/ck/ - Food & Cooking

[Anonymous No.4477912]

Let's do it:
Mexican food pics, recipies, and chiles.

pic: Tacos al pastor, compa.

[Anonymous No.4479777]

This thread won't thrive because there isn't a mentally ill person here to bump it several times a day every day with Mexican food pics.

[Anonymous No.4479802]

I've got home recipes I've worked on for a while for machaca, refried beans, and carnitas. Anyone want em? No pics unfortunately.

[Anonymous No.4479808]

>>4479802
id be interested in the machaca. the others as well, actually so i can compare with my goto recipes and possibly improve.

[Anonymous No.4479840]

>>4477912
mexifag here.
ask me anything, if I don't know it I'm willing to search for you

also I wrote a long description of beans in mexican cooking if you like I can repost

this pic is a torta de la barda, from tampico Tamaulipas, it's a devilish concoction of luncheon ham, chicharron en salsa, chorizo, beans, cheese and deliciousness on a hard bun softened in steam

[Anonymous No.4479850]

[Anonymous No.4479856]

>>4479850
mexico hates you

[Anonymous No.4479867]

Any good recipes for salsa rojo? Like the ones you can get from mexican takeout? Should the tomatoes be cooked?

[Anonymous No.4479873]

>>4479867
>roja

[Anonymous No.4479878]

>>4479808

For machaca, slow cooker

2-3 pound chuck roast
3-4 cloves garlic
1 white onion, diced
2 tbsp cumin (fresh ground if you at all can, it's worth it)
2-3 jalepenos, or 1 jalapeno 1 serrano
1 lime
Salt

Place the roast in your slow cooker, put it on low. Dice and add onion, garlic, pepper. Cook for 5-10 hours, until it shreds with a fork.

Remove the meat and put on a cookie sheet (save the liquid for god tier beans). Shred with 2 forks. Squeeze the lemon on top, sprinkle with salt. Put under the broiler for 5 minutes, or till ends are slightly crisp.

Makes lots, but it'll last for a very long time in the fridge.

[Anonymous No.4479892]

>>4479850

why in the fuck is that .gif so long?

[Anonymous No.4479909]

>>4479850
i wanna do that and serve it as the main dish.

[Anonymous No.4479917]

>go to Taco Bell
>get wheelbarrow of Mexican food for $20
>???
>don't waste 5 hours cooking this shit for 10x the price

[Anonymous No.4479923]

Anything on a good prep method for cow tongue? I've loved lengua tacos but wouldn't know how to take it from the butcher to prepped.

[Anonymous No.4479925]

Also, what's a good means to cook up pinto beans? I have a slow cooker, I just have no idea what would be typical in terms of spices.

[Anonymous No.4479926]

>>4479867
well, mexican salsas are complex, and it's very easy to change the way they taste, I don't know which type you talk about in the takeout but if you can get a picture I'll get you a recipe

anyway, there are cooked, raw, combined, and dry chile sauces.
All of them can be red, for example in tacos al pastor the red salsa is usualy made with guajillo chile and cascabel chile, usually with boiled tomato and onion, a little garlic and some cloves, sometimes a dash of cumin

there is another genre of the cooked salsas, with tomatoes cooked on the griddle till browned, peeled and mashed with chiles garlic and onion, all of which can be fresh or browned.
You can blend and strain or mash it with a molcajete or a food processor to mantain some texture.
You can finish them as is, boiled some more, or fried with a little oil.

If you want to serve them in fresh dishes like carne asada tacos, you can add some chopped cilantro and a little minced raw onion.

If you want to make salsa dishes, like cheese in salsa or eggs in salsa, you would leave as is and boil it down until it's a little more consistent, add the cheese or eggs and cook in the salsa.
Serve with refried beans.

If you want to make a pork-rind salsa, you would usually strain it and boil the rinds till soft in the salsa.

If you would like some full recipes just say so

[Anonymous No.4479927]

>>4479917

Enjoy your soy almost food without any taste.

[Anonymous No.4479931]

>>4479917
>for 10x the price


>implying making your own would cost more than buy it at TB

oh god....my side

[Anonymous No.4479947]

>>4479840
best commercially available salsa?

[Anonymous No.4479949]

>>4479926
Usually looks like this and is pretty spicy.

[Anonymous No.4479951]

>>4479947

Different fag, but buy hot sauce, not salsa. Salsa takes minutes to make and fresh is 100x better.

[Anonymous No.4479982]

>>4479923
tongue is really simple, just wash very well and rub with garlic and salt, add some thyme leaves and peppercorns in the cooking water and boil or steam for about 1hour per pound, so a normal tongue which weights 2 or 3 pounds should be cooked for 2 or 3 and a half hour, after cooking take the tongue out and peel the tough skin. it will come out easily.

now cut in thin slices to add to the taco (home made love) or shred like in the taco stands.
serve with a good green salsa made with green tomatoes boiled till tender, boiled serrano or other pungent green peppers, garlic and salt.
Process to your level of smoothness and strain if you like.
you can finish the sauce with chopped cilantro and raw onion or serve them on top of the tacos with a wdge of lime.
If you want your tortillas to be like the taquerias heat them up with a little oil and water on a hot skillet.

