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/ck/ - Food & Cooking

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11358542 No.11358542 [Reply] [Original]

Looking for some good authentic Mexican recipes. Also, discuss best Mex food in general

>> No.11358553

Almas recipes
Jauja cocina

>> No.11358773

Beans straight from the can with fresh coyote steak. As authentic as it gets.

>> No.11358905

>>11358542
>Looking for some good authentic Mexican recipes
Tortilla with meat, cheese, and vegetable
>best Mex food in general
Tortilla with meat, cheese, and vegetable

>> No.11358910

Use chiltepin peppers.

>> No.11360041

first read a book on food hygiene and safety, then throw it out and do the opposite

>> No.11360794

>>11358542
For chicken tacos(I’m white) Use thighs including fat sous-vide mixed with that red seasoning for ground beef.
Flank steak must be dry as a mf before grilling. Ptowel wrap it and smush the water out- leave overnight in the fridge,
Only seasonings used salt and cumin
Either A lay it directly on the red hot coals
Or B Grill stupid fast
Let rest chop and eat.
I prefer two corn tortillas per taco, lightly oiled and warmed in a non stick pan with some kind of melting cheese in between each tortilla Oaxaca string, Panela, chihuahua, pepper jack, even plain string cheese is good melted between tortillas.
Get fire roasted salsa(green) cilantro and minced onion. So good

>> No.11362153
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11362153

How the fuck do I make corn tortillas? Like what temperature and thinkness
They're either burnt to shit on the outside and wet on the inside or completely uncooked after 20 minutes.

>> No.11362165
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11362165

>>11360041

>> No.11362170

>>11362153
Sorry, unless you are an actual Mexican, your tortillas will never truly be AUTHENTIC

>> No.11362204
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11362204

>>11362170
I'm making these bitches with masa straight from messeco and I'm pissed

>> No.11362239

>>11362153
>>11362204
im asian and theyre piss easy to make even for me. are you sure youre not making them too thick?

>> No.11362270
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11362270

>>11362239
That's my guess. The ones I'm pumping out are like 2-3mm thick. I'm shopping for tortilla presses now.

>> No.11364368

>>11358542
EASY! PZ!

Make some Rice with Bullion cube, buy carne asadqa. Grill it on a grill, Grill some green onions.

Make salsa with tomatoe, jalepenos and 1 habenero if you want spicy.

AND EAT WITH TACOS !

>> No.11364381
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11364381

Chef John's carnitas recipe is pretty damn good. I make it at least once a month. Takes a couple hours but it's well worth it.

>> No.11364383

>>11362270
Get a decent metal one so it doesn't fall apart after a few uses. And when you use it like the sides with produce bags from the grocery store so the tortillas peel off easy parchment works too.
Try adding a little lard or bacon fat into the tortillas it helps them keep their shape better. You shouldn't taste it much though if at all, you only need a little bit

>> No.11364409

Currently doing an internship at an Oaxacan restaurant/hotel
AMA

>> No.11364479

>>11358542
35 arbol chillis dried
4 Guajillo chilis dried
As needed Honey
As needed Salt
2 tablespoons Red wine vinegar
1/2 teaspoon each of cumin, oregano, black pepper
2 garlic cloves

Deseed the peppers (it's a bit tedious but it's the only part of the dish that is tedious) and soak them in hot water for 20 minutes. Toast the cumin and pepper in a pan and grind them up with the seeds (Mexicans use a mortar and pestle but an herb grinder/blender works too). Blend together the spices with the garlic cloves and the reconstituted chilis, add 2 tablespoons of honey and a dash of salt and taste it, if you think it needs a little more add it. That is the Guajillo en adobo sauce.
Take some pork shoulder and rub it in salt and pepper sear it off then put it in lard and braise on medium low heat (or in the oven at 225F) until it falls apart tender usually around 4 hours. Strain out the lard and save it for something else. Tear it apart and slather it with the sauce. Put into a taco and add cotija cheese, a squeeze of citrus (usually limes but traditionally oranges for this, any will work though) and cilantro.
You can even make cotija from buttermilk if you want it's pretty much the same as making ricotta from whole milk, hear it slowly add a squeeze of lemon juice and keep heating until it coagulates then strain overnight in cheesecloth.

>> No.11364484

>>11364409
Why do Oaxcan people eat so many bugs?

>> No.11364571

>3 lbs ground BEEF BOOIII
>3 FUCKING packets of L-L-L-LAWRYSSSSSS SEASONING PACKETS MY SIPPING BROTHAS
>1 fat tittied BLOCK of SHARP MEDIUM CHEDDAR CHEESE MY BRO-HEMIANS
>store bough GUAC my dudes and dudettes
>beeaaannieee dip dat refriend kind my sucky sucky com padres
>1 galloN JUG of PASTE PICANTEE SAALSA MY AMIGOS
>flour tor-tit-yas! the big'ums!
>fry dat beef boi!
>mix dat shite together for MUCHO DELIOSIOUSO RESULTES
>BEST BENDINOS AROUND

>> No.11364651

>>11364571
*SNAP*