From left to right: achiote powder, chipotles, beef paste, unsweetened chocolate, anchos, guajillos, smoked paprika, New Mexican chiles, lime, oregano, cumino, cilantro. I also add garlic and onions.
The dry chiles and spices are toasted, then I throw them in the spice grinder. After the meat has been browned, I throw everything in the pan with it and at a touch of water or beer, and cook until it is ready to use. I also use other chiles such as cascabels, pequins, puyas, and dried serranos in some sauces, but those above are the best ones for all-around cooking.
**********************************************
Had to get my biannual checkup on my bad ticker. The cardiologist says I seem to be doing ok, but still need to drop some more weight. That I already know, so I'll have to go light on the tacos.
**********************************************
Is it springtime where you are at? I've got over three inches of snow here, and it is still coming down in large wet flakes. Hope it ends in the next few weeks, I need to get my vegetable garden tilled up and ready for the new harvest year.
**********************************************
I noticed in the news that Rhode Island is getting waterboarded by Mother Nature. Good luck to the people there; hope everything works out.
**********************************************
Any thoughts or comments on this list?
"Maggie May" by Rod Stewart
"She's Not There" by The Zombies
"Honky Tonk Heroes" by Waylon Jennings
"Dancin' in the Ruins" by Blue Öyster Cult
"Livin' on a Prayer" by Bon Jovi
"The Best of All Possible Worlds" by Kris Kristofferson
"Jump" by Van Halen
"Wuthering Heights" by Pat Benatar
"I Wanna Go Back" by Eddie Money
"Amarillo by Morning" by Terry Stafford
One of his early songs, and a good one.
There are a lot of people who prefer the George Strait version of this song, but my favorite is still the original by the guy who wrote it.
3 comments:
I'd be interested in reading what ratios you put your ingredients into the meat at, although if you cook like me, it's a little of this, a little of that.....
Easy on the tacos is not the recipe for happiness.
MauserMedic: I generally use one each of the chiles for every pound of meat (beef, chicken, pork, etc; anything but seafood works with this). The rest of the ingredients I go with my gut, and then adjust taste later as needed.
James: since they're one of my wife's favorites, we eat them fairly often.
Post a Comment