Name a recipe you'd like to have!

[EFerrari]

Something light for a change. ")

I'd like to have a recipe for birria! When I worked in San Jose with my mom, my pals and I would go out for birria once a week to this little hole in the wall that was always filled to bursting. That was the only time I drank beer in my life because it went so well with the stew.

I found a link but, these recipes don't use goat meat but beef or lamb. :shrug:


http://www.csun.edu/~rs37140/brecipe.html

[Lost-in-FL]

1. I have never heard of birria before

Sounds yummy, specially if you can chase it with beer. :beer:

It does sound too spicy for wine with all the peppers and cinnamon (the first recipe). Maybe a Reisling or gewurz since they go well with exotic foods (this one is sure exotic to me... yumm!!!). The Lamb Birria recipe sounded Moroccan to me, maybe some influence or maybe just coincidental IMO.

[msedano]

3. lotsa recetas

here's one (below) that sounds good from http://www.chiles.com.mx/recetas.html. I invite you to check out the following cooking and food related things:

http://readraza.com/cbgfood/cbgindex.htm and
http://members.aol.com/msedano/5points.htm




Jalisco
BIRRIA ESTILO JALISCO

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

Para 16 a 20 personas
Tiempo de preparación 20 minutos más 1 día
Tiempo de cocción: 3 horas o más (o 1 hora en olla exprés)

Utensilios: Olla grande con tapa u olla exprés grande, sartén, licuadora, comal, cazuela honda, cazuelitas individuales.

Ingredientes:
2 chivos tiernos en trozos de 4 centímetros aproximadamente
2 kilos de carne de puerco con costillitas en trozos de 4 centímetros aproximadamente
4 chiles anchos asados y desvenados
6 chiles guajillos asados y desvenados
5 chiles morita asados (si se quieren picantes no se desvenan)
8 chiles cascabel asados (si se quieren picantes no se desvenan)
2 litros de pulque
20 pimientas negras machacadas
8 dientes de ajo asados machacados
1 cucharadita de orégano
sal gruesa de cocina al gusto
4 pencas de maguey asadas (opcional)
masa para sellar la olla
1 kilo de jitomates asados
3 cucharadas de manteca
2 tazas de cebolla de rabo picada finamente
1 cucharada de orégano para servir.

Procedimiento:
Para la salsa:
Se muelen juntos todos los chiles con los ajos, pimienta, orégano, sal y la mitad del pulque.

Se untan todas las piezas de carne con un poco de sal gruesa y se van bañando con la salsa hasta que queden todas cubiertas. Se tapan y se dejan en lugar fresco o refrigerador toda la noche.

Al día siguiente se ponen unas pencas de maguey en la cazuela y olla y se vierte por encima el resto del pulque, se colocan las piezas de carne, se cubre con otra penca de maguey, se tapa la olla sellando con la masa y se deja a fuego bajo, 3 horas mínimo, o hasta que la carne se desprenda del hueso.

Si se usa olla exprés está lista en una hora.

Se desgrasan y se cuelan los jugos que escurrieron del cocimiento de la birria.

Se mezclan los jugos con jitomates y se ponen a fuego bajo 10 minutos. Se sirve muy caliente sobre carne deshebrada, en tazones individuales, se espolvorea con cebolla picada y orégano. Se acompaña con tortillas calientes

NOTA:
En las birrierías populares la carne no se deshebra sino se corta en pedacitos con huesitos y todo, pues así da la impresión de mayor cantidad.


Variación:
La manera antigua de servir birria es calentando las piezas hasta tostarlas sobre un comal untado con un poco de manteca y servirlas con la salsa descrita anteriormente, hecha con el jugo de la carne y los jitomates.
Le recomendamos la deliciosa Birria Zacatecana

[EFerrari]

4. LOL! Thank you! And welcome to DU, msedano!

I hope you think of one you'd like to have so I can reciprocate.

