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contest BEGIN! Mexican Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Mmmm beans ... you had me at 4 tbsp bacon juice ...
I'm going decidedly Sinaloan ...
Coctel de Camaron vs Aguachile Mash-up ...
Depending on time and shrimp, I might do each ... or just fuse 'em, not sure yet, honestly ...
Wanna see my citrus caddy? ...
Oi.
Life's been better since learning the right side up when loading the fruit ...
#truestory #confession
I'm going decidedly Sinaloan ...
Coctel de Camaron vs Aguachile Mash-up ...
Depending on time and shrimp, I might do each ... or just fuse 'em, not sure yet, honestly ...
Wanna see my citrus caddy? ...
Oi.
Life's been better since learning the right side up when loading the fruit ...
#truestory #confession
El Pastor's Carnita Conejo avec Refied Frijoles & Mexican Rice
Sauce:
12 Guallijo peppers deseeded
3 cups orange juice
1 cup homemade apple cider vinegar
4 cloves of garlic
2 bay leaves
1 kaffir lime leaf
several springs of Mexican oregano and German thyme
1 tsp of salt
Put it all together on the stove and let it cook until the chilies are soft, them put through a blender until fairly smooth
Take 2 wabbits cut up, pour the sauce over them and cook at 350f for an hour and then 275f until everything else is ready. When everything else is ready pull from the stove, separate the meat, put sauce through a food mill (med), then take 2 tbl of grease, melt and reduce the leftover sauce in it.
Tortillas:
3 cups of masa harina
2 cups of warm water
Mix well and let sit for an hour. Form into 16 balls and mash in totilla masher. Put in hot grill for 20 sec on one side and 15 on the other.
Mexican Rice
2 ripe tomatoes from the garden
2 cups of rice
2 cups of water
1 tbl. Garlic
1 tbl. Onion powder
1 tsp. Chili powder
1 tsp. salt
put tomatoes through blender, add other ingredients except rice, bring to boil, add rice, put on simmer stirring every so often until rice is done.
Refried Frijoles
1 lb. Pinto beans
6 cups of water
2 garlic cloves
2 bay leaves
1 tbl. Of salt
4 tbls. Bacon grease
Cook beans in water at a low boil with the ingredients except bacon grease. When beans are tender mash. Add mashed beans to a pan. 1 tbls at a time add the bacon grease and mix until fully incorporated.
Sides
1 avocado sliced
1 lime cut into wedges
4 shishito peppers from the garden roasted and sliced.
1 red onion diced
1 bunch of cilantro chopped up
2 tomatoes from the garden diced
1 cucumber from the garden sliced
Taco cheese
Sauce:
12 Guallijo peppers deseeded
3 cups orange juice
1 cup homemade apple cider vinegar
4 cloves of garlic
2 bay leaves
1 kaffir lime leaf
several springs of Mexican oregano and German thyme
1 tsp of salt
Put it all together on the stove and let it cook until the chilies are soft, them put through a blender until fairly smooth
Take 2 wabbits cut up, pour the sauce over them and cook at 350f for an hour and then 275f until everything else is ready. When everything else is ready pull from the stove, separate the meat, put sauce through a food mill (med), then take 2 tbl of grease, melt and reduce the leftover sauce in it.
Tortillas:
3 cups of masa harina
2 cups of warm water
Mix well and let sit for an hour. Form into 16 balls and mash in totilla masher. Put in hot grill for 20 sec on one side and 15 on the other.
Mexican Rice
2 ripe tomatoes from the garden
2 cups of rice
2 cups of water
1 tbl. Garlic
1 tbl. Onion powder
1 tsp. Chili powder
1 tsp. salt
put tomatoes through blender, add other ingredients except rice, bring to boil, add rice, put on simmer stirring every so often until rice is done.
Refried Frijoles
1 lb. Pinto beans
6 cups of water
2 garlic cloves
2 bay leaves
1 tbl. Of salt
4 tbls. Bacon grease
Cook beans in water at a low boil with the ingredients except bacon grease. When beans are tender mash. Add mashed beans to a pan. 1 tbls at a time add the bacon grease and mix until fully incorporated.
Sides
1 avocado sliced
1 lime cut into wedges
4 shishito peppers from the garden roasted and sliced.
1 red onion diced
1 bunch of cilantro chopped up
2 tomatoes from the garden diced
1 cucumber from the garden sliced
Taco cheese
Ooohhhh that's pretty, man!
