Posted on 03/15/2006 9:54:16 PM PST by expatguy
No you didn't offend me. Actually, I didn't know that they used brains in tacos any other place than south Texas. So that was the reason I googled it.
Oh my goodness, thank you! While I've been cleaning house today I've been trying to decide what to make for dinner. A friend of ours served us chicken enchiladas that were delicious and completely different than the ones I make. I use the red enchilada sauce. Anyhow, I was vacumming and wishing I had her recipe. And YOU posted your recipe which sounds as if it might be very close to the kind she makes! Wow, you must have read my mind! ROFL!
I don't know about reading your mind but this thread got me thinking about my own dinner tonight and mexican sounds real good to me. Anyway, glad to be of service.
I'm blessed to travel to that area several times each year on business. So several times a year I get to pig out on some of the finest mex food anywhere. really pig out.
pinging fellow afficionados (afficionadas??)!
2 lbs round steak
salt and pepper
garlic
oregano
oil
lemon juice (fresh) or lime depending on taste
beer (or wine, or apple cider)
Trim any fat or bone. Oil the steak and rub dry ingredients into meat. Fork it well and add lemon juice and beer (in that order). Allow to sit one hour (can be overnight). Fry until medium in a hot, heavy, lightly-oiled skillet.
FLAUTAS
Carne Asada
Queso enchilado (or cotijo) cheese
Flour tortillas (burrito size)
Slice carne asada thinly across the grain. Grate cheese. Place row of meat across bottom fourth of a tortilla, then grab a handful of cheese and spread alongside of meat. Roll fairly tightly and secure with a toothpick. Fry to a golden brown. Drain flauta of excess oil before serving. Top with guacamole or salsa. Tastes even better the next day.
GRINGO SPANISH RICE
1 Tbs. butter
1 cup uncooked rice
¼ cup salsa of choice
1 ¾ cup water
Heat rice in butter to crack. When nicely browned, add salsa and water; bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
REFRIED BEANS
1 can pinto beans per 2 people
chili powder to taste
onion powder to taste
garlic powder to taste
Salt and pepper
Lard
Heat beans and seasonings in pot until well-heated, stirring occasionally. Heat lard in a heavy skillet at highest temperature. You may drain the beans, reserving the liquid, or throw the beans and liquid into the skillet all at once. Either way, start mashing. (If you have reserved the liquid, pour it in when the beans are about halfway mashed.) Keep mashing until they reach a desired consistency.
In 2 ½ gal. pot, add chicken breasts, chicken base, garlic, garlic powder, cumino, black pepper, to 7 qts water. Bring to rolling boil for 10 min. Add onion, carrots, zucchini, potato, cabbage, jalapenos, celery, rice & tomato juice. Boil for 5 min. more. Add tomatoes & cook slowly for 20 min.
Add pepper sauce. Simmer for 5 min.
Just before serving, remove chicken & cut into strips, float cilantro leaves on top of soup for best flavor.
Place tortilla strips on bottom of each bowl & cover with hot soup. Add ample amt. Of chicken strips & cheese to each bowl. Allow cheese to melt, garnish with avocado. Serve immediately with warm flour tortillas & butter.
Serves about 15.
Ping for later
Two of the best Mexican or Tex-Mex restaurants I can recall were in Idaho Springs, Colo., and South of Denver, one called (I think) La Bola. And of course, the Monterey Peninsula in Calif. has dozens, as does Ariz.
mark
ping for seasoning
My frequent lunch......
Black beans pureed in food processor, add half cup of salsa.....green preferred, juice and pulp from one lime, habernero sauce or Texas pete to bring up the heat. Garnish with generous portion of shredded mexican cheese mix and microwave for 45 seconds or the cheese is just melted.
Eat with Tostitos scoops with a little red salsa on the side.
Finish off with a fresh peach now in seson.
One can of beans make 3 servings.
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