>>4479925
Pinto beans are used like bayos, they have light taste so usually you would begin by just boiling them or leaving in the slow cooker all night, salt after cooking, serve yourself a nice big bowl of fresh beans and eat them with quesadillas (which may be heated with a small amount of oil), and some salsa.
Take a spoonful of salsa and put it on the quesadilla, take a bite and some beans. Delicious! you can dunk the quesadilla in the bean broth if you like.

Now with the left over beans, mash them and reduce them in a low heat till a soft paste, if you like to try the northern taste add some cumin, and cheese to them, serve with some machaca and fresh pico de gallo.

Finally reduce the rest of the beans with more oil to get them refried, and serve with some hard cheese topping them besides some carne asada and maybe some slowly cooked onions, maybe some nopal cut lengthwise and roasted on a skillet with a little oil and some salt, garnish with a slice of lime and eat with tortillas

now you have taken a small tour of the possibilities of beans, you can allways make them "charros"

[Anonymous No.4480010]

>>4479949
Ah yes, that is a cooked salsa with green tomatoes and one or two red ones, roasted on a skillet, and chile de arbol, if you can get it add some chile cascabel but not much, washed and softened with warm water or stock, add this with some raw garlic cloves, and a chunk of raw onion to the blender, blend till the desired consistency, blend it slow so the seeds don't crack.

serve as is, warm or cold.

That's a salsa taquera from northwestern mexico, jalisco, nuevo leon and the like.

[Anonymous No.4480021]

>>4479923
It's WAY easy. First, be sure you wash the tongue pretty well with wather, then, put it to boil in water with onion. garloc and salt. Cover the pot and wait like 2 or 3 hours until cook. Or you can use a pressure cooker, so you can wait like 60 to 70 minutes (counting when it stats boiling). The secret is the "salsa" in other pot, boil arond a pound of green tomatoe (in mexico we call it "tomatillo" google it) when the llok soft, put it into the blender, add as much serrano chile you can stand, half the juice of the lemon, 1/4 onion, salt and some garlic powder, blend it, When tongue is cooked, cut it in little pices and serve in tortillas with salsa and cilantro. Enjoy =)

[Anonymous No.4480029]

>>4479949
oh just to expand a little, the taste is usually the green tomatoes and the red ones are just to correct the color, the chile de arbol is pretty hot and the chile cascabel which means rattle chili is very tasty but not too hot so just add a few
if you like you can add some chopped onion and cilantro.

try adding this salsa to pinto or bayo beans, be they whole or mashed, also good to add to scrambled eggs while they are cooking or after, also to machaca.

[Anonymous No.4480034]

>>4479947
When I have to buy salsa, i buy "El Fuerte" brand or "La costeña". But "Herdez" is enough good, specially the green one to do some chilaquiles.

[Anonymous No.4480067]

My top favorite: Tostadas estilo sinaloa.

[Anonymous No.4480069]

>>4479947
yeah as is said salsas are very easy, so I would not know as it's not common to buy bottled, but you could try la costeña, or herdez but I can tell you the recipes for anyone you like

if you are asking about the Botanera or snacking sauce I like the valentina, and the san luis.

[Anonymous No.4480075]

>>4479840
de que es tu torta?

[Anonymous No.4480093]

>>4480075
it's processed ham, cheese, pork rinds in green salsa, pork in red salsa, beans on the bun, head cheese, chorizo, avocado, tomato and onion.

The bun is just a hard-ish bread

[Anonymous No.4480099]

>>4479925

More specific recipe if you want one - most of my stuff is Sonoran, so it is gonna have a northern taste. I use a slow cooker, ideal for them. You can do them stove top, but why bother?

For pinto beans soak them before you cook. Cook in either beef broth or the discarded juice from machaca (above) with water to make up any shortness.

For 1-2lbs of pinto beans dice up 4-6 cloves garlic, a hot pepper or two (or use 1 chipotle and a little adobo), one onion, and 1 roma tomato. Add some pepper and ground cumin.

Don't add salt yet, do that after they've cooked.

Once they're cooked, add some salt to taste.

To make refried beans, I use an immersion blender - cooking whole dries them out more than I like - an break them up till they're mostly blended. Get some oil hot in a cast iron pan. BEST is 1/4 bacon grease, 3/4 lard. Add a little diced garlic and onion, then pour in the blended beans and a little cooking liquid. Stir around until the remants start falling apart, then remove from the pan.

[Anonymous No.4480109]

>>4480099
tell him about frijoles meneados

your beans can be made with a couple of spoofuls of pico de gallo before it has lime juice. just add it beforo or after cooking

[Anonymous No.4480130]

Burrito caramelo.