That IS pretty!
Sorry all, I have not been on to ooh and aah at your entries. My cousin lost her very short battle with breast cancer yesterday (just diagnosed middle of June), not so much because of the cancer, but because of c.diff. I'm heading out to be with family, but will definitely look and like when life returns to normal. No replies needed, as I'm shutting off the computer for at least a week now.
Sorry all, I have not been on to ooh and aah at your entries. My cousin lost her very short battle with breast cancer yesterday (just diagnosed middle of June), not so much because of the cancer, but because of c.diff. I'm heading out to be with family, but will definitely look and like when life returns to normal. No replies needed, as I'm shutting off the computer for at least a week now.
Sorry hear, geeme ...
I. must. cold. rinse. the. onions.
cuke two ways ...
I. must. cold. rinse. the. onions.
Top and bottom, Searzall and Min B ...
I. must. cold. rinse. the. onions.
#Pyrex4Lyfe
I. must. cold. rinse. the. onions.
Peppadew and Fresno ...
cuke two ways ...
I. must. cold. rinse. the. onions.
Top and bottom, Searzall and Min B ...
I. must. cold. rinse. the. onions.
#Pyrex4Lyfe
I. must. cold. rinse. the. onions.
Peppadew and Fresno ...
lol windScoville DeVille said:
Condolences, geeme.
I'd hate for key to miss the deadline! 
geeme would NOT want that! just sayin' ...
geeme would NOT want that! just sayin' ...
The Mexi-Combo!
My favorite thing to order in any Mexican restaurant is some sort of combination plate. Today's combo plate has barbacoa beef and cactus tamales, chicken tinga burritos and manchego stuffed chile rellenos served with homemade refried black beans and rice.
Some of the stuff w PoL:
For the beef and cactus tamales:
2 cups beef broth
1 carrot, chunked
1 onion, chunked
3 cloves of garlic, smashed
1 tsp anchiote paste
juice of 2 lime
1 lb beef sirloin steak
4 dried guajillo peppers
Toast the chiles till fragrant. Add the beef broth and all other ingredients to the pan and bring to a simmer. Add the beef, turn down heat to low and cook, covered for 4-8 hours. Remove beef, allow to cool and then shred it up fine. Continue cooking the broth until it reduces by half and reserve for cooking the chicken tinga later!
For the tamale filling:
1 cup nopales (cactus), rinsed and chopped
2 melrose peppers, diced
2 orange habs, diced
1 ancient sweet, diced
1/2 cup cotija cheese
1/4 cup manchego cheese
shredded beef
Make the masa (2 cups masa harina, 1.5 cups warm chicken broth), 2/3 cup vegetable shortening) and assemble the tamales:
For the rellenos:
Roast a dozen Anaheim peppers over a hot fire or under the broiler for about 15-20 mins. Pull them and wrap in a clean towel and allow to steam for 15 minutes. Peel and seed the peppers and then stuff them with 2 cups shredded manchego cheese. Place them into the fridge to chill before cooking.
Then make your batter; take 1 cup flour and mix in 1 tsp salt, 1 tsp baking powder and 1 tsp baking soda. Add 1 cup of milk and 1 beaten egg to the flour and mix well. Roll the peppers into a bit of flour, then dredge in the batter. Fry in hot oil for about 3-4 minutes per side until golden brown.
For the chicken tinga:
Take 1lb boneless skinless chicken breasts and cook them gently over medium low in the reserved broth from before, uncovered, for about an hour. Remove the chicken when done and then use an immersion blender to smooth and thicken the broth into a sauce. Cut up or shred the chicken and add 1/4 cup diced onion and 1/2 cup of the reduced sauce to the bowl.
Make the burritos with the mix and a bit of shredded colby jack:
Don't have much room for pics left but here's the beans:
That's 8oz black beans, cooked in 3 cups of chicken broth with a clove of garlic and half an onion. Bring them up to a boil, turn down the heat to low and cook, covered, for 3-5 hours, stirring occasionally. When the beans are tender, season with salt and a touch of cumin and then mashed em up till you're happy.
To plate take a tamale and a burrito and slather on some of the guajillo sauce, drop a dollop of crema on the rellenos and add some beans and rice. Give it all a shake of cotija cheese and a dusting of your favorite powder. Enjoy!!
The Mexi-Combo!!!!
