Natural flavors could be ANYTHING, it's often to hide a natural but negatively perceived ingredient like MSG. 
contest BEGIN! Combo de Mayo Throwdown
- Thread starter The Hot Pepper
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Who let this drunk in?
salsalady
eXtreme Business
Pretty sure MSG has to be called out on the label same as salt and sugar. BUT! I don't know for sure. But I do know a guy who does know~~~~~ 
sheesh, we made GALLONS of mayonnaise when I worked at the NSMSC (sister institution to where Francis Farmer spent time). Eggs, salt, mustard, paprika, oil....that was about it~
sheesh, we made GALLONS of mayonnaise when I worked at the NSMSC (sister institution to where Francis Farmer spent time). Eggs, salt, mustard, paprika, oil....that was about it~he's been hiding out On The Job~~~
http://www.truthinla...densources.html
For example. BBQ potato chip makers know they taste better with MSG, so they add "Autolyzed Yeast" which has naturally occurring MSG from the process, but that ingredient is not needed in chips. They add it to "hide" the MSG on the label.
For example. BBQ potato chip makers know they taste better with MSG, so they add "Autolyzed Yeast" which has naturally occurring MSG from the process, but that ingredient is not needed in chips. They add it to "hide" the MSG on the label.
Where is TB, with his entry from Vegancruz, Mexico?
You guys have a lot of time left... ends 11:59 PM EDT... COMBO de MAYO!!!!!!!!!!
salsalady
eXtreme Business
Salsalady's Alimento de la Calle (Street Food)
Tacos al Pastor was the inspiration for this entry. The vertical spit cooking method came to Mexico with Lebanese immigrants, originally to the Mexico City area. Mexican cooks substituted pork for the traditional Lebanese lamb (pastor = shepherd, hence the name connection).
Street food vendors are essential to living in the cities. One of the items they sell are "antojitos". Literally translated, it means "little craving", like an appetizer. People can grab a meal or a little bite while on the run. I've done a version of tacos al pastor and sweet tamales, items I believe you could find being sold on the streets of Mexico City.
Tacos Al Pastor- I read various opinions about using pineapple in the marinade. Most said it contains strong enzymes that break down the meat. My pork was going to be marinating for almost 24 hours, so I chose to use orange juice in the marinade instead of pineapple. If I was doing a shorter marinade, I'd probably use the pineapple.
Destem and remove seeds from 5 guajillo and 5 pasillo chiles. Soak in hot water until soft. Process in food processor or blender with-
1/2 white onion
3 cloves garlic
1/2 c orange juice
1/4 c rice vinegar
2t salt
1t oregano
1t cumin
and enough of the chile soak water to make it a nice sauce consistency
Pour the chile sauce over 5-6# pork sliced 1/4" thick, mix well, place in a zip-bag and refrigerate overnight.
When ready to cook, cross-tie a couple meat tying strings and lay in a tall narrow container. Stack the meat slices in the container and tie the strings. Pierce the meat stack with the rotisserie skewer. Use additional smaller skewers and string to attach 3-4 fresh pineapple wedges to the outside of the meat "roast". Cook the pork on the rotisserie until the internal temp is 150F. At that point, I removed the strings and moved the prongs out so the meat slices separated. I added some of the reserved marinade to the opened meat slices (cooked for safety, do not add uncooked marinade to finished meats) and turned the rotisserie on high. The opened meat slices got some char on the inside surfaces and finished cooking to about 170F.
Place the meat on the chopping block and slice really thin strips. Serve the meat on lightly fried corn tortillas, garnish with minced onion, radish, cilantro and salsa verde.
Sweet Tamales Antojitos-
What's better than sweet tamales? Deep-fried sweet tamales!
1 can whole guava (or any fruit)
4 1/2c masa
2c warm water
1 1/2c lard/shortening
3/4c sugar
1t salt
1/2t cinnamon
corn husks.
I pureed the whole guavas with the stick blender then ran it through a food mill to remove the seeds. Mix 1 cup pulp with 2c water and the masa. Mix the shortening, sugar, sat and cinnamon on high until fluffy. Add the masa mix. Wrap up the dough in the corn husks, tie, and steam until cooked.
Remove from wrappers. Heat oil in a heavy pan until 350F. Dip the cooked tamales in egg wash and panko crumbs, deep fry until golden brown. Serve with a sauce/syrup made with (1 cup guava pulp, 1 can Jumex nectar, 2 cups sugar, cooked until thick).
No street food would be complete without something to drink. Here, it's served with ice cold Mexican Coke....or a ballena of Corona in a brown paper bag. (No drinking in public...remember? ) 
I'll edit for spacing in a minute.
Tacos al Pastor was the inspiration for this entry. The vertical spit cooking method came to Mexico with Lebanese immigrants, originally to the Mexico City area. Mexican cooks substituted pork for the traditional Lebanese lamb (pastor = shepherd, hence the name connection).
