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Yeah, fine polenta makes a good cornbread. If you need even finer I know there's very fineground maize meal to be found at Asian shops but I think that's more for thin flatbreads (specifically makki ki roti).
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Jul 16, 2013 13:40
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Hi Mexican thread! I just found that my local carniceria/fruteria sells nopal paddles for thirty three cents each. Please give me all of your recipes. I need somewhere to branch out from the salads and nopalitos con heuvos of the world. Thank you.
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Jul 18, 2013 00:06
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indoflaven posted:I hung out with some Mexicans over the 4th. They couldn't speak English but I watched them make beer can chicken tacos. Beer can cook the chicken and shred it. Then they boiled some tomatillos and other various peppers which they mashed into a salsa. Then they grilled the tortillas. It is amazing and I have since replicated it. All these years I've been steaming my tortillas like an idiot. That's pretty standard for salsas when I make them. I prefer to grill the tomatillos and peppers than blend them. Anyone got any good mole or milanesa recipes? Those are my two favorite dishes and I decided it's time I slowly learn to cook all the Mexican recipes I grew up eating.
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Jul 18, 2013 05:19
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Plan Z posted:Yeah, gringo sources will tell you to cook all of the food first (because they don't understand the denaturing), and I've seen a few that add a lot of sugary or sweet stuff, since I'm assuming that they think a lot of people don't want a bitter bite in the flavor. It's pretty bad. Depending on what fish you use, some mango cubed up the same size as the tomato and onion can also be delicious.
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Jul 18, 2013 05:57
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DangerZoneDelux posted:That's pretty standard for salsas when I make them. I prefer to grill the tomatillos and peppers than blend them. Milanesas are the easiest thing to make. Just take a couple of eggs, a pinch of salt and pepper and a dash of worcestershire sauce and mix them in a bowl. Use this mixture to marinade the meat for a few minutes (both chicken breast fillets and pork tenderloin work great for this), then dip them in breadcrumbs and fry 'em with a little oil. Some people use flour instead of crumbs, it's all a matter of tastes. I prefer my milanesas with a bit more texture, see.
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Jul 18, 2013 14:41
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DangerZoneDelux posted:Anyone got any good mole or milanesa recipes? Those are my two favorite dishes and I decided it's time I slowly learn to cook all the Mexican recipes I grew up eating. I posted a mole poblano recipe upthread that is pretty easy but still very authentic. I also posted a link to a fantastic cookbook that has recipes for just about every style of mole you can think of (the hazelnut no-chocolate mole is awesome). Mole recipe: Ingredients: 3 each of the following dried chiles: guajillo, ancho, mulato, pasilla (seeded and destemmed) 1/2 cup raisins 1/2 cup almonds, 1/3 cup pecans, 1/3 cup filberts, 1/4 cup sesame seeds 1/2 medium white onion (roughly chopped), 4-6 cloves garlic 2-3 1-inch pieces of canela (Mexican cinnamon), 10 cloves, 10 allspice, 10 black peppercorns, all ground together in mortar 3/4 to 1 disc Abuelita chocolate, broken into eights 4-5 cups chicken stock (hot, preferably freshly-made) Instructions: Fry chiles in small batches for about one minute, put in large pot. Fry onion and garlic for one minute, add to pot. Fry nuts for one minute, add to pot. Fry raisins for one minute, add to pot. Fry spices for one minute, add to pot. Dump contents of pot in blender, add chicken stock until 2/3 - 3/4 full and blend, then strain contents of blender back into pot. Put everything that didn't make it through the strainer back into blender with 1-2 cups hot water, blend and strain. Repeat twice more. After the third time blending, add blender contents straight to pot. Simmer, stirring constantly, for 15 minutes. Add chocolate slowly, one piece at a time, and keep stirring. Taste after each piece of chocolate to decide when to stop. This should take another 15 minutes or so. Simmer 15 more minutes, still stirring. Traditionally served over rice and chicken, but you can use it for pretty much anything that sounds good. I've even served it for dessert on top of chocolate cake.
