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Found 464 results

  1. Welcome to eG Cook-Off 46! Click here for the Cook-Off index. We spent the last Cook-Off perfecting french fries, delightful yet leaning toward the one-dimensional. This time we're shifting gears and making the multi-dimensional Mexican dish, enchiladas. The variations on enchiladas are endless-there doesn't seem to be one "definitive," classic, enchilada recipe. They can be filled with beef, pork, chicken, smoked duck, smoked turkey or steamed octopus. An enchilada might be slathered with melted cheese, sprinkled with queso fresco, or have no cheese at all. It seems as though the only thing that enchiladas have in common is that all versions are wrapped in some type of tortilla. There are lots of possibilities for saucing an enchilada, everything from what one finds in a can on the supermarket shelf to homemade salsas using dried chilies. And of course, the variety of dried chilies to use for the sauce -- from mild to devil hot -- is also endless. In her definitive Art of Mexican Cooking, Diana Kennedy describes the two methods for making enchiladas. In one, you lightly fry the tortilla before dipping it into sauce; the process is reversed in the other. For both versions, you then fill the sauced and fried tortilla and roll it up. Kennedy's enchiladas placeras are sauced with a garlic, serrano, and tomato salsa and then filled with shredded beef; her enchiladas de Santa Clara uses an ancho and garlic sauce and an egg and cheese filling (and sounds delicious). Enchiladas benefit from corny, lardy homemade tortillas but also can mask mediocre ones to good effect, and they are an excellent way to showcase a perfect salsa. The previous main enchilada topic can be found here. You can also find topics on making tortillas at home here and a pictorial topic on Making Mexican at home is here. I've eaten hundreds of enchiladas in restaurants, but I was never able to duplicate that "restaurant-quality" enchilada flavor at home. My tortillas were either mushy or were too cold and broke when I rolled them with the filling. I also didn't want to serve my enchiladas with the requisite mushy beans and marginal "Spanish rice." What would be a unique side dish for Enchiladas? And what tortilla recipes would best stand up to the abuse of enchilada manufacture?
  2. I am looking for a T&T recipe for Flour tortillas as well as the way to cook them without special equipment (in a simple pan). Is it possible to make the dough with a stand mixer or a food processor ? Help welcomed
  3. Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
  4. Having recently moved to British Columbia from Los Angeles I'm sorely missing my fresh Mexican ingredients...mainly fresh masa both for tortillas and tamales. Does anyone have a recipe for home made masa dough? If I can replicate my beloved masa, I'm willing to give it a shot! Many thanks!
  5. Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand. The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado. Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now available year-round. The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods. Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals. Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon. Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. When I think of an avocado it’s the Hass variety. However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets. This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/ I for one must challenge myself to start eating and cooking more avocados. I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado. Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.” See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  6. Chile Rellenos. Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos. I keep thinking I'll pick something different...and then I don't. I've made them. Once. So much trouble. And deep fat frying. And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now. Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made them and served them to guests with Mexican rice and black beans. Died and gone to heaven. OK. Truth time. I used Poblanos and I did not roast them to remove the skins. In an electric oven, it's not a nice job. And besides the skins have never bothered me or Ed at all. But I did roast the Poblanos in the oven. And then I used commercial salsa because we had one we liked. (Did I say that I can be lazy sometimes?) And I used Pepper Jack cheese. Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common. Buy it when you see it. I defrosted some frozen guacamole I had in the freezer. But by heavens the casserole was delicious and now it's on our menu permanently. So shoot me. But I thought I'd share my joy anyway.
  7. Living in the great frozen north as we do, we are confronted with a distinct lack of ingredients for making Mexican food. No fresh peppers except Jalapenos, no tomatillos, no Mexican cheeses except for Jack, and only flour tortillas. However, we have plastic wrapped stacks of corn tostados. Hard crunchy corn discs, 6" across. Please, some ideas of what one does with them.
