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contest Begin! Mexican TD

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JayT said:
Yeah, but hidden by BOOZE! I vote PASS! :drunk:
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i dunno nuttin' bout no booze

salsalady said:
Hey Scovile Deville----you want any FRESH ORANGE FATALII chiles straight out of the garden to play around with??? I might be able to be bribed with one of those green tequila drinks you've be talking about to drop some by tomorrow....
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Um... well...




HELLS YES!!!!!! See you tomorrow!

1 Sip per pepper? make it a little exciting?
 
SD, you better be up early, I'll be cruising on by around noon. Sounds like a good time to start drinking in preparation for cooking my TD entry. Heck, it'll be 5o'clock somewhere.



Wait....haven't I seen that somewhere????? ;) :think:
 
See, these are the hallucinations enjoyed from drinkin jargaritas, and only jargaritas... Thanks Impychick! where is she anyway... wasn't she just here? anyway
Salsalady, wkae my ssa up! (a little touch of lisdexia)

Did I tell you to wake myaass up? yaayy! Grito Verde's before coffee!!!!
 
thehotpepper.com said:
The cuisine here is Mexican, whether it is from Mexico, or is from a region that has their version of Mexican.

Fusion is fusing two distinct cuisines, so no Mexican lasagna. Regional takes on a cuisine are that region's version of the distinct cuisine, as in Tex-Mex.

It is clear to me, if it is not clear to you you'll have to interpret it yourself and do your best.
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To me Tex Mex is fusion, and not real Mexican. Most of that stuff is non-existent in Mexico. But I got it, Mexican or Americanized Mexican. Hopefully I'll be able to make it to the Mexican grocery store in Indy on Sunday and get something in in time. :cool:
 
salsalady said:
SD, you better be up early, I'll be cruising on by around noon. Sounds like a good time to start drinking in preparation for cooking my TD entry. Heck, it'll be 5o'clock somewhere.



Wait....haven't I seen that somewhere????? ;) :think:
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A call-out if I've ever seen one!

5-O! Get your busy schedule in order.

Bring out your inner Mexican.
 
Teaser. And FACK I didn't know the bit about making the salsa! Crap. I already downed my simple but tasty "meal" with no salsa. But I do have a salsa in my fridge that I "made" out of a mish-mash of various salsas and sauces. Perhaps I'll take a pic of that and call it good.

IMAG0593.jpg
 
Solid performance by Mesatrin so far... let's see the plated pics!

Impy! Long time... no see. Bring the flava!

Heavyweights on this TD... SoFlo is slightly intimidated... but magic is ensuing...
 
Just knowing yer in... you git my vote :beer:
where you been? :beer: I'monna vote feryou!
TDTP? yeah, thanks for the Jargarita tag! I'm shortening it to "Jard" that's me! JARD! you to if ya want,.... Ok I really am JAARRRRDDD!!!!!!!!


bye! bringIT!!!!
 
Avon Barksdale said:
To me Tex Mex is fusion, and not real Mexican. Most of that stuff is non-existent in Mexico. But I got it, Mexican or Americanized Mexican. Hopefully I'll be able to make it to the Mexican grocery store in Indy on Sunday and get something in in time. :cool:
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Being a Texan...I can assure you...these days...Tex...IS Mex.
 
ScoD has been Irish'ed! Top of the morn ta ya when I see ya next. Fight off those dreams of banshees and fairies that steal your drawers... and have a cup of tea when you wake.
 
The Threesome Fiesta.

Black Bean and Corn Salsa:
Black Beans
Corn
Lime Juice
Habenero
Tomato (fresh)
Cilantro
Onion
Taco Seasoning

Cook the corn how ever you like, I boiled and then charred. Dice the onion and marinade the onion in the lime juice (it takes some of the bite away). Cut the corn off the cob. Finely dice the Habenero. Mix all ingredients together and let sit for at least 20 min (lets the flavors meld better).

Flank Steak:
Tequila
Lime
White Vinegar
Onion
Cayenne
Tomato Juice
Habenero
Taco Seasoning
Chili Powder
onion powder.

Dry rub is created with the taco seasoning, cayenne, chili, onion powders. Let sit with the dry rub for half hour. A quick marinade in the Lime juice, Tequila, white vinegar, onion, and Habenero. After the marinade sear the steak in cast iron pan. After the sear cook low (220 degrees) on rack covered with marinade and tomato juice in the roaster under the rack.

After 5 hours Shred the Steak.


Black Bean and Tomato Rice:
Rice
Black bean
Tomato with green chili
Salsa (from above)

Cook the rice according to package. Drain and rinse the beans. Mix all ingredients together.

Tamales:
Lard
Masa
Flank Steak (from above)
Corn
Corn Husk
Shredded Mexican Cheese.

Beat the lard with salt until it is fluffy. mix in Masa (3 parts masa -1 part lard). Mix in the cooking juice from the steak until a cookie dough texture.

Boil the corn husks. Spread the mixture on the husks and add the steak and cheese filling. Wrap. Bake at 350 for 15 min. (I know steaming is traditional but I like it better this way.

Chili Relleno:
Poblano
Flank Steak (from above)
Rice (from above)
Shredded Cheese

Broil the Poblano and remove the skin. Cut open and remove seeds. Fill with steak and rice. Bake 350 15 min. Last min in the over top with shredded cheese.

Burrito:
Flank Steak (above)
Rice (above)
Salsa (above)
Shredded Cheese
Whole Grain Tortilla

Wrap all ingredients in the tortilla. Top with Queso Blanko.

Corn and Jalapeno Queso Blanco
Asadero Cheese
Queso Blanco Cheese
Half and Half
Jalapeno
Corn
Onion
Sour Cream
Tomato and green Chili

Cook the onions and jalapeno corn until onions are translucent. Add half and half with sour cream in crock pot on low. Blend to smooth. Add cheese slowly and allow to melt. Add Tomatoes at the end.


Plated Pictures
DSC_0656.jpg


DSC_0658.jpg
 
Holy geez, mesa. You might have just won!!!! Damn that looks good!!!!

Crap.

Hey...you have any good shots of those things all cut in half and gooey? Some more pics of that food could help your cause. Post them in another post as "Prep" shots.
VERY STRONG entry!!!!
 
JayT said:
That is a helluva entry to start things off. Now, anyone know how to make mole?
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I dunno nothin bout no mole....



WOW mesatrin did someone say BRING IT? you sure did! BRUNG IT!


SL, I'm up... I'm ready for a Grito Verde NOW! I have everything we need, but could you grab some el Jimador and a few jalapenos? I have everything else... (limes and ice). see you in a few...

Drinking until you get thrown out of the bar... $104.00
Cooking drunk... $42.68
Wrecking the kitchen... $825.00
Waking up not hungover and still drunk... PRICELESS

Thanks TB!
 
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