My favorite thing to order in any Mexican restaurant is some sort of combination plate. Today's combo plate has barbacoa beef and cactus tamales, chicken tinga burritos and manchego stuffed chile rellenos served with homemade refried black beans and rice.
Some of the stuff w PoL:
For the beef and cactus tamales:
2 cups beef broth
1 carrot, chunked
1 onion, chunked
3 cloves of garlic, smashed
1 tsp anchiote paste
juice of 2 lime
1 lb beef sirloin steak
4 dried guajillo peppers
Toast the chiles till fragrant. Add the beef broth and all other ingredients to the pan and bring to a simmer. Add the beef, turn down heat to low and cook, covered for 4-8 hours. Remove beef, allow to cool and then shred it up fine. Continue cooking the broth until it reduces by half and reserve for cooking the chicken tinga later!
For the tamale filling:
1 cup nopales (cactus), rinsed and chopped
2 melrose peppers, diced
2 orange habs, diced
1 ancient sweet, diced
1/2 cup cotija cheese
1/4 cup manchego cheese
shredded beef
Make the masa (2 cups masa harina, 1.5 cups warm chicken broth), 2/3 cup vegetable shortening) and assemble the tamales:
For the rellenos:
Roast a dozen Anaheim peppers over a hot fire or under the broiler for about 15-20 mins. Pull them and wrap in a clean towel and allow to steam for 15 minutes. Peel and seed the peppers and then stuff them with 2 cups shredded manchego cheese. Place them into the fridge to chill before cooking.
Then make your batter; take 1 cup flour and mix in 1 tsp salt, 1 tsp baking powder and 1 tsp baking soda. Add 1 cup of milk and 1 beaten egg to the flour and mix well. Roll the peppers into a bit of flour, then dredge in the batter. Fry in hot oil for about 3-4 minutes per side until golden brown.
For the chicken tinga:
Take 1lb boneless skinless chicken breasts and cook them gently over medium low in the reserved broth from before, uncovered, for about an hour. Remove the chicken when done and then use an immersion blender to smooth and thicken the broth into a sauce. Cut up or shred the chicken and add 1/4 cup diced onion and 1/2 cup of the reduced sauce to the bowl.
Make the burritos with the mix and a bit of shredded colby jack:
Don't have much room for pics left but here's the beans:
That's 8oz black beans, cooked in 3 cups of chicken broth with a clove of garlic and half an onion. Bring them up to a boil, turn down the heat to low and cook, covered, for 3-5 hours, stirring occasionally. When the beans are tender, season with salt and a touch of cumin and then mashed em up till you're happy.
To plate take a tamale and a burrito and slather on some of the guajillo sauce, drop a dollop of crema on the rellenos and add some beans and rice. Give it all a shake of cotija cheese and a dusting of your favorite powder. Enjoy!!
The Mexi-Combo!!!!
You managed to post that in the wind? wow
Jima's Perro
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This was just for fun, and not a real entry.I mean no disrespect to all of you who put a lot of thought and work into your creations. I really wanted to participate but couldn't pull it off. Cheers y'all!
