Mexican recipes would then put the tongue pieces in a steamer filled with the resulting stock to make the meat "sweat" and keep it warm while tacos are made to order. I went for the searing in a pan option because I don't need the meat to be warm for several hours. They came out quite good and somewhat resemble in taste what I would get at a Mexico City taco stand: 
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Aug 23, 2016 04:05
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Good job! That gentle steaming post cook is actually kind of a thing, texture wise, though. Give it a try next time!
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Aug 23, 2016 16:56
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Mr. Wiggles posted:Good job! I was thinking of reheating it that way tonight. Last night I just wanted to eat, and the pan seemed quicker! Does it have to be steamed using its own cooking stock or does just water work? I did save the stock, just wondering.
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Aug 23, 2016 18:12
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Made chili powder with a mix of four dried chiles the other day 2 Arbol 2 Pasilla 2 New Mexico 2 Guajillo Then 2 tbs garlic powder, 2 tbs toasted cumin, 1 tbs oregano, and 1 tsp smoked paprika Turned out great, but I'd love to add some (not hot) variety to the next batch
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Aug 23, 2016 18:25
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rgocs posted:Thanks! Use the stock. That's one of the secrets.
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Aug 23, 2016 18:32
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Mr. Wiggles posted:Use the stock. That's one of the secrets. Cool, I'll report back tonight then. One question, I read that I could keep the tongue int the fridge for up to 5 days. Does that sound reasonable?
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Aug 23, 2016 18:40
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MrSlam posted:Made chili powder with a mix of four dried chiles the other day Ancho and cascabel are some of my favorite dried not-that-spicy chiles, but I've never tried 'em on chili p. Here's to experimenting!
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Aug 23, 2016 18:44
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rgocs posted:Cool, I'll report back tonight then. One question, I read that I could keep the tongue int the fridge for up to 5 days. Does that sound reasonable? My personal rule is 3 days, but depending on the salt and oil levels in your finished product, it might be longer. Let your nose be your guide.
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Aug 23, 2016 18:54
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Mr. Wiggles posted:My personal rule is 3 days, but depending on the salt and oil levels in your finished product, it might be longer. Let your nose be your guide. Couldn't wait, working from home so had some for lunch. Steamed the meat and also the tortillas, which increased the similarity of tacos de lengua from Mexican taquerias. Taking the meat of the fridge I was surprised by a huge block of stuck-together tongue pieces. Turns out it's quite fatty, so when it cooled down the fat in it bound the pieces together. The texture when steamed was indeed different than sauteed, it felt less fatty. Is the fat dripping down into the liquid while it's being steamed? Or does the texture change for other reasons? Regarding storage time, it won't make past day 4. But yes, I follow my nose too, though usually by then it's too late!
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Aug 23, 2016 22:45
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You sure it's fat and not gelatin?
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Aug 24, 2016 08:06
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Thoht posted:You sure it's fat and not gelatin?
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Aug 24, 2016 19:12
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Cross posting this carnitas recipe because I love it:Tezcatlipoca posted:I've gotten the best results in a Dutch oven. I make a rub of paprika, cumin, salt, oregano and olive oil. Chopped onion, garlic, bay leaf, chicken stock, roasted bell pepper, roasted poblano and roast any other chilis you want, two oranges halved and squeezed, lime juice and pepper. Tezcatlipoca posted:Yeah you can smoke the pork and use the drippings in the sauce as well. I also forgot to mention that the sauce should be reduced to about half. I had a lot leftover even after that. Goes great in corn tortillas with pico or just onions and cilantro.
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Aug 25, 2016 05:04
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I just shred the pork and broil it for a few minutes to get it awesomely crispy. Honestly, up in MN, this method produces more consistently carnitas carnitas than most restaurants. Often times folks will just give us Chipotle style pulled pork that they call carnitas.
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Aug 25, 2016 05:37
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Paper With Lines posted:I just shred the pork and broil it for a few minutes to get it awesomely crispy. Honestly, up in MN, this method produces more consistently carnitas carnitas than most restaurants. Often times folks will just give us Chipotle style pulled pork that they call carnitas. I've tried broiling but it just isn't as good as when I do it on the stove top.
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Aug 25, 2016 05:46
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Thoht posted:You sure it's fat and not gelatin? Definitely gelatin. Took all of the tongue out of the container and it was a block of gelatin at the bottom. Tezcatlipoca posted:Cross posting this carnitas recipe because I love it I've been dying to cook some carnitas for a while now.
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Aug 25, 2016 07:02
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What is hard about the pan fry method for me is that you can only do so much at a time. When I do it in the oven, I load up two half sheet pants with pulled pork, load those thangs up with salt and lime and shove them in the oven.
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Aug 25, 2016 07:10
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When you guys are doing this, are you doing the pre-slow-cook sear or just straight into the DO/Slowcooker?
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Aug 25, 2016 16:43
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Paper With Lines posted:What is hard about the pan fry method for me is that you can only do so much at a time. When I do it in the oven, I load up two half sheet pants with pulled pork, load those thangs up with salt and lime and shove them in the oven. I'd rather do a little bit at a time and get better tasting food than doing it all at once and having dried out leftovers. I always have leftovers so it doesn't make sense to cook it all and reheat it over and over when I can just take some gravy and meat out of the fridge, put it in the pan and have it taste like I just made it. I don't sear it because I crisp it up after the long cook so it is really unnecessary.
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Aug 25, 2016 17:10
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Tezcatlipoca posted:Cross posting this carnitas recipe because I love it: Made this with some fresh corn tortillas and it was great. I might try cooking at a lower temp for another hour or two next time, though. Also I need a bigger griddle, I can barely fit two tortillas on mine.
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Sep 2, 2016 23:01
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Listened to a p sweet Moth story about a dude who was hanging out with one of his Mexican dishwashers. https://themoth.org/storytellers/roy-choi
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Sep 6, 2016 04:03
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I went to a Mexican place the other night and got what they called Levanta Muertos. It was pretty much the Mexican style shrimp cocktail, but with bay scallops, oysters and octopus in addition to shrimp. Is this something that's made in other places, and does anyone have a good recipe? If not, does someone have a good shrimp cocktail recipe that I might add other seafoods to?
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Oct 7, 2016 02:18
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Olive Garden tonight! posted:I went to a Mexican place the other night and got what they called Levanta Muertos. It was pretty much the Mexican style shrimp cocktail, but with bay scallops, oysters and octopus in addition to shrimp. Is this something that's made in other places, and does anyone have a good recipe? If not, does someone have a good shrimp cocktail recipe that I might add other seafoods to? That's funny. The actual name in Mexico for that cocktail is "Vuelve a la Vida", which means "Return to Life" or "Back from the Dead". Makes me wonder whether they either named it like that on purpose or someone translated it for them. Anyway, I don't have a recipe, but "Vuelve a la Vida" is what you need to Google.
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Oct 7, 2016 02:48
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Quick googling shows sopa levanta muertos is a pretty common term for it. Maybe it's regional?
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Oct 7, 2016 04:46
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"Sopa" is "soup" though, not cocktail. Googling it comes back with many hangover soups like "caldo the camaron" (a spicy shrimp broth), "birria", "consome de barbacoa", and yeah, a seafood soup; but he mentioned it was like a shrimp cocktail, so it wouldn't be like a soup. It might be possible that someone somewhere calls it "levanta muertos". But if you want the recipe, you need to look for "Vuelve a la Vida". I've gone to many seafood places around Mexico during the many years I lived there, and I've always seen that cocktail called "Vuelve a la Vida".
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Oct 7, 2016 17:04
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