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Thread: I've been 'Mexican' hungry for a few days.

  1. #1
    ImStillMags Guest

    Default I've been 'Mexican' hungry for a few days.

    I seem to go in stages of craving certain ethnic foods. Right now
    I'm in a Mexican phase!
    I'm a fairly democratic eater of Mexican foods. I like pretty much
    all styles and don't consider one any 'better' than the others, they
    are all yummy in their own way. This week I've been eating a lot of
    chicken, rice and beans done in different ways. The one that hit the
    palate just right was a smothered chicken burrito.

    I used the avocado salsa taught to me by a woman who worked for me in
    the restaurant for
    a few years. I think it's one of the best things I've ever been
    privileged to learn how to make. Salsa literally is "sauce" and this
    avocado salsa is not what most Americans think of when you say salsa.

    If you are in a Mexican mood....try this salsa and make something
    yummy with it.
    If you do try it, please let me know how you liked it and how you used
    it.

    A bit of Mona's story is included with the recipe.

    http://www.hizzoners.com/index.php?o...eads&Itemid=63

    We served smothered chicken burritos fairly often as lunch specials
    because they were always in such demand.


  2. #2
    George Leppla Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    ImStillMags wrote:
    > I seem to go in stages of craving certain ethnic foods. Right now
    > I'm in a Mexican phase!
    > I'm a fairly democratic eater of Mexican foods. I like pretty much
    > all styles and don't consider one any 'better' than the others, they
    > are all yummy in their own way. This week I've been eating a lot of
    > chicken, rice and beans done in different ways. The one that hit the
    > palate just right was a smothered chicken burrito.
    >
    > I used the avocado salsa taught to me by a woman who worked for me in
    > the restaurant for
    > a few years. I think it's one of the best things I've ever been
    > privileged to learn how to make. Salsa literally is "sauce" and this
    > avocado salsa is not what most Americans think of when you say salsa.
    >
    > If you are in a Mexican mood....try this salsa and make something
    > yummy with it.
    > If you do try it, please let me know how you liked it and how you used
    > it.
    >
    > A bit of Mona's story is included with the recipe.
    >
    > http://www.hizzoners.com/index.php?o...eads&Itemid=63
    >
    > We served smothered chicken burritos fairly often as lunch specials
    > because they were always in such demand.
    >



    Becca made enchiladas the other night using some left-over pork we had
    from earlier in the week. We like them smothered in sauce, too. Lots
    of good Mexican restaurants around here, but again, the stuff Becca
    makes is better. We even tried our hand at making tamales from scratch
    at Christmas and they came out great.

    George L

  3. #3
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 10:39*am, George Leppla <geo...@cruisemaster.com> wrote:
    > ImStillMags wrote:
    > > I seem to go in stages of craving certain ethnic foods. * Right now
    > > I'm in a Mexican phase!
    > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > > all styles and don't consider one any 'better' than the others, they
    > > are all yummy in their own way. *This week I've been eating a lot of
    > > chicken, rice and beans done in different ways. * The one that hit the
    > > palate just right was a smothered chicken burrito.

    >
    > > I used the avocado salsa taught to me by a woman who worked for me in
    > > the restaurant for
    > > a few years. * I think it's one of the best things I've ever been
    > > privileged to learn how to make. * Salsa literally is "sauce" and this
    > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > If you are in a Mexican mood....try this salsa and make something
    > > yummy with it.
    > > If you do try it, please let me know how you liked it and how you used
    > > it.

    >
    > > A bit of Mona's story is included with the recipe.

    >
    > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > We served smothered chicken burritos fairly often as lunch specials
    > > because they were always in such demand.

    >
    > Becca made enchiladas the other night using some left-over *pork we had
    > from earlier in the week. *We like them smothered in sauce, too. *Lots
    > of good Mexican restaurants around here, but again, the stuff Becca
    > makes is better. *We even tried our hand at making tamales from scratch
    > at Christmas and they came out great.
    >
    > George L


    Tamales are the one thing I've never tried making. I can understand
    why they are a holiday event for
    Mexican families...you need an army and an assembly line to get the
    job done!!! I love tamales, now you've
    made me hungry for some!!