Features carne asada and melted cheese

[Anonymous No.4480145]

>>4480109

>tell him about frijoles meneados

Don't know about it actually - where from and what is it?

[Anonymous No.4480154]

>>4480145
ah I thought you were a mexifag, they are from sonora too, they take the beans and mash them as if for refried beans but leave them wetter, then add some fried chorizo with some of it's oil and soft cheese, like asadero or something like that, since the beans are very hot the cheese melts and they mix it roughly to leave streaks of the melted cheese and chorizo in the beans they are usually fried with manteca or raw pork lard

[Anonymous No.4480199]

Thank you for the recipes - I hate how most resources to do this stuff is adapted Tex-Mex, not that that doesn't have its place.

[Anonymous No.4480224]

>>4480199
you're welcome
would you like to know anything else?

[Anonymous No.4480244]

>>4480130
Canceriffic!

[Anonymous No.4480256]

>>4480067
you forgot the caldo

[Anonymous No.4480258]

>>4480154

Ah sounds good, I'll have to try it! I'm from Arizona originally, but live in New York. It's much better lately, but for years you couldn't get decent Mexican food here, so I picked up a bunch of recipes that could be done at home.

[Sythe !!66E8vxZ1xpB No.4480269]

Oh great Mexicanon, tell me your preferred recipe for rajas con crema. Also chicken tinga.

[Anonymous No.4480276]

>>4480258
well I would recommend the meat and salsa dishes, they are simple enough.

for example for beef steaks you can sweat some onion, add the steak (the small cheap kind not the expensive thick ones) and add tomatoes and green chile, after that has given it's juices add add some chipotles in adobo, cook till the sauce is reduced.
serve with tortillas and beans, maybe some other salsa.

[Anonymous No.4480450]

Tacos de cabeza are like the best tacos ever.

[Anonymous No.4480499]

>>4479878
Any northern mexican would kick you 'cause you say this is machaca. It's "Carne desebrada". Machaca is dry meat you put into a food porcesr to make it little fine strings. When you do this, you have "machaca", and can prepare like this:
fry the machaca and onion with corn oil, then, add some tomatoes and serrano chile (as much chile as you can handle) wait a little bit. Serve with beans and cheese. this is a typical north mexican breakfast. Pic related.

[Anonymous No.4480512]

>>4480256
I always put it one by one, or else they'll come "aguadas" But, that damn tomatoe caldo is the best. Arriba sinaloa, pariente!

[Anonymous No.4480516]

>>4480093
it makes my mouth water. So much.

[Anonymous No.4480526]

>>4480154
is it something like Sinaloa "frijoles puercos"? Damn! Sonora Hot Dogs are the BEST any american would die just by looking of one of those

[Anonymous No.4480529]

Tex Mex is Best Mex. Pic related.

[Anonymous No.4480552]

>>4480269
Rajas con crema: Slice two poblano chiles (the ones on the pic) fry them with butter and 1/4 onion until it gets soft, then add some sour cream (a cup) and half cup of evaporated milk. Add some chiken broth powder, half spoon is enough (dunno the name, the brand is knorr). Serve with tortillas and beans, like everything else. most vegetarians in mexico love this recipie.

[Anonymous No.4480558]

>>4480450
now i feel in mood for some

[Anonymous No.4480587]

>>4480529
tex-mex is like the snacks you get in a cantina.

[Anonymous No.4480601]

>>4480552
>chicken
>vegetarian

[Anonymous No.4480615]

>>4480587
You calling this a snack, faggot? This is just breakfast. Gimme chili con carne AND chili con queso on EVERYTHING. Tex Mex is improved mexican food. Prove me wrong. Thats what I thought, you can't.

[Anonymous No.4480759]

>>4480601
well.. i don't know why veggies in mexico still eat with this on their foods. It's weird. But you can skip them and add salt instead.

[Anonymous No.4480767]

>>4480615
AAAAAND it seems that you haven't been once in your life to a real mexican cantina (as we coloquial call it "cantina de mala muerte") Belive me, this is what they give you for "snacks". And tex-mex isn't mexican improved food, it WAS mexican food, until mid XIX century. Cowboys cuisine was mexican.

[Anonymous No.4480813]

>>4480615

tex mex is fucking gross.

enjoy your cancer, clogged veins, overwhelmed heart and wheezing citizen of fatclapistan.

[Anonymous No.4480822]

>>4480759
It's not weird - It's retarded.

[Anonymous No.4480826]

>>4479850
I nearly cried in laughter.

