Re: Tacos v Enchiladas
Posted: Thu Feb 27, 2020 1:45 pm
I'm just excited that Satellite Coords is getting so much attention lately.
Thank you, 99. I knew you'd hook us up.
awesome, thanksjhawks99 wrote: ↑Thu Feb 27, 2020 8:30 am 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.
Now I get it, you located there in order to be closer to James Dobson, and The Focus on the Family Taqueria.japhy wrote: ↑Fri Feb 28, 2020 9:48 am 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.
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!Jeepin' wrote:Or charro
Reputation?
Good Charro beans are tough to beat.Feral wrote: ↑Fri Feb 28, 2020 10:40 pmHaven'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!Jeepin' wrote:Or charro