Mexican/Tex Mex Food.

[Worth1]

For those that care I edited the recipes to add the juice of one lime in each one of them, the meat and the salsa.

Worth

[AlittleSalt]

That does look really good.

[Worth1]

Originally Posted by AlittleSalt

That does look really good.

Thank you Salt.

I cant express to anyone just how easy it is to make these fried corn tortillas.
They are hard learn at first and you have to experiment but once you have it mastered you will never go back to store bought tortilla chips again.
Hints dont have the oil too hot keep it somewhere around medium or lower.
swish the tortillas around in the oil flip all of the time.
dont try to make them crisp in the oil let them crisp up in a warm oven.
With practice you can make your own taco shells to any amount of crispness you want.
I use a short wooden oak dowel in the shell as I fry it so it keeps its shape.
Just started doing this today.
Again you can make one that doesn't shatter when you eat it.
Hold the shell with tongs and set the shell in the oil bottom first and then the sides.
I do this in a pan with shallow oil.
They beat anything to can get at the store or just about any restaurant around.

Worth
Some of the ones in the back without dowel the one in the front with dowel.
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[Worth1]

Jalapenos Rellenos Carnitas Al Pastor Del Diablo.
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[matereater]

Was planning on going out with the kids for Mexican food on friday, but after seeing that pic I'm headed down to your place !!!

[Worth1]

Originally Posted by matereater

Was planning on going out with the kids for Mexican food on friday, but after seeing that pic I'm headed down to your place !!!

Thanks Steve.

Today It took me all day long to make something simple and cheap to boot.
But I regret many people wouldn't eat it if they knew what it was.

first is the salsa.
It is my homemade chili powder used yet another way with my fermented habanero sauce and two of my whole fermented habaneros cooked with it chopped up line.
There is also the remainder of my salsa fresca in it about two tablespoons worth.
This was added to water and let simmer for some time and then turned off.
the powder re-hydrated and made the sauce thick.
at the end I added just one tablespoon of ketchup not any more and a wee bit of clove powder.
It was then turned off and left to cool and thicken even more.
You would be surprised how little of this powder it takes this pan was only about 1/4 cup of powder.


Now the meat.
It is sweetbreads that were soaked in salt water and powdered citric acid for several hours then rinsed and drained.
They were then flipped in flour garlic powder and black pepper and fried.
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[Worth1]

I have a review to make on this one.
You might get a person from Mexico to eat it I am sure you could, but it would flabbergast a gringo.
It is darn good i was trying to come up with a way to make and eat sweetbreads and take the traditional southern way from it, tater gravy and so on.
Has it got a ton of Mexican influence you bet it does.
I want people to know I dont consider Mexican a race it is a nationality.

The salsa as you cook it goes from nothing to bitter to sweet and hot but not too hot.
If you boil it for too long or much at all it will ruin it.
It took about 5 hours for it to reduce.

[Worth1]

Take your favorite oil I use beef tallow many times.
Put it in a skillet like you would to make gravy.
Put it on low and heat with a large amount of red pepper and chili powder.
Let it cook for a good while but do not burn.
Then after the oil has turned nice and red add flour to make the roux.
Once this has cooked awhile add the water like you were making gravy but thinner and let it cook to your desired thickness.
If you so desire add salt or any other spice such as cumin.
The object is to make a sauce to pour over what ever you want.
If you must, add vinegar at the very last.
You can even add coco powder or even tomato products such as sauce if you wish.
Your choice.
Worth

[Gerardo]

Originally Posted by Worth1

Thanks Steve.

Today It took me all day long to make something simple and cheap to boot.
But I regret many people wouldn't eat it if they knew what it was.

first is the salsa.
It is my homemade chili powder used yet another way with my fermented habanero sauce and two of my whole fermented habaneros cooked with it chopped up line.
There is also the remainder of my salsa fresca in it about two tablespoons worth.
This was added to water and let simmer for some time and then turned off.
the powder re-hydrated and made the sauce thick.
at the end I added just one tablespoon of ketchup not any more and a wee bit of clove powder.
It was then turned off and left to cool and thicken even more.
You would be surprised how little of this powder it takes this pan was only about 1/4 cup of powder..


Attachment 66538

looks delicious. we need to get you some good Cotija to finish things, especially those types of dishes.

Diced Romaine works great as a bed too

Today is crevice day, 'cause nothing says Happy Bday USA! better than raw fish cooked in lemon juice.

[SteveP]

Originally Posted by Worth1

Take your favorite oil I use beef tallow many times.
Put it in a skillet like you would to make gravy.
Put it on low and heat with a large amount of red pepper and chili powder.
Let it cook for a good while but do not burn.
Then after the oil has turned nice and red add flour to make the roux.
Once this has cooked awhile add the water like you were making gravy but thinner and let it cook to your desired thickness.
If you so desire add salt or any other spice such as cumin.
The object is to make a sauce to pour over what ever you want.
If you must, add vinegar at the very last.
You can even add coco powder or even tomato products such as sauce if you wish.
Your choice.
Worth

Worth, that sounds good. I was reading it thinking what I would serve it on. Chicken fried steak? Shrimp and fried rice?

[Worth1]

Anything tamales come to mind.
You have to use a lot of chili powder and so on.

Worth

[SteveP]

Originally Posted by Worth1

Anything tamales come to mind.
You have to use a lot of chili powder and so on.

Worth

I will give it a try. Thanks Worth.

[Worth1]

Originally Posted by SteveP

I will give it a try. Thanks Worth.

If you like the vinegar taste in the sauce be my guest I dont so I make my own.
You can even add masa if you like.
Keep in mind I use chili powder paprika hot red pepper and other spices by the hand full.
Worth
'

[SteveP]

Originally Posted by Worth1

If you like the vinegar taste in the sauce be my guest I dont so I make my own.
You can even add masa if you like.
Keep in mind I use chili powder paprika hot red pepper and other spices by the hand full.
Worth
'

I will play around with it and make adjustments. I read you said you don't measure anything and that is the way I cook too. Sometimes with good results and sometimes, don't do that again.

[Worth1]

Originally Posted by SteveP

I will play around with it and make adjustments. I rest you said you don't measure anything and that is the way I cook too. Sometimes with good results and sometimes, don't do that again.

Oh yes you can put too much onion powder and garlic in the smoked sausage.

Worth