Mexican/Tex Mex Food. - Page 10

Worth1 · February 15, 2015

Quote:

Originally Posted by Zana

OMG that looks delicious, Worth! Mouth on fire or not!

Love the touch of melted cheese....especially Muenster...yummmmmm.

Thanks Zana,

I'm okay now and the mouth has cooled off.
My next installment will be homemade dark chile chocolate bars made from dark cocoa powder and coconut oil with a hint of vanilla, coffee beans and pecan.

Worth

Zana · February 15, 2015

Quote:

Originally Posted by Worth1

Thanks Zana,

I'm okay now and the mouth has cooled off.
My next installment will be homemade dark chile chocolate bars made from dark cocoa powder and coconut oil with a hint of vanilla, coffee beans and pecan.

Worth

Oh wow! Love mixing chile and chocolate. Adding pecans, coffee beans and vanilla would be delish...and perhaps caramel?

Hmmmm....now you've got me thinking....and jonesing for some serious chocolate. Have been a confirmed chocoholic most of my life and I have no plans to change that.

If ever a doc told me I'd have to give up chocolate...they'd be getting an earful and then be getting ignored. LOL A day without chocolate ain't worth getting out of bed...lol...

Worth1 · February 15, 2015

Quote:

Originally Posted by Zana

Oh wow! Love mixing chile and chocolate. Adding pecans, coffee beans and vanilla would be delish...and perhaps caramel?

Hmmmm....now you've got me thinking....and jonesing for some serious chocolate. Have been a confirmed chocoholic most of my life and I have no plans to change that.

If ever a doc told me I'd have to give up chocolate...they'd be getting an earful and then be getting ignored. LOL A day without chocolate ain't worth getting out of bed...lol...

OMG these things are going to be good and I'm doomed.

I just tossed together a batch without the pecans.
I cant explain it the flavor is like nothing I have ever had before in my life.
Is it coffee or vanilla or is it pepper or chocolate.
The coffee beans I used were ran through my grinder at the finest setting it was a powder.
And it was sweetened with honey.
I can taste everything and nothing over powers the other with a hint of sea salt.
It is like a train at first you taste the coffee and vanilla then the chocolate then the salt and at the very last the pepper kicks in and goes away leaving you wanting more.

My next experiment will be chocolate over shredded tangerine rinds.

Worth

AlittleSalt · February 16, 2015

Made me think of 70% dark chocolate, saffron, Aji Amarillo peppers, vanilla beans, and ...hmm... something beyond sweet, but not sure yet. No nuts, just dark chocolate/pepper ... It has to melt in your mouth goodness. Maybe some Litchi? Make it more South American?

I can't wait to grow the Aji Amarillos and Litchi to experience their tastes. Both sets of plants are getting larger than the rest, and are begging to be planted out. Only logic proven by years past is stopping me, but I want to grow them now. The weather and what I am seeing in nature says to plant-out. But just two years ago, we had a morning of 29F on May 2.

Sorry for going somewhat off topic.

Zana · February 16, 2015

Quote:

Originally Posted by Worth1

OMG these things are going to be good and I'm doomed.

I just tossed together a batch without the pecans.
I cant explain it the flavor is like nothing I have ever had before in my life.
Is it coffee or vanilla or is it pepper or chocolate.
The coffee beans I used were ran through my grinder at the finest setting it was a powder.
And it was sweetened with honey.
I can taste everything and nothing over powers the other with a hint of sea salt.
It is like a train at first you taste the coffee and vanilla then the chocolate then the salt and at the very last the pepper kicks in and goes away leaving you wanting more.

My next experiment will be chocolate over shredded tangerine rinds.

Worth

Try a bit of shaved coconut with that....or crushed hazelnuts/filberts. Trust me...with the chocolate and the tangerine...yummmmm

Worth1 · October 15, 2015

Need to bump this back up again.
Here are the tostadas I made today.
You can use just about anything on them and they are great.
These are one of three favorites of this type of food.
Don't buy the pre-made tostadas make your own.
Put them in about 350 degree hot oil and fry untill just before they start to turn color on you.
This is just about the time they stop sizzling.
Top with your favorite toppings from shrimp to fish to what ever.
These are nothing but re-fried beans lettuce and pepper relish.
Gluten free vegetarian and you wont miss the meat.
Worth

Zana · October 15, 2015

Quote:

Originally Posted by Worth1

Need to bump this back up again.
Here are the tostadas I made today.
You can use just about anything on them and they are great.
These are one of three favorites of this type of food.
Don't buy the pre-made tostadas make your own.
Put them in about 350 degree hot oil and fry untill just before they start to turn color on you.
This is just about the time they stop sizzling.
Top with your favorite toppings from shrimp to fish to what ever.
These are nothing but re-fried beans lettuce and pepper relish.
Gluten free vegetarian and you wont miss the meat.
Worth

I didn't hear any dinner gongs, Worth.....those look delish.

