Mexican/Tex Mex Food.

[Worth1]

Originally Posted by Tracydr

I'm not a big Menudo fan.
I do love posole, although I've never made it.

Me neither but I do love pozole/posole which is just another name for hominy.
We used to make it at home with dried corn and lye.

Worth

[bower]

Worth,

I'm wondering what kind of brine are those guerito peppers in? Is it a sweet brine, I mean, or salty or sour?

My Guerito plants are so loaded with peppers. They are pretty hot, too, so more than plenty for seasoning random meals already dried and frozen... I'd like to pickle some.

Also, nice to see some green chile recipes here... I've never done it, so I can't help wondering, how do you peel a roasted chile without getting your fingers super spiced?

[Worth1]

Originally Posted by bower

Worth,

I'm wondering what kind of brine are those guerito peppers in? Is it a sweet brine, I mean, or salty or sour?

My Guerito plants are so loaded with peppers. They are pretty hot, too, so more than plenty for seasoning random meals already dried and frozen... I'd like to pickle some.

Also, nice to see some green chile recipes here... I've never done it, so I can't help wondering, how do you peel a roasted chile without getting your fingers super spiced?

Bower my guess would be a mix of 50% water 50% 5% vinegar and some salt.
they are very cruncy.
you should try to find some and see what you think.

Worth

[bower]

Thanks, Zana and Worth.
I sort of suspected a snorkeling outfit might be fit. Really the Gueritos are not superhots though. Cayennes and Santakas are hot enough I won't try em raw. So far for chopping, scrubbing my fingers with a lemon or lime afterwards is good enough if I'm careful. Then I lick my fingertips to test if I got it all. Just thinking I have no idea how hard it is to peel a roasted chile.... I have a tendency to get my paws into stuff like that.

Worth, I have no idea if they even sell them up here, but for sure I'll keep an eye out. Crunchy pepper pickles are the best! Mexican food is pretty popular up here, but really it can't be the same as you get down there, just a small slice of it is all we get for sure..

I remember empanadas and arroz con pollo from Colombia, but don't know if they are the same as Mex or perhaps a bit different. I don't have a recipe, it was so long ago..

[Zana]

Bower,

When I pickle hot peppers I wear 2 layers of surgical gloves when doing the peeling/handling....and have been known to wear my scuba mask so that I can't touch my nose or eyes inadvertently. (Unfortunately, pickling season coincides with fall allergy season which doesn't make for safe handling without the mask.)

I've done them in a dill-garlic brine or just garlic brine or a spice brine that my Aunt in Jamaica used to use....and I've experimented. It all depends on what combo of peppers I've got to work with....and the degree of heat and whether I'm doing mixed pepper batches or just single varieties.

[Tracydr]

I've not noticed that green chiles are really hot enough to burn fingers but if you're concerned, just wear some medical gloves. I do keep a box in my kitchen for cutting up really hot peppers.
Peeling a roasted chile is quite easy. I do it under the faucet to help rinse off bits.
The key is to get all sides of the chile fairly black and blistered. Then, steam in a plastic bag until cool.
I roast mine on my indoor grill. They smell wonderful and it's just easier than starting the grill. I've burnt some when using the oven and find the grill burner is easier to keep an eye on.

[Worth1]

I use a wood fired grill bare hands.

Worth

[mensplace]

My neighbor from Oklahoma frequently talks about how much he misses "Charro Beans". Sounds like Pintos with some spices and maybe salsa mixed in?

[Worth1]

Originally Posted by mensp

My neighbor from Oklahoma frequently talks about how much he misses "Charro Beans". Sounds like Pintos with some spices and maybe salsa mixed in?

I eat them here in Texas not hard to make.



worth

[feldon30]

Originally Posted by mensplace

My neighbor from Oklahoma frequently talks about how much he misses "Charro Beans". Sounds like Pintos with some spices and maybe salsa mixed in?

Originally Posted by Worth1

I eat them here in Texas not hard to make.

worth

The best Charro beans I've had were at Sante Fe Flats, followed by Lupe Tortilla -- both in Houston. Most recipes I've seen for Charro beans just dump a bunch of ingredients into beans and the beans won't have time to pick up the flavors. One recipe I saw that looked like it would really taste great looked like would take hours and hours to prepare. Maybe I can experiment and come up with something quicker, because to me they are so far superior to Refried beans.

