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Old 08-12-2010, 09:45 PM   #1
Jasper
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Default What's your fav Mexican food and do you make it , or buy it ?

In my region I have very few options to Mexican food.
I used to live in Milwaukee as well as the Chicago area , so the availability was great.
I am looking for suggestions to dishes , and my best options to actually making it my self.

My old stand by is Taco's , ZZtop music and some Meixcan brew's.
** has to have melted cheese in the heated shell and Hot sauce.

What's your fav ,... and any suggestions on easy fix meals..
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Old 08-12-2010, 09:53 PM   #2
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

I'll ask my cousin for some recipes, my grandma and my aunt always made the best ****ing food ever. I love Mexican food.

I grew up in an area of Detroit commonly referred to as Mexicantown, so I spent many years eating Mexican food, and now I work at this place out in the suburbs that serves Mexican food, and I was so disappointed when I ate it. Where I live now, there's only one place that I really like (well, at least that I know of, I suppose there could be other places I don't know of) within like 30 minutes. All the other places are pretty bad imitations.
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Old 08-12-2010, 09:55 PM   #3
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

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Old 08-12-2010, 09:57 PM   #4
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Default Re: What's your fav Mexican food and do you make it , or buy it ?


Corn tortillas


Corn Oil


Carne Asada




I also know how to make Tamales!
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Old 08-12-2010, 10:10 PM   #5
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

87 Lakers - man that's it ?

Seems way to simple to be good , but my guess a few brew's takes it over the top. (never thought of lemon)
I'll hav to try it - thanx.
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Old 08-12-2010, 10:13 PM   #6
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

rice and beans
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Old 08-12-2010, 10:16 PM   #7
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

Quesadillas Qdoba
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Old 08-12-2010, 10:19 PM   #8
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

OAXACAN BLACK MOLE WITH BRAISED CHICKEN

Serves 8 (with about 10 cups of sauce, which will mean leftovers to make enchiladas or more chicken with)

11 medium (about 5 1/2 ounces) dried mulato chiles

6 medium (about 2 ounces) dried chihualces chiles (see note in Variations and Improvisations below)

6 medium (about 2 ounces) dried pasilla chiles
Story continues below

1 dried chipotle chile (preferably the tan-brown chipotle meco)

1 corn tortilla, torn into small pieces

2 1/4-inch-thick slices of white onion

4 garlic cloves, unpeeled

About 2 cups rich-tasting lard or vegetable oil (for frying the chiles)

1/2 cup sesame seeds, plus a few extra for garnish

1/4 cup pecan halves

1/4 cup unskinned or Spanish peanuts

1/4 cup unskinned almonds

About 10 cups chicken broth (canned or homemade)

1 pound (2 medium-large or 6 to 8 plum) green tomatoes, roughly chopped

4 ounces (2 to 3 medium) tomatillos, husked, rinsed and roughly chopped

2 slices stale bread, toasted until very dark

1/4 teaspoon cloves, preferably freshly ground

1/2 teaspoon black pepper, preferably freshly ground

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

A scant teaspoon oregano, preferably Mexican

1/2 teaspoon dried thyme

1/2 ripe banana

1/2 cup (about 3 ounces) finely chopped Mexican chocolate

2 or 3 avocado leaves (if you have them)

Salt, about 1 tablespoon depending on the saltiness of the broth

Sugar, about 1/4 cup (or a little more)

2 large (3 1/2- to 4-pound) chickens, cut into quarters

1. Getting started. Pull out the stems (and attached seed pods) from the chiles, tear them open and shake or scrape out the seeds, collecting them as you go.

Now, do something that will seem very odd: scoop the seeds into an ungreased medium-size (8- to 9-inch) skillet along with the torn-up tortilla, set over medium heat, turn on an exhaust fan, open a window and toast your seeds and tortilla, shaking the pan regularly, until thoroughly burned to charcoal black, about 15 minutes. (This is very important to the flavor and color of the mole.) Now, scrape them into a fine-mesh strainer and rinse for 30 seconds or so, then transfer to a blender.

Set an ungreased skillet or griddle over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Roast until soft and very dark (about 5 minutes on each side of the onion slices peel it off the foil to turn it; about 15 minutes for the garlic turn it frequently as it roasts). Cool the garlic a bit, peel it and combine with the onion in a large bowl.

While the onion and garlic are roasting, turn on the oven to 350 degrees (for toasting nuts), return the skillet to medium heat, measure in a scant 2 cups of the lard or oil (you'll need about 1/2-inch depth), and, when hot, begin frying the chiles a couple at a time: They'll unfurl quickly, then release their aroma and piquancy (keep that exhaust on and window open) and, after about 30 seconds, have lightened in color and be well toasted (they should be crisp when cool, but not burnt smelling). Drain them well, gather them into a large bowl, cover with hot tap water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Drain, reserving the soaking liquid.

