Posted on 12/05/2004 4:28:37 AM PST by Arrowhead1952
In the grocery store, it's usually somewhere in the vicinity of the butter!
I use it on occasion - makes the best biscuits you've ever tasted, and it's also good in refried beans, odd as that sounds.
Not that I know how to make such things properly, Scots-Norwegian Yankee that I be...but someone taught me to make 'em that way and I do it once in awhile!
LOL!!!! NYC Irish here.......but I've taught myself how to make the bloody things!!!
Actually I've mastered many types of ethnic foods......but have a heck of a time making a plain old pot of navy bean soup!!!!!
Try some chorizo with potatoes for breakfast. (Warning: Don't read the label on the chorizo!)
Best tamale I ever had was a cinamon and corn (duh) sweet tamale that I purchased from a street vendor in Mexico DF for a grand total of 2 pesos (about 15 cents at the time).
If you find any improvements, please pass them along, especially in the chile sauce area. I'm just an amateur tamale maker.
Judge any Mexican restaurant by its tamales and every Chinese restaurant by its noodle soup.
With a recipe like yours, you are definitely a step above amateur.
I love making sauce from the dried chiles, but it never comes out the same way twice........I have a basic recipe, but I never seem to have the same chiles from batch to batch.
However, I usually make enough of it to last about 6 or 7 tamale batches and various enchilada or burrito dinners as well.
I judge Chinese restaurants with 3 criteria - Mushi, egg rolls/spring rolls, and rice.
I am going to try scraping the "meat" out of the chilis next time, and discarding the skins.
Depending on the chiles, I will scrape the meat out of the skins. I grow one type that is just called "red chile" but they are fairly small so I don't bother scraping them. The larger ones I always scrape.
I agree with you about not using the soaking water, with some chiles. I generally use equal parts fresh water to the chile water.
Did I mention the time Homeland Security searched my luggage because of the two cans of Las Palmas Red Chili Sauce I had inside?
That's crazy!!!!!!
Where were you going or coming from that you were carrying the sauce?
If you were carrying it on your way home because you can't get it at home, let me know - I buy it in the supermarket all the time.
The dumb shiites dumbed my dirty underwear all over the counter and then picked up the two offending cans of Las Palmas Enchilada Sauce and stared at them like they were bombs or something.
Then they put them back and let me board the plane.
What a joke. How did they know what was in the cans, anyway? But I digress...
Sheesh..........
As I said, I buy it in the local supermarket - I cn always mail it to you!
Lard will most likely be next to the butter, sold in a box shaped just as if it were a box of four sticks of butter. I've seen it in tubs, too, but not nearly as often.
Here there are boxes with two shades of blue --- Morrell Snow Cap Lard --- they sell it everywhere but this is the border which might be why it's so common. I think it makes a real difference but then that's how all the mexican food is made here.
I made that mistake. I thought there was nothing like eggs with chorizo for breakfast when camping up in the mountains --- until after reading the label. Someone told me there's a real good soy chorizo --- called choylizo or soylizo that uses none of what's on that label but tastes the same.
I'm sure it's sold everywhere here as well, I've just never looked for it.
But I appreciate all the info you and others have provided me........and folks wonder why I like FR so much!!!!!
Some of the Mexican tamale places here --- not really restaurants because they only sell tamales and masa make chile-queso tamales -- strips of green chili and some kind of white cheese --- with the masa and lard in the husks --- those are very nice.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.