Bear’s Kitchen: a T&T foodie thread

[xtsho]

Im your huckleberry .. 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

The water was just a little bit to blanch the garlic so it doesn't turn green. Not much.

 

[tkufoS]

This is a recipe called " Not yo mammas banana pudding " ? ..I make it for my wife on her b-day. Start to finish.

 

[xtsho]

Pho

It's simple to make but the broth takes time. Gotta simmer those bones a good 12 hours. Using canned broth is not an option.

 

[cannabineer]

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.




*@Metasynth they’re a “bro-noise”

 

[raratt]

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”

Did you fry the tortillas a bit before using them?

 

[cannabineer]

Did you fry the tortillas a bit before using them?

(hangs head) Nuked’ em

 

[cannabineer]

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!

 

[BudmanTX]

salsa roja recipe.....hang on


here

Easy Salsa Roja

Versatile salsa roja recipe that is really easy to prepare. Made with plum tomatoes, white onion, serrano chile, cilantro, and garlic. Great with chilaquiles, eggs, beef, and chicken.

mexicanfoodjournal.com

enjoy

 

[raratt]

(hangs head) Nuked’ em

I found that if you fry them for just a little while it makes them more pliable for folding.

 

[tkufoS]

I found that if you fry them for just a little while it makes them more pliable for folding.

Maybe like 1 minute total

 

[cannabineer]

I found that if you fry them for just a little while it makes them more pliable for folding.

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!

 

[cannabineer]

salsa roja recipe.....hang on


here

Easy Salsa Roja

Versatile salsa roja recipe that is really easy to prepare. Made with plum tomatoes, white onion, serrano chile, cilantro, and garlic. Great with chilaquiles, eggs, beef, and chicken.

mexicanfoodjournal.com

enjoy

I doubt this salsa has been near a tomato.

 

[raratt]

@BudmanTX

 

[cannabineer]

@BudmanTX
View attachment 5038710

Brace for the Horsemen!

 

[raratt]

Brace for the Horsemen!

View attachment 5038711

Some things should never be done, like putting pineapple on pizza...

 

[cannabineer]

I found that if you fry them for just a little while it makes them more pliable for folding.

Ok I did one right. I heated a skillet. No breaks.

 

[raratt]

Ok I did one right. I heated a skillet. No breaks.

View attachment 5038721

You can do them a little longer and make them a bit crispy if you cook them open for a bit, then fold them to cook till crispy.

 

[BudmanTX]

Brace for the Horsemen!

View attachment 5038711

freakin taco bell....w.tf....

i have to agree with @raratt on this one....

 

[BudmanTX]

@BudmanTX
View attachment 5038710

 

[curious2garden]

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”

I could have sworn I suggested frying those tortillas. Oh well.

Here's for the al pastor:

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

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