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Rocksicles posted:
If there's anyone holding out on me otherwise, let me know, or post in this thread: http://forums.somethingawful.com/showthread.php?threadid=3539639 I know there are ones in SA, QLD, and NSW, but postage is a bitch.
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Jul 5, 2013 16:04
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Rocksicles posted:That's pretty much world wide dude, it's a stock standard aussie style taco. Guacamole and sour cream and that badboy too.
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Jul 6, 2013 00:09
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Plan Z posted:Yeah, but it derives from Tex Mex, so that's what we did with it. yeah it's a sad state of affairs. I've had home made traditional Mexican food once in my life and anything else has been "Mexican" in name only. Puerco Pibil Tamales are hands down the finest thing i have ever eaten in 37 years.
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Jul 6, 2013 02:15
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Plan Z posted:
Plan Z posted:
Though if I was to design my own "all american taco", it would probably be smoked pork, aioli, and deep-fried pickles edit: or, more logically, um, ground beef, lettuce, tomato, special sauce (ketchup + mayo + a little lemon), cheddar, grilled onions... the most american flavor profile No Wave fucked around with this message at 04:24 on Jul 8, 2013 |
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Jul 8, 2013 04:17
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No Wave posted:Not sure I understand the logic of beans in tacos, especially with chorizo. Chorizo, beans, salsa = 0 texture. This is like a standard mexican thing.
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Jul 8, 2013 04:36
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Chef De Cuisinart posted:This is like a standard mexican thing.
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Jul 8, 2013 04:49
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I don't think refried beans have been discussed yet, have they? I've basically just been taking really hot oil and dropping some beans in to fry a bit and then smashing them. I've been doing it so the oil hisses a lot when the beans go in. Then I'll add some extra liquid if needed. Am I missing anything? I've been using black beans for this too, are pintos better for this? I know pintos are basically the only variety in tex-mex. (I'm sure the answer is animal fat instead of oil but I'm a vegetarian so that's out).
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Jul 8, 2013 05:02
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Refried beans are the only beans worthy of being inside a tortilla, and even then only as the tasty glue that balances the tortilla with the meat. Pintos are the staple for refried beans. My recipe is 1kg beans, half an onion, 1 or 2 garlic cloves, 2 tablespoons chicken stock, salt and a touch of oil in a pressure cooker for an hour or slow cooking overnight. Once cooked I usually take half to turn into frijoles charros and refry the other half by adding 500ml of oil on the stove and constanly stirring until you get the desired texture. The amount of oil varies according to how healthy/delicious you want them to be. Bonus unhealthy-deliciousness points awarded for using lard, I hear they are delicious but it's one of those crazy unhealthy things only oblivious grandmas continue to make and I haven't had the chance to try them yet.
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Jul 8, 2013 07:24
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Lard isn't really the killer it's made out to be. I wouldn't eat a block per day but I'll eat food made with it without fear.
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Jul 8, 2013 09:47
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Sjurygg posted:Lard isn't really the killer it's made out to be. I wouldn't eat a block per day but I'll eat food made with it without fear. One of the Bayless books claims that lard is substantially less unhealthy than butter (posting from my phone, don't have the book on hand). Plus fresh lard is amazing. My local Mexican butcher sells fresh manteca, and I use that in place of other fats in pretty much every Mexican dish I cook.
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Jul 8, 2013 14:29
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TMMadman posted:Does Mexican street food count for this thread? Because I absolutely love elotes. So I finally made this!  Sadly no picture before it was stirred up, with the cheese and chili powder on top it was kinda pretty. I used smoked corn and it was pretty great. Also refried beans without lard/chicken stock are pretty sad things.
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Jul 8, 2013 17:18
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Eeyo posted:I don't think refried beans have been discussed yet, have they? I've basically just been taking really hot oil and dropping some beans in to fry a bit and then smashing them. I've been doing it so the oil hisses a lot when the beans go in. Then I'll add some extra liquid if needed. Am I missing anything? I've been using black beans for this too, are pintos better for this? I know pintos are basically the only variety in tex-mex. I prefer black beans for it personally. There really doesn't have to be a lot of fat in it. The concept of using sixteen ounces of oil for a pound of dried beans is, honestly, disgusting, and I'm having trouble believing that's not a typo or something.
