Tacos v Enchiladas

[pdub]

I'm just excited that Satellite Coords is getting so much attention lately.

[ChalkRocker]

I never really use a recipe but here goes...

...Serve with rice, beans, tortillas, chopped onion and cilantro, pickled red onions are a favorite. Make an omelette with the leftovers.

Thank you, 99. I knew you'd hook us up.

[Deleted User 89]

I never really use a recipe but here goes.


For the meat, I like pork butt, which is actually part of the shoulder. If you're not making a giant vat of the stuff, get country style ribs. Keep in mind there are a couple of different kind of country style ribs. One is loin, which is too lean and tender for this, the other is shoulder. Basically, if it looks to pretty, you don't want it.

Next is chiles. I like to use poblanos and either New Mexico or Anaheims. If you can get Hatch, do it. I roast mine directly over high heat hard wood charcoal, a gas grill will work, a gas burner on your stove will work. I've heard of people using an oven broiler, but I've never tried it. Turn and roast until the skin is black all over. Then put into a container with a lid and let cool. At this point you can peel the skin easily. Remove the seeds and chop the chiles. You can add a jalapeno or serrano if you want some heat, roasted or not, doesn't matter.

Now the cooking vessel. I get out my fancy dancy French enameled cast iron Dutch oven. The thing weighs a half a ton and will outlast cock roaches and twinkies. Use your heaviest dutch oven, and heat it over medium high heat until it is hot to the touch. Yeah, touch it, with the backs of your knuckles real fast. Make sure there's no oil in it first. That would be bad.

While the DO is heating, dice the meat into 1" pieces, salt, and dust with a little flour. Add oil to the DO and then add the meat to cover the bottom of the pot without crowding, you want the meat to brown. If you overcrowd it won't brown. Let it sit and brown, very important. You will see the meat start to cook along the sides, at this point stir it and allow other sides to brown, keep doing this until all/most sides are brown. Remove to a plate and continue until all the meat is brown.

While the meat is browning, chop an onion and a few cloves of garlic. Keep them separate. After the all the meat is brown and removed from the pot, add the chopped onions and stir until they are translucent. Add the garlic and stir for a few seconds until you can smell it. Don't burn the garlic, yuck. Add the meat and stir, scraping the bottom of the pot to remove the brown bits. These are good. The French have a word for them, they are so good. It's called fond, and the process of getting them up and into the sauce is called deglazing. Deglazing can also be done with stock, wine, beer or water. Important stuff. In this case, the onions provide moisture to do this, it may not get them all so add some chicken broth (either homemade or a box of Swanson's. Add a little at first so you can see the bottom of the pot. This is where your heavy bottomed pot earns its keep.

Add the rest of the broth. Now it's time to add spices. I use onion powder, garlic powder, cumin, oregano and black pepper. Probably close to a tablespoon of each, i dunno, i should measure sometime. At this point we want to salt. Taste it. The broth probably has salt in it. Taste, add a little at a time, stir and taste again. Add more cumin or oregano or whatever. Don't go with something crazy like freakin rosemary, but add your thing if you want. A can of rotel would not be out of place or a diced ripe tomato (not likely to be found in February) but this is optional. Some crazy people add corn. I won't judge, much.

Let simmer for a good hour or so. Low and slow until the meat is tender. You may want to thicken it. I usually do. And I break the rules by using a slurry. Get a big container, add a bunch of water and a handful of flour. Whisk it until there are no lumps. It should be about the constancy of heavy cream. Turn up the heat and let it come to a boil. Stir the chile and add the slurry in slow steady stream, a little at a time. Stir, and allow to come back to a boil. It won't thicken until it comes back to a boil. Add more if you want, don't go crazy, it's chile, not wall paper paste, err on the side of too thin. The flour needs to cook, turn down the heat to barely simmer. Leave for 15 minutes or so, stirring occasionally, you don't want it to stick at this point. Add cilantro at the end if you want. Some people add cheese, don't be that guy.

Serve with rice, beans, tortillas, chopped onion and cilantro, pickled red onions are a favorite. Make an omelette with the leftovers.

awesome, thanks

except for the rotel, that’s basically what i had in mind

good call on ribs, as i likely won’t be making an enormous batch

[pdub]

A new Salvadoran restaurant opened.
Heading there for lunch.
May not be related though as I'm not even sure they will offer Tacos/Enchiladas.