  4. #4
    George Leppla Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    ImStillMags wrote:
    > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
    >> ImStillMags wrote:
    >>> I seem to go in stages of craving certain ethnic foods. Right now
    >>> I'm in a Mexican phase!
    >>> I'm a fairly democratic eater of Mexican foods. I like pretty much
    >>> all styles and don't consider one any 'better' than the others, they
    >>> are all yummy in their own way. This week I've been eating a lot of
    >>> chicken, rice and beans done in different ways. The one that hit the
    >>> palate just right was a smothered chicken burrito.
    >>> I used the avocado salsa taught to me by a woman who worked for me in
    >>> the restaurant for
    >>> a few years. I think it's one of the best things I've ever been
    >>> privileged to learn how to make. Salsa literally is "sauce" and this
    >>> avocado salsa is not what most Americans think of when you say salsa.
    >>> If you are in a Mexican mood....try this salsa and make something
    >>> yummy with it.
    >>> If you do try it, please let me know how you liked it and how you used
    >>> it.
    >>> A bit of Mona's story is included with the recipe.
    >>> http://www.hizzoners.com/index.php?o...iew=article&id...
    >>> We served smothered chicken burritos fairly often as lunch specials
    >>> because they were always in such demand.

    >> Becca made enchiladas the other night using some left-over pork we had
    >> from earlier in the week. We like them smothered in sauce, too. Lots
    >> of good Mexican restaurants around here, but again, the stuff Becca
    >> makes is better. We even tried our hand at making tamales from scratch
    >> at Christmas and they came out great.
    >>
    >> George L

    >
    > Tamales are the one thing I've never tried making. I can understand
    > why they are a holiday event for
    > Mexican families...you need an army and an assembly line to get the
    > job done!!! I love tamales, now you've
    > made me hungry for some!!
    >


    Making Tamales was a lot of fun. We made the meat filling a day ahead
    of time so it wasn't that hard. Once we got the Masa to the right
    consistency, Becca and I and one of her sons sat at the dining room
    table for a couple of hours making them. It is a nice family project.

    I liked the taste of them so much that I did a search for a machine that
    makes them and found this website:

    http://www.tamaleking.com/page4.html

    Yikes... that is a lot of money for a machine like this. It would be
    cool to have one though and use it a couple of times a year as a fund
    raiser for church, etc.

    George L

  5. #5
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 11:43*am, George Leppla <geo...@cruisemaster.com> wrote:
    > ImStillMags wrote:
    > > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
    > >> ImStillMags wrote:
    > >>> I seem to go in stages of craving certain ethnic foods. * Right now
    > >>> I'm in a Mexican phase!
    > >>> I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > >>> all styles and don't consider one any 'better' than the others, they
    > >>> are all yummy in their own way. *This week I've been eating a lot of
    > >>> chicken, rice and beans done in different ways. * The one that hit the
    > >>> palate just right was a smothered chicken burrito.
    > >>> I used the avocado salsa taught to me by a woman who worked for me in
    > >>> the restaurant for
    > >>> a few years. * I think it's one of the best things I've ever been
    > >>> privileged to learn how to make. * Salsa literally is "sauce" and this
    > >>> avocado salsa is not what most Americans think of when you say salsa.
    > >>> If you are in a Mexican mood....try this salsa and make something
    > >>> yummy with it.
    > >>> If you do try it, please let me know how you liked it and how you used
    > >>> it.
    > >>> A bit of Mona's story is included with the recipe.
    > >>>http://www.hizzoners.com/index.php?o...iew=article&id...
    > >>> We served smothered chicken burritos fairly often as lunch specials
    > >>> because they were always in such demand.
    > >> Becca made enchiladas the other night using some left-over *pork we had
    > >> from earlier in the week. *We like them smothered in sauce, too. *Lots
    > >> of good Mexican restaurants around here, but again, the stuff Becca
    > >> makes is better. *We even tried our hand at making tamales from scratch
    > >> at Christmas and they came out great.