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Jul 8, 2013 17:35
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I've always preferred the flavor of black beans to refried beans. The amount of fat that goes into them is just off-putting.
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Jul 8, 2013 17:50
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You really do use equal parts fat to dry beans, so much flavor. I like to char some onions and jalapeños in lard before I add it to my beans for mashing/blending
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Jul 8, 2013 19:39
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I only use peruanos. They are creamier.
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Jul 8, 2013 21:10
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True that on peruanos. If you can get peruanos in your area IMO there's no excuse to ever using pintos. Creamy and with an almost "potato-y" flavor. Fry some chile de arbol and whole garlic cloves in the fat before adding the beans. Take the garlic and chile out of the fat (before adding the beans) and blend the chile and garlic with boiled/roasted tomatillos/tomatoes. Add some drained beans to the flavored fat and let it bubble for a bit. Mash and add bean liquid as necessary. Refried beans and killer table salsa all in one go. Make some tortillas and you have a humble meal from the pueblo.
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Jul 9, 2013 02:16
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No Wave posted:Not sure I understand the logic of beans in tacos, especially with chorizo. Chorizo, beans, salsa = 0 texture. I read the follow-up posts, but when cooked correctly (i.e., not into that weird, overcooked near-mush that most Americans prefer), the beans provide great texture, and are almost meatier than the chorizo. quote:All american taco is hard shell and cries for iceberg... come on!! Also, the fryer broke. This week, we're going to be serving a few thousand tacos at a local arts festival, so be ready to see my resignation from the culinary world sometime Monday evening. Either that, or I'll just get super drunk and start talking to a telephone pole about how all of our food is gluten free, but that it was prepared in a kitchen that contains gluten and if he would like a glass of jamaica with that tamal. Plan Z fucked around with this message at 03:41 on Jul 10, 2013 |
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Jul 10, 2013 03:28
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Plan Z posted:or I'll just get super drunk and start talking to a telephone pole about how all of our food is gluten free, but that it was prepared in a kitchen that contains gluten Food service must be the worst drat job  Making tacos tonight. Will have to go grab some avocados. I really wish they would last longer, I'd love to just always have some on hand.
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Jul 10, 2013 11:59
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Avocados do last quite a while, just pick some under-ripe, and leave them in the fridge. Should last 2 or 3 weeks.
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Jul 10, 2013 12:49
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Does anybody have a recipe for champurrado that does not involve Ibarra or Abuelita chocolate bricks? I hate the horrible cinnamon flavour that they have and the tamale place I go to doesn't make champurrado in the summer so I'm at a loss for good chocolate atole until autumn hits.
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Jul 10, 2013 19:33
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Man, I wish I had something to share here. I'm Mexican, but I live in Tijuana, which is, like, one of the most americanized cities in Mexico  About beans, I'm reminded of the frijoles puercos my mother makes. She cooks the beans (and refries them with oil, but sometimes lard every now and then. We prefer peruanos), then adds cooked chorizo, two or three sardines in tomato sauce (mashed with a fork, so that they end up looking like a purée), chopped onion, grated cotija cheese (a Mexican cheese that is dry and very salty. The internet tells me you can use parmesan as a sub, but I haven't tried it), and finely chopped jalapeño. It tastes like heaven 
Siselmo fucked around with this message at 04:24 on Jul 11, 2013 |
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Jul 10, 2013 19:53
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I don't understand how people can hear that we have a chorizo and black bean taco with homemade tomato salsa (all local ingredients), pull out their wallet in an excited hurry, then look offended when they find out that instead of preservative-loaded hard shell tortillas, we serve stone-ground corn tortillas made from scratch. Like, one woman scrunched her face like I told her that chorizo was actually made from beetle wings. Pennsylvania makes me happy, Pennsylvanians make me drink.
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Jul 12, 2013 00:19
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Well you could still fry your corn tortillas into a hard shell. I personally like a corn tortilla between soft and hard crunchy. Like medium crunchy.
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Jul 12, 2013 00:33
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Edminster posted:Does anybody have a recipe for champurrado that does not involve Ibarra or Abuelita chocolate bricks? I hate the horrible cinnamon flavour that they have and the tamale place I go to doesn't make champurrado in the summer so I'm at a loss for good chocolate atole until autumn hits. In case anybody else was wondering the same thing, I learned that Goya makes the same kind of chocolate but without the cinnamon so I ended up using that and it came out fine. Ended up using this recipe because it looked about right, omitted the cinnamon and I've got a fairly good (if a bit sweet) champurrado. I think next time I'll try half as much sugar though as I seem to have lost my sweet tooth over the years. 