:hi:

[EFerrari]

5. It's so good, you just want to keep eating until you hurt. :)

My mom is always talking about the Arab influence in our culture. Maybe we are where the Far East and the Middle East meet, in some ways?

[Lost-in-FL]

2. A recipe I'll like to have.

I wish I could find some Taino recipes but I don't know if they exist. It would be great to know how they used to cook. I know about "Casabe" but don't know if the current recipe is the same as the one they used to prepare

[EFerrari]

6. What is Casabe? n/t

[Lost-in-FL]

7. Is a type of bread

A tortilla or pita like bread made from "yuca". I didn't think tainos harvested wheat to make bread so they used "yuca" instead. I know people from Dominican Republic make it but i do not know if is the same recipe that the tainos use.
___________

Almost forget! I wish I know how to make Tamales. I have a Mexican-American friend who makes a great salsa picante and tamales. She gave me the recipe for the salsa picante but is one of those that for some reason you never can replicate. She makes it way better than me. It think is one of those that only turns out if you put your heart into it. The tamales sounds like they take lots of time to make. Maybe i'll try for X-mas (oops, Christmas).

[EFerrari]

8. Hey! Here is a 12 tamale recipe. I can't believe it's on line.

I've made these and people LOVE them. It takes more time to get the ingredients together than to make the tamales.

Red Chile Crema:
1 cup heavy cream, preferably unpasteurized
1 tablespoon buttermilk, preferably unpasteurized
2 cloves roasted garlic
3 chipotles in adobo sauce

Roasted Corn Masa:
1 1/2 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
3/4 cup warm water
1 cup fresh corn kernels, roasted

Black Bean Filling:
1/4 cup chopped onion
4 cloves roasted garlic, chopped
2 tablespoons olive oil
1 cup cooked black beans
1 teaspoon sherry vinegar
1/2 cup Monterey jack cheese

14 large dried corn husks, soaked in warm water for 20 minutes
sprigs of epazote for garnish

Makes 12 Tamales

To prepare the crema:
Heat the cream in a saucepan over low heat to room temperature (70 to 75°F. Transfer the cream to a clean bowl, add the buttermilk, and cover with cheesecloth. Let stand overnight at room temperature. The next day, the crema should have the consistency of loose sour cream. Transfer the crema to a blender, add the garlic and chipotles, and puree. Keep refrigerated in an airtight container. Keep refrigerated in an airtight container. The crema will keep in the refrigerator for 2 to 3 days.

To prepare the masa:
Combine the masa harina, baking powder, and salt in the bowl of a heavy-duty mixer fitted with a paddle attachment. Add the butter and shortening and beat for 3 minutes, or until thoroughly incorporated. Add the water and beat for 2 minutes more, stopping the mixer to scrape down the sides of the bowl with a spatula as necessary. Add the roasted corn and beat for 1 minute more. Wrap the masa dough in plastic wrap and let it rest at room temperature for 30 minutes.

To prepare the filling:
Sauté the onion and garlic in 1/2 tablespoon of the olive oil in a sauté pan over medium heat for 10 minutes, or until translucent. Transfer to a blender, add the black beans and vinegar, and purée until smooth. Heat the remaining oil in a heavy sauté pan over low heat, add the purée and fry, stirring constantly, for 15 to 20 minutes, or until the edges of the purée becomes crusty. Fold in the cheese and let cool.

To prepare the tamales:
Follow the directions on page 138 of the Red Sage book, or click here for our Tamale Tutorial. Let rest 5 minutes before serving. (Have to go to their link for this but it's really easy.)

To serve:
Transfer the tamales to serving plates and cut open the top of the tamale wrappers from end to end. Gently push the ends together, as with a baked potato. Drizzle the crema over and around the tamales. Garnish with epazote.



http://www.fabulousfoods.com/recipes/main/tamales/blkbeantamales.html

[Lost-in-FL]

9. Holy smokes!!!

Thank you!!!!! I love Tamales!!!

