Subj : Re: Taco Sloppo
To : Ruth Haffly
From : Dave Drum
Date : Tue Jul 04 2023 05:56:06
-=> Ruth Haffly wrote to Dave Drum <=-
DD> What I find weird is the lack of pork dishes at most Mexican venuses,
DD> even the authentic ones. Moroleon Tropical and El Dorado are the only
DD> exceptions I have found. Moroleon is southern Mexican/Central American
DD> cuisine and El Dorado (a newcomer) is Mexico City style. Moroleon also
DD> has a Taqueria with dynamite carnitas tacos and burritos.
RH> Guess they just aren't into pork as much as their northern neighbors.
RH> I've seen it on the menu but not nearly as much as beef or chicken.
In daily life there are lots of Latino recipes that use pig meat. Just
not so much at their restaurants in the USA it seems.
8<----- SNIP ----->8
DD> I've introduced him to various noodle dishes like pad thai and Bun
DD> Thit Nuong (Vietnamese Grilled Pork & Rice Noodles) or Shrimp
DD> Noodle Bowls.
RH> Those would have never crossed his lips. We're visiting Steve's family
RH> right now, last night Mom treated everyone to dinner at an Italian
RH> place. It was a last minute sub because the place we'd had reservations
RH> for, called an hour before and said they were not going to be open.
At least they letcha know rather than having you show up hungery and find
that they had "gone walkabout" (as the Australians say).
RH> Anyway, different ones tried to get hold of Steve's older sister and
RH> husband to let them know of the change--finally did, just as we got to
RH> the restaurant. Somebody said "just order chicken parm for them, that's
RH> all they ever order when eating out at an Italian place. We waited a
RH> bit, got appetisers and when they (J&P) came in, ordered entrees. They
RH> ordered chicken parm but one BIL talked her into getting gnocci instead
RH> of spaghetti--she liked it! I had chicken saltombucca, Steve had
RH> seafood fra diavolo, both brought half home. Had split calamari (really
RH> good),salad and bread--usual) before getting the entrees. We'll
RH> probably try to get back there again, on future trips to the area.
I have only one "Italian" place locally where I've seen gnocci offered.
Papa Frank's is owned by the same family who run the eminomious "Saputo's"
in down town Springfield. The problem there is that one never knows with
the downtown venue - one time everything will be magnifico. Then the next
go will be cattivo. Papa Franks is consistently meraviglioso.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Tinga
Categories: Pork, Potatoes, Herbs, Chilies, Vegetables
Yield: 4 servings
1 1/4 lb Trimmed boneless pork
- shoulder; in 1 1/2" cubes
1/4 ts Dried marjoram
1/4 ts Dried thyme
3 Bay leaves
3/4 lb Eed potatoes; in 1/2" dice
2 tb Vegetable oil
1/4 lb Fresh chorizo
1 md Onion; fine chopped
1 cl Garlicm minced
28 oz Can peeled Italian tomatoes;
- drained and chopped
2 Chipotle chilies in adobo;
- seeded, minced
+=PLUS=+
4 ts Adobo sauce from the can
Salt & sugar; for seasoning
In a large saucepan, simmer the pork, marjoram, thyme
and bay leaves in 4 cups of salted water, partially
covered, until the meat is tender, 45 minutes. Using a
slotted spoon, transfer the pork to a plate; let cool
slightly, then tear it into smaller pieces. Skim the fat
from the pork broth; reserve 1 1/2 cups.
In a large saucepan of boiling salted water, cook the
potatoes until just tender, about 8 minutes. Drain well.
In a medium, deep skillet, heat the oil. Add the chorizo
and stir over moderately low heat, breaking it up, until
cooked through, 10 minutes; transfer to a plate. Add the
pork and onion to the skillet and cook over moderate
heat, stirring, until well-browned, 10 minutes. Add the
garlic and cook for 1 minute. Stir in the tomatoes and
chorizo and cook for 5 minutes. Add the potatoes,
chipotle, adobo sauce and the 1 1/2 cups of pork broth;
simmer for 10 minutes. Season with salt and a pinch of
sugar and serve.
SERVE WITH: Flour tortillas, sliced avocado, red onion
and queso fresco.
By Rick Bayless
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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