[Anonymous No.4480863]

>>4480826
>your literally

[Anonymous No.4480926]

>>4480813
>clogged veins and overwhelmed hart
>what are cueritos
>what is taco de adobada
>what is chorizo
>what are frijoles refritos
>what is a million of other different dishes that are signature mexican street food
Tex mex is gross, awful tasting, indeed, but mexican food isn't particularly healthy. At least northern food. Southern food is mad healthy

[Anonymous No.4480927]

>>4480450
>not taco de seso
>not taco de buche
>not taco de lengua
pls

[Anonymous No.4480935]

>>4479850
TACO TOWN

[Anonymous No.4480951]

>>4479982
>>4479923
this guy has the right idea for the most part but for the sake of fuck, do NOT shred your lengua. I don't know who the fuck does that, or why, but please, don't do this. besides the fact that it has not much of a grain to shred with to begin with, shredding it and not cutting it into a large dice (3/4 inch) robs you of the awesome texture lengua can rock your ass with.
don't fry your tortillas either. most lengua is steamed, just like the rest of the head and these tacos are traditionally served with steamed tortillas. I know it sounds stupid but if you want a similar flavor, just moisten your tortillas a bit and microwave the shit out of them.

also, fuck a pressure cooker. boil your water, clean your beans. dump the beans in. lower to simmer. simmer for three hours. add salt and hella garlic cloves. simmer another hour and a half. THAT is how you make frijoles de la hoya.

[Anonymous No.4480954]

>>4480826
*you're

[Anonymous No.4480987]

>>4480552
the fuck is that long ass recipe about?
>cut poblanos.
>fry till soft.
>add crema fresca. not sour cream.
>serve on tacos on top of frijoles.
shit is the biggest tits.

[Anonymous No.4481010]

>>4480951
yes that's what I meant with homemade love, because shredded is just to make it go further but the best is just cut up in small chunks or sliced.
>>4480269
the other recipe is not spot on, first you have to take the skin off, this is done by toasting them on the fire, and putting them in a plastic bag to sweat, once cooled the charred skin comes right off.
now cut them in to strips and throw the core away, heat a little oil and fry some onion and garlic until tender, add the chile strips, and cheese, I recommend some good cheeses, my favourite is strong gouda and soft goat's milk cheese, once it's warm and starting to melt add the best cream you can and a little butter to complete the dairy taste, season with a little pepper and add some corn off the cob, serve besides black refried beans and maybe some vegetables like zucchini.

This is vegetarian and very tasty, it will probably not be spicy.

Chicken boullion is like the msg of mexican food, you don't need it if your ingredients are fresh but many people add it to everything just because.

>>4480499
yes that is deshebrada and not machaca, machaca is dry meat not cooked pork.

>>4480759
no vegetarian I know would go near that stuff, you can put it on without telling them and they will find out.

>>4480927
they are the best, also suadero and tripe

[Anonymous No.4481020]

>>4480029

Actual green tomatoes or tomatillos? I tried making salsa roja like my favorite taqueria place but it never turns out the same. They have a very deep flavor that I just can't replicate. Although, it does look very similar to the pic here >>4479949

I've tried boiling the tomatillos, roasting the tomatillos, raw tomatillos, roast everything, roast only the tomatillos, add some tomatos to it but I just can't get the deep flavor. Got any tips?

Also, a salsa verde recipe would be nice too. My favorite taco place has one that I tried to replicate too but nothing. It's deep in flavor. I know there is avocados in it, some kind of green chile, and is spicier than the red salsa. Tried fresh and was too tart from the tomatillos, tried roasting but maybe I didn't roast enough. Boiling them was just gross.

[Anonymous No.4481021]

>>4480552
Can this be done with chicken?

[Anonymous No.4481023]

Since no one's posted anything about carne asada, here's a pic of some delicious carne asada I made a while back. Enjoy. Feel free to ask for recipes.

[Anonymous No.4481025]

>>4481020

Same place also has chicharrones in some kind of red sauce. Don't believe it's the same red salsa used on tacos but it taste very good. Again, it's flavor palette is complex. Almost a sesame flavor in it but I'm sure there isn't any. Is there some kind of recipe for it? Thanks.

[Anonymous No.4481026]

And another

>dem thick costillas

[Anonymous No.4481060]

>>4481020
nah they are the same, the green tomatoes (if you are thinking about the ones with an outer skin) and tomatillos.

usually it's the chiles, most places use cascabel and guajillo, try toasting them slightly and softening them up with warm water, sometimes they use roasted garlic with raw garlic.
maybe just maybe they use a little ancho but that usually throws the taste off to a sweet zone.

salsa verde is normally boiled tomatillo and chile, if it's the seedy kind and just chile and onion if it's the smooth kind, a typical one is the tomatillo boiled and blended, mixed with some water and chopped onion, cilantro and the avocado cut into chunks, this one is usually runny and some people add chile de arbol to make it spicier but it throws off the color.
occasionally the green salsa is with boiled green chile and onion and garlic pureed with the avocado inside, it is velvety and less runny but very tasty.

tomatillos are usually tart when raw or undercooked, try paraboiling them to take the acid away but without them being broken up or they will become waterlogged.