Mancha Manteles
[SIZE=medium]In Mexican cuisine, Mancha Manteles is a stew of assorted meats, chili peppers, vegetables, and fruits. A typical recipe for Mancha Manteles contains things like pork, pineapple, bananas, chili pepper, almonds, cinnamon, and tomatoes.[/SIZE]
[SIZE=medium]Ingredient List:[/SIZE]
[SIZE=medium]boneless pork loin[/SIZE]
[SIZE=medium]thyme[/SIZE]
[SIZE=medium]marjoram[/SIZE]
[SIZE=medium]bay leaves[/SIZE]
[SIZE=medium]chicken pieces[/SIZE]
[SIZE=medium]ancho chiles, dry roasted[/SIZE]
[SIZE=medium]tomatoes[/SIZE]
[SIZE=medium]cloves garlic[/SIZE]
[SIZE=medium]2 onions, dry roasted[/SIZE]
[SIZE=medium]apple cider vinegar[/SIZE]
[SIZE=medium]baguette slices, toasted[/SIZE]
[SIZE=medium]almonds[/SIZE]
[SIZE=medium]sugar[/SIZE]
[SIZE=medium]cumin[/SIZE]
[SIZE=medium]oregano[/SIZE]
[SIZE=medium]cinnamon stick[/SIZE]
[SIZE=medium]clove [/SIZE]
[SIZE=medium]pineapple[/SIZE]
[SIZE=medium]pears[/SIZE]
[SIZE=medium]plantains[/SIZE]
[SIZE=medium] snow peas, stir-fried [/SIZE]
[SIZE=medium]sweet potato[/SIZE]
[SIZE=medium]sea salt[/SIZE]
[SIZE=medium]canola oil[/SIZE]
[SIZE=medium]To make:[/SIZE]
[SIZE=medium]1. Clean, de-stem, boil and stir fry snow peas. Due to time, I'm not going to explain this or why I chose snow peas instead of chick peas. [/SIZE]
[SIZE=medium]2. Dry Roast 2 whole onions almost sliced in half but with roots on, and 1 clove garlic with tops cut off at 400 degrees for 70 minutes.[/SIZE]
[SIZE=medium]3. Slice some Ancho chiles and and dry roast them in a skillet for about a minute. Transfer to a bowl of water to soak for at least 15 minutes.[/SIZE]
[SIZE=medium]4. Slice a baguette into pieces and toast in a skillet. Set aside.[/SIZE]
[SIZE=medium]4.5 Peel a sweet potato. Heat on a plate in microwave 7 minutes or so.[/SIZE]
[SIZE=medium]4.75 Slice two whole tomatoes lengthwise and scoop out most of the seeds and middle core. Cook on a plate in microwave 15 minutes.[/SIZE]
[SIZE=medium]5. In a large saucepan, place some water and various herbs such as thyme, marjoram, and bay leaves. a pinch will do. Add some salt. Place in the whole pork loin, and bring to a boil.[/SIZE]
[SIZE=medium]6. When ready, reduce heat and simmer for 30 minutes.[/SIZE]
[SIZE=medium]7. Add chicken pieces and continue to simmer an additional 30 minutes.[/SIZE]
[SIZE=medium]8. In a blender, add ancho chiles and their soaking liquid, tomatoes, 3 clove garlic (dry roasted,) 2 onions, 2 tablespoons apple cider vinegar, a slice of toasted baguette, and a cup of toasted almonds. You will need to do this a little at a time so as to not fry your blender. Once well blended, the mixture should be brownish in color.[/SIZE]
[SIZE=medium]9. Dump this mixture into a sauce pan and heat to boiling. Stir in 1 tablespoon sugar, a bit of cumin, about a half teaspoon oregano, one cinnamon stick, one clove, some black pepper, and a bit of salt.[/SIZE]
[SIZE=medium]10. Reduce heat and cook for 15 minutes. [/SIZE]
[SIZE=medium]10.5 Slice up two ripe pears, removing the cores and skin. Chop some pineapple wedges into smaller pieces.[/SIZE]
[SIZE=medium]11. Drain most (but not all) of the cooking water out of the pan. Slice up your pork loin into steaks with a very sharp knife. [/SIZE]
[SIZE=medium]12. Add the mixture with the ancho chiles to the larger saucepan containing the pork/chicken. Add the pear and pineapple pieces.[/SIZE]
[SIZE=medium]13. Cook for five more minutes or so. [/SIZE]
[SIZE=medium]14. Add the stir-fried snow peas and the cooked sweet potato (pre-chopped and slices.) Mix well, trying not to damage the pork steaks. Cook for a few more minutes until heated through.[/SIZE]
[SIZE=medium]15. Serve with a fried plantain and snow pea garnish with baguette slices. [/SIZE]
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[SIZE=medium][/SIZE][SIZE=medium]et.com/user/keybrdkid09/media/2016AugustTD8_zps70cztb2g.jpg.html]
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[SIZE=medium]In Mexican cuisine, Mancha Manteles is a stew of assorted meats, chili peppers, vegetables, and fruits. A typical recipe for Mancha Manteles contains things like pork, pineapple, bananas, chili pepper, almonds, cinnamon, and tomatoes.[/SIZE]