    >
    > >> George L

    >
    > > Tamales are the one thing I've never tried making. * I can understand
    > > why they are a holiday event for
    > > Mexican families...you need an army and an assembly line to get the
    > > job done!!! * *I love tamales, now you've
    > > made me hungry for some!!

    >
    > Making Tamales was a lot of fun. *We made the meat filling a day ahead
    > of time so it wasn't that hard. *Once we got the Masa to the right
    > consistency, Becca and I and one of her sons sat at the dining room
    > table for a couple of hours making them. *It is a nice family project.
    >
    > I liked the taste of them so much that I did a search for a machine that
    > makes them and found this website:
    >
    > http://www.tamaleking.com/page4.html
    >
    > Yikes... that is a lot of money for a machine like this. *It would be
    > cool to have one though and use it a couple of times a year as a fund
    > raiser for church, etc.
    >
    > George L


    After getting hungry for tamales.....gee thanks a lot George......I
    started researching around and found this
    site. What a sweet story and the recipe is making my mouth
    water..... dammit.....

    http://www.deliciousdays.com/archive...azars-tamales/

  6. #6
    Steve B Guest

    Default Re: I've been 'Mexican' hungry for a few days.


    "ImStillMags" <[email protected]> wrote in message
    news:[email protected]...
    >I seem to go in stages of craving certain ethnic foods. Right now
    > I'm in a Mexican phase!
    > I'm a fairly democratic eater of Mexican foods. I like pretty much
    > all styles and don't consider one any 'better' than the others, they
    > are all yummy in their own way. This week I've been eating a lot of
    > chicken, rice and beans done in different ways. The one that hit the
    > palate just right was a smothered chicken burrito.
    >
    > I used the avocado salsa taught to me by a woman who worked for me in
    > the restaurant for
    > a few years. I think it's one of the best things I've ever been
    > privileged to learn how to make. Salsa literally is "sauce" and this
    > avocado salsa is not what most Americans think of when you say salsa.
    >
    > If you are in a Mexican mood....try this salsa and make something
    > yummy with it.
    > If you do try it, please let me know how you liked it and how you used
    > it.
    >
    > A bit of Mona's story is included with the recipe.
    >
    > http://www.hizzoners.com/index.php?o...eads&Itemid=63
    >
    > We served smothered chicken burritos fairly often as lunch specials
    > because they were always in such demand.


    What I like to do is have a Mexican buffet/pot luck. I put out taco meat,
    chorizo, tortillas, taco shells, tostada shells, various shredded cheeses,
    frijoles, shredded lettuce and a bunch of other veggies, jalapenos, salsas,
    chips, taco salad bowls, just lots of STUFF. We invite people to bring one
    of their favorite things, but only enough for six or eight people. That's
    so there's enough for everyone to get a taste, and so that when it gets left
    here, if it is glop, we aren't stuck with a boat load of it.

    Then everyone makes their own. Everyone loves it.

    Then there's DIY shish kabob nights, but that's another thread.

    Steve



  7. #7
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 12:07*pm, "Steve B" <deserttra...@fishmail.net> wrote:
    > "ImStillMags" <sitara8...@gmail.com> wrote in message
    >
    > news:[email protected]...
    >
    >
    >
    > >I seem to go in stages of craving certain ethnic foods. * Right now
    > > I'm in a Mexican phase!
    > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > > all styles and don't consider one any 'better' than the others, they
    > > are all yummy in their own way. *This week I've been eating a lot of
    > > chicken, rice and beans done in different ways. * The one that hit the
    > > palate just right was a smothered chicken burrito.

    >
    > > I used the avocado salsa taught to me by a woman who worked for me in
    > > the restaurant for
    > > a few years. * I think it's one of the best things I've ever been
    > > privileged to learn how to make. * Salsa literally is "sauce" and this
    > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > If you are in a Mexican mood....try this salsa and make something
    > > yummy with it.
    > > If you do try it, please let me know how you liked it and how you used
    > > it.

