My Mexican Food Kick

[NePaSmoKer]

So my wife called me from her work this morning which she hardly ever does, her being the stressed out air traffic controller  ;D
She say's hey nepas how about tacos for dinner. Like they say back home NO PROBLEMO. So i take the smoked GB i had in the freezer out and tacos at the ready when she got home. She's from Amish country and likes lettuce and sour cream  :P

I made mine with tacos and tamales, I put the refried beans in my tacos like my mom used to do. No lettuce or sour cream for me  ;D One flour taco, one corn taco and two tamales.



LQ,

I'm phoning home  :D  :D  ;D


nepas

[Smokin Soon]

Been really studyimg the Tamale makings and was wondering what is your technique for re-heating with the sauce and cheese, it's beautiful! What is the sauce, cheese, and how do you re-heat?

[NePaSmoKer]

Been really studyimg the Tamale makings and was wondering what is your technique for re-heating with the sauce and cheese, it's beautiful! What is the sauce, cheese, and how do you re-heat?

There are a couple different ways to reheat.

1. you can leave in the husk and steam them. When they are hot they fall apart easy when you de husk em. After you de husk em add the hot tamale sauce and top em with cheese.

OR

2. take them from the husk, pour the sauce on them and microwave em, add cheese to the top after they come out. This way the cheese melts and dont burn in the wave. (This way is faster and they dont fall apart)

Here is the sauce my mom showed me how to make.

You need 5 dry chiles, guajillos, ancho, pablano or any kind you like. I use either guajillo and ancho
6 chiles de arbol (you can find these in the mexican section where the dry spice is at most stores) (opt)
1 garlic clove
1 teaspoon of chicken bouillon (goya has this in powder form or you can use cubes (2)
salt to taste
1/2 teaspoon ground cumin
1/2 teaspoon of ground oregano (mexican if your store has it)
2 cups of water

Cut the stem of the dried chii. You can de vein and seed them if you dont like alot of heat. Put dried chilie is a pan with the 2 cups of water and heat them until soft. After chiclis are soft put in blender and add the rest of the ingredients. Blend well. If you left the vein and seeds in you will need to strain the sauce after the blending. After blending let cool if your not going to use it right away. Keeps in the fridge for around 2 weeks.



Enjoy

nepas

[La Quinta]

Yum NaPa...those shells fried? Grilled? Looks awesome...we're doing enchiladas tomorrow...have a recipe ya wanna share??  :P

[beefmann]

looks  yummy ... goood job

[LilSmoker]

Looks very tasty Nepas! my mouth's watering here

[NePaSmoKer]

Yum NaPa...those shells fried? Grilled? Looks awesome...we're doing enchiladas tomorrow...have a recipe ya wanna share??  :P

Hi LQ

Ya fried shells (only way to go) Fried in lard (no polyunsaturated stuff or whatever they call it)

Here is a recipe, you can use for either tamales or enchiladas and you can cut it down if you want.

Pork roast (6 to 8 lbs.)
Corn Oil 1/2 cup
Large fryer size chicken (about 5 lbs.)
Salt 2 T
Black pepper 1T or less to taste
Garlic Powder 3T
Ground Comino 3 T or less to taste
Gebhardt's Chili Powder 6 T (you can use other brands)
Corn Tortillas
Enchilada sauce (store bought is ok too)
cheese
Onion small chopped (opt)

Start with the pork roast. Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool.

After the roast chunks are cool enough to handle, shred them with your fingers.  Try to remove and discard the fat as you go.  There is no need to throw a lot of fat into the enchiladas.

NEXT

Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool.  Remove and discard the skin. Take the chicken meat off the bones and  shred the it into very small shreds.  Discard any large chunks of fat.

Combine both meats in very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning:

Mix the oil, onion and seasonings listed in a small pan and warm on the stove. DO NOT COOK the oil and seasonings mix, but just gently warm on the stove.

When the oil and seasonings mix is warm, then pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely uniform.

The meat is now finished.  You should put the meat in the refrigerator covered until ready to make the enchiladas.

There it is  ;D  authentic mexican homemade enchi's.




nepas

[La Quinta]

Thanks NePas...printed and ready to "put into action"!! Just doing it tomorrow now instead of tonite...forgot to take the damn chicken out of the freezer last night!! :(

Thanks again...

LQ

[NePaSmoKer]

Thanks NePas...printed and ready to "put into action"!! Just doing it tomorrow now instead of tonite...forgot to take the damn chicken out of the freezer last night!! :(

Thanks again...

LQ

No problemo LQ

nepas