Text 8012, 88 rader
Skriven 2013-12-19 07:00:46 av Dave Drum (1:261/38)
Ärende: Chile 4875
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Swedish Tacos - Pt 2
 Categories: Beef, Cheese, Vegetables, Chilies
      Yield: 1 Servings

           CONTINUES

  Cheap hamburger is used because it has a high fat content
  and lots of taste. I've made this with chopped sirloin and
  the like and believe me, the result is definitely inferior
  to using the cheap stuff. Now that you've got everything
  sliced, diced and chopped you can start cooking. Actually,
  I usually do these first couple of steps prior to doing
  most of the cutting.

  That speeds things up a bit. Heat a wok over high heat and
  put in a nice dollop of peanut oil++ about 2 tablespoons
  or so. Let it heat for a minute then toss in the minced
  garlic, followed a second or two later by about 2/3rds of
  the chopped yellow onion++the rest goes on the table, raw.
  Right about now, it's gonna start smelling good in the ol'
  kitchen. Stir the onions and garlic and reduce the heat to
  medium. Take the frozen hamburger out of its wrapping and
  put it in the wok as is. Smoosh it down and push the
  onions and garlic out of the way so the surface of the
  frozen hamburger is in contact with the hot surface of the
  wok. If you haven't already whacked up everything else,
  now's the time to get on that. As the hamburger browns,
  scrape off the done surface with a slotted spoon or
  spatula of some sort.

  This goes on during the whole cooking time. Flip the block
  of meat over and scrape off the browned bits. Let the
  other side brown a bit then repeat the process. The idea
  is to brown both the onions and the garlic well. Big
  no-no's, I know, but I was young and ignorant and what did
  I know. As it turns out it was a happy mistake. The
  browned onions and garlic give an nice sharp, distinctive
  savoriness to the finished dish. I salt the meat
  periodically while it's cooking. The reason for using
  frozen hamburger is that when it's all finally cooked,
  you'll have bits of meat ranging all the way from well
  done and crunchy to nearly raw. This gives a very
  interesting texture and deepens the range of tastes. You
  may need to lower the heat under the wok toward the end to
  avoid over cooking the meat. And the bits will all be
  steeped in the wonderful juices from the cooking onions
  and garlic. Sometimes I drain the meat at the end of
  cooking, sometimes I don't. It depends on how fatty the
  meat is.

  These should have taste, but not be grease- burgers. You
  should be through chopping the rest of the stuff about the
  time the meat gets done. Now's the time to tackle the
  tortillas. I prefer soft tortillas over the deep fried,
  crunchy shells. I use an old, cast iron griddle that fits
  over two burners. I heat the griddle over a medium fire,
  then pour a bit of olive oil onto it. This doesn't add any
  taste, but the aroma while the tortillas are cooking is
  heavenly! I warm two tortillas at a time, flip them over
  and let them cook a bit more. As they're done, I put them
  on a plate covered with pot lid to keep them warm. Soon as
  the tortillas are done, put everything on the table in the
  individual bowls and dig in. Everyone assembles their own
  tacos according to their tastes. My method is to put on a
  layer of meat++not too thick, then a layer of the chopped
  hot chilies, a layer of cheddar, a layer of chopped raw
  onions, then tomatoes and finally a layer of iceberg
  lettuce. Just before folding I anoint the whole mess
  liberally with Tabasco sauce. I've also used Jamaican
  Pickapeppa sauce and it's quite good on these too. Season
  with salt during assembly if you like. The finished dish
  is an incredible medley of tastes and textures, each
  distinct and flavorful, with at least two distinct kinds
  of hotness. Great food that you eat with your fingers.
  What could be better?

  Posted by Stephen Ceideberg; August 25 1992.

  Uncle Dirty Dave's Archives

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... An army marches on its stomach. - Napoleon

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