Re: Mas taco/burrito help

[Guest guest]

>Maybe shredded beef, pork, or chicken is the way to go? Maybe I'm

>putting too many different things in – maybe just something simple

>like meat, cheese, and salsa. Anyway, it always leaves me wanting to

>go out for fast food tex-mex. Maybe I'm just expecting too much

>from homemade tacos without chemicals. Thanks, Betsy

Well, if you want really amazingly good Mexican sauce you

have to do what the Mexicans do ...

1. Get some dried chilis. Anchos are good starters.

Use about 3 the first time.

2. Get a dry metal pan (no oil, and not nonstick). Make it hot.

Press the chili down on it with a spatula til it changes

color (not long or you won't be able to breath!). Let it cool

3. Break open the chili and remove the stem and seeds (you can do

this before cooking instead, if you want).

4. Put the chili in some water, let it soak a bit. (about 2 cups water)

5. Throw the chilis, water, raw garlic, onions, salt, tomatoes if

you want, cumin if you want, into the blender. Orange juice is nice in it too,

and

raw carrots. Adjust ingredients according to your taste.

Voila -- REALLY GOOD sauce! There are lots of recipes out there.

It keeps in the fridge well, so use as needed. It really doesn't

take long either, once you get the knack of it, and a bag of

dried chilis will last a long time. Add it to taco meat, pour

over tamales or enchiladas, add it to beans, whatever.

You can also make fresh salsas by chopping up tomatoes, onions,

bell pepper, cilantro, and whatever. Those are wonderful! And

guacamole ... chop up some avacadoes, add salt, chopped onion,

and anything else if you want. Mostly all you need is a good

sharp knife and fresh vegies.

-- Heidi Jean

[Guest guest]

Betsy,

If you like cookbooks, get anything by Kennedy--she's the queen of

authentic (from all regions) Mexican cuisine and her earlier books don't

have any lowfat agenda (bring on the lard!). Otherwise, go with your own

advice and start simple. Do a pork shoulder in a crock pot until it falls

apart, fill some soft, fresh corn tortillas with the meat, cover with a

green enchilada sauce (tomatillos, cilantro, jalapeno peppers, lemon, salt

chopped in blender or cuisinart), top with some shredded cheese and bake

until bubbling. Then top with sour cream, guac., and salsa. YUMMMY!

I'm sure there's websites with great Mexican recipes as well.

(boy do I miss California right now--it's hard to find good Mexican

food in NYC...)

----- Original Message -----

Maybe shredded beef, pork, or chicken is the way to go? Maybe I'm

putting too many different things in - maybe just something simple

like meat, cheese, and salsa. Anyway, it always leaves me wanting to

go out for fast food tex-mex. Maybe I'm just expecting too much

from homemade tacos without chemicals. Thanks, Betsy

[Guest guest]

> Betsy,

>

> If you like cookbooks, get anything by Kennedy--she's the

queen of

> authentic (from all regions) Mexican cuisine and her earlier books

don't

> have any lowfat agenda (bring on the lard!).

I love Kennedy!! I've got all her cookbooks. I saw an

interview with her last year and the interviewer asked her how she

managed to cook, travel, teach cooking classes, and write cookbooks

(she's like, 70-something) and stay so sharp. She replied, very

matter-of-factly, " because I eat the fat " . They showed her garden

and she grows all her own fruits and vegetables, including coffee

beans. I also love how her chicken broth recipe includes the chicken

feet. She never apoligies for it or even suggests that you leave it

out if it seems weird.

We do her Sonora-style enchiladas and chilequiles when I have time

and feel like cooking, and the pan de muertos every Halloween. I was

looking more for a Tex-mex recipe that was reminiscent of the cheap

grocery store taco kits, but eatable. Maybe a more grown-up version

that still uses the basic components – nothing fancy.

I like your and Jean's idea about using a roast and keeping the meat

flavors simple. I think I was trying too hard to use spices to jazz

up the hamburger.

Thanks and Jean!

Betsy