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.

--Bryan

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.

Cindy Hamilton

On Tue, 27 Oct 2020 16:20:35 -0700 (PDT), Bryan Simmons 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.

Just use the spices and salt as a rub and let sit the same time.
**** that boiling water "marinating" bullshit.

-sw

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

On Wednesday, October 28, 2020 at 10:22:46 AM UTC-5, Sqwertz wrote:
> On Tue, 27 Oct 2020 16:20:35 -0700 (PDT), Bryan Simmons 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.
> Just use the spices and salt as a rub and let sit the same time.
> **** that boiling water "marinating" bullshit.

Mrs. Steve not wake you up nicely this morning? Chicken breast is
dry enough w/o using a dry rub. The extra moisture is a good thing,
and pouring the hot water over the spices and salt rehydrates them
quickly.
>
> -sw

--Bryan

On Wednesday, October 28, 2020 at 12:33:52 PM UTC-4, 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.

Not Mexican. It's this (although that's not where I buy it):

<https://www.kingsoopers.com/p/garden-fresh-gourmet-jack-s-special-medium-salsa/0064767100014>

I can just about get through a carton of it before it goes bad.

The cheese is Sargento's low-fat pepperjack.

It's a quick, tasty lunch.

Cindy Hamilton

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.
Janet US

On Wednesday, October 28, 2020 at 12:04:58 PM UTC-5, Cindy Hamilton wrote:
> On Wednesday, October 28, 2020 at 12:33:52 PM UTC-4, 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.
> Not Mexican. It's this (although that's not where I buy it):
>
> <https://www.kingsoopers.com/p/garden-fresh-gourmet-jack-s-special-medium-salsa/0064767100014>

That is very American. High quality American, but not Mexican.
>
> I can just about get through a carton of it before it goes bad.
>
> The cheese is Sargento's low-fat pepperjack.
>
> It's a quick, tasty lunch.
>
> Cindy Hamilton

--Bryan

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