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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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"cybercat" wrote in :
I made beef stew, but bought too much beef, so did not cook about two pounds. It's really nice, lean beef cut in smallish cubes, just a bit of fat. I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. Anyone have a favorite recipe, where the spices really saturate the meat? SPAM baby, That's the way to go, it don't fall apart, it goes well with any wine and looks good next to the roses. -- Posted via a free Usenet account from http://www.teranews.com |
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I made beef stew, but bought too much beef, so did not cook about two
pounds. It's really nice, lean beef cut in smallish cubes, just a bit of fat. I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. Anyone have a favorite recipe, where the spices really saturate the meat? |
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![]() cybercat wrote: I made beef stew, but bought too much beef, so did not cook about two pounds. It's really nice, lean beef cut in smallish cubes, just a bit of fat. I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. %% Anyone have a favorite recipe, where the spices really saturate the meat? Add half a can of Herdez salsa ranchera with some Mexican oregano and some epazote. Use a half can of beer as the cooking liquid. Cook until it is falling apart. Works with pork, too. Or cook with home made salsa verde made with serranos & tomatillos. T. |
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![]() "jay" wrote in message ... On Wed, 1 Nov 2006 09:35:44 -0500, cybercat wrote: I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. Anyone have a favorite recipe, where the spices really saturate the meat? Braise the beef with some fresh poblano peppers, tomatoes, onion, garlic, a fresh or pickled jalapeno and some toasted cumin, oregano and chipotle chili powder. I am trying this today! I have never seen poblano peppers, but am sending the manslave out for them after work! Thank you. |
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![]() wrote in message oups.com... cybercat wrote: I made beef stew, but bought too much beef, so did not cook about two pounds. It's really nice, lean beef cut in smallish cubes, just a bit of fat. I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. %% Anyone have a favorite recipe, where the spices really saturate the meat? Add half a can of Herdez salsa ranchera with some Mexican oregano and some epazote. Use a half can of beer as the cooking liquid. Cook until it is falling apart. Works with pork, too. Or cook with home made salsa verde made with serranos & tomatillos. Sounds delish, I will try this next time. We don't keep beer around, OH NO, guess I will have to get some! ![]() that work? And what IS epazote? |
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![]() cybercat wrote: I made beef stew, but bought too much beef, so did not cook about two pounds. It's really nice, lean beef cut in smallish cubes, just a bit of fat. I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. Anyone have a favorite recipe, where the spices really saturate the meat? Chop up some potatoes - about the same volume as the meat - into big, but still bite sized, pieces. Put the mean and potatoes in your crockpot. Cover with green salsa and cook for many many hours. rolls up great in a tortilla with shredded cheese. b. |
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cybercat wrote:
Anyone have a favorite recipe, where the spices really saturate the meat? We throw about 3 lbs of cubed meat in the crock pot with a jar of Williams-Sonoma roja sauce and let it cook on low until you can pull the meat apart (about 6 hours in an All-Clad slow cooker). You could surely do the same with a spicier favorite salsa. :-) |
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oops - should have added that I think the roja sauce is in a 12 oz jar.
So for 2 lbs of meat, about 8 oz of salsa should do it. |
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![]() "chris" wrote in message oups.com... oops - should have added that I think the roja sauce is in a 12 oz jar. So for 2 lbs of meat, about 8 oz of salsa should do it. This made my mouth water. I have a generic brand salsa I like, certainly not as fancy as Williams Sonoma, but it might do the job! |
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![]() cybercat wrote: Sounds delish, I will try this next time. We don't keep beer around, OH NO, guess I will have to get some! ![]() that work? And what IS epazote? This page is quite informative about epazote. I use it with black beans, where I think it adds something flavorful. I have used it with pinto beans but didn't think it went as well with them. -aem |
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![]() aem wrote: cybercat wrote: Sounds delish, I will try this next time. We don't keep beer around, OH NO, guess I will have to get some! ![]() that work? And what IS epazote? This page is quite informative about epazote. I use it with black beans, where I think it adds something flavorful. I have used it with pinto beans but didn't think it went as well with them. -aem Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm |
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![]() "aem" wrote This page is quite informative about epazote. I use it with black beans, where I think it adds something flavorful. I have used it with pinto beans but didn't think it went as well with them. -aem Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm What a cool site. I love black beans. It has been too long since I made a big deadly looking pot of them, cooked down to a thick, spicy mess. Do you think epazote really reduces gas? (I find the more beany stuff I eat, the less problem I have that way.) Does it really taste like kerosene?? |
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![]() cybercat wrote: "aem" wrote This page is quite informative about epazote. I use it with black beans, where I think it adds something flavorful. I have used it with pinto beans but didn't think it went as well with them. -aem Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm What a cool site. I love black beans. It has been too long since I made a big deadly looking pot of them, cooked down to a thick, spicy mess. Do you think epazote really reduces gas? (I find the more beany stuff I eat, the less problem I have that way.) Does it really taste like kerosene?? Epazote only smells like kerosene in large quantities. I only put in a couple of leaves (dried) into a pot of frijoles or a batch of pozole. I made pozole last night with dried pozole from New Mexico. I used a little over a pound of boneless pork ribs (sometimes with a big batch, I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile caribe & some chimayo dulce that was ground. Had limon, chopped radishes, onions, & cilantro for garnish. Good stuff. T. |
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![]() wrote in message oups.com... Epazote only smells like kerosene in large quantities. I only put in a couple of leaves (dried) into a pot of frijoles or a batch of pozole. I made pozole last night with dried pozole from New Mexico. I used a little over a pound of boneless pork ribs (sometimes with a big batch, I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile caribe & some chimayo dulce that was ground. Had limon, chopped radishes, onions, & cilantro for garnish. Good stuff. Sounds like you are worlds ahead of me with authentic Mexican cooking. I'm still doing TexMex stuff, but I am interested in learning more about the real thing. Thanks. -- Posted via a free Usenet account from http://www.teranews.com |
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![]() "jay" wrote in message .. . On Thu, 2 Nov 2006 12:37:44 -0500, cybercat wrote: "jay" wrote in message ... On Wed, 1 Nov 2006 09:35:44 -0500, cybercat wrote: I am trying this today! I have never seen poblano peppers, but am sending the manslave out for them after work! Thank you. Welcome..here is what my copy looks like.. with potatoes. http://i36.photobucket.com/albums/e1...d/Image033.jpg Wow! Gorgeous presentation! It was so late when my husband got home, I will make mine tonight, but I am sure it will not be so pretty. Thanks. -- Posted via a free Usenet account from http://www.teranews.com |
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