[EFerrari]

10. I have the book this was taken out of. If you have any trouble

let me know. Even *I* made them, it was easy and everyone loved them.

It's fun to tie tamales. You just soak the cornhusk for about 15 minutes in hot water and they're nice and pliable. You take a strip of the same and you can tie and knot it really easily and they look great.

I have a great recipe for black bean soup w/ chipotles that you can use to make the filling.

Chipotles!

[calico1]

11. When I was little I had some cousins

that lived nearby. I am Puerto Rican but my cousins were half Honduran as their mom was from there. I remember these things she made where she used tomato and some kind of cheese (kind of like parmesan as I recall) and I don't remember what else. But it was good whatever it was. I have no idea what it is called though. I sure wish I knew so I could look up the recipe. My cousins had learned how to make them and we would go into the kitchen when the adults were out in the living room and make a whole batch of them for us. :)

[EFerrari]

12. I don't think I've ever had that. Did it have masa or some kind of

corn as well? :)

[malta blue]

13. Sancocho - just a good, old-fashioned

sancocho.

Every recipe I find is loaded with fancies - I just want platano, yuca, name, meat, etc. Heck, you can even throw in some pumpkin, but for crying out loud - just let me find one that is like Tata (grandma) used to make.

[Lost-in-FL]

15. MMMM!!! Sancocho!!

I love Sancocho with:

Batata blanca http://www.worldcrops.org/crops/Sweet-potato.cfm (white sweet potato)

Platano

Pana http://www.hort.purdue.edu/newcrop/morton/breadfruit.html

Corn on the cob

Pansa de res (cow stomach) or chicken, either one

Calabaza

Yuca

Malanga (Yautia) http://edis.ifas.ufl.edu/MV090

The works!!!

Everytime I visit my mom she will make Sancocho con arroz blanco on day one, and on day two Lengua estofada (Cow Tongue stuffed with ham). People look at me strange when I tell them I love cow tongue. Heck, that better than Frog legs or Gator.

Dammit!! I'm hungry and I am on a diet!!!

[GRLMGC]

14. I wanted one for pupusas but I figured it out

Not as hard as I thought they would be to make.

[EFerrari]

16. I've never tried to make pupusas. All the cooking I know is from

Mexico even though we're from El Salvador. Maybe I'll try it this weekend. They're so good!

[GRLMGC]

17. Yeah, the pupusa is the king of Salvadoran food

Just get whatever filling you want, some of that corn masa mix and its pretty easy. The hardest part is keeping everything inside.

[EFerrari]

18. That's an ongoing problem for me anyway.

:silly:

[msedano]

19. crema de chile soup

i ordered a gunny sack of roasted medium chiles. thick-walled pods 6-8" long. i transferred them to one and two handful baggies and froze them for upcoming tamaladas, casseroles, chiles rellenos.

tonight i did the essential chile thing. made a soup of puro chile.

the skin fell off in the plastic bag, mostly, so i separate the seed and stem to the compost and put the meat in the blender. add the chile water from the baggie. using a spatula i blend on puree for half a minute or so.

so i heat the chile, a cup or so of it, until it starts steaming. i pour in half as much volume of cream and stir it up gently. add a taste of salt. i tossed on a slice of jamon serrano, but you could toast strips of tortilla. i'm going to use the leftover soup as enchilada sauce then a bed for a chunk of broiled fish, que no?

you can do the same with canned whole chiles and some gente might not know the dif.

mvs

[lonestarnot]

20. fried fucking freeper to feed to the dogs.

[EFerrari]

21. You don't like your dogs?

:)

[lonestarnot]

22. They will all piss on it, turn their noses up and won't look at me

for a week. I'll end up putting it in the dumpster where it belongs! Tee hee.

[EFerrari]

23. And then you'll have to fumigate your kitchen.

:)

[lonestarnot]

24. Bondfire! No kitchen!

[Lost-in-FL]

25. They are not dogs but pigs

Greasy pigs.