Street food vendors are essential to living in the cities. One of the items they sell are "antojitos". Literally translated, it means "little craving", like an appetizer. People can grab a meal or a little bite while on the run. I've done a version of tacos al pastor and sweet tamales, items I believe you could find being sold on the streets of Mexico City.
Tacos Al Pastor- I read various opinions about using pineapple in the marinade. Most said it contains strong enzymes that break down the meat. My pork was going to be marinating for almost 24 hours, so I chose to use orange juice in the marinade instead of pineapple. If I was doing a shorter marinade, I'd probably use the pineapple.
Destem and remove seeds from 5 guajillo and 5 pasillo chiles. Soak in hot water until soft. Process in food processor or blender with-
1/2 white onion
3 cloves garlic
1/2 c orange juice
1/4 c rice vinegar
2t salt
1t oregano
1t cumin
and enough of the chile soak water to make it a nice sauce consistency
Pour the chile sauce over 5-6# pork sliced 1/4" thick, mix well, place in a zip-bag and refrigerate overnight.
When ready to cook, cross-tie a couple meat tying strings and lay in a tall narrow container. Stack the meat slices in the container and tie the strings. Pierce the meat stack with the rotisserie skewer. Use additional smaller skewers and string to attach 3-4 fresh pineapple wedges to the outside of the meat "roast". Cook the pork on the rotisserie until the internal temp is 150F. At that point, I removed the strings and moved the prongs out so the meat slices separated. I added some of the reserved marinade to the opened meat slices (cooked for safety, do not add uncooked marinade to finished meats) and turned the rotisserie on high. The opened meat slices got some char on the inside surfaces and finished cooking to about 170F.
Place the meat on the chopping block and slice really thin strips. Serve the meat on lightly fried corn tortillas, garnish with minced onion, radish, cilantro and salsa verde.
Sweet Tamales Antojitos-
What's better than sweet tamales? Deep-fried sweet tamales!
1 can whole guava (or any fruit)
4 1/2c masa
2c warm water
1 1/2c lard/shortening
3/4c sugar
1t salt
1/2t cinnamon
corn husks.
I pureed the whole guavas with the stick blender then ran it through a food mill to remove the seeds. Mix 1 cup pulp with 2c water and the masa. Mix the shortening, sugar, sat and cinnamon on high until fluffy. Add the masa mix. Wrap up the dough in the corn husks, tie, and steam until cooked.
Remove from wrappers. Heat oil in a heavy pan until 350F. Dip the cooked tamales in egg wash and panko crumbs, deep fry until golden brown. Serve with a sauce/syrup made with (1 cup guava pulp, 1 can Jumex nectar, 2 cups sugar, cooked until thick).
No street food would be complete without something to drink. Here, it's served with ice cold Mexican Coke....or a ballena of Corona in a brown paper bag. (No drinking in public...remember?
) 
I'll edit for spacing in a minute.
OH YESSSSSSSSSSS!
Lovin' it so far, need to read deeper.
Lunch and a sweet on one plate, yup, street food. You even bought paper trays hehe. Nice introduction to the sweet, never seen that, and nicely done.
WELL PLAYED SL! You know I love the street food and al pastor specifically!
Lovin' it so far, need to read deeper.
Lunch and a sweet on one plate, yup, street food. You even bought paper trays hehe. Nice introduction to the sweet, never seen that, and nicely done.
WELL PLAYED SL! You know I love the street food and al pastor specifically!
salsalady
eXtreme Business
Some more behind the scenes pictures- cuz you can never get enough food porn! 
The meat! 
Thank you, Boss! This one turned out really well. Enough that I want to do it again at our next get-together. Scovie & Cj, is this enough enticement to get you guys down here for the party?
The meat! 
Thank you, Boss! This one turned out really well. Enough that I want to do it again at our next get-together. Scovie & Cj, is this enough enticement to get you guys down here for the party?
Nice SL! Radishes on a taco, hmmm. How did that turn out flavor and texture wise?
salsalady
eXtreme Business
Yes, KBK, Mexican Coke is made with regular sugar, US Coke is made with high fructose corn syrup. We were going to do a taste test, but the 'Kid drank all of the Mexican Coke on the way to town. I was thrilled to find out our little country store carries the Mexican Coke.lol when I went to Mexico, I wasn't there very long. But one of the things I remember was that they supposedly have better Coca-cola than in the U.S. Not sure if that is true since I didnt actually drink a bottle.
Saw some coca-cola here in a dish or more I think.
SumBits. it's great and that's how all the taco wagons in our area serve them. Now that has me wondering if that's how they serve it in Mexico City>>> never even considered that!
A friend of mine, Jamie, used to sell pork tamales and peach or strawberry tamales at the farmers market. That's where I first encountered sweet tamales.
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