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Jul 12, 2013 00:44
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Chef De Cuisinart posted:Well you could still fry your corn tortillas into a hard shell. I personally like a corn tortilla between soft and hard crunchy. Like medium crunchy. Pretty hard on an outdoor truck, or at least on the kind we have. That, and a well-made tortilla has sort of a crisp outer skin, and meaty, steamy inside. It's more chewy than soft, at least for yellow corn. My beef comes with the fact that people that I'm a total loving piece of poo poo (we got insulted by one woman today for not serving "normal tacos") for making a home-made tortilla and not a semi-stale cafeteria taco. If there is one thing that customers do that sets me off, it's that kind of thing. I'm also getting the itch to make tamarindo again. I'm just not a big fan of breaking down those tamarind pods. Does anyone know any cool little tricks with those, or is it pretty much going to be the time-sink that it usually is.
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Jul 12, 2013 04:18
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Fo3 posted:I'm in Perth, and as far as I know, there's no Mexican cuisine shops in this city or state. The Re-Store in Northbridge (maybe the one in leederville too?) sells a very small selection of Mexican products. Goya brand mole in jars, a variety of chilles - ancho, poblano, chipotle and a few others, adobo sauce in a can, a few other sauces and things. Its not great, and its over priced, but is worth a look. immortalyawn fucked around with this message at 04:50 on Jul 12, 2013 |
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Jul 12, 2013 04:45
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Plan Z posted:I'm also getting the itch to make tamarindo again. I'm just not a big fan of breaking down those tamarind pods. Does anyone know any cool little tricks with those, or is it pretty much going to be the time-sink that it usually is. Not sure how you do it, but the way I know is: 1) soak peeled tamarind pods in hot water for a long time (until water is around room temp) 2) wash your hands/wrists/forearms WELL 3) dip your hands into the water and rub the pods between your hands until all the pulp has dissolved into the water 4) pour all of this through a strainer then sweeten Shouldn't take too long.
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Jul 12, 2013 06:27
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Can you not get the blocks of tamarind pulp? You still have to soak/pass them but at least there's no breaking down pods.
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Jul 12, 2013 18:30
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Thoht posted:Can you not get the blocks of tamarind pulp? You still have to soak/pass them but at least there's no breaking down pods. We could, but we get tamarind pods dirt cheap compared to the pulp block, so that's been our way. It's not even like hard work or anything. It just gets mind-numbing more than anything, since we do gallons of the stuff. It's my favorite drink, so I feel like it's worth it, but my buddy I work with disagrees.
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Jul 12, 2013 22:32
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Ceviche was mentioned as a request on page 1, but no one ever came through. Please come through. A woman my mother knows made it for us the other day with a recipe she got from Good Housekeeping. It was basically pico, some cooked shrimp, and some god damned strawberries. I remember the real stuff i used to eat in California and I want it, badly.
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Jul 13, 2013 12:04
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Well, when I was on a fishing charter in Cozumel, they prepared as follows: Cut fish into small strips (you can use anything really, I can confirm that it was excellent with Dorado) Cut onions, tomatoes, and chiles into equally sized pieces mix together in a bowl with salt and plenty of lime juice, let sit for about 10-15 minutes until fish is "cooked" but still juicy Add fresh cilantro and serve with hot quesadillas I need to ask my Peruvian relatives how they do it, but the above was plenty tasty.
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Jul 13, 2013 16:42
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The Dregs posted:A woman my mother knows made it for us the other day with a recipe she got from Good Housekeeping. It was basically pico, some cooked shrimp, and some god damned strawberries. I'm so sorry. That is one of the most blasphemous cooking sins. Back onto the subject of tomatillos, I really recommend adding a small number of freshly chopped tomatillos to your cooked sauces. It really contributes to the fresh tart taste and makes it a more well rounded sauce.
