Text 31291, 106 rader
Skriven 2009-11-22 20:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Shipp's visit #3
========================
-=> Quoting Hap Newsom to Dave Drum <=-

 ->  hn> Crispy beef Burritos

 -> Those are called "Chimichangas" around here

 HN> Nope, not a chimi...we have chimis a plenty. This is a
 HN> creation that was "invented" at the Seattle World's 
 HN> Fair in 1962. Looks more like a giant taquito than a chimi.

I'm no expert but this my take on it....

Burritos: shredded meat in medium sized thin flour tortilla, ends
wrapped, enclosed package.

Chimichangas: Deep fried large burritos

Flautas: shredded meat in a large corn tortilla and deep fried, open
ended.

Taquitos: same as flautas but are made with smaller tortillas.

A new term to me: chilaquiles...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Chilaquiles, Cafe Style
 Categories: Tortillas, Cheese, Mexican, Breakfast
      Yield: 4 Servings
 
    1/2 c  light oil; like Wesson
      8    stale tortillas; cut into
           eighths
    1/2 c  chopped onion
      4    anaheim chiles; charred,
           peeled,
           seeded
      1 c  green tomatillo sauce
      1 c  chicken broth
      1    sprig epazote; optional
      2    sprigs cilantro
      2    jalapeno chiles;
           fresh or canned,
           cut into rings
    1/2 c  monterey jack cheese;
           grated
      3 TB parmesan or romano; finely
           grated
           pickled onions or avocado
        sl for
           garnish

  Near the Alameda Park in Mexico City, is the charming Hotel De
  Cortes The hotel's cook made the best chilaquiles I have ever
  tasted. Each order was simmered on top of the stove and delivered
  to the table in a piping hot skillet with a hand-embroidered cloth
  wrapped around the handle so you wouldn't burn yourself as you
  plunged into the treat. This method of cooking chilaquiles is the
  one used across the Republic in cafes and restaurants. I have
  discovered recently that I like the simmering bottom heat of the
  skillet better than the oven method which is used by home cooks.
  
  It is important that you use corn tortillas that are at least a
  couple of days old. Stale tortillas will absorb much less oil,
  making chilaquiles a perfect way to use leftovers. I usually cut
  the tortillas into wedges and let them air dry a couple of hours
  before frying. Heat the oil in a 12-inch skillet (I use cast-iron)
  until almost smoking. Fry the tortilla wedges until a deep golden
  color. Drain on paper towels and blot well. If you do not fry them
  until they are crisp, the chilaquiles will be tough. I have even
  tried baking the wedges instead of frying them but the results are
  not as good.
  
  Using a deep skillet that you can bring to the table, saute the
  onion in two tablespoons of the oil. When the onion is soft, add
  the green sauce, the broth, the herbs, and the tortilla wedges.
  Push the wedges down into the simmering liquid. Sprinkle the
  minced green chiles on top.
  
  Simmer for about 10 minutes so the liquid will be absorbed by the
  tortillas and will thicken. Do not cook away all of the liquid.
  Halfway through the simmering sprinkle on the cheeses. When the
  cheese is melted and a few tablespoons of broth remain in the
  bottom of the skillet, you are ready to take the pan off the heat.
  Garnish with slices of jalapeno chile, some cilantro, some
  pickled onion, or avocado slices. This dish serves four for
  breakfast and six as a side dish. It is at its best when eaten
  immediately and does not stand in a warming oven which is why the
  cafes cook your order and then bring it sizzling to your table.
  
  Recipe by: Red and Green Chile Cookbook
  
  From: Walt Gray
 
MMMMM

Cheers

YK Jim


... Why aren't cow-face tacos more popular?

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