Immaculate work!
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contest BEGIN! Mexican Throwdown
- Thread starter The Hot Pepper
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Thanks! A portion of those chiles are going toward this.grantmichaels said:
Scoville DeVille said:
Who needs a fork? Just throw that plate at my face!
TGCM ... cruisin' uncontested right now ...
I don't think I'm going to be up for quite what I'd originally planned to make, and well - since I bought other food at the store, I can promise I'm not making that ... lol ...
But I think I'll get an entry in tomorrow ... I have something brunch-like in mind, which happens around the early-bird dinner hour here based on my sleeping schedule ...
But I think I'll get an entry in tomorrow ... I have something brunch-like in mind, which happens around the early-bird dinner hour here based on my sleeping schedule ...
Yo estaba bien hasta que me encontré con camarones a la venta!
'Crisp' looks like it translates to big flautas?
Cookin' now? =)
grantmichaels said:
They are definitely NOT a burrito the way I think of burritos. They are deep fried in a flour tortilla so yeah a Flautas or Chimichanga is more like what they really are. I don't know why they call them a burrito. But dam they are so good. I miss Seattle for Taco Time and Dick's!
Yeah, buddy ...
I just got Danielle onto flautas within the past month or so - she's hooked ...
I just got Danielle onto flautas within the past month or so - she's hooked ...
Nice ...
Tinnie's Po-Po-Pozole
Ingredients:
- 1 Pork Shank/Knuckle (approx 1kg) cut into 3 pieces
- 1 Pig's Trotter cut into quarters
- 1 cup of dried white corn (Pozole/Maize Blanco/Mote) soaked over night in water
- 1 White onion halved
- 3 Cloves of garlic
- 1 Carrot diced
- 3 Jalapenos diced
- 2 half inch slices of ginger
- 2t Oregano
- 1t Cumin
- 1t (heaped) Shorerider's smoked cayenne powder
- 1t (heaped) Shorerider's Tabasco powder
- 1t Ajinomoto
- Salt and pepper to taste
To garnish: Green onions and Corriander (didnt end up using the lemon)
Method:
- Fill a Large pot with Pork pieces and cold water.... bring to boil and after 5 minutes remove pork and discard water.... wash pork pieces under running water.... this should remove most impurities.
- Put pork into slow cooker with onion, garlic, ginger, jalapenos, carrot, white corn. Add 8 cups of water or enough to cover everything.
- After 12 hours add salt, pepper powders, cumin, oregano and ajinomoto.
- After 6 more hours remove the pork and transfer the soup into a large pot, bring to boil for half an hour more. The white corn should "pop" and the soup will shorten a little. Shred the pork at this time and discard any bones or undesirables.
- Fold shredded pork back through soup and take off heat.
- Serve with corriander and green onions.
This was a very enjoyable cook for me.... i was juggling a few things this weekend, and learning/adjusting along the way, hence the slightly unorthodox method of cooking.... but couldnt be happier with the end result. First time cooking/eating Pozole and it wont be the last.... first time using pork shank too..... incredible cut of meat.... tummy is very happy
Ingredients:
- 1 Pork Shank/Knuckle (approx 1kg) cut into 3 pieces
- 1 Pig's Trotter cut into quarters
- 1 cup of dried white corn (Pozole/Maize Blanco/Mote) soaked over night in water
- 1 White onion halved
- 3 Cloves of garlic
- 1 Carrot diced
- 3 Jalapenos diced
- 2 half inch slices of ginger
- 2t Oregano
- 1t Cumin
- 1t (heaped) Shorerider's smoked cayenne powder
- 1t (heaped) Shorerider's Tabasco powder
- 1t Ajinomoto
- Salt and pepper to taste
To garnish: Green onions and Corriander (didnt end up using the lemon)
Method:
- Fill a Large pot with Pork pieces and cold water.... bring to boil and after 5 minutes remove pork and discard water.... wash pork pieces under running water.... this should remove most impurities.
- Put pork into slow cooker with onion, garlic, ginger, jalapenos, carrot, white corn. Add 8 cups of water or enough to cover everything.
- After 12 hours add salt, pepper powders, cumin, oregano and ajinomoto.
- After 6 more hours remove the pork and transfer the soup into a large pot, bring to boil for half an hour more. The white corn should "pop" and the soup will shorten a little. Shred the pork at this time and discard any bones or undesirables.
- Fold shredded pork back through soup and take off heat.
- Serve with corriander and green onions.
This was a very enjoyable cook for me.... i was juggling a few things this weekend, and learning/adjusting along the way, hence the slightly unorthodox method of cooking.... but couldnt be happier with the end result. First time cooking/eating Pozole and it wont be the last.... first time using pork shank too..... incredible cut of meat.... tummy is very happy
Looks great, my ajinomoto brotha! =)
ajinomoto > maggi =)
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