-------------------------------------------------------

Someone mentioned Boston Baked Beans. America's Test Kitchen tried for 3 months to come up with a faster way -- they didn't find one. If you are he!! bent on making authentic ones, count on 5 hours of cooking in a cast iron Dutch oven to get them tender and correct. I tried their recipe and after 5 hours, you know what I found? Bush's Baked Beans are darned close!

So the recipe posted by Alittlesalt is what I consider grilling beans as they are baked beans doctored up with lots of other ingredients. My recipe for that is from a guy named Jeepdad. He makes these, puts them under the pork shoulder (pulled pork), ribs, or whatever other meat he smokes for 3-5 hours, so all the drippings and smoke end up in the beans. I have made this a dozen times and it is soooooo good:

2 28oz Cans of Bush's Original Baked Beans - undrained
1 large yellow onion - chopped
1/3 cup BBQ sauce (any brand will do)
1 entire red bell pepper - diced
1/3 cup syrup - either maple or cane
1/3 cup molasses
1/3 cup dark brown sugar
3 tsp dry mustard
1-1/2 cups BBQ pulled pork (or rib tips, brisket whatever you have)
1/4 tsp ground black pepper
1 tsp smoked chili pepper (or whatever you have or leave it out)
1/4 lb uncooked bacon slices - cut in quarters (After 3 hours, add the bacon slices to the top of the mixture.)

If you must cut down the cooking time less than 5 hours, then put the onion and bell pepper into a blender with some water and puree it, then transfer to a measuring cup and cover with plastic wrap. Microwave for 5 minutes. Otherwise you will have unappetizing firm chunks of pepper and onion in your beans.

[AlittleSalt]

Originally Posted by mensplace

My neighbor from Oklahoma frequently talks about how much he misses "Charro Beans". Sounds like Pintos with some spices and maybe salsa mixed in?

That is it basically. Pinto beans with garlic and onion powder, comino or cumin, salt, pepper, and chopped onions.

To make Charro beans a meal: Add chopped Cilantro, Jalapeno, Serrano, TOMATO, shredded cheese, and top it with sour cream. Of course, you could toss in any kind of meat you like, but that is optional

[mensplace]

Thank you so much for the recipe! I'm always looking for good bean recipes. We frequently have pinto beans and cornbread, so this should kick it up a notch. Grew tired of red beans and rice with the small red beans and typical Cajun approach. Have recently been enjoying Cuban style black beans and learned that the key is to cook them until soft, not hard little nuggets. Love Great Northerns, but more like a soup/stew with a bit of pork. Have never been able to make a decent Boston style baked beans as the beans always remain hard and I always muddle up the spice and other flavorings. I would think the Charro beans would be better with cornbread than with rice. With it being cooler recently, I am looking forward to a good bowl of Chili soon in the traditional style with lots of dried chiles. Need to find the best blend of varieties to add some interest and depth.

[AlittleSalt]

Originally Posted by mensplace

Have never been able to make a decent Boston style baked beans as the beans always remain hard and I always muddle up the spice and other flavorings.

Here is an easier way to make a Boston style baked beans. I'll break it down to a two servings size and can easily be doubled, tripled, etc.

1 15oz can of Van Camps Pork n Beans liquid drained
1 Tablespoon Heinz ketchup
1 Tablespoon French's mustard
2 pieces bacon fried, chopped, and add the bacon grease
1 small yellow or white onion chopped
1/3 cup brown sugar
1/2 teaspoon liquid smoke or 1 TBS. Worcestershire
Onion and Garlic powder - a few shakes
Salt and Pepper to taste

Combine/mix and can be cooked in the oven, microwave, out on the smoker or indirect grill. Cook until it's good and hot.

I've served this to people who don't like beans and they can't stop eating it.

[coronabarb]

Now you guys are making me hungry for a good plate of beans and cornbread. I think I'll go with the meal version with peppers, tomatoes and cheese.

There is a whole bush of habs out there that I need to figure out what to do with. I like some heat but not extremely hot. A friend has a delicious recipe for Habanero Gold Jelly but I only need so much jelly.

[Worth1]

Originally Posted by coronabarb

Now you guys are making me hungry for a good plate of beans and cornbread. I think I'll go with the meal version with peppers, tomatoes and cheese.

There is a whole bush of habs out there that I need to figure out what to do with. I lot some heat but not extremely hot. A friend has a delicious recipe for Habanero Gold Jelly but I only need so much jelly.

How about locking the thread so far it is very popular.
Worth