Mexican food thread

[Siria]

I sometimes still think about moving, but I too still struggle with what I'll leave behind. The cultures, the food and the richness of experience.

I don't know how it is to be fully immersed in a single cultural experience. Would I come to feel over exposed?

Are you Mexican?

You like Mexican food too much! Lol

I just made salsa macha to have at home, it's really good

-chile de árbol
-garlic
-panuts
-ajonjolí (don't know the name in English)
-olive oil or avocado oil
-salt


Also my favorite Mexican foods are: chiles rellenos, birria, pozole, menudo, garnachas

 

[Lily]

Are you Mexican?

You like Mexican food too much! Lol

I just made salsa macha to have at home, it's really good

-chile de árbol
-garlic
-panuts
-ajonjolí (don't know the name in English)
-olive oil or avocado oil
-salt


Also my favorite Mexican foods are: chiles rellenos, birria, pozole, menudo, garnachas

Yes, I am. I don't like it too much, I think I like it just right. :) . I do like the depth of flavors though.

I find the similar complex flavors in Indian, Thai and a few other cuisines.


I tend to eat more Mexican now because my partner likes it a lot...he likes it too much. I can get tired of it.

ajonjolí are called "sesame seeds"

 

[Siria]

Yes, I am. I don't like it too much, I think I like it just right. :) . I do like the depth of flavors though.

I find the similar complex flavors in Indian, Thai and a few other cuisines.


I tend to eat more Mexican now because my partner likes it a lot...he likes it too much. I can get tired of it.

Nice ! I am Mexican too ◡̈

I eat Mexican everyday lol, since I live here so just yesterday ate tacos de chile relleno haha, but I also enjoy Indian and Chinese, they use spices too which I love, I have come to the realization that I can't eat without chilli burning my mouth, I'm addicted to it, but that's just me.

I just read the no. 1 pork dish is Mexican Carnitas, love them

 

[Lily]

Nice ! I am Mexican too ◡̈

I eat Mexican everyday lol, since I live here so just yesterday ate tacos de chile relleno haha, but I also enjoy Indian and Chinese, they use spices too which I love, I have come to the realization that I can't eat without chilli burning my mouth, I'm addicted to it, but that's just me.

I just read the no. 1 pork dish is Mexican Carnitas, love them

Yeah, I need to have my mouth burning and tears running down my face at least several times a week. When I eat Chinese, I add the chili oil to most everything.

I wanted to try BBQ chicken, with an extra kick. I blended a small can of chipotles with adobo and American style BBQ sauce and added it to the chicken shortly before it was done

The flavor was terrific.

I also sometimes blend chipotles with ranch dressing for a salad.

So many easy ways to add flavor to simple things to boost flavor.

 

[Lily]

 

[Murdy]

The kid at the end kills me lolz

 

[Lily]

The kid at the end kills me lolz

Flat bottomed tacos. An abomination. Embarrassing even.

 

[Lily]

I've been invited by my cousin to her home to make tamales after Thanksgiving. It is a lot of work, but we can freeze them for Christmas.

Something to think about.

 

[Lily]

Spent most of the day making tamales for my kids and family today.Today the pork tamales were made. We made 18 dozen. Taking some to another family dinner with my kiddo's in-laws.

Tomorrow finishing up with jalapeño and Oaxaca cheese tamales. Just a few dozen of those.

We had a lot of fun...

Man, it is so labor intensive...one of my son-
in-law's friends stopped by...he said that they were the best he's ever had. My guy who has never really liked tamales changed his tune. He liked them a lot. My grandson said "grandma, these are amazing" and his little friend said that he gave them a 22 out of 10. lol

They are delicious if I may say so myself.

 

[jack]

I make a lovely sour cream chicken enchilada occasionally when we have guests or just for yums.

First I make the chicken: Oven on broil. Coat a lb of chicken breasts in olive oil, salt and pepper, and spicy paprika. sear in the broiler til a little brown on each side and then cook in a little water in a frypan til 165 degrees. Then shred, mix with chopped onion, mayo, celery, and onion til it's chicken salad. Cover and put aside.