    >
    > > A bit of Mona's story is included with the recipe.

    >
    > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > We served smothered chicken burritos fairly often as lunch specials
    > > because they were always in such demand.

    >
    > What I like to do is have a Mexican buffet/pot luck. *I put out taco meat,
    > chorizo, tortillas, taco shells, tostada shells, various shredded cheeses,
    > frijoles, shredded lettuce and a bunch of other veggies, jalapenos, salsas,
    > chips, taco salad bowls, just lots of STUFF. *We invite people to bringone
    > of their favorite things, but only enough for six or eight people. *That's
    > so there's enough for everyone to get a taste, and so that when it gets left
    > here, if it is glop, we aren't stuck with a boat load of it.
    >
    > Then everyone makes their own. *Everyone loves it.
    >
    > Then there's DIY shish kabob nights, but that's another thread.
    >
    > Steve


    Great group dinner idea..... sounds like a total pig out to me!! ;-)

  8. #8
    Ranée at Arabian Knits Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    In article
    <[email protected]>,
    ImStillMags <[email protected]> wrote:

    > Tamales are the one thing I've never tried making. I can understand
    > why they are a holiday event for
    > Mexican families...you need an army and an assembly line to get the
    > job done!!! I love tamales, now you've
    > made me hungry for some!!


    I've used recipes for a large tamal, made in a pan lined with banana
    leaf that is quite good and simpler to assemble.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  9. #9
    Mark Thorson Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    George Leppla wrote:
    >
    > I liked the taste of them so much that I did a search for a machine that
    > makes them and found this website:
    >
    > http://www.tamaleking.com/page4.html
    >
    > Yikes... that is a lot of money for a machine like this. It would be
    > cool to have one though and use it a couple of times a year as a fund
    > raiser for church, etc.


    Yes, it is an interesting machine. If I really
    liked tamales, I'd be tempted to buy one.

    There's an amusing page on that web site describing
    how the machine was invented:

    http://www.tamaleking.com/page5.html

  10. #10
    Food Snob® Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 12:31*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > I seem to go in stages of craving certain ethnic foods. * Right now
    > I'm in a Mexican phase!
    > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > all styles and don't consider one any 'better' than the others, they
    > are all yummy in their own way. *This week I've been eating a lot of
    > chicken, rice and beans done in different ways. * The one that hit the
    > palate just right was a smothered chicken burrito.
    >
    > I used the avocado salsa taught to me by a woman who worked for me in
    > the restaurant for
    > a few years. * I think it's one of the best things I've ever been
    > privileged to learn how to make. * Salsa literally is "sauce" and this
    > avocado salsa is not what most Americans think of when you say salsa.
    >
    > If you are in a Mexican mood....try this salsa and make something
    > yummy with it.
    > If you do try it, please let me know how you liked it and how you used
    > it.
    >
    > A bit of Mona's story is included with the recipe.
    >
    > http://www.hizzoners.com/index.php?o...iew=article&id....
    >
    > We served smothered chicken burritos fairly often as lunch specials
    > because they were always in such demand.


    Folks should take note that only the tomatillos and the jalapenos are
    cooked. You can also make it without the soap (I mean cilantro), and
    maybe add a little crema agria or creme fraiche. I wonder what it'd
    look like with ripe jalapenos.

    --Bryan

  11. #11
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 1:32*pm, Food Snob® <bryangsimm...@gmail.com> wrote:
    > On Feb 27, 12:31*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    >
    > > I seem to go in stages of craving certain ethnic foods. * Right now
    > > I'm in a Mexican phase!
    > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > > all styles and don't consider one any 'better' than the others, they
    > > are all yummy in their own way. *This week I've been eating a lot of
    > > chicken, rice and beans done in different ways. * The one that hit the
    > > palate just right was a smothered chicken burrito.