[SIZE=medium]Ingredient List:[/SIZE]
[SIZE=medium]boneless pork loin[/SIZE]
[SIZE=medium]thyme[/SIZE]
[SIZE=medium]marjoram[/SIZE]
[SIZE=medium]bay leaves[/SIZE]
[SIZE=medium]chicken pieces[/SIZE]
[SIZE=medium]ancho chiles, dry roasted[/SIZE]
[SIZE=medium]tomatoes[/SIZE]
[SIZE=medium]cloves garlic[/SIZE]
[SIZE=medium]2 onions, dry roasted[/SIZE]
[SIZE=medium]apple cider vinegar[/SIZE]
[SIZE=medium]baguette slices, toasted[/SIZE]
[SIZE=medium]almonds[/SIZE]
[SIZE=medium]sugar[/SIZE]
[SIZE=medium]cumin[/SIZE]
[SIZE=medium]oregano[/SIZE]
[SIZE=medium]cinnamon stick[/SIZE]
[SIZE=medium]clove [/SIZE]
[SIZE=medium]pineapple[/SIZE]
[SIZE=medium]pears[/SIZE]
[SIZE=medium]plantains[/SIZE]
[SIZE=medium] snow peas, stir-fried [/SIZE]
[SIZE=medium]sweet potato[/SIZE]
[SIZE=medium]sea salt[/SIZE]
[SIZE=medium]canola oil[/SIZE]
[SIZE=medium]To make:[/SIZE]
[SIZE=medium]1. Clean, de-stem, boil and stir fry snow peas. Due to time, I'm not going to explain this or why I chose snow peas instead of chick peas. [/SIZE]
[SIZE=medium]2. Dry Roast 2 whole onions almost sliced in half but with roots on, and 1 clove garlic with tops cut off at 400 degrees for 70 minutes.[/SIZE]
[SIZE=medium]3. Slice some Ancho chiles and and dry roast them in a skillet for about a minute. Transfer to a bowl of water to soak for at least 15 minutes.[/SIZE]
[SIZE=medium]4. Slice a baguette into pieces and toast in a skillet. Set aside.[/SIZE]
[SIZE=medium]4.5 Peel a sweet potato. Heat on a plate in microwave 7 minutes or so.[/SIZE]
[SIZE=medium]4.75 Slice two whole tomatoes lengthwise and scoop out most of the seeds and middle core. Cook on a plate in microwave 15 minutes.[/SIZE]
[SIZE=medium]5. In a large saucepan, place some water and various herbs such as thyme, marjoram, and bay leaves. a pinch will do. Add some salt. Place in the whole pork loin, and bring to a boil.[/SIZE]
[SIZE=medium]6. When ready, reduce heat and simmer for 30 minutes.[/SIZE]
[SIZE=medium]7. Add chicken pieces and continue to simmer an additional 30 minutes.[/SIZE]
[SIZE=medium]8. In a blender, add ancho chiles and their soaking liquid, tomatoes, 3 clove garlic (dry roasted,) 2 onions, 2 tablespoons apple cider vinegar, a slice of toasted baguette, and a cup of toasted almonds. You will need to do this a little at a time so as to not fry your blender. Once well blended, the mixture should be brownish in color.[/SIZE]
[SIZE=medium]9. Dump this mixture into a sauce pan and heat to boiling. Stir in 1 tablespoon sugar, a bit of cumin, about a half teaspoon oregano, one cinnamon stick, one clove, some black pepper, and a bit of salt.[/SIZE]
[SIZE=medium]10. Reduce heat and cook for 15 minutes. [/SIZE]
[SIZE=medium]10.5 Slice up two ripe pears, removing the cores and skin. Chop some pineapple wedges into smaller pieces.[/SIZE]
[SIZE=medium]11. Drain most (but not all) of the cooking water out of the pan. Slice up your pork loin into steaks with a very sharp knife. [/SIZE]
[SIZE=medium]12. Add the mixture with the ancho chiles to the larger saucepan containing the pork/chicken. Add the pear and pineapple pieces.[/SIZE]
[SIZE=medium]13. Cook for five more minutes or so. [/SIZE]
[SIZE=medium]14. Add the stir-fried snow peas and the cooked sweet potato (pre-chopped and slices.) Mix well, trying not to damage the pork steaks. Cook for a few more minutes until heated through.[/SIZE]
[SIZE=medium]15. Serve with a fried plantain and snow pea garnish with baguette slices. [/SIZE]
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Wow this TD is mexing me so hungry. Just had call from one of the guy's from party who's helping with roof. said he has food pics but just in the pans nothing made up . Thought i was back in. pics suck haha oh well .
Not that it would matter some amazing dishes here. Gonna be a tough one.
Not that it would matter some amazing dishes here. Gonna be a tough one.
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