Deborah · October 16, 2015

Tostadas are my favorite ! These look really good ! Got a Coke?

Worth1 · October 16, 2015

Corn tortilla quesadillas I have never had because they only serve them made with flour tortillas.
As a general rule I dont care for anything made with a flour tortilla and the
quesadilla is at the top of the list.
I just made two out of corn and it changed my mind about them.

Why didn't I think if this before?

patty_b · October 16, 2015

Recipe for making the tostadas shells?

Worth1 · October 16, 2015

Quote:

Originally Posted by patty_b

Recipe for making the tostadas shells?

I posted it in with the pictuer but here it is again.

Put them in about 350 degree hot oil and fry until just before they start to turn color on you.
This is just about the time they stop sizzling.
You may have to flip two or three times.
As for making the tortillas to do this I have never been able to do it.

Worth

Gerardo · October 16, 2015

Good job on the tostadas. Next time you're at the Mexican grocer score cotija, panela or fresco cheese and sprinkle on as the finishing touch (don't buy more than 200-300g at a time). Great on top of refried beans too.

Tostadas are corn, never flour.

A variation on this is lightly heat the tortillas on a skillet, stuff them with something (can be as simple as precooked potatoes)and use a toothpick to keep em closed, and into the med-high heat oil they go. About 2-3 mins on each side. Take out and blot dry. Let stand for about 5 mins. Add all the stuff on top of your tostada and you'll be in your happy place. The stuffing can be as simple as potatoes (precooked). These are called Tacos Dorados.

AlittleSalt · October 16, 2015

My wife Jan's first homemade Tamales. It took just under 7 and a half hours to make. They are gooood.

Worth1 · October 16, 2015

Quote:

Originally Posted by AlittleSalt

My wife Jan's first homemade Tamales. It took just under 7 and a half hours to make. They are gooood.

Salt your wifes tamales look better than the ones I made.

AlittleSalt · October 16, 2015

Thank you Worth. I got her to come over to the PC to read that

October 16, 2015	#143
Deborah Riding The Crazy Train Again Join Date: Dec 2011 Location: San Marcos, California Posts: 2,562	Tostadas are my favorite ! These look really good ! Got a Coke? __________________ "The righteous one cares for the needs of his animal". Proverbs 12:10

February 16, 2015	#139
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Made me think of 70% dark chocolate, saffron, Aji Amarillo peppers, vanilla beans, and ...hmm... something beyond sweet, but not sure yet. No nuts, just dark chocolate/pepper ... It has to melt in your mouth goodness. Maybe some Litchi? Make it more South American? I can't wait to grow the Aji Amarillos and Litchi to experience their tastes. Both sets of plants are getting larger than the rest, and are begging to be planted out. Only logic proven by years past is stopping me, but I want to grow them now. The weather and what I am seeing in nature says to plant-out. But just two years ago, we had a morning of 29F on May 2. Sorry for going somewhat off topic.

October 15, 2015	#141
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Need to bump this back up again. Here are the tostadas I made today. You can use just about anything on them and they are great. These are one of three favorites of this type of food. Don't buy the pre-made tostadas make your own. Put them in about 350 degree hot oil and fry untill just before they start to turn color on you. This is just about the time they stop sizzling. Top with your favorite toppings from shrimp to fish to what ever. These are nothing but re-fried beans lettuce and pepper relish. Gluten free vegetarian and you wont miss the meat. Worth

October 16, 2015	#144
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Corn tortilla quesadillas I have never had because they only serve them made with flour tortillas. As a general rule I dont care for anything made with a flour tortilla and the quesadilla is at the top of the list. I just made two out of corn and it changed my mind about them. Why didn't I think if this before?

October 16, 2015	#145
patty_b Tomatovillian™ Join Date: Jan 2006 Location: Ohio Posts: 487	Recipe for making the tostadas shells?

October 16, 2015	#147
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,598	Good job on the tostadas. Next time you're at the Mexican grocer score cotija, panela or fresco cheese and sprinkle on as the finishing touch (don't buy more than 200-300g at a time). Great on top of refried beans too. Tostadas are corn, never flour. A variation on this is lightly heat the tortillas on a skillet, stuff them with something (can be as simple as precooked potatoes)and use a toothpick to keep em closed, and into the med-high heat oil they go. About 2-3 mins on each side. Take out and blot dry. Let stand for about 5 mins. Add all the stuff on top of your tostada and you'll be in your happy place. The stuffing can be as simple as potatoes (precooked). These are called Tacos Dorados.

October 16, 2015	#150
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Thank you Worth. I got her to come over to the PC to read that