[Anonymous No.4481108]

>>4480927
not that guy but I hate lengua. It's so damn squishy--it's like eating jello made with beef stock

[Anonymous No.4483184]

>>4480926
>At least northern food. Southern food is mad healthy

I used to live in the north (sinaloa), now living in the Bajio. Bajio food is the most unhealty food I have seen in the country. EVERYTHING is about pork, EVERYTHING. I just miss eat some tomatoes in mu food, or vegetables.

[Anonymous No.4483200]

>>4481010
>no vegetarian I know would go near that stuff, you can put it on without telling them and they will find out.

I think my veggie fags just doesn't realize.

[Anonymous No.4483233]

>>4481020

south mexico called "green tomatoes" north "tomatillos".

What i to is in a pan (like the one of th epicture) I roast a tomatoe, when is it done, i add like 5 o 6 tree chili, then cry and cof a lot, 'cause roast chilis makes that. Then add a little bit of water (like 4 spoons), onion and salt. Blend it all and that's all. Also if you want a little bit more flavor, add one "chile pasilla" when you put the other chiles. Good luck.

[Anonymous No.4483239]

>>4481021

yeah, and it tastes great too.

[Anonymous No.4483254]

>>4481023


Carne asada! I LOVE carne asada! how you marinate your meat?

[Anonymous No.4483260]

Semi-recent order, pictured. Three tacos al pastor, with pico de gallo.

[Anonymous No.4483562]

>>4479949
>>4479867

mexican here, bro

you wanna put 3-4 tomatoes and 1-2 raw fresh jalapenos on a pan with no oil or anything. leave them there until the exterior looks burnt.

>pic related

then you put the jalapenos and tomatoes in a blender with a decent amount of salt (not sure how much exactly) and blend the fuck out of them.

that's it, nothing else. you only need raw jalapeno, tomatoe and salt.

happy eating, mang

[Anonymous No.4483613]

I am in love with this thread.

<3 keep posting pls

[Anonymous No.4483728]

Wow. Such shitty pictures, brace yourself, real mexican cuisine.

(bisteck, campechano and pastor)

[Anonymous No.4484155]

>>4483562
no mames, that is not simple roasted red sauce!
>>4483728
campechano just means a combination, so it will be two of the dishes together.

>>4480926
cueritos is a little greasy but most of it is just connective tissue with skin, not much grease.
adobada is meat with "adobo" which is usually a hot dried chile sauce with a some condiments.
chorizo is usually lean unless you add too much oil to it, if it's greasy don't buy it.
frijoles refritos do not need much oil, maybe just a teaspoon per serving.

[Anonymous No.4484177]

>>4484155

That's right, in this case it's bisteck and chicharron prensado (chicharrón duro). As served by Taquería El Jarocho. Probably it's the original campechano.

[Anonymous No.4484187]

>>4479850

>mfw the pizza

I want that. I can eat that. All of it. SS+GOMAD has trained me for this

[Anonymous No.4484248]

I love mexican food but I'm new here and some of what's posted ITT is a little overwhelming.

I love the recipe that >>4479878 posted. Definitely going to try that.

Myself, I just make a simple chili con carne (possibly pleb tier tex-mex but I don't know)

I use 50/50 pork & beef mince, black beans, diced chili, tomatoes, tomato paste, onion, garlic, paprika, cumin, cayenne pepper, lots of hot sauce, chinese five spice

Pretty versatile, I use it on everything from nachos to pizzas and chili dogs.

Does anyone know any good, lean recipes using chicken?

[Anonymous No.4484265]

I really would like to learn how to cook Mexican cuisine. Any recommendations on how/where to start?

[Anonymous No.4484270]

>>4484265
Go to youtube and watch shit there.

[Anonymous No.4484610]

I ate with my dad just across the border from Yuma once, and I would love to make the biscuit-like things I had there. The only thing I remember is that they were very much like soft biscuits and I was told they were called Little Fat Boys.

None of the Gorditas on this page look like them.
https://en.wikipedia.org/wiki/Gordita

Searching google for "Little Fat Boys" does nothing but creep me out. :(

[Anonymous No.4484638]

>>4484248
>lean
>mexican

gonna have a bit of a tough time here, i think. though id be more than happy if some mexican came along and proved me wrong.

[Anonymous No.4484651]

>>4484610
jajjajaja, gordita could be translated as little fat (one) or small fatty, something like that, but no boy

anyway, there are the northern styles and the southern, up in the north they are usually smallish and pretty thick, they cook them and slice them in half while hot and fill them with pretty much anything, they can be made of corn or wheat.
in the south they are usually larger and are prefilled, with refried beans or cooked fava beans or things like that, they are usually served with sauce on top and somethimes lettuce, cheese or cream.
these are made with a ball of corn masa and filled at the same time it's being flattened so the filling is cooked inside.
some similar variations are sopes or picadas, where the thick small tortilla is pinched while hot to get a raised edge and are filled with sauce or beans much like a pie crust, and another one is tlacoyos where again they are filled with ingredients at the making, sometimes cheese but usually beans, and are topped with sauce, cooked vegetables (like huitlacoche, pumpkin flower, string beans), or cooked meat like chorizo, or pork rind in sauce.

the more extreme versions are already empanadas or "quesadillas" where the filling is just folded inside an uncooked tortilla and then cooked.

