jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Oct 14, 2016 10:23:03 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! Quite smoking for 3 years and lardass I was. Back to smoking weight finally. Smoking is cheating. Bad way to stay skinny. Cough cough |
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gemfeller
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Member since June 2011
Posts: 4,064 
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Post by gemfeller on Oct 14, 2016 11:53:42 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." I've never run into "intestine tacos" but menudo is a very popular Mexican soup. It's made of beef tripe in a red chile sauce with onions and other seasonings. It translates as "little gut/little stomach." I've managed to avoid that so far as well as the beef hooves that are displayed in local Mexican butcher shops (carnicerias). I have no idea how they're cooked nor do I want to find out. Beef tongue, especially when it's smoked, is good fare if you can avoid thinking about what you're eating. While it shows up in tacos as lengua, tongue is eaten worldwide in many different recipes. It's one of Canada's big beef export items to the world. My first wife was of Ukrainian stock and I remember her mother making chicken-foot soup. When food is scarce nothing goes to waste. As they say about pigs, everything is used except the squeal. I've often thought about how subsistence foods become cultural favorites. My ex's family was worth many millions and could have afforded any kind of meat they wanted. But chicken-foot soup was part of their culture and they relished it. Ditto with Mexicans and menudo. I'm sure there are lots of other examples. |
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Post by rockpickerforever on Oct 14, 2016 12:40:00 GMT -5
I've never run into "intestine tacos" but menudo is a very popular Mexican soup. It's made of beef tripe in a red chile sauce with onions and other seasonings. It translates as "little gut/little stomach." I've managed to avoid that so far as well as the beef hooves that are displayed in local Mexican butcher shops (carnicerias). I have no idea how they're cooked nor do I want to find out. I was going to mention that (speaking of not wasting parts!). Tripe is a specialty in a lot of Mexican restaurants here. Some make up the menudo soup on certain days only. There is the red, and also white. While I know people that love it, personally, I think I'll take a pass on it. Have never tried it, but can only imagine that it is rubbery? I'm thinking tripe is what jamesp was calling "intestine tacos." Not intestines, stomach.
While the flap meat is muscle tissue from the diaphragm area, beef tripe is usually made from the muscle wall (the interior mucosal lining is removed) of only the first three chambers of a cow's stomach.
I have got flap meat marinating now, gotta go shake it up again. Did not get photos of the marinating process, but did get to see what seasonings went into the fresh orange juice: Crushed Red Pepper (large bottle from Costco, McCormick), Seasoned Meat Tenderizer (Tradewinds brand from Smart & Final - the only ingredient containing salt), Garlic Powder (California Seasoning Blend, Krogers), ground thyme, tarragon, ground rosemary, and dried cilantro. No recipe, just a TBSP of this, a pinch of that. Never the same twice!
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Post by mohs on Oct 14, 2016 14:14:19 GMT -5
When I would make enchilada’s
I would soften the corn tortilla
By dipping them in hot oil
Or was it the enchilada sauce?
Maybe just 20 seconds per side
then roll with goodness
Geez I forget which one it was !
It been 30 years since I made them
Anybody know what I’m talking about, mostly?
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Oct 14, 2016 14:25:19 GMT -5
Tripe is the meat, not intestine. And it is tripe soup I tried once and never again. Thanks gemfeller rockpickerforever3 old Mexicans watching me saw my expression at taste and started laughing their tales off. Down in Backwoods Florida. Did not taste good. Sorry Mexican folks. It is true Rick, well to do people do acquire a taste for what they were reared on. Regardless of their financial arrangement. Some recipes of waste parts and some with fine ingredients, no matter. Poor folks have some of the finest recipes on earth. Often healthy and high in nutrients as many were labor type folks with big lusty appetites. People performing labor get to enjoy two things, a deep sleep and lots of food. Add good sex I guess they enjoy a fine budget lifestyle. All three of those come cheap. |
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gemfeller
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Member since June 2011
Posts: 4,064
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Post by gemfeller on Oct 14, 2016 15:00:29 GMT -5
When I'm making flat enchiladas with red sauce I just dip the corn tortillas in it for a little bit to soften them, then lay them on the plate. But that's too messy for the rolled kind. For those I just wrap a dozen or more in a couple of thicknesses of paper towel and scatter a little water on the towel. I pop 'em into the microwave for 40 or 50 seconds and that does a nice job of softening them up for filling and rolling. They make special Styrofoam tortilla heaters to do that but why bother? For tacos I just heat them without oil on both sides in a heavy frying pan over a fairly hot flame for a few seconds. Some folks I know do the same but directly over their stove's gas flame.