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Jul 18, 2013 23:00
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Well, I didn't see a better thread to post this in, but some bad news for mexican hot sauce fans if you like any of these brands. http://seattletimes.com/html/nationworld/2021456490_hotsaucexml.html Imported hot sauces contain high levels of lead, study says El Yucateco Red Salsa Picante de Chile Habanero Bufalo Salsa Clasica Castillo Salsa Habanera El Pato Hot Sauce
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Jul 26, 2013 18:49
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Are there any thoughts on making Carnitas? I'm pretty good at slow smoking pork but am unsure how to season the pork butt for Carnitas vs regular bbq.
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Jul 30, 2013 20:18
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sellouts posted:Are there any thoughts on making Carnitas? I'm pretty good at slow smoking pork but am unsure how to season the pork butt for Carnitas vs regular bbq. http://www.goonswithspoons.com/Carnitas Been meaning to try it myself. VVVVV This is what happens when I really don't feel like working. Doh004 fucked around with this message at 20:27 on Jul 30, 2013 |
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Jul 30, 2013 20:24
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http://www.goonswithspoons.com/Carnitas E: F,B
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Jul 30, 2013 20:26
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I like some citrus flavour in carnitas. Grated orange peel or the like.
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Jul 30, 2013 20:27
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Sjurygg posted:I like some citrus flavour in carnitas. Grated orange peel or the like.
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Jul 30, 2013 23:02
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Take that carnitas recipe and add limes and oranges.
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Jul 30, 2013 23:46
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That isn't carnitas, in fact, it destroyed the last thread. This is how you make carnitas:bolo yeung posted:
It doesn't take long to get tender, about 90-120 minutes. Delicious and very rich. I like to serve on fresh tortillas with a mixture of chopped onion and cilantro and lime wedges.
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Jul 31, 2013 00:56
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It's nice to see my carnitas recipe still getting love after all this time, but I agree with you all that it needed citrus and don't really use that recipe anymore. Nowadays, I just take the pork butt, cube it, throw it in a pot, then juice in two oranges and throw the peels in and add a few cinnamon sticks. I also put whole garlic, onion, bay leaf, and a few cloves, salt and pepper. This makes for a really aromatic end product. Cook on slow for a while, remove the orange peel, bay leaf, and cinnamon, then crisp and serve. If I recall correctly, the last Mexican food got closed because the thread starter got pissed about all the carnitas talk so that's probably all I have to say on the subject. 
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Jul 31, 2013 00:59
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The only problem with carnitas michoacanas, which I love, is keeping that much lard around. I usually keep 1lb on hand for making tortillas, frying beans, and sauteeing anything that will go in tacos/enchiladas/quesadillas/mexican food.
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Jul 31, 2013 00:59
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I usually only end up using 1 package of snowcap manteca (1 lb) for a batch, although with a wider pan/more pork, you might need more, but its not like its expensive! (I get that its a lot of fat to cook with, I'm sure the recipe posted above is tasty).
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Jul 31, 2013 01:02
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gizmojumpjet posted:It's nice to see my carnitas recipe still getting love after all this time, but I agree with you all that it needed citrus and don't really use that recipe anymore. Nowadays, I just take the pork butt, cube it, throw it in a pot, then juice in two oranges and throw the peels in and add a few cinnamon sticks. I also put whole garlic, onion, bay leaf, and a few cloves, salt and pepper. This makes for a really aromatic end product. I still really liked the older recipe, but I'll give your newer version a try
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Jul 31, 2013 01:08
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Thanks everyone, no offense to the OP of that recipe but I searched there first, saw no citrus, and discounted it. I hate the idea of cooking with that much lard but Carnitas aren't supposed to be healthy, are they?