[Anonymous No.4484671]

>>4484638
got you, I'll show you some lean dishes with meat.

you can try pibil which has lean shoulder of pork with a condiment and is pulled after cooking, when done correctly it should have no grease at all since it is roasted and the condiment is lean, if it has fat it's not well cleaned.

many tamales while they do have some lard in them should not be greasy and are cooked with vegetables or stiff mashed beans where no oil is added.

you can do "carne polaca" which is lean boiled chicken mixed with cabbage and a condiment of catsup tomatoes and chipotle chiles in adobo.

you can try some tostadas siberianas which have cooked chicken pulled and served on top of a tostada with beans and salad.

you can add the chicken in enchiladas, or use it entomatado in empanadas or as is.

many times the "puchero" which is chicken broth with rice cooked inside and vegetables has the chicken skinned so that no grease floats to the top.

pollo in mole is usuall skinned when it´s the breast but the legs are left with skin.

milanesas de pollo which is breast of chicken pounded and egged and dredged in bread can be fried or cooked in the skillet.

if you would like a more specific recipe I'll dig it out for you

[Anonymous No.4484765]

>>4480276

I usually just do a mojo for carne asada for steak.

One question though - I've always done it in cast iron, but this weekend I'll be doing carne asada on a grill. What temperature do I want to look for?

[op No.4485077]

whenever my parents make a fresh warm batch of beans and rice into a bowl goes

rice, beans, cheese, sometimes meat,
diced cilantro/onion/jalapeno,
random things maybe bellpepper/olives/lemon
slices of avacado & salsa
scoop up with chips and viola, burrito-nachos

[Anonymous No.4485082]

>>4485077

So what your saying is your family basically eats like pigs, with everything all thrown together into a trough.

[Anonymous No.4485119]

>>4485082
ehheheh to me it sounds more like marranito-nachos

>>4484765
well, hot that you can hold your hand about 3 seconds and try to use a cut that has some grease, it bastes itself

[op No.4485216]

>>4485082
no, my mother and father dont like burritos, only i eat like this. why the hate?

[Anonymous No.4485218]

>>4485216

No hate, just inquiring if you're happy to live like a subhuman animal. Apparently you are.

[op No.4485226]

>>4485218
pigs dont scoop their food with a toritilla chip you insulting assfuck

[op No.4485231]

my house

[Anonymous No.4485235]

>>4485226
no but they do alternate their slop with chips, I guess they use the corn to cleanse their palates or something?

[Anonymous No.4485241]

>>4485231
Ever gash your self on that chairless metal base?

>Your face when you do...

[Anonymous No.4485253]

>>4485231
That's a mighty fine stove op...

[Anonymous No.4485297]

>>4485226
you have a pet pig? that's based as fuck

[Anonymous No.4485307]

>>4485231
Mmmm, stale pasta.

[Anonymous No.4485313]

>>4483254

My favorite recipe is one that I've been using for years. No matter the thickness or the cut, you'll get succulent, tender, and juicy fajitas every time.

For seasoning I use pic related. I've used many many different brands of seasoning and I still find myself coming back to this one. It has the perfect balance of garlic, onion, pepper, and salt.

1. Start buy sprinkling your fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.

2. Let them stand for at least 30 minutes.

3. Place them in a deep foil container and spread them out.

4. Gather as many limes as you can, (I use about 30) preferably the large ones. Slice them in half. Using a juicer or a squeezer, squeeze out as much lime juice as you can over the fajitas in the foil container. Do this until they are practically swimming in lime juice, flipping them over to ensure every piece gets wet.

5. Once you're done, cover the container in foil and place it in the fridge for a minimum of 5 hours. You'll notice the color of the fajitas turn from a luster red, to a cream brown after marination. (This is a good indicator they have been marinated properly and are ready for the grill)

6. Grill over traditional mesquite firewood for maximum deliciousness. Once you've placed all the fajitas on the grill, you'll have excess juices left over from the marination in the container. I like to pour these whilst they are grilling for added flavor.

And there you have it! It's a long, get your hands dirty, recipe, but it's extremely worth it. I guarantee they will be the best fajitas you have ever tasted.

[Anonymous No.4485330]

>>4485313

Here's a pic of some fajitas I've made in the past using this recipe. Since I was making a lot, I laid them out over my counter on wax paper to season them all.

By the way, I find this recipe works just as well for other traditional carne asada cuts like costillas (center cut ribs), thin brisket, and even chicken. Fajitas though, are where this recipe really shines.

