Subj : Re: Chilies
To : Ruth Haffly
From : Dave Drum
Date : Sat Nov 16 2024 11:02:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Enchiladas, now. That's a different story.
RH> They're good too, as are chimichangas. Probably my least favorite
RH> Mexican "street food" (hand held) would be tacos as they fall
RH> apart too easily with the crisp, corn shell. Makes a mess all over
RH> the place; I'd rather eat it at home, over a plate to catch the
RH> fall out.
DD> Don't they give you a wrapper? You can use that as a "bib" for the
DD> taco. Or, if they offer it get a flour tortilla.
RH> Actually, never had them as street food, but knowing how messy at home
RH> tacos can be............ Given a choice, I'll break up the taco shell
RH> and make taco salad out of the fixin's.
We have a couple Mexican food trucks here and their tacos come with a
paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.
DD> Chimichanga is an American invention - even if by a Mexican chef.
DD> Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
DD> Cafe accidentally dropped a burrito into the deep-fat fryer in the
DD> early 1950s. She immediately began to utter a Spanish profanity
DD> beginning "chi..." (chingada), but quickly stopped herself and
DD> instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".
RH> I remember reading about it when we lived in AZ and Bill Clinton
RH> visited El Charro. The restaurant publicised his visit and what he ate,
RH> also making mention of the fact that they were the originators of the
RH> chimi. We never ate there; there were good Mexican places in Sierra
RH> Vista that were closer and less expensive. Chimichangas are also good
RH> baked instead of fried, don't get the extra caloris of the fat and yes,
RH> they are crispy/crunchy.
Never had one baked
DD> And thus began a "new" dish. I prefer my burritos as original. In a
DD> soft flour tortilla wrapper. If eating at a restaurant or at home -
DD> not in the car or strolling down the boulevard I like a chalupa.
DD> This recipe DD> is my reconstruction of the chalupa served at
DD> Taco Grings
DD> Title: Loaded Beef Chalupas
DD> Categories: Beef, Breads, Vegetables, Greens, Chilies
DD> Yield: 4 Servings
RH> Looks good, now I want some Mexican food. (G)
Me too. So I went through Taco Gringo's drive thru last night for a nice
Junior Chalupa (medium heat). They also offer a Chalupa (no junior in the
name) for U$3 more. I ordered one once to see what was the difference.
Three bucks. And that same meal. So no I *always* order the "Junior". Bv)=
One thing I've not seen at any of the local Mexican places or food trucks
is "Street Corn" - which I've read a lot about. And which I'd try jst to
see what all of the buzz is about.
You'll likely never make this at home given Steve's corn allergy - but,
it do look interesting. I'd leave the cilantro off, though.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings
4 Ears fresh sweet corn
2 Jalapeno peppers
3 tb Oil; divided
3/4 ts Salt; divided
1/4 c Panko bread crumbs
1/2 ts Smoked paprika
1/2 ts Dried Mexican oregano
4 oz Cream cheese; softened
1/4 c Media crema table cream or
- sour cream thinned with 1
- teaspoon milk
2 tb Lime juice
Ground chipotle pepper or
- chilli spice mix
Chopped fresh cilantro and
- lime wedges; opt
Husk corn. Rub corn and jalapenos with 2 tablespoons
canola oil. Grill, covered, on a greased grill rack over
medium-high direct heat until lightly charred on all
sides, 10-12 minutes. Remove from heat. When jalapenos
are cool enough to handle, remove skin, seeds and
membranes; chop finely. Set aside.
Sprinkle corn with 1/2 teaspoon salt. In a small
skillet, heat remaining oil over medium heat. Add panko;
cook and stir until starting to brown. Add paprika and
oregano; cook until crumbs are toasted and fragrant.
Meanwhile, combine cream cheese, crema, lime juice and
remaining salt; spread over corn. Sprinkle with bread
crumbs, jalapenos and chipotle pepper. If desired,
sprinkle with cilantro and serve with lime wedges.
Crystal Schlueter, Northglenn, Colorado
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
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