    >
    > > I used the avocado salsa taught to me by a woman who worked for me in
    > > the restaurant for
    > > a few years. * I think it's one of the best things I've ever been
    > > privileged to learn how to make. * Salsa literally is "sauce" and this
    > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > If you are in a Mexican mood....try this salsa and make something
    > > yummy with it.
    > > If you do try it, please let me know how you liked it and how you used
    > > it.

    >
    > > A bit of Mona's story is included with the recipe.

    >
    > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > We served smothered chicken burritos fairly often as lunch specials
    > > because they were always in such demand.

    >
    > Folks should take note that only the tomatillos and the jalapenos are
    > cooked. *You can also make it without the soap (I mean cilantro), and
    > maybe add a little crema agria or creme fraiche. *I wonder what it'd
    > look like with ripe jalapenos.
    >
    > --Bryan


    I'm sure everyone who can read will note that only the tamatillos and
    jalapenos are cooked.
    Of course you can tweak it any way you like.
    Sorry you don't like cilantro, no need to make fun of those who do.

  12. #12
    Food Snob® Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 3:42*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Feb 27, 1:32*pm, Food Snob® <bryangsimm...@gmail.com> wrote:
    >
    >
    >
    > > On Feb 27, 12:31*pm, ImStillMags <sitara8...@gmail.com> wrote:

    >
    > > > I seem to go in stages of craving certain ethnic foods. * Right now
    > > > I'm in a Mexican phase!
    > > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > > > all styles and don't consider one any 'better' than the others, they
    > > > are all yummy in their own way. *This week I've been eating a lot of
    > > > chicken, rice and beans done in different ways. * The one that hit the
    > > > palate just right was a smothered chicken burrito.

    >
    > > > I used the avocado salsa taught to me by a woman who worked for me in
    > > > the restaurant for
    > > > a few years. * I think it's one of the best things I've ever been
    > > > privileged to learn how to make. * Salsa literally is "sauce" and this
    > > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > > If you are in a Mexican mood....try this salsa and make something
    > > > yummy with it.
    > > > If you do try it, please let me know how you liked it and how you used
    > > > it.

    >
    > > > A bit of Mona's story is included with the recipe.

    >
    > > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > > We served smothered chicken burritos fairly often as lunch specials
    > > > because they were always in such demand.

    >
    > > Folks should take note that only the tomatillos and the jalapenos are
    > > cooked. *You can also make it without the soap (I mean cilantro), and
    > > maybe add a little crema agria or creme fraiche. *I wonder what it'd
    > > look like with ripe jalapenos.

    >
    > > --Bryan

    >
    > I'm sure everyone who can read will note that only the tamatillos and
    > jalapenos are cooked.


    Everyone who can read can see that you're pimping your website too.
    I'll show you my salsa if you slip a $3 bill into my garter.

    > Of course you can tweak it any way you like.
    > Sorry you don't like cilantro,


    Many an otherwise good salsa has been spoiled by it.

    > no need to make fun of those who do.


    I found these haikus:

    Cilantro my bane
    Vile herb in my salsa go
    Rot sickening weed

    Malodorous weed!
    A vagrant's armpit would be
    More appetizing.

    Nasty vile weed
    Cilantro wrecked my dinner
    Thought it was parsley

    source-- http://askakorean.blogspot.com/2010/...ople-hate.html

    --Bryan

  13. #13
    bulka Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 2:01 pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:
    >
    >
    >
    > > ImStillMags wrote:
    > > > I seem to go in stages of craving certain ethnic foods. Right now
    > > > I'm in a Mexican phase!
    > > > I'm a fairly democratic eater of Mexican foods. I like pretty much
    > > > all styles and don't consider one any 'better' than the others, they
    > > > are all yummy in their own way. This week I've been eating a lot of
    > > > chicken, rice and beans done in different ways. The one that hit the
    > > > palate just right was a smothered chicken burrito.

    >
    > > > I used the avocado salsa taught to me by a woman who worked for me in
    > > > the restaurant for
    > > > a few years. I think it's one of the best things I've ever been
    > > > privileged to learn how to make. Salsa literally is "sauce" and this
    > > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > > If you are in a Mexican mood....try this salsa and make something
    > > > yummy with it.
    > > > If you do try it, please let me know how you liked it and how you used
    > > > it.