[Anonymous No.4485334]

>>4485313

I agree that seasoning combination is awesome.

that being said, WTF are you doing using a foil container? Acid (lime juice) + aluminum = bad. Use a glass, plastic, or stainless steel container, not foil. Using non-reactive materials for marinading is one of the most fundamental principles of cooking.

[Anonymous No.4485335]

>>4485231
>the shrimps

[Anonymous No.4485338]

>>4485335
ahahaha, that's hilarious. i didn't notice that

[Anonymous No.4485343]

>>4483562

Mah nigga. You just made me crave some homemade salsa quemada made over mesquite with some delicious totopos.

[Anonymous No.4485356]

Mexibro or anyone who knows good frescas, can I get an horchata recipe? I have tried so many from Google, and they mostly all suck. Alternatively, what is the best store brand concentrate I can buy?

[Anonymous No.4485363]

>>4485334

Sorry anon that has never occurred to me. Since making carne asada at my house is a special occasion only done once a month with many friends and family, I tend to make a lot. The biggest container for all the meat that I use is just a simple foil one that I've been using forever. Thanks for the insight.

[Anonymous No.4485387]

What's a good resource to learn authentic Mexican?

[Anonymous No.4485483]

>>4485235

True. So I guess burrito bowl boy is lower than a pig. A hyena maybe?

[Anonymous No.4485485]

>>4485387

Street carts. Also learn there's more than one cuisine in Mexico, so saying 'authentic Mexican' is just as dumb as saying 'authentic American'. Tex-Mex != Taco Bell.

[Anonymous No.4485487]

>>4479840
Cuál es la mejor receta de tacos? (la que más te gusta)
Las tortillas se hacen o se compran ya hechas?

[Anonymous No.4485576]

>>4479867
well I'm mexican and for the salsa roja I only use some dry chile that boil until soft, some garlic, salt and tomato if i want it not to be too hot

[Anonymous No.4485635]

>>4485356
yeah I'll explain horchatas

first you can make a couple of different ones, rice which is the most common, oats, peanut, melon seeds (yes dried cantaloupe seeds), almond or coconut.

so you will get the primary ingredient and just blend the fuck out of it with some water, strain, add more water, blend again, do this 2 or 3 more times.

Add some condensed milk like carnation, and add sugar and more normal milk, full fat makes it delicious but heavy.

now mix it until it has a consistency slightly more dense than water, serve with ice and cinnamon powder.

that's it for most of them, remember to stir before serving because the rice powder falls to the bottom.

of course you can try some different condiments like a little clove or cardamom, I've eaven added garam masala when I want to serve it with something like coconut curry.

of course if you do the almond or cantaloupe seed ones which are less strong tasting you don't add cinnamon or anything, they taste fine by themselves.

I don't think any of the pre made ones are up to standard and it's really easy to make them, you surely have a blender and some cheap white rice.

I can't give you weights but about a cup of rice makes enough for maybe a little over a gallon with a full small tin of carnation milk and a half liter or so of milk.

>>4485387

I think Bayless is ok and has some respect but I would really recommend diana kennedy, get yourself one of her books, you won't regret it, she also has some decent peasant dishes that you won't find in other cookbooks, but being mexican I havent seen many, hers I've read and will vouch for.

>>4485483
hahaha I guess so!

>>4485487
I really like chicharron en salsa which is pork rind, you could actually use the packaged kind but if you find a mexican butcher they are bound to have some, boiled in a medium hot boiled tomato and chile salsa, usually strained.

When paired with some good beans and a good tortilla it's delicious.

[Anonymous No.4485658]

>>4485576
why boil it when warm water is enough?
I feel boiling throws too much flavor in to the water.

>>4485487
As for tortillas, handmade is always better, but how fresh is fresh, Maseca is decent enough I guess, but unless you try some fresh nixtamal you are missing out!
I know that actually doing it is a pain in the ass and then you have to find where to mill it, but maybe sometime you will find a large family and you can push the grandma a little bit to go the extra mile! Fresh tortillas are some of the best memories many people have, just ask a mexican who's had them and they will probably wane about how you can eat them just with salt or rubbed with manteca while warm!

[Anonymous No.4485724]

>>4477912
Arroz con pollo

[Anonymous No.4485740]

>>4477912
shit opie, have some taco with your cilantro.

[Anonymous No.4485745]

Anyone else have a deep hatred for fake tacos?

[Anonymous No.4485746]

>>4485724
Chicken grease + rice is the best

[Anonymous No.4485749]

>>4485745
Locos Tacos are the shit dude! They're the best tacos I've ever had by far.

[Anonymous No.4485752]

>>4485749
>They're the best tacos I've ever had by far.

Then I can see why you think they're the shit.

[Anonymous No.4485757]

>>4485752
Not him, but be a food hipster elsewhere

[Anonymous No.4485771]

>>4485757
>food hipster

Stop trying to make this a thing

[Anonymous No.4485802]

>>4485757
>hipster
>for not eating Taco Bell

Please tell me summer's not here already

[Anonymous No.4485928]

>>4483728
where this tacos come from? That campechano looks SOOO good.