[jhawks99]

Pupusas!

A Salvadoran restaurant just opened closed to my work. It replaced the crappy barbecue place that was there for just under a year. It isn't any better, something about that building attracts terrible cooks.

[japhy]

Skip the tacos and the enchiladas, get the pork tortas. Best damn sammich in the SLV ( maybe the whole State ) and the fries are the real deal as well.

https://www.tripadvisor.com/ShowUserRev ... orado.html

Fernandez Taqueria in Monte. The perfect place to grab lunch while you are in The Empire for the Solstice.

[Shirley]

Skip the tacos and the enchiladas, get the pork tortas. Best damn sammich in the SLV ( maybe the whole State ) and the fries are the real deal as well.

https://www.tripadvisor.com/ShowUserRev ... orado.html

Fernandez Taqueria in Monte. The perfect place to grab lunch while you are in The Empire for the Solstice.

Now I get it, you located there in order to be closer to James Dobson, and The Focus on the Family Taqueria.

[japhy]

I had to look that up to make sure that wasn't a real thing. I have heard weirder stuff in Colo Spgs.

No taqueria on their campus but they do have "Whit's End Soda Shoppe", of course they would have a "soda shoppe".

Did I mention that I talked Fernandez into creating a Bengal Tiger Taco? It is the muthafuckin bomb I tell ya.

I was gonna send you an invite to Solstice but then I realized I don't have your email any more. Maybe you can talk Ousdahl into showing you how to get there.

[Shirley]

"Did I mention that I talked Fernandez into creating a Bengal Tiger Taco?"

I'm sure once he smelled of it, he was so ashamed, he closed down never to open again.

Ousdahl? Please, I have my reputation to consider.

[ChalkRocker]

oh, chill.


what's wrong with ousie, ffs?

[jhawks99]

If you have to ask...

[ChalkRocker]

OK. I need to be on the board more often or something.

But this is an enchilada thread, anyway.





Sooo...I LIKE 'em.

[PhDhawk]

So...beans and rice with enchilladas.

We going classic refried beans and spanish rice, or something different?

[Deleted User 62]

So...beans and rice with enchilladas.

We going classic refried beans and spanish rice, or something different?

Black beans


Or charro

[Shirley]

Or charro

Haven't been able to find any in Florida so haven't had any since I left KC 8 years ago. That is, until we were in Marco Island over Christmas. The owner of the restaurant seemed almost too thankful that I complimented him on them, and went into a long explanation of all the due diligence they'd done to perfect the recipe. And, they were good!

[ousdahl]

"Did I mention that I talked Fernandez into creating a Bengal Tiger Taco?"

I'm sure once he smelled of it, he was so ashamed, he closed down never to open again.

Ousdahl? Please, I have my reputation to consider.

Reputation?

You realize you’re not even domesticated, right?

[Shirley]

"Did I mention that I talked Fernandez into creating a Bengal Tiger Taco?"

I'm sure once he smelled of it, he was so ashamed, he closed down never to open again.

Ousdahl? Please, I have my reputation to consider.

Reputation?

You realize you’re not even domesticated, right?

Some see that as a virtue.

[jhawks99]

Regarding reputation; didn't Rman say something about the 7th fleet? And where's Joan Jett when we need her?

Beans (pintos, mashed or not) and rice with enchiladas.

[Shirley]

Regarding reputation; didn't Rman say something about the 7th fleet? And where's Joan Jett when we need her?

Beans (pintos, mashed or not) and rice with enchiladas.

Rman... I miss the world's first and only self-made astronaut/billionaire.

[Deleted User 62]

Or charro

Haven't been able to find any in Florida so haven't had any since I left KC 8 years ago. That is, until we were in Marco Island over Christmas. The owner of the restaurant seemed almost too thankful that I complimented him on them, and went into a long explanation of all the due diligence they'd done to perfect the recipe. And, they were good!

Good Charro beans are tough to beat.
We have about a dozen spots within a few miles of our home that have really, really good charros