On Sat, 11 May 2019, Julie Bove wrote:
>
> "U.S. Janet B." > wrote in message
> ...
>> On Fri, 10 May 2019 23:10:03 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "U.S. Janet B." > wrote in message
>>> ...
>>>> On Fri, 10 May 2019 19:39:30 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> On 5/10/2019 9:58 PM, U.S. Janet B. wrote:
>>>>>>> On Fri, 10 May 2019 20:25:10 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 5/10/2019 11:36 AM, U.S. Janet B. wrote:
>>>>>>>>> On Thu, 9 May 2019 22:35:02 -0700, "Julie Bove"
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> Hey, at least it's food related! Made with refried beans, carne
>>>>>>>>>> molida,
>>>>>>>>>> sharp cheddar, pico de gallo, iceberg lettuce and black olives.
>>>>>>>>>> Yum!
>>>>>>>>>
>>>>>>>>> I just don't care for potatoes cooked in Tex-Mex meat preparations.
>>>>>>>>> Don't like breakfast burritos for the same reason. I've tried but
>>>>>>>>> I
>>>>>>>>> just don't like the mouth feel.
>>>>>>>>> I'll just have the beans on the tostada.
>>>>>>>>> Janet US
>>>>>>>>>
>>>>>>>> What potatoes?
>>>>>>>>
>>>>>>>> Jill
>>>>>>> it's my understanding that molida is traditionally made with potatoes
>>>>>>> in the meat mixture
>>>>>>>
>>>>>> Okay, thanks, Janet! I was unfamiliary with the term 'molida'. I can
>>>>>> say
>>>>>> I'm not particularly fond of potatoes in Tex-Mex stuff like breakfast
>>>>>> burritos, either. But then my only encounter with them has been frozen
>>>>>> breakfast burritos and really, one try, no thanks!
>>>>>>
>>>>>> I saw a show on PBS about making tostadas the other day. I can't
>>>>>> remember
>>>>>> her name but she used a comal drizzled with oil to heat the corn
>>>>>> tortillas
>>>>>> to a crisp and then topped them with some different tasty toppings.
>>>>>> Trust
>>>>>> me, there wasn't any cheddar cheese involved. Crumbled Oaxaca and
>>>>>> Queso
>>>>>> Blanco (or was it Queso Fresco?) were the Mexican melting cheeses. I
>>>>>> do
>>>>>> believe there was simmered, shredded seasoned beef, shredded lettuce
>>>>>> and
>>>>>> maybe olives involved.
>>>>>>
>>>>>> My take-away from it: tostadas are similar to crisp corn tacos, except
>>>>>> they're flat. 
>>>>>
>>>>> Exactly. And no potatoes. Carne molida is simply seasoned ground beef.
>>>>
>>>> Carne Molida
>>>> http://www.tastingpuertorico.com/carne-molida/
>>>> 2 lbs ground beef
>>>> Adobo Seasoning (about 1Tbsp)
>>>> 1 packet Sazón Seasoning
>>>> 1 Tbsp tomato paste
>>>> 2 Tbsp tomato sauce
>>>> 2 Tbsp sofrito
>>>> 8-10 Spanish salad olives
>>>> 2 small potatoes (peeled & cubed) - optional
>>>> Directions
>>>> Season ground beef with adobo
>>>> Add ground beef to a large pan and begin to brown on low to medium
>>>> heat
>>>> Add the Sofrito, Sazon Seasoning, Tomato Paste, Tomato Sauce, Olives
>>>> and Potatoes and cook on low until the ground beef is cooked and
>>>> potatoes are tender
>>>>
>>>> this is the way I have had it. I assumed that if Julie was making
>>>> Mexican seasoned ground beef she would have said so. Since she said
>>>> molida I thought of the above. I was surprised to see the recipe
>>>> indicate potatoes optional, I've never had it that way. Other recipes
>>>> do not say optional. Very much like Mexican Picadillo
>>>> Janet US
>>>
>>> Nope. If it has potatoes it is usually Con Papas.
>>
>> Nope won't do. Yes, carne con papas has potatoes,There are recipes
>> for carne molida with potatoes. You didn't read the recipe that I
>> posted for you, did you?
>
> Yes, I did. But that is not the way it's made here.
>
The recipe site Julie posted is called
<http://www.tastingpuertorico.com/carne-molida/>
which just might mean it's a Puerto Rican version of Carne Molida?
I saw a Tex-Mex version without potatoes, and a "Mexican" version without
potatoes, until it's called "Carne Molida con Papas". Here in Chicago, I
have found ground beef filling with potatoes called "Picadillo". The
potatoes must be cubed small, and very well cooked. Delicious in a taco!
Maybe a bit sloppy for a tostada.