[Anonymous No.4485932]

>>4484177
SU REPUTISIMA MADRE! I think I'll to one of this at home, 'cause taquerias here in "el Bajio" sucks pretty much.

[Anonymous No.4485934]

>mexican food
>nearly everything is reddish brown vomit
>and tastes like spicy vomit

no thx

[Anonymous No.4485938]

>>4484265
maybe, buying tortillas, beans and salsa.

[Anonymous No.4485986]

>>4485313
wut?! Well, have to say that I rather made my own seasoning. for like 4 punds (2 kilos) of carne I use:

1 can of beer
1 and a half piece of garlic (or like a spoon of garlic powder)
half onion
The juice of 10 limes
half spoon of pepper
Enough salt
Some splits of worcestershire sauce.

put all togueter on the blender, blend it, and pour one by one on your steaks, then wait like for 3 to 5 hours and starts grilling. Sometimes I add to th emix two or 3 jalapeños, so the meat come a little bit spicy.

[Anonymous No.4486021]

>>4485757
That's not hipster, that's knowing the difference between shit and good food.

[Anonymous No.4486266]

>>4485932
el bajio is mostly good for growing the corn the rest of us eat!

[Anonymous No.4486323]

I'd love some Sonoran hot dogs.

Or dogos like they call it over here.

[Anonymous No.4486402]

>>4486266
nah not even that. Sinaloa is the one that produces the corn and tomatoe of méxico. El bajio now produces Nissan, Honda, GM, Volkswagen and all those cars. A shame that happen to one of the most fertile areas of mexico.

[Anonymous No.4486412]

>>4486323
i can kill someone to get one of those =(

[Anonymous No.4486461]

All these posts and no elote?

Do you even dangerously sketchy street food?

What's that, toothless woman pushing a dirty cart down the street, you want me to take some of this mayonnaise covered corn on the cob from your unwashed fingers for pocket change? All righty then...

[Anonymous No.4486481]

>>4486461

I can still remember walking down to the grocery store with my grandpa as a little kid and him getting me one of these from the street venders outside the store. The smell from the dirty e.coli infested water they were cooked in was intoxicating. The stomach ache the next morning was so worth it.

>dat food poisoning

[Anonymous No.4486508]

>>4486461

Wow. Elote. Hard core dude. You're like really intense and shit. If you're done, I'm going to go get some carnitas at a little stand I know.

[Anonymous No.4486514]

>>4486461
Any body know what type of mayo they use? Homemade or just a store brought brand?

[Anonymous No.4486516]

>>4486514
>homade
its vegetable mayo, the cheapest one you can find

[Anonymous No.4486608]

>>4486461
>dangerously sketchy food
>elote
What a faggot.

[Anonymous No.4486643]

>>4486402
yeah you got sinaloa but jalisco is really up there!
http://www.siap.gob.mx/index.php?option=com_content&view=article&id=367:numeros-fundamentales-de-un-cultivo-fundamental&catid=6:boletines&Itemid=569

>>4486516
yup, unless it's in your home it's probably a "bakers and chefs" mayo substitute watered down

>>4486608

want to hear dangerously sketchy try fresh oysters from a black grimy shopping cart behind tepito in the D.F.
makes boiled elotes feel like home quality!

[Anonymous No.4489580]

>>4479947
What the rest have said, make your own, it's definitely worth it and you can pretty much get away with a few basic ingredients: Chile, Tomatoes, Onions, Garlic and Salt to taste. The variety in the ingredients themselves to matter like the types of peppers and tomatoes and how you use them that being said.

Here in New Mexico we have an incredible variety of Salsas and all of them being super delicious but from experience I have a hard time finding decent salsas in grocery stores in other parts of the country, hot sauces are very common.

Try checking mexican grocery stores, they somtimes sell salsas in the deli. If not find a mexican restaurant, especially a taqueria and ask to buy their salsa or just fill up your drink cup at the salsa bar. That's what I would do when I was away from home, most are more than happy to sell you their salsa.

[Anonymous No.4489593]

>>4481020
Most people don't realize that there are different types of tomatillo too. Well the general ones that I am aware of. There are regular tomatillo, which are the big motherfuckers you will most likely run into. Then there are tomatillo milpero, they are a much smaller version and they usually have a stronger, more pungent flavor to them, they also come in shades of purple with green(we have to grow these) and they are the best.

Tomatillos make a world of difference to the salsa, and use ALOT of those fuckers, if it ends up coming out to strong for you just dilute it with more of the other ingredients and youll just more salsa.

Pretty much the smaller the tomatillo, the better.

[Anonymous No.4489596]

>>4481023
>2012
>still not grilling mexican onions.

[Anonymous No.4491296]

I want tacos.

[Anonymous No.4493924]

>>4491296
Me too.

[Anonymous No.4496841]

>tfw no old Mexican woman to cook for you