| Pages:
1
2 |
BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
Member Is Offline
Mood: no worry, no hurry....it's all good!
|
|
just a couple hints for this awesome foodie thread...
"In a large bowl thoroughly mix the pork and everything else (the spice rub) with your hands (your hands will wind up being very yellow and greasy)."
wear latex or vinyl gloves. They are readily available at Costco, food service suppliers, and most pharmacies. (not to be gross, but they are also
handy for cleaning up any number of messes around the house...whether from pet or guest, or chemical, or paint, or ....) Disposable gloves are a good
thing!
I had a friend say to me as she watched me skin and de-bone a chicken with gloves on...."Oh! You're wearing gloves! I wish I'd thought of that! I
hate the way the meat feels, but if I can wear gloves, now maybe my family will get meat more often... " [GO MEAT!]
How to make awesome shredded hashbrowns-
COOK THE SPUDS FIRST!
That's the ultimate secret for making shredded hashbrown potatoes. If you try to shred a fresh potato and fry it, it turns grey....YUCK!
Pre-cooking/Shredding is also a huge tip for camping. You can pre-cook (aka parboil, as was directed in the original recipe) potatoes and then chill
them. They will keep for 4-5 days under refrigeration. Use them for a shredded or chunky fried potato breakfast....WITH CHORIZO!
|
|
|
ElFaro
Nomad
Posts: 231
Registered: 9-16-2007
Member Is Offline
|
|
Chorizo Burritos and Hot Carrots
I hope I got this thread reference link correct...I like the chorizo burritos with hot carrots. Some folks do some don't. Also to add some hot sauce
and chunk salsa.
http://forums.bajanomad.com/viewthread.php?tid=39478
|
|
|
Mexicorn
Senior Nomad
Posts: 772
Registered: 9-15-2009
Member Is Offline
|
|
| Quote: | Originally posted by Gypsy Jan
Diana Kennedy's Recipe from one of her first books, given to me by a friend.
"Diana Kennedy's Chorizos Méxicanos" (makes the equivalent of 21-24 links or one large “log if you don't want to bother stuffing them into links).
2 pounds pork tenderloin*
½ pound pork fat*
5 chiles ancho
2 chiles pasilla**
½ teaspoon coriander seeds, toasted
3 whole cloves
½ teaspoon peppercorns
½ teaspoon Mexican oregano
1/8 teaspoon cumin seeds
4 cloves garlic, peeled and crushed
2 tablespoons sweet paprika
2½ teaspoons salt
2/3 cup mild white vinegar
2 ounces vodka (That's right, vodka--not tequila!)
Finely grind (or chop) the pork and the pork fat.
Toast the chiles well. Turn them every now and then to prevent burning. While they're warm and still pliable, slit them open and remove and discard
the seeds and the veins. (The toasted chiles become quite brittle as they cool off.)
Grind all the chiles and the spices together (easiest way is to use a blender).
Mix the ground spices and chiles with the rest of the ingredients.
In a large bowl thoroughly mix the pork and everything else (the spice rub) with your hands (your hands will wind up being very yellow and greasy).
Cover the bowl and let the chorizo mix season in the refrigerator for 3 days, stirring/mixing the chorizo thoroughly at least once a day.
After 3 days, fry a little bit of the chorizo to check to see if it has enough salt and seasoning.
If stuffing the chorizo mix, prick the resulting links all over to allow moisture to drip out. Hang the link "chain" in a cool, airy place for three
days. (The chorizo links should be about 1 inch thick and 3 or so inches in length.) Store the links in the refrigerator or freeze them.
If not stuffing the chorizo mixture into links, manually shape it into a "log," tightly wrap it in wax paper (or plastic wrap) and store it in the
refrigerator or freeze it. (I HIGHLY recommend this option.)
To cook the links, skin and crumble them and cook in a frying pan over low heat for about ten minutes until they are cooked through and the fat has
rendered out. Stir the chorizo from time to time as it cooks.
To cook the "log," slice off the amount you want to use and cook it using the directions in the step above.
*DK recommends using pork tenderloin because, well, it's very tender. And the chorizo is cooked very briefly; using a cheaper cut of pork may mean you
wind up with tough, hard to digest sausage. And the pork fat is necessary because pork tenderloin is very lean. Without the addition of pork fat the
meat would be dried out when cooked. Sausages should be tender and juicy.
** Chile pasilla is a long (6 inches mas o menos), slender, dark brownish/black dried chile (a dried chile chilaca). Its name can vary from region to
region in Mexico and the US southwest. I don't know what it's called in Mazatlán. It's sometimes called chile negro. In my neck of the woods (SF Bay
Area) Mexican tiendas usually correctly call a pasilla a pasilla. In Baja California, New Mexico, and in the Oaxaca area a very different chile is
sold as chile pasilla.
"I hope you'll try to make it; you'll like it and will know immediately that it's "the real thing."
GJ's ENDNOTE: Yes I did and yes, it is wonderful! |
Thanks Jan but I'll just buy it at "Pablo's and Alicias" plug... Plug...
it's the carneceria with the big Plastic cow on the roof on the main drag in Rosarito just across from the hotel Corona where we northerners pay our
"Baja Wireless" bills....Plug.. Plug...
Oh yea also dont forget to watch that stuff when you put it on the BBQ, last time I tried cooking it I turned my head for a couple of beers and came
back to a chard noodle
|
|
|
Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
Member Is Offline
Mood: Depends on which way the wind is blowing
|
|
Mexicorn, Thank You for the Info
I have noticed that "Plastic Cow on the Roof" butcher shop and always meant to stop in there.
But, yada, yada, too busy for a single purpose stop, don't know the place, need to go to supermarket and get home and feed dogs, cats, husband.
So thank you for the recommendation - I really want to establish a good relationship with a local butcher!
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
|
|
|
noproblemo2
Super Nomad
Posts: 1088
Registered: 4-14-2006
Member Is Offline
|
|
| Quote: | Originally posted by Gypsy Jan
I have noticed that "Plastic Cow on the Roof" butcher shop and always meant to stop in there.
But, yada, yada, too busy for a single purpose stop, don't know the place, need to go to supermarket and get home and feed dogs, cats, husband.
So thank you for the recommendation - I really want to establish a good relationship with a local butcher! |
When you find that butcher perhaps you can share his location....
|
|
|
Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
Member Is Offline
Mood: Depends on which way the wind is blowing
|
|
noproblemo2
Yes, I will post the location, when I go and find it.
I do know that the butcher shop is on the east side of of the main drag, Benito Juarez Blvd., and I think it is located near the yellow Corona Hotel
high rise, but please don's hold me to that guess right now (cow?). 
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
|
|
|
| Pages:
1
2 |
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
