Yes Gee, 10" flour tortilla you can fit ALOT of filling in them. And we prefer flour. Was so gooooddd!!!!!
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
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Thanks SL, it was good. As far as pics I really didn't think about it until it was to late.
P.s. I have a really clean PM box and nothing new from you. Did you send it to me or habbyheat? Can't wait for whatever it is.
P.s. I have a really clean PM box and nothing new from you. Did you send it to me or habbyheat? Can't wait for whatever it is.
I was sick today so i decided to play doctor again
i took some chile my Dad made (wanna clear this up right now no pics)
yes it had beans in it i can eat it either way but prefer no beans
i kicked it up a few notches by putting a whole Yellow Habalokia and 7 Wild Brazil and some cumin > wow yummy!! i wish all medicine tasted this good!!
im actually feeling a bit better since i ate it
thanks your friend Joe
i took some chile my Dad made (wanna clear this up right now no pics)
yes it had beans in it i can eat it either way but prefer no beans
i kicked it up a few notches by putting a whole Yellow Habalokia and 7 Wild Brazil and some cumin > wow yummy!! i wish all medicine tasted this good!!
im actually feeling a bit better since i ate it
thanks your friend Joe
Chili. Just chili. Jalapenos. And it's 
Tonight we did a Black Bean Chili with Chipotle Braised Pulled Pork.
Cook a large yellow onion and 6 minced cloves of garlic until the onions are
translucent.
Add 3 1/2 tablespoons of chipotle chili powder and 3/4 tablespoon cumin:
Add 8 cups water, one pound dried black beans, 1 1/2 teaspoons of Mexican
oregano and the zest of half an orange:
Bring to a boil and then lower heat to medium low, cover with the lid slightly
ajar and simmer about 1/2 hour. Add 3 chopped poblano chilies and salt and
cook for 1/2 hour more.
Cut a 3 pound pork butt ( shoulder ) into fist-sized chunks, season with salt
and pepper and brown on all sides:
Add pork and any juices to the beans. Bring to a boil and then lower heat to
simmer for 2 - 3 hours covered.
Remove the pork and shred with forks.
In one bowl mix 1 can salsa verde, 1 cup minced white onion and 1/2 cup
minced cilantro leaves.
In another bowl mix 1 cup sour cream and 1 canned chipotle chili in adobo
sauce.
Serve with queso fresca and corn tortillas. Avocado chunks are optional.
I added extra chipotle to mine as it wasn't spicy enough. The taste, however,
was great.
Thanks! I modified this if it suits your fancy better. We had pork butt
instead of ribs, used less water ( there's still a lot of water left over so
you may want to use even less ), used chipotle instead of New Mexico
chili powder, etc.
I can't wait to see how good it tastes today after sitting all night!
instead of ribs, used less water ( there's still a lot of water left over so
you may want to use even less ), used chipotle instead of New Mexico
chili powder, etc.
I can't wait to see how good it tastes today after sitting all night!
Vera Cruz Red Snapper,
Heirloom tomatoes, onions, garlic, olives, capers, sweet red bell, congo trinidads....from Gary (WC), olive oil, sea salt, fresh gronnd pepper, and a big splash of Madeira...
and of course...the star of the dish... two large Red Snapper fillets.....baked in a 400 degree oven 30 min
Served with coconut rice and grilled plantains...
Greg
Heirloom tomatoes, onions, garlic, olives, capers, sweet red bell, congo trinidads....from Gary (WC), olive oil, sea salt, fresh gronnd pepper, and a big splash of Madeira...
and of course...the star of the dish... two large Red Snapper fillets.....baked in a 400 degree oven 30 min
Served with coconut rice and grilled plantains...
Greg
What? Vera cruz fish is one of my favorite dishes! No pics? A damn shame. Post pics of that and your fans would be legion!
