No problem.Scoville DeVille said:
food Mexican Food
- Thread starter Booma
- Start date
Booo double post of your Flog! Hey now don't make me sick 'zilla on ya!
Nice.
Husky those look perty dang guud!
I'd Chairman Mao the hell out of 'em.
Don't worry ifn' they ain't browned enough or too thick.
Keep on keepin' on with them tore tillah's.
Husky those look perty dang guud!
I'd Chairman Mao the hell out of 'em.
Don't worry ifn' they ain't browned enough or too thick.
Keep on keepin' on with them tore tillah's.
texas blues said:
No one said too thick 'cept YOU, how passive aggressive of you 
Poo on you pooky!
I don't mind thick.
I was being an ass and a tortilla critic.
I don't mind thick.
I was being an ass and a tortilla critic.
where do you live ? I can be there in 20min 
Love the tortilla press. I'm going to need one of those. squashing the dough with a pan takes a while.
Question on the corn tortillas. When I have tried to make them before, they are rather dry and they crack fairly easy. Is that something I am doing wrong or is that the nature of homemade corn tortillas?
Question on the corn tortillas. When I have tried to make them before, they are rather dry and they crack fairly easy. Is that something I am doing wrong or is that the nature of homemade corn tortillas?
Jeff H said:
Jeff I had the same experience. I am sure the tortilla gods will impart their vast knowledge shortly... But my dough was a bit crumbly. So I went all play-dough on it and squished into into the size ball I wanted. I lined the top and bottom of the press with parchment paper and then pressed it. After peeling the parchment off and ruining a couple of tortillas I got the hang of peeling and not ruining them. The good thing, if you ruin one, just wad it back up into a ball and try again.
Here is today's batch. I little thinner and a little more color. I would go darker next time as to not upset TB.
For me the key to keeping the tortilla from being dry and crumbly is to use a bit of olive or canola oil.
Even my whole wheat tortilla's come out goodern' hell!
You can also add hot stuff to the masa itself. In fact you can add just about any 'thang.
I smash mine in the press and if I want a little thinner I whip out the french pin and make a pass or two.
Smart!
Even my whole wheat tortilla's come out goodern' hell!
You can also add hot stuff to the masa itself. In fact you can add just about any 'thang.
I smash mine in the press and if I want a little thinner I whip out the french pin and make a pass or two.
Smart!
This one time, when Booma boiled meat too ...Booma said:Ok so here is a new thread dedicated towards traditional/authentic Mexican Food. Now i suppose this can be a fairly broad range, but hopefully it can also be for discussion and ideas for some more authentic flavoured dishes.So this first dish that i have put together, I only have recently discovered. Went to a "Authentic Mexican" restaurant in the city, and this dish was on the menu. Sounded very interesting, a strange combination of flavours. but when tasted was brilliant.POLLO EN MOLE POBLANOAfter some discussion through the THP, a member was kind enough to send me some ingredients and guidance from half way across the world so that i could re-create this dish. CHEERS!!!!!I now had all the ingredients and the vital Tequila, to quench my thirst as i was about to cook up a storm in the kitchen. Music blaring, stovetop smoking, oven heating, Ready to RockFirst of all, a shot of tequila!!SDC11897.JPG
SDC11898.JPGWhole chicken was cut up into sections, thrown in a big pot, covered with chicken broth, onion cutup and added, and a whole heap of garlic cloves thrown in for good measure. Let that simmer awaySDC11899.JPGNext thing was to get the chilis and some tortillas crispy. In the oven they go.Another shot of tequilaSDC11900.JPGToast some seeds and nuts in the panSDC11901.JPGOnce the chicken was done, strain, removed all bones and skin. Discard the onion and garlic, but kept the broth.SDC11903.JPGNice and crispAnother, Why not?SDC11904.JPGRemoved the stems and seeds from the chilisSDC11905.JPGPlaced all the chilis, tortillas and some other ingredients in the blender. Added some broth, then pureed to a nice consistencySDC11906.JPGLook at the colorSDC11908.JPGStarted to melt the butter and chocolateSDC11907.JPGTequila!!! Things were really heating upSDC11910.JPGYummmSDC11912.JPGWhile this was all going ahead, i thought i would try to make some Queso, hmmmm not sure if it really did work, but it did taste very good. Extra sharp cheddar and scovie powderSDC11913.JPGNow the puree sauce is combined with the choc butter mix and cookedSDC11914.JPGChicken got thrown in the mix, nearly getting ready to plate up. By this stage the tequila may have started to have a little bit of an effect on me. By i was smiling from ear to earSDC11916.JPGSome sort of Queso, little bit more Mac n Cheese style, and some MoleSDC11918.JPGPlating up, couple of tortillas, some queso and a fresh little salsa. All of this tasted great. Maybe a little more tequila as wellSDC11921.JPGSDC11923.JPGThis mole tasted great, hopefully i have done the dish some justice either way. Was a really fun day, trying something new and look forward to some more authentic dishes that we can all try.Definitely need to work on my queso skills.SDC11924.JPGhttp://thehotpepper.com/public/style_images/thpnew/attachicon.gifSDC11926.JPGNow that this was all done, had a full belly, it was time to have a drink.........http://thehotpepper.com/public/style_images/thpnew/attachicon.gifSDC11927.JPG
You are too smart to think it's better to let those juices escape, I have faithBooma said: