Bear’s Kitchen: a T&T foodie thread

xtsho

xtsho

Well-Known Member
tkufoS said:
Im your huckleberry :lol: .. I got a recipe on yt.. 2 tbsp salt , 2 tbsp sugar , 2 tbsp red pepper flakes , as much garlic as you like and vinegar. And juice from 1/2 or 3/4 of a key lime . No water for me .MF are they good with beer :fire:
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The water was just a little bit to blanch the garlic so it doesn't turn green. Not much.
 
cannabineer

cannabineer

Ursus marijanus
Cabeza update:

I undercooked the meat. It was not quite as tender as my reference sample from Taqueria El Superior. So today 60 minutes in the Instant Pot “pressure cook low” with a pint of broth as the working fluid. What I got back was no longer aggressively chile’d and was that perfect fall-apart texture.

The other thing is, it needs salt! Those who know me will know how weird it is to hear that from me.

So, tacos. Tortilla, meat (salted now), onion,* cheese. And a bit of hoarded “oh no! oh yes!” salsa from El Su.
EF6F8F61-4BBC-4B1E-B020-C45CA3A0A623.jpeg

1BE14463-C404-4932-9E1B-348A24118282.jpeg

*@Metasynth they’re a “bro-noise”
 
raratt

raratt

Well-Known Member
cannabineer said:
Cabeza update:

I undercooked the meat. It was not quite as tender as my reference sample from Taqueria El Superior. So today 60 minutes in the Instant Pot “pressure cook low” with a pint of broth as the working fluid. What I got back was no longer aggressively chile’d and was that perfect fall-apart texture.

The other thing is, it needs salt! Those who know me will know how weird it is to hear that from me.

So, tacos. Tortilla, meat (salted now), onion,* cheese. And a bit of hoarded “oh no! oh yes!” salsa from El Su.
View attachment 5038692

View attachment 5038693

*@Metasynth they’re a “bro-noise”
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Did you fry the tortillas a bit before using them?
 
cannabineer

cannabineer

Ursus marijanus
What I want now is a good recipe for al pastor. El Su makes a lovely version that contains this high bright note that I read as cloves or cinnamon or both. But the recipes I’ve found so far have neither. @curious2garden do you have a recipe that should bring me close? @Bob Bitchen I saw you made al pastor, but did your recipe include either?

oh and I would kill for their salsa roja recipe!
 
cannabineer

cannabineer

Ursus marijanus
raratt said:
I found that if you fry them for just a little while it makes them more pliable for folding.
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Yeah it worked better when I followed Annie’s advice. Her knowledge of cocina Mexicana is much wider and deeper than mine. Thing learned: getting a skillet hot is not time wasted.

Next time I get some anchos and guajillos, it will be time for enchiladas de cabeza. Yeeeeeee!
 
curious2garden

curious2garden

Well-Known Mod
Staff member
cannabineer said:
Cabeza update:

I undercooked the meat. It was not quite as tender as my reference sample from Taqueria El Superior. So today 60 minutes in the Instant Pot “pressure cook low” with a pint of broth as the working fluid. What I got back was no longer aggressively chile’d and was that perfect fall-apart texture.

The other thing is, it needs salt! Those who know me will know how weird it is to hear that from me.

So, tacos. Tortilla, meat (salted now), onion,* cheese. And a bit of hoarded “oh no! oh yes!” salsa from El Su.
View attachment 5038692

View attachment 5038693

*@Metasynth they’re a “bro-noise”
Click to expand...
I could have sworn I suggested frying those tortillas. Oh well.

Here's for the al pastor:
www.seriouseats.com

Homemade Tacos Al Pastor on the Grill or in the Oven

A guide to making classic tacos al pastor at home on the grill or in the oven that's the best you'll find outside of a real taqueria.
www.seriouseats.com www.seriouseats.com

I never make it at home. I don't have a trompo.
 
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