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Jul 31, 2013 01:21
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sellouts posted:I hate the idea of cooking with that much lard but Carnitas aren't supposed to be healthy, are they? It's not like it's soaking up all the lard. Make them that way. Trust me. You can use all that leftover flavored lard for your beans or whatever else you'd use lard for.
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Jul 31, 2013 01:55
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Has anyone ever attempted to make goose fat carnitas? Would it work? Would it be delicious or terrible?
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Jul 31, 2013 16:24
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I made the pressure cooked carnitas from Modernist Cuisine At Home, and to be honest they weren't very good. The achiote paste was pretty flavourless - mostly lemon, vinegar and a bit of chilli - and the carnitas themselves were bland, dry and flavourless. Even when I put in 2-3x the achiote, the only way to save it was to dump in shitloads of cilantro and lime juice. http://modernistcuisine.com/recipes/pressure-cooked-carnitas/ I think I am going to try a larded up version. Clearly, the problem is that I wasnt being enough of a fatty. http://www.huffingtonpost.com/2013/07/09/mexico-obesity_n_3567772.html
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Aug 1, 2013 07:21
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You can strain and save your carnitas lard for the next go if that's your hangup. It's just gonna get better.
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Aug 1, 2013 15:00
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gizmojumpjet posted:If I recall correctly, the last Mexican food got closed because the thread starter got pissed about all the carnitas talk so that's probably all I have to say on the subject.
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Aug 1, 2013 15:42
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joelcamefalling posted:I made the pressure cooked carnitas from Modernist Cuisine At Home, and to be honest they weren't very good. The achiote paste was pretty flavourless - mostly lemon, vinegar and a bit of chilli - and the carnitas themselves were bland, dry and flavourless. Even when I put in 2-3x the achiote, the only way to save it was to dump in shitloads of cilantro and lime juice. Yeah achiote doesn't taste like much of anything, it's really more for color.
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Aug 1, 2013 17:04
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joelcamefalling posted:I made the pressure cooked carnitas from Modernist Cuisine At Home, and to be honest they weren't very good. The achiote paste was pretty flavourless - mostly lemon, vinegar and a bit of chilli - and the carnitas themselves were bland, dry and flavourless. Even when I put in 2-3x the achiote, the only way to save it was to dump in shitloads of cilantro and lime juice. I'm glad it wasn't just me who didn't really care for this recipe either
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Aug 1, 2013 18:54
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Does anyone render their own lard? I'm in Korea and lard and shortening just doesn't exist here. Also, are the nopales used in Mexico just any kind of prickly pear or is it a specific cultivar. I found some from Jeju, Korea (fruit too) and they are expensive (like everything is) so I don't want to waste time and money.
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Aug 1, 2013 20:08
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As long as the pads are tender (with the spines barely developed) you should be fine. Let's make some Salsa Molcajeteada! This is a type of salsa that goes great with carne asada tacos or any kind of grilled meat. What you need: 3 Red (or green) Large Chiles Serranos 3 medium size Tomatoes 1/4 of a Purple Onion A pinch of kosher salt 1 clove of garlic (optional)  A medium size molcajete A comal (any cast iron griddle will do) The Molcajete is the traditional mexican version of the mortar and pestle carved out of a single block of basalt. It looks like this:  Preparation (I won't be using any garlic because one of my friends is allergic): First, clean the vegetables and pull out the stem and crown of the chiles.  Turn the griddle on a high heat and place all your vegetables on it (garlic included). Don't forget to constantly turn them so they don't stick to the surface of the griddle.  When the garlic and onions are browned, take them out and place them inside the molcajete. Slice them and add the salt.  Now comes the fun part: Slowly grind the ingredients with the pestle in a circular motion until you get a mushy paste. Remember, you don't want to hit the pestle against the molcajete, the whole point of them being made out of basalt is to take advantage of their coarse surface.   Keep cooking the rest of the ingredients until they're slightly blackened.  One by one, take the chiles and cut them in smaller pieces. Grind them with the molcajete until they're mushy.  Do the same with the tomatoes.  Enjoy with some grilled meat and corn tortilla tacos.  I really recomend to grind the ingredients one at a time, otherwise your molcajete will get too crowded and it will be harder for you to grind. Also, feel free to change the tomato to chile proportions if you think it is too spicy/ not spicy enough. DoctorPresident fucked around with this message at 16:57 on Aug 2, 2013 |
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Aug 2, 2013 08:35
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I am of the firm opinion that all salsa should be made by charring on a comal/griddle/flat top. None of that oven roasted crap.