Then I make the chile: Half dozen most delicious woman I’ve ever laid my eyes on! poblanos, roasted and peeled. While those are roasting I blend a large sweet onion with a full bulb of garlic and a bunch of italian parsley in a food processor until mixed well and heat in a frypan with olive oil until clear. When the poblanos are done I process them and then add them to the onions and stir.

I leave the oven on from the roasting. Then I add a can of tomato paste to the poblanos and chop 4 more green chiles onto the pan and let that simmer while adding 2 cans of fire roasted tomatoes. Add a little salt and pepper.

Then I make the quac...4 ripe avos with 4 or 5 cloves of processed garlic and some pimento and onion, mashed until smooth. Sometimes I'll add some cholula here.

You'll also need a couple packages of shredded monterey jack.

When the chili is done I take a large flour tortilla and place a row of chicken salad in the middle, then cover that with the chili and put a row of quac on top of that and cover that with the shredded cheese. Roll that into an ench with the seam on the bottom and repeat the chili, quac and more shredded cheese on the top of the ench.

Repeat with however many enchiladas you are making til they're all neatly in the baking sheet then bake til the cheese is melted (5-8 mins)

Take out, smother in sour cream and more guac, and enjoy!

 

[Edgar Friendly]

The Navajo taco is the apex of human culinary achievement, and I shall not be swayed on this point.

 

[Lily]

The Navajo taco is the apex of human culinary achievement, and I shall not be swayed on this point.

Those are pretty delicious. It's not the apex to me, but they are damn good.

 

[Lily]

I make a lovely sour cream chicken enchilada occasionally when we have guests or just for yums.

First I make the chicken: Oven on broil. Coat a lb of chicken breasts in olive oil, salt and pepper, and spicy paprika. sear in the broiler til a little brown on each side and then cook in a little water in a frypan til 165 degrees. Then shred, mix with chopped onion, mayo, celery, and onion til it's chicken salad. Cover and put aside.

Then I make the chile: Half dozen most delicious woman I’ve ever laid my eyes on! poblanos, roasted and peeled. While those are roasting I blend a large sweet onion with a full bulb of garlic and a bunch of italian parsley in a food processor until mixed well and heat in a frypan with olive oil until clear. When the poblanos are done I process them and then add them to the onions and stir.

I leave the oven on from the roasting. Then I add a can of tomato paste to the poblanos and chop 4 more green chiles onto the pan and let that simmer while adding 2 cans of fire roasted tomatoes. Add a little salt and pepper.

Then I make the quac...4 ripe avos with 4 or 5 cloves of processed garlic and some pimento and onion, mashed until smooth. Sometimes I'll add some cholula here.

You'll also need a couple packages of shredded monterey jack.

When the chili is done I take a large flour tortilla and place a row of chicken salad in the middle, then cover that with the chili and put a row of quac on top of that and cover that with the shredded cheese. Roll that into an ench with the seam on the bottom and repeat the chili, quac and more shredded cheese on the top of the ench.

Repeat with however many enchiladas you are making til they're all neatly in the baking sheet then bake til the cheese is melted (5-8 mins)

Take out, smother in sour cream and more guac, and enjoy!

I have to say, you use a few ingredients I've never seen in an enchilada recipe.

 

[jack]

I have to say, you use a few ingredients I've never seen in an enchilada recipe.

It's delicious. if we ever get to meet (and that would be really fun) I'll make it for you.

 

[Lily]

It's delicious. if we ever get to meet (and that would be really fun) I'll make it for you.

Sounds good.

Yeah, a few of us would have a great time if we ever met. I get to meet one member, in person, in about a week from now.

 

[Edgar Friendly]

Damn, now I'm thinking of a Navajo taco, 'Christmas style'; salsa roja on one side, salsa verde on the other, sour cream in the middle.