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Jul 13, 2013 23:15
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The Dregs posted:Ceviche was mentioned as a request on page 1, but no one ever came through. 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. Just start off by cutting down your fish (very commonly shrimp or whitefish, but I've seen stuff like octopus and tuna done with it). Cut some veggies like sweeter onions or tomatoes into the same size chops as the fish, and mix them up. For acid, it's a rough estimate, but I'd put about a 1/3rd cup of lime juice for every pound or so of fish. Lemon is okay in small amounts, but can leave a bad aftertaste. Stir in the acid well, and after about an hour or so, it'll be ready. I typically throw it on fresh tortillas with avocado slices. Some regional stuff like Yucatacan will throw in different acids like fresh-squeezed orange juice or grapefruit juice (pure juice, not the sugary drink form). One thing I've been doing lately is letting my lime juice sit for an hour or so before using it. A cook friend sent me an article from a chef (a popular Mexican one whose name I'm forgetting) that examined lime juice, and taste-tests on different limonadas concluded that batches made from lime juice that was allowed to sit tasted better than fresh squeezed lime juice hastily thrown into the mix. I don't know if it's confirmation bias or not, but it tastes better to me when I let it sit either at room temp or slightly chilled before mixing it into cold dishes. Plan Z fucked around with this message at 20:12 on Jul 14, 2013 |
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Jul 14, 2013 06:17
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Cooking Issues talked about that: http://www.cookingissues.com/2010/10/01/fresh-lime-juice-wtf/
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Jul 14, 2013 21:28
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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.
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Jul 14, 2013 21:58
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FishBulb posted:Can I request a recipie for flan in here or is that not even authentically mexican. I don't even know but my wife loves it and I've never been able to make it "right" it needs to be thick and creamy. hi GUYS I haven't been around these parts in a few years but I'm also mexican and even own a latino grocery store with my mom, I know a thing or two about mexican food to say the least. lol at the people putting grapefruit and mayo in your guac, don't ever fuckin do that please. Everyone here is saying that pre made corn tortillas are awful terribleblahblahblah but there are actually some very great, the brands I like recommending El Milagro, they have a little 12 pack for 75cents and taste probably better then all the really thick tortillas ya'll are cooking up. Popocatepetl is another great brand, but you will probably have your own brands depending on where you live. The aforementioned ones are based out of Chicago I believe. just go to your local mexican store and ask what the mexicans get. Also you guys can buy masa at your latino grocer and make tortillas, tamales, gorditas or whatever way easier! Either way someone asked for a flan recipe here goes my families, you can add coconut or some poo poo if you'd like. 12 eggs 1 can of evaporated milk 1 can of condensed milk teaspoon vanilla extract a cup of sugar first you cook the sugar over medium heat right until it turns to a liquid, while still hot pour it out into the pan you're going to make and spread it out over the pan, the sugar should just get hard. Set aside beat the eggs until they're completely yellow liquid, don't whip them though! after wards add the can of evaporated milk and like 3/4's of the can of condensed milk mix together, add the vanilla extract put it in your sugar encrusted dish and cook at 350 until a tooth pick comes out clean and ta da you have a delicious wonderful flan. You can get really creative with this and add whatever else I've used peels and it came out really good. I can chime in with some other recipes as I make them at the store. I have to make chorizo at the store maybe I'll document it if I have time. For ceviche just add a lot of lime and shrimp to pico de gallo and serve on crackers, for another good recipe we add thin rear end carrot cut through in a cheese grater, add cucumber, chile serrano, purple onion, limon and shrimp of course.
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Jul 15, 2013 16:10
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Sjurygg posted:Lard isn't really the killer it's made out to be. I wouldn't eat a block per day but I'll eat food made with it without fear. Yeah lards better for you than butter, probably better than shortening too.
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Jul 16, 2013 12:55
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Chef De Cuisinart posted:Well you could still fry your corn tortillas into a hard shell. I personally like a corn tortilla between soft and hard crunchy. Like medium crunchy. In Finland I can't even find corn tortillas. Wheat tortillas is all they got here.
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Jul 16, 2013 12:57
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I don't think hominy flour can be found anywhere with a working health care system. For a little while I thought "harina P.A.N." was the stuff they use, but it's what you make Venezuelan arepas from, and it's not nixtamalized either.
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Jul 16, 2013 13:04
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I've tried looking for hominy for ages wihout success. Corn meal has also been hard to find but Polenta from Risenta is a workable alternative. I've made nice cornbread from it in the past, as well as grits.
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Jul 16, 2013 13:24
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