While the chiles are soaking, toast the seeds and nuts. Spread the sesame seeds onto a baking sheet or ovenproof skillet, spread the pecans, peanuts and almonds onto another baking sheet or skillet, then set both into the oven. In about 12 minutes the sesame seeds will have toasted to a dark brown; the nuts will take slightly longer. Add all of them to the blender (reserving a few sesame seeds for garnish), along with 1 1/2 cups of the chicken broth and blend to as smooth a puree as you can. Transfer to a small bowl.

Without rinsing the blender, combine the green tomatoes and tomatillos with another 1/2 cup of the broth and puree. Pour into another bowl. Again, without rinsing the blender, combine the roasted onion and garlic with the toasted bread, cloves, black pepper, cinnamon, oregano, thyme, banana and 3/4 cup broth. Blend to a smooth puree and pour into a small bowl.

Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour into another bowl. Repeat with the remaining chiles and another 1/2 cup of the soaking liquid.

2. From four purees to mole. In a very large (8- to 9-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 3 tablespoons of the lard or oil (some of what you used for the chiles is fine) and set over medium-high heat. When very hot, add the tomato puree and stir and scrape (a flat-sided wooden spatula works well here) for 15 to 20 minutes until reduced, thick as tomato paste, and very dark (it'll be the color of cinnamon stick and may be sticking to the pot in places). Add the nut puree and continue the stirring and scraping until reduced, thick and dark again (this time it'll be the color of black olive paste), about 8 minutes. Then, as you guessed it, add the banana-spice puree and stir and scrape for another 7 or 8 minutes as the whole thing simmers back down to a thick mass about the same color it was before you added this one.

Add the chile puree, stir well and let reduce over medium-low heat until very thick and almost black, about 30 minutes, stirring regularly (but, thankfully, not constantly). Stir in the remaining 7 cups of broth, the chocolate and avocado leaves (if you have them), partially cover and simmer gently for about an hour, for all the flavors to come together. Season with salt and sugar (remembering that this is quite a sweet mole and that sugar helps balance the dark, toasty flavors). Remove the avocado leaves.

In batches in a loosely covered blender, puree the sauce until as smooth as possible, then pass through a medium-mesh strainer into a large bowl.

3. Finishing the dish. Return the mole to the same pot and heat it to a simmer. Nestle the leg-and-thigh quarters of the chicken into the bubbling black liquid, partially cover and time 15 minutes, then nestle in the breast quarters, partially cover and simmer for 20 to 25 minutes, until all the chicken is done.

With a slotted spoon, fish out the chicken pieces and transfer them to a large warm platter. Spoon a generous amount of the mole over and around them, sprinkle with the reserved sesame seeds and set triumphantly before your lucky guests.

Advance Preparation: The mole can be completed through Step 2 several days ahead (it gets better, in fact); cover and refrigerate. Completele Step 3 shortly before serving.

VARIATIONS AND IMPROVISATIONS: Chilhuacle chiles are very difficult to find unless you're in Oaxaca (even then they're sometimes hard to obtain). Without them you can make a very respectable black mole with 6 ounces (12 total) dried mulato chiles, 2 1/2 ounces (8 total) dried pasilla chiles and 1 ounce (4 total) dried guajillo chiles.
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Old 08-12-2010, 11:01 PM   #9
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

A Chinchilla
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Old 08-12-2010, 11:03 PM   #10
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

When buying -


Chipotle. F*cking delicious, whoever started it is a genius
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Old 08-13-2010, 12:01 AM   #11
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

Quote:
Originally Posted by Poodle
OAXACAN BLACK MOLE WITH BRAISED CHICKEN


mole is my favorite too. the complexity of all the ingredients into this one dish makes it like a mardi gras in your mouth

although i have not had this oaxacan version, eating mole poblano (from the state of puebla)--when made by an experienced chef-- is like tasting heaven...
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Old 08-13-2010, 12:43 AM   #12
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

enchiladas and burritos. mexican spots out here be on hit one on every corner lol. go to a mexican supermarket if you want to make the best food at home.
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Old 08-13-2010, 12:59 AM   #13
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

We have a place in Portland called Ole Ole that I go to. Great food. But when I go to Mexico, they don't have burritos. They have tacos. Great taco stands.

Recently my uncle bought like 10 pounds of carnitas. This is the best meat to make tortillas with.
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Old 08-13-2010, 04:21 AM   #14
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

definitely tacos at home. tortillas, chopped carne asada (or some other type of meat sometimes), minced onion, chopped cilantro, diced tomato, and a couple drops of lime in each taco.

if i end up at a mexican restaurant i usually just get some sort of burrito.
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Old 08-13-2010, 04:25 AM   #15
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Default Re: What's your fav Mexican food and do you make it , or buy it ?

I had those frozen taquitos for lunch every damn day as a kid. Dipped them in ranch dressing. Those things were awesome. Nowadays I don't eat much Mexican food.
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