  8. Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. A couple of days ago, we were trying to figure out a good cook-off topic for late April/early May, and someone suggested tacos. Shortly thereafter, Mark Bittman of the New York Times decided to weigh in with this article, titled "Sunday Morning, Yucatán:" Bittman shares three recipes, as well, for Taco Filling With Poblano Strips and Potatoes, Mushroom Taco Filling, and Nopales Filling. Meanwhile, over at Bon Appetit, Steven Raichlen writes about the food of the Yucatan, including, naturally, tacos. Finally, someone pointed out that the 5th of May was coming -- you know, Cinco de Mayo. So tacos it is: soft or hard, corn or flour, meat, fish, or veg. As always, we've got a few topics to get us started, including these on tacos al pastor, how to create a DIY taco stand, cabbage in tacos, and fish tacos. There are also tortilla recipes here and a reheating tortillas discussion here. From cheap on the low-down to gussied-up, tacos run the gamut. What are your go-to recipes? Any that you've been dying to try? You can do better than a big fast food chain place, even if you want that ground beef Tex-Mex style of taco. Let's get cooking.
  9. I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
  10. I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
  11. It's almost embarrassing to admit that we ate anything at all for lunch, given what we did later in the evening, but we three eGulleteers needed sustenance after an exhausting afternoon of wine shopping.... Finding ourselves close to Camden, we developed an uncontrollable urge for tacos, so we made our way to Mexico Lindo. The savvy sommeliere, employing her finest phone diplomacy, got detailed directions to 3523 Federal St, which ended up leading us a bit east of the center of Camden. We passed a fair number of other intriguing-looking places, but were focussed on Mexico Lindo. And good thing too, we got a quick, inexpensive, and really tasty lunch. Pedro had the right idea on this warm day, ordering something that turned out to be an incredibly refreshing watermelon flavored Agua Fresca It was a good accompaniment for the complimentary homemade chips and 2 salsas. We really did just want a light snack, so we each got one taco, all of which were really quite generously stuffed. Pedro took a chance on the Cabeza, and liked it, although we still aren't sure what parts of the head were used, or even the head of what....Katie gave thumbs up on her "Al Pastor" although it didn't seem to be the spit-roasted pork with pineapple, just nicely seasoned meat. I quite enjoyed the "enchiladas" taco which was filled with pork in a medium-spicy sauce. But, given that we are who we are, we couldn't really leave well enough alone and indulged in the queso fundido con chorizo. This was a really delicious version of this: gooey, crusty, spicy, oily... All of this was about $16 before a tip. Bueno.
  12. I just recently came across an article about the sale of El Globo bakeries to Bimbo. I remember having various pastries from El Globo, but especially the cakes. The cakes always had a distinctive flavor and were what some relatives aspired to make at home. Any one else remember El Globo?
  13. Due to a miscalculation of my own cooking ability I was left with a kilo of masa harina and some fresh yeast after the weekends Mexican cooking. So I combined the two. I made a fairly straight forward hearth cake mix then cooked in very slowly on on side until the bottom was brown and very crisp, while the top was soft, but cooked though. This was then filled with some bean chile that I made. Thus: OK, it was very good and with a bit of refinement it could be even better, but my question is, is this type of yeast cooking done in the Mexican kitchen (if so recipes or descriptions) or have I invented the fluffy taco?
  14. I need all types of Mexican restaurants in the Triangle, specifically Durham. I'm working on a big project on a short deadline and anything that's "South of the Border" will suffice. It's sad to say but I'm looking for as many restaurants as possible with quality being a secondary concern. So pretty please, start naming away ASAP. As much information as possible is always appreciated.
  15. What are you making to celebrate Mexican Independence Day? I'm off to buy poblano chilies and make a picadillo de puerco. What will you be making? Do you plan on doing the "grito" later in the evening? I will be attending a fiesta late tonight, where the grito will be performed! Can hardly wait. s
  16. This weekend, I made Chichilo Oaxaqueno from Susana Trilling's book, Seasons of My Heart with chiles I brought back from Oaxaca. Unfortunately, I was flying blind here because Chichilo is one of the only moles I didn't try in Oaxaca. The result was tasty, but I needed some culinary guidance on this one. 1) Any suggestions on how to burn those chile seeds? I felt like I needed the blow torch to really do it right because I had to go outside (child at home). There was quite a bit of wind so I couldn't get a good burn. 2) I'm not sure if the mole truly had the most authentic taste bc I couldn't get those seeds to burn properly. The tortilla was fully blackened, but maybe only a quarter of the seeds. The mole was not a dark brown, but more of a very dark red. (in shade between a mole coloradito and mole poblano) Can anyone give me a proper color description of Chichilo or has anyone done a comparison with chichilo eaten in Oaxaca with their own version at home? 3) My DH is a vegetarian, and I used red potatoes, chayote, green beans and chochoyones in my stew (recommendations from Iliana de la Vega from El Naranjo). Pork and beef as well as vegetables are traditionally used in this stew type mole, but the vegetables alone were quite delicious. Any other suggestions on possible vegetable combinations with this mole? I'm thinking some nopales would be good too.... Thanks! Caarina
  17. I will be travelling to the Yucatan and Belize in April with my best friend, and I will be probably using Merida as a base for a week and then travelling out to different towns in the surrounding area. I wanted to take a cooking class to get more familiar with the cooking of the Yucatan (which I don't know much about), and I found this cooking school. Anyone have any comments or personal experiences here? http://www.los-dos.com/ It is run by Chef David Sterling. I am going to be on a budget, so I'll only be taking the day class. If someone has another recommendation in Merida for restaurants, cooking classes etc, I would greatly appreciate it. Thanks! Caarina
  18. Heading to Denver and Colorado Springs, would LOVE to get my hands on some solids mexican. I used to live in Texas and miss the tasty mexican I could score there - any suggestions? Thanks!