    >
    > > > A bit of Mona's story is included with the recipe.

    >
    > > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > > We served smothered chicken burritos fairly often as lunch specials
    > > > because they were always in such demand.

    >
    > > Becca made enchiladas the other night using some left-over pork we had
    > > from earlier in the week. We like them smothered in sauce, too. Lots
    > > of good Mexican restaurants around here, but again, the stuff Becca
    > > makes is better. We even tried our hand at making tamales from scratch
    > > at Christmas and they came out great.

    >
    > > George L

    >
    > Tamales are the one thing I've never tried making. I can understand
    > why they are a holiday event for
    > Mexican families...you need an army and an assembly line to get the
    > job done!!! I love tamales, now you've
    > made me hungry for some!!


    I've never understood why tamales are a Christmas thing. Where do the
    corn husks come from at that season? Made them the first time last
    summer when I kept composting all the husks from farmers market corn.
    If you can get the husks and masa, it aint no big deal. Husk, lard,
    masa, filling of choice, a steamer. As much work as making a pie.

    b

  14. #14
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 2:24*pm, bulka <working.artists.work...@gmail.com> wrote:
    > On Feb 27, 2:01 pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    >
    > > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:

    >
    > > > ImStillMags wrote:
    > > > > I seem to go in stages of craving certain ethnic foods. * Right now
    > > > > I'm in a Mexican phase!
    > > > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > > > > all styles and don't consider one any 'better' than the others, they
    > > > > are all yummy in their own way. *This week I've been eating a lotof
    > > > > chicken, rice and beans done in different ways. * The one that hit the
    > > > > palate just right was a smothered chicken burrito.

    >
    > > > > I used the avocado salsa taught to me by a woman who worked for me in
    > > > > the restaurant for
    > > > > a few years. * I think it's one of the best things I've ever been
    > > > > privileged to learn how to make. * Salsa literally is "sauce" andthis
    > > > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > > > If you are in a Mexican mood....try this salsa and make something
    > > > > yummy with it.
    > > > > If you do try it, please let me know how you liked it and how you used
    > > > > it.

    >
    > > > > A bit of Mona's story is included with the recipe.

    >
    > > > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > > > We served smothered chicken burritos fairly often as lunch specials
    > > > > because they were always in such demand.

    >
    > > > Becca made enchiladas the other night using some left-over *pork wehad
    > > > from earlier in the week. *We like them smothered in sauce, too. *Lots
    > > > of good Mexican restaurants around here, but again, the stuff Becca
    > > > makes is better. *We even tried our hand at making tamales from scratch
    > > > at Christmas and they came out great.

    >
    > > > George L

    >
    > > Tamales are the one thing I've never tried making. * I can understand
    > > why they are a holiday event for
    > > Mexican families...you need an army and an assembly line to get the
    > > job done!!! * *I love tamales, now you've
    > > made me hungry for some!!

    >
    > I've never understood why tamales are a Christmas thing. *Where do the
    > corn husks come from at that season? * Made them the first time last
    > summer when I kept composting all the husks from farmers market corn.
    > If you can get the husks and masa, it aint no big deal. *Husk, lard,
    > masa, filling of choice, a steamer. *As much work as making a pie.
    >
    > b


    From what I understand it is tradition because families are all
    together at Christmas and everyone would sit
    around the big table and make tamales as a family thing. The corn
    husks used are dried and need soaking
    so I guess they save them from the harvest time and dry them to use
    for tamales.

  15. #15
    George Leppla Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    bulka wrote:

    > I've never understood why tamales are a Christmas thing. Where do the
    > corn husks come from at that season? Made them the first time last
    > summer when I kept composting all the husks from farmers market corn.
    > If you can get the husks and masa, it aint no big deal. Husk, lard,
    > masa, filling of choice, a steamer. As much work as making a pie.
    >
    > b


    It is more a social thing. If you make the fillings ahead of time like
    we did, and just make the masa the same day you assemble them, it is easy.