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Post by mohs on Oct 14, 2016 16:09:41 GMT -5
Thanks Rick
I must have been doing the flat pie style
The key to Sonoran style for me at least
is the enchilada (red) sauce
Tried making it once
Never any success
Some combination of ground chili, flour, water, spices
Must be the right chilies. Which I never figured out.
Any way a restaurant that can keep their sauce
consistent in texture and taste is key.
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gemfeller
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Member since June 2011
Posts: 4,064
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Post by gemfeller on Oct 14, 2016 16:49:04 GMT -5
Ed, the key to red chile sauce comes in cans LOL. I've tried making it too and had the same luck as you. I have an authentic recipe and a friend keeps me supplied with red New Mexico chiles, the kind you see in ristras. But you're right about keeping all the ingredients in balance. It's very tricky. Plus the fact that the chiles vary in hotness. Some are muy calor while others in the same batch are pretty mild. Lately I've been using a canned enchilada sauce made by La Victoria. I always keep a little bag of hot ground pepper to adjust the heat to my personal taste but I no longer have the iron stomach I did in younger years. The flavor's the key anyhow, not the heat IMO.
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Post by mohs on Oct 14, 2016 17:35:39 GMT -5
Right on Rick !! certainly flavor over heat and canned sauce ha ha you exactly right I’ve mentioned this before Macayo Enchilada sauce is very good, also But I found that its needs to be simmered down first (to concentrate it) that makes it a great thicker sauce Whenever I have a dish of green burro enchilada style The first thing I do is dip a tortilla chip in the sauce to taste So good It part of what I call going edcrisp’n Another part of edcrisp’n is to crumble some chips onto a slice of cheese crisp, add some salsa, and put another slice of crisp on top of that. Sandwich style Crunch & enjoy  |
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Post by rockpickerforever on Oct 14, 2016 17:47:41 GMT -5
When I would make enchilada’s I would soften the corn tortilla By dipping them in hot oil Or was it the enchilada sauce? Maybe just 20 seconds per side then roll with goodness Geez I forget which one it was ! It been 30 years since I made them Anybody know what I’m talking about, mostly? Yes, I've made enchiladas before, know exactly what you are talking about, Ed. You heat up the enchilada sauce in a pan on the stove, then dip the tortillas (CORN!) in briefly to soften them up. Fill 'em up with good 'n' plenty, then roll them, put them in baking dish, put more sauce on them and bake. El Pato (red) enchilada sauce the best!
Got the flap meat marinated last night, have flipped and shaken it quite a few times already. One more day, then ready for the BBQ. 
Can taste it already! 
ETA - love that photo of you mohs! You look very happy!
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Oct 15, 2016 3:30:27 GMT -5
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Post by mohs on Oct 15, 2016 9:02:39 GMT -5
 could be james  in a parallel universe 
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Oct 15, 2016 12:07:19 GMT -5
could be james in a parallel universe Yo da man Ed. Hands down. |
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Post by rockpickerforever on Oct 17, 2016 9:21:25 GMT -5
After squeezing the oranges, and meticulously (yeah, right!) measuring out the ingredients for the marinade, here is the final result: 
Can you say YUM? Words cannot describe how good, flavorful and tender this was!!
Garage Rocker , did you ever pick some up? Jean
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Post by Garage Rocker on Oct 17, 2016 11:17:41 GMT -5
Can you say YUM? Words cannot describe how good, flavorful and tender this was!!
Garage Rocker , did you ever pick some up? Jean
Looks tasty, Jean. I was on the way home Friday and instead of turning left to go to Costco, I went right to Harbor Freight and picked up a 10" tile saw. Then the weekend hit and I don't do Costco on a weekend. I'll be looking for it this week though. |
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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 17, 2016 14:44:04 GMT -5
When I would make enchilada’s I would soften the corn tortilla By dipping them in hot oil Or was it the enchilada sauce? Maybe just 20 seconds per side then roll with goodness Geez I forget which one it was ! It been 30 years since I made them Anybody know what I’m talking about, mostly? I dip mine in the red sauce too,than let them rest,than roll em'... |
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Oct 17, 2016 16:52:06 GMT -5
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Post by mohs on Oct 17, 2016 19:27:38 GMT -5
Jean that looks great got to comment on the La Mexicana Salsa that's what I purchase you can still handle the hot? I never could. At used to get the medium but even that to hot for me now yes I'm a wus  So I just get mild and that is to mild so I usually doctor it up with don Jose sauce or similiar |
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Post by HankRocks on Oct 17, 2016 19:40:30 GMT -5
That looks really good. A suggestion, cut the meat across the grain rather than along the grain, the meat will fall apart in your mouth. It took me about 15 years of cooking fajitas to learn that.
I agree with you, No Cheese!! and make mine a Modelo Negro, por favor!
H
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the gringos seem to get weeded out and a mostly Hispanic bunch are eating there.
