/ck/ - Food & Cooking

>>5375158
>>5375158
i really wish people would learn how to take photos.

You are going to need.
Red tomatos
Shit ton of lettuce
Green chiles or serrano chiles
1 white onion
1 avocado
a couple of lemons (some dude said the other day that they are key limes in murrica)
tiny squirt of olive oil
MAYBE a tiny raddish
Some dried herbs (laurel, tomillo, mejorana)
Salt
Panela cheese
Optional
....aaaaand i think thats all.

Shit i forgot the meat
1 kg of skirt steak

NOW.
Drop that meat into a pressure cooker.
Add half the onion.
Salt.
FUCK! i forgot again 2 cloves of garlic
And the laurel, tomillo and mejorana

Laurel is bay.
As in bay leaves.
Tomillo is thyme.
As in dried thyme.
Mejorana is marjoram.
As in dried marjoram.

You can cook the meat ONLY with the onion and salt but that shit aint gonna fly.
Pic related some bay leaves.

While the skirt i boiling away is time to make the fuckin red motherfuckin sauce
Pic related
Let that motherfuckin meat boil for 1 hr.

This is the stuff.

Put those bad boys on an iron pan.
Fucking poke a hole on all the chiles.
Those motherfuckers can explode.
Roast them motherfuckers.
Cover yo mouth and nose.

Roast the tomatos like this.
Top
Bottom
2 sides
Youll understand when u do it...
Dont fucking use cooking tools to roll them over, youre gonna make a fuckin mess.
Youre gonna poke them and shit
Youll have to take them barehanded.

Roast the chiles one side.

Toss them motherfuckers on cold water.
Grab those tomatos and ripp the skin off.
For the chiles just cut the tails.

Toss the tomatoes and the chiles in the blender.
Add some salt.
Blend that shit into oblivion.
I forgot to take that particular pic so...
pic not related.

Remember the lettuce?
Slice that bitch hard.

Dont forget yo meat.
Take it out and let it cool for a sec.
It should be tender like fuark.

You know what desmenuzar is?
Is like shredded meat but by hand.
You take the meat and take it appart using your fingers.
Idk i cant explain it, i googled it and saw some retard doing it using forks.

All rite.
Dice the avocado.
Toss it with the lettuce.
Add the juice of 1 lemon. JUST ONE.
Add a TINY squirt and i fucking mean TINY, of olive oil.
You can add fine slices of radish IF YOU WANT.
DONT FUCKING ADD SALT.
Add some panela cheese.
Add a handfull of the shredded meat.
Mix like there is no tomorrow.

You can eat it like a salad.
You can even eat it on a tostada.
But i like to eat it taco style.

Get some corn tortillas drop some salsa on it add a dash of lemon.

>>5375312
That looks really good.

would devour / 10

Now lets talk a bout ratios.
For every tomato i use 4ish chiles verdes.
Probably you want something like:
1 tomato = 1 chile serrano.
The ratio for the meat and the lettuce is
0.250kg of meat = 1 lettuce
Lettuce and avocado
1 lettuce = 1 avocado

>>5375312
I love salpicon. I make it a lot in the spring and summer. I'm a heretic though, and eat it on hot flour tortillas most of the time :) But I also like it with tostadas.

>>5375341

>>5375185
That's flank, not skirt.
Completely different muscle.
Just sayin.

>>5375745
yes it is, he got mixed up because we call it falda which translates as skirt

>>5375179
>a couple of lemons (some dude said the other day that they are key limes in murrica)

Those are limes. wut.

This reminds me of Brazilian lemonade. Wonder why it's switched.

>>5375877
Actually the part the butcher cuts for me is between the plate and the flank (kinda, im no butcher).
After seeing this:
http://www.youtube.com/watch?v=0kfNrlwpppA
I stand still.
GET SKIRT.

>>5375941
technically yes, after all our cuts are different then american/german cuts
I've made a mexican food general if you want to join there.

>>5375301
>DONT FUCKING ADD SALT.
What are you, gay?

>Add the juice of 1 lemon.
Those are clearly limes.

But seriously, would eat the fuck out of that.

>>5375892
Most Americans have a hard time understanding that a difference exists between lemons, limes, and calamansis, which are commonly known as "Key limes".

>>5377109
it's because you're substituting the salt with cheese

>>5375158
what are the possibilities with chicken