    What takes time is assembly, because people tend to make dozens and
    dozens of tamales and freeze them. It isn't a "one meal" kind of
    preparation. From what I have been told, Mexican families in TX often
    make hundreds and hundreds of tamales at a time... make it an all-day,
    all family affair.

    I think the three of us made about 10 dozen that afternoon. They take
    about an hour and 15 minutes to steam even in our largest pot, we could
    only fit about 3 + dozen. We packed the finished tamales in packages of
    20 for freezing.

    We'll probably make another batch pretty soon.

    George L


  16. #16
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 2:24*pm, bulka <working.artists.work...@gmail.com> wrote:
    > On Feb 27, 2:01 pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    >
    > > On Feb 27, 10:39 am, George Leppla <geo...@cruisemaster.com> wrote:

    >
    > > > ImStillMags wrote:
    > > > > I seem to go in stages of craving certain ethnic foods. * Right now
    > > > > I'm in a Mexican phase!
    > > > > I'm a fairly democratic eater of Mexican foods. *I like pretty much
    > > > > all styles and don't consider one any 'better' than the others, they
    > > > > are all yummy in their own way. *This week I've been eating a lotof
    > > > > chicken, rice and beans done in different ways. * The one that hit the
    > > > > palate just right was a smothered chicken burrito.

    >
    > > > > I used the avocado salsa taught to me by a woman who worked for me in
    > > > > the restaurant for
    > > > > a few years. * I think it's one of the best things I've ever been
    > > > > privileged to learn how to make. * Salsa literally is "sauce" andthis
    > > > > avocado salsa is not what most Americans think of when you say salsa.

    >
    > > > > If you are in a Mexican mood....try this salsa and make something
    > > > > yummy with it.
    > > > > If you do try it, please let me know how you liked it and how you used
    > > > > it.

    >
    > > > > A bit of Mona's story is included with the recipe.

    >
    > > > >http://www.hizzoners.com/index.php?o...iew=article&id...

    >
    > > > > We served smothered chicken burritos fairly often as lunch specials
    > > > > because they were always in such demand.

    >
    > > > Becca made enchiladas the other night using some left-over *pork wehad
    > > > from earlier in the week. *We like them smothered in sauce, too. *Lots
    > > > of good Mexican restaurants around here, but again, the stuff Becca
    > > > makes is better. *We even tried our hand at making tamales from scratch
    > > > at Christmas and they came out great.

    >
    > > > George L

    >
    > > Tamales are the one thing I've never tried making. * I can understand
    > > why they are a holiday event for
    > > Mexican families...you need an army and an assembly line to get the
    > > job done!!! * *I love tamales, now you've
    > > made me hungry for some!!

    >
    > I've never understood why tamales are a Christmas thing. *Where do the
    > corn husks come from at that season? * Made them the first time last
    > summer when I kept composting all the husks from farmers market corn.
    > If you can get the husks and masa, it aint no big deal. *Husk, lard,
    > masa, filling of choice, a steamer. *As much work as making a pie.
    >
    > b


    I found this explanation:

    Christmas Eve tamales. The corn masa-and-meat bundles — individually
    wrapped in corn husks and then steamed — are part of the traditional
    Mexican celebration of las posadas, which commemorates Mary and
    Joseph's search for shelter before the birth of Jesus.

    Rhett Rushing, folklorist at San Antonio's Institute of Texan
    Cultures, said tamales have been traditional Christmas Eve fare for
    centuries because they're portable, easy to store and inexpensive to
    make for large gatherings.

    Through the years, the preparation of the labor-intensive food became
    a social event, called a tamalada, as womenfolk from ranches across
    Mexico and what's now the American Southwest gathered to prepare the
    Christmas Eve feast.

    "By the time the day was over and the tamales were made, the family
    would be caught up, the arguments resolved, differences aired,"
    Rushing said. "It wasn't just about the masa and the meat. It was the
    love and the tears."