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Aug 2, 2013 16:24
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DoctorPresident posted:
Looks awesome, definitely gonna have to try that. Kind of reassuring to hear of someone else with a garlic allergy too, that poo poo sucks.
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Aug 3, 2013 07:20
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I'm a little late to carnitas chat but this recipe works quite well for me: http://smittenkitchen.com/blog/2011/11/homesick-texan-carnitas/
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Aug 3, 2013 14:27
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Chef De Cuisinart posted:I am of the firm opinion that all salsa should be made by charring on a comal/griddle/flat top. None of that oven roasted crap. That is dumb to think that.
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Aug 4, 2013 04:04
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Anyone know where to get cal from (aka pickling lime, slaked lime, calcium (hydr?)oxide)? I bought some straight up corn and I want to nixtamalize it so I can eventually make some posole, but I can't find any cal. The big groceries I went to didn't have it and the hardware store with canning/pickling stuff didn't have it. Is it used in indian/asian food? There is an indian heavy grocery near me so I can check that, but there's no mexican grocery. Any other type of store I should look in? And is there a good place to order that kind of thing on the internet if I can't find it locally?
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Aug 4, 2013 06:40
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Chef De Cuisinart posted:I am of the firm opinion that all salsa should be made by charring on a comal/griddle/flat top. None of that oven roasted crap. I don't believe that ALL salsas should be made by charring the ingredients, but I do agree that charring on a comal >>>>>> oven roasting the ingredients. Oven roasting ingredients for a salsa is for people who like to braise pork to make "carnitas." (Sorry, I'm getting angry about crock pot carnitas)
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Aug 4, 2013 08:25
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Eeyo posted:Anyone know where to get cal from (aka pickling lime, slaked lime, calcium (hydr?)oxide)? I bought some straight up corn and I want to nixtamalize it so I can eventually make some posole, but I can't find any cal. The big groceries I went to didn't have it and the hardware store with canning/pickling stuff didn't have it. Is it used in indian/asian food? There is an indian heavy grocery near me so I can check that, but there's no mexican grocery. Any other type of store I should look in? And is there a good place to order that kind of thing on the internet if I can't find it locally? You can just buy hominy, you know.
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Aug 4, 2013 14:53
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If you wish to make posole from scratch, you must first...
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Aug 4, 2013 16:34
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PatMarshall posted:Well, when I was on a fishing charter in Cozumel, they prepared as follows: Should I even bother making this if I can't use chili peppers? It's a combination of not finding the right peppers at the store (I'm not in America) and everybody I know are complete pansies when it comes to heat.
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Aug 4, 2013 17:15
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If they are thick walled peppers this will be easier, but what we did to get a fruitier flavor at the restaurant was shave/cut/slice off the inner membrane where most of the heat is. You will still get a little heat but more of the flavor. It's just kind of annoying and with thin walled peppers you will get pepper juice in your eye if you don't get peppers. Thai dragon pepper in the eye isn't fun.
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Aug 4, 2013 17:23
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Mr. Wiggles posted:You can just buy hominy, you know. Aww, but where's the fun in that?
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Aug 5, 2013 01:58
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bolo yeung posted:I don't believe that ALL salsas should be made by charring the ingredients, but I do agree that charring on a comal >>>>>> oven roasting the ingredients. Charring on the grill is ideal, but the best salsa I ever had was made from tomatos fired in a wood oven.
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Aug 5, 2013 02:02
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