On Wednesday, October 28, 2020 at 12:36:42 PM UTC-5, U.S. Janet B. wrote:
> On Wed, 28 Oct 2020 09:33:44 -0700 (PDT), Bryan Simmons
> > wrote:
>
> >On Wednesday, October 28, 2020 at 5:11:12 AM UTC-5, Cindy Hamilton wrote:
> >> On Tuesday, October 27, 2020 at 7:20:40 PM UTC-4, wrote:
> >> > I think I finally nailed the chicken to have with the whole black beans, corn and flour tortilla. For about a half pound of cut up breast meat, I used about 1 t each of ancho and guajillo chile powders, 1/2 t cumin, 1/4 t salt, 1/16 t MSG, and a tiny pinch of ING, to which I added about 2 oz. of boiling water in a stainless bowl. After it cooled to lukewarm, I added the chicken and let it marinate for 20-30 minutes, then sauteed it with a little peanut oil.
> >> >
> >> > If your spice collection doesn't include guajillo chile powder, like mine didn't until recently, you might want to buy some.
> >> Why? I vanishingly rarely cook Mexican food, unless you count melting
> >> Monterey jack cheese onto a flour tortilla and topping it with salsa and
> >> shredded iceberg lettuce.
> >
> >If the "salsa" is Mexican, yes. If the salsa is Pace (or the equivalent),
> >not so much. We have Mexican once or twice a week.
> >>
> >> Cindy Hamilton
> >
> >--Bryan
> I eat Pace Picante (yellow lid) by the tablespooon, right off the
> spoon. I like the crunch of the peppers and onions and I love the
> taste.

I'm not saying there's anything wrong with Pace, just that it's not Mexican..

> Janet US


--Bryan