    -----------

    a lovely family gathering tradition...

  17. #17
    ImStillMags Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 2:33*pm, George Leppla <geo...@cruisemaster.com> wrote:
    > bulka wrote:
    > > I've never understood why tamales are a Christmas thing. *Where do the
    > > corn husks come from at that season? * Made them the first time last
    > > summer when I kept composting all the husks from farmers market corn.
    > > If you can get the husks and masa, it aint no big deal. *Husk, lard,
    > > masa, filling of choice, a steamer. *As much work as making a pie.

    >
    > > b

    >
    > It is more a social thing. If you make the fillings ahead of time like
    > we did, and just make the masa the same day you assemble them, it is easy..
    >
    > What takes time is assembly, because people tend to make dozens and
    > dozens of tamales and freeze them. It isn't a "one meal" kind of
    > preparation. *From what I have been told, Mexican families in TX often
    > make hundreds and hundreds of tamales at a time... make it an all-day,
    > all family affair.
    >
    > I think the three of us made about 10 dozen that afternoon. *They take
    > about an hour and 15 minutes to steam even in our largest pot, we could
    > only fit about 3 + dozen. *We packed the finished tamales in packages of
    > 20 for freezing.
    >
    > We'll probably make another batch pretty soon.
    >
    > George L


    So, are the tamales always steamed first and then frozen? Well, now
    that I think about it the raw masa
    mix probably wouldn't freeze and thaw very well.

  18. #18
    bulka Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    On Feb 27, 1:31 pm, ImStillMags <sitara8...@gmail.com> wrote:
    > I seem to go in stages of craving certain ethnic foods. Right now
    > I'm in a Mexican phase!
    > I'm a fairly democratic eater of Mexican foods. I like pretty much
    > all styles and don't consider one any 'better' than the others, they
    > are all yummy in their own way. This week I've been eating a lot of
    > chicken, rice and beans done in different ways. The one that hit the
    > palate just right was a smothered chicken burrito.
    >
    > I used the avocado salsa taught to me by a woman who worked for me in
    > the restaurant for
    > a few years. I think it's one of the best things I've ever been
    > privileged to learn how to make. Salsa literally is "sauce" and this
    > avocado salsa is not what most Americans think of when you say salsa.
    >
    > If you are in a Mexican mood....try this salsa and make something
    > yummy with it.
    > If you do try it, please let me know how you liked it and how you used
    > it.
    >
    > A bit of Mona's story is included with the recipe.
    >
    > http://www.hizzoners.com/index.php?o...iew=article&id...
    >
    > We served smothered chicken burritos fairly often as lunch specials
    > because they were always in such demand



    Cool. Thanks. I've got a pretty boring pork roast working, but, on a
    whim, did grab the one almost ripe aguacate at the grocery today.
    Detroit in Feb, I seem to be out of tomatillos, but I think I might
    have some dried cilantro around here somewhere. I am resourceful and
    will improvise, but this will be nothing like Mona's. Still, dinner
    will be much more interesting than it was going to be a few hours
    ago. Thanks.

  19. #19
    Becca Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    Food Snob® wrote:
    > Folks should take note that only the tomatillos and the jalapenos are
    > cooked. You can also make it without the soap (I mean cilantro), and
    > maybe add a little crema agria or creme fraiche. I wonder what it'd
    > look like with ripe jalapenos.
    >
    > --Bryan
    >


    Sorry cilantro tastes like soap to you, but it does not taste soapy to me.


    Becca

  20. #20
    Becca Guest

    Default Re: I've been 'Mexican' hungry for a few days.

    ImStillMags wrote:
    > So, are the tamales always steamed first and then frozen? Well, now
    > that I think about it the raw masa
    > mix probably wouldn't freeze and thaw very well.
    >


    Yes, the tamales are steamed, cooled then frozen. There are so many
    recipes for masa, if you find one you like let me know. I talked to my
    sister last week, and we do not use the same masa recipe. I know hers
    are good, though.


    Becca

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