My wife has a Mexican friend at work and his wife made this dish that he shared at work------ his wife does'nt speak or write english, can somebody
translate?
Costilla de puerco con chile
familiar
1 paquete de costilla de puerco
3 libras de tomatillo
chiles japones, chile de arbol, secos al gusto
1 chile california seco "no quemar mucho"
1 diente de ajo y sal al gusto
1 oja de laurel
2 o 3 latas de nopales
Se hierve la carne en pedazos pequenos
con la oja de laurel con agua hasty gle se cubra la carne por 1 1/2 hora. Se agreya la sal.
Cuando se cosa la carne se frie con su inismo jugo.
Parte se azum los chiles con cuidado gle " no se glemen" se azan los tomatillos y sc licuan con pora agua y el ajo.
Se le agrega el chile a la carne y los nopales, se agrega agua al gusto.
Man I need to learn more spanish, I know it's pork, I know what tomatillo's are and I recognize some of the chile's, I think. Wife says its awsome,
hot, but awsome.Oso - 12-5-2007 at 08:16 PM
Pork Ribs with Chile Family Style
1 package of pork ribs
3 # tomatillo
Dried chile japones [and/or?] chile de arbol, to taste
1 dried chile california, don't burn it too much
1 clove of garlic and salt to taste
1 bay leaf
2 or 3 cans of nopales
Boil the meat in small pieces with the bay leaf and enough water to cover the meat for 1 1/2 hrs. Add salt.
When the meat is cooked, fry it in it's own juice.
Split the chiles with care not to burn them. Roast the tomatillos and blend [in blender] with water and the garlic
Add the chile to the meat and the nopales, add water to taste.
Sorry, that's about the best I can do. There are a LOT of misspellings and a few steps seem to be missing.
My advice; go real easy on the chile de arbol, it can be vicious. When making chile con carne, the "split" etc. part with dried chile california,
pasilla, ancho etc usually means split them open, get rid of the seeds, toast them lightly on a dry comal so that the thin outer skin will come off,
boil till soft and blend into a paste. Oh, and get rid of the bay leaf after boiling the meat, you don't want to eat it. As this seems to call for
chunks, "country style" ribs probably work best.
[Edited on 12-6-2007 by Oso]castaway$ - 12-5-2007 at 08:24 PM
The misspellings were probably my interpretation of her handwritng. I think you have given us enough that we can probably improvise any missing steps.
Thank you and hats off to your spanish.Al G - 12-5-2007 at 09:00 PM
Quote:
Originally posted by castaway$
The misspellings were probably my interpretation of her handwritng. I think you have given us enough that we can probably improvise any missing steps.
Thank you and hats off to your spanish.
Quote:
Quote:
Castaway$...let us know if it works out...I copyed it but I would screw-up a wet...uh...never mind.
Quote:
Edit: don't know how I did that ..Damn quote boxes...
Edit: ever got in a box you cannot get out of...
[Edited on 12-6-2007 by Al G]
vandenberg - 12-5-2007 at 09:12 PM
Hey Al,
Looks pretty clever to me castaway$ - 12-5-2007 at 09:28 PM
Is nopales cactus?bajadock - 12-5-2007 at 11:12 PM
what a great resource Nomad is. YES on cactus and I had never
experienced this unique vegetable and texture before this year. I use them in salads and stews.Oso - 12-6-2007 at 08:18 AM
Yes, nopales are the "Prickly Pear" cactus. The tender, smaller flat parts (not really "leaves") are used. We almost never buy them in cans as fresh
ones are available here.castaway$ - 12-6-2007 at 09:47 AM
I always like fresh better, not a lot in Oregon though. If I can find them is there any special preperation, like removing the skin prior to using?
Besides the above recipe I've often wondered how are the cactus typically used?Al G - 12-6-2007 at 10:20 AM
Remove the spines first...they hurt the lipsDavid K - 12-6-2007 at 10:32 AM
Quote:
Originally posted by Oso
Yes, nopales are the "Prickly Pear" cactus. The tender, smaller flat parts (not really "leaves") are used. We almost never buy them in cans as fresh
ones are available here.