  19. Decent Mexican food does not exist in France. Passing through Toronto and wondering where I can go for dinner to taste some really lovely Mexican food. Thanks
  20. I'm working on a book on funeral foods in various cultures. Recently, I interviewed a husband and wife team of restaurateurs in Dallas. She's from Colombia and he's from Mexico City. Both recall "emotion cookies" from their childhoods. As they explained it to me, you get a plate of almond-flavored shortbread cookies. Each cookie has a different flavored topping. The toppings are vivid flavors -- he named lavender, orange peel, cinnamon, a whole list of different things. You sit down with a cup of hot chocolate and then you choose a cookie with a topping flavor that reminds you of a moment with the person you've lost. As you eat the cookie, you reexperience the emotion that the smell or taste invokes. It's a way of communing with the person. He described as being almost like a seance, intended to evoke the person's spirit through an emotion that reminds you of them. I've done quite a lot of research into Dias de Las Muertos rituals, but I've never seen anything like that. I'd love to know more, if anyone has experienced this or has come across any reference to it. I'd appreciate any suggestons for source material. And certainly recipes!
  21. In Wal-Mart I just bought this rice. It's grown in Morelos and Guerrero apparently. It claims to have the thickest grain in the world. I can't vouch for that but it certainly is thick. It makes a great risotto-type dish. Has anyone else tried it? I am enthused. This company's web site is www.covadonga.com.mx They also offer arborio, whole, jasmine and sushi rice though I have not tried those. to understand the name, google covadonga for catholic iconology. But do try the rice. Apparently the US is importing it to create crosses and hybrids, Rachel
  22. Has anyone heard of this place in Northeast Philadelphia? It is "Mexican/French haute cuisine." Apparently it got a 29 from Zagat for food, so friends of mine who are in town this weekend want to try it. I figured I should turn to trusty Egulleteers for opinions before we went. Thanks! Diann
  23. So where is the really good stuff? I've only been living here for just under a year, and I don't know where to go to get my taco fix. Who has suggestions?
  24. Chiles en Nogada are traditionally served only for Mexican Independence Day (16 de Septiembre). Every household and restaurant have their own version. In years past we have eaten as many as 12 different versions in the course of the week long celebration. Certain things about it never change: always poblanos, walnuts, pomegranate seeds and dried fruit (though the types of dried and fresh fruit vary as does the ratio of fruit to meat). And the cream sauce is always room temperature, never heated. Not only is it a tasty dish, it is about the prettiest meal ever put on a plate. I have made them at home (but not for several years). Rick Bayless's recipe is the one I used. http://www.rickbayless.com/recipe/pork-and-fruit-stuffed-chiles-in-white-walnut-sauce/ The history of the dish is one of creating a festive dish on the spur of the moment with limited ingredients. https://www.tripsavvy.com/chiles-en-nogada-1588803
  25. Kasia

    Quesadilla

    My quesadilla Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner. Ingredients (for 2 people) 4 tortillas 300g of turkey leg half a chili pepper half an onion 1 clove of garlic 2 tablespoons of oil 200g of tinned sweetcorn 200g of tinned red beans fresh pepper 200g of mozzarella cheese salt and pepper Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles. Enjoy your meal!
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