Text 11522, 116 rader
Skriven 2008-08-03 23:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: windows
===================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> There's a LOT of things that don't make sense in your
 HN> part of the world! Like outdoor pools,

One guy had one for a while but it got decommissioned (filled in and
turned into a garden).

 HN> convertable cars,

The rich will have one as their third car, just for fun June to
August.

 HN> and even basements!          

They are very highly valued here, because they are rare.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Black Bean Tlacoyos Pt 1
Categories: mexican, corn, chilies, snacks, beans
  Servings: 4

           Part 1 - Black Beans
      1 lb dried black beans, washed,
           picked over
      1 sm white onion, diced
      2 TB oil (I used corn)
      2    sprigs fresh epazote or
      1 ts dried epazote
      2 qt water
      1 ts salt
           Part 2 - Tlacoyos
  1 3/4 c  masa corn meal
      2 TB veg shortening (or lard)
      1 pn salt
      1 c  plus two tbl warm water
    3/4 c  black beans from above
    1/3 c  vegetable oil
           Part 3- Accompaniments (use
           some, all, or none)
      1 c  roasted tomatilla salsa from
           Bayless's book
     12    thinly slice radishes
    1/2    diced onion
    1/3 lb hot cooked chorizo
    1/4 c  cilantro, chopped
    1/4 c  sour cream
    1/2 c  crumbled queso anejo

Wikipedia defines tlacoyos as oval shaped fried cakes made of masa.
They are similar to fresh corn tortillas, but are somewhat torpedo
shaped and fatter. I define tlacoyos as crunchy little flavor bombs.

My tlacoyos come from a recipe from Rick Bayless's excellent
cookbook Rick Bayless's Mexican Kitchen, winner of the Julia Child
Cookbook of the Year Award.

You will need a tortilla press and a couple small sheets of heavy
plastic wrap to use with the press. Bayless suggests and I endorse
the use of squares of garbage bag for this purpose. It works very
well and makes clean up a non-issue. I suppose if you don't have a
tortilla press, a flat heavy object of any sort on a flat surface
might be substituted, but tortilla presses are cheap and attractive
objects. Go get one.

The first part of the recipe makes a lot more black beans than you
will need for this application. Make the big pot, and use the black
beans elsewhere or pair them with rice for a simple dinner dish
another night. They keep for a few days refrigerated and taste great
in everything.

You will need to use masa for this recipe. Regular cornmeal is
usually ground too finely to substitute, though the adventurous (or
masa deprived) can give it a try. If you are lucky enough to have
fresh masa, give it a go and I'm envious, but most of us will be
stuck using masa harina, and I present the recipe with that
ingredient. If you'd like to try making your own masa, Gourmet
Sleuth has a nice explanation of how to go about it.

Epazote might be tough to find fresh, but if you have to substitute
dried, do it anyway. Epazote gives the beans a nice middle note of
flavor that beans and salt by themselves don't have.

The green tomatilla salsa mentioned in the recipe is one from
Bayless's book. You can use a different salsa if you wish, but this
salsa was particularly well suited to cut through the earthy flavors
of the masa and black beans.

Part 1 - Black Beans

No need to soak the beans for this recipe. In a large pot over
medium heat, heat the oil until it shimmers. Add the onions and
cook, stirring frequently to prevent burning for ten minutes or so
until the onions have a golden color.

Add the beans and two quarts water to the pot. Add the epazote.
Bring to a boil, reduce to a simmer, and let cook for two hours,
stirring occasionally. If the water level gets less than a half-inch
over the beans, add more water to cover.

When beans are tender, without chalky texture at all, add salt to
taste. Stir well and simmer for fifteen minutes more so beans absorb
salt. Cool and store.

MMMMM-------------------------------------------------


Cheers

YK Jim


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