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I just got dried chiles, masa and a tortialla press :D

  • Soop Feb 21, 2009 03:16 AM
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All from around the corner! I had no idea, but I had a good chat with the lady in the shop, and I got some anchos, habaneros, chipotles and masa harina. She said something about masa.... something for tortillas, but they sold out instantly.

Oh and I got some "aztec hot chocolate" too. Nice, quite spicy.

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  1. ...and I'm coming over :D

    1. Great, got pinto beans too? One thing I live about our trip to Las Vegas is Mexican food for breakfast. Tacos, here I come.

      2 Replies
      1. re: Passadumkeg

        Oh man, everywhere ran out of pinto beans. I do have some, but dry rather than canned, and I never know when I'm going to have frijoles, so they never get soaked!

        1. re: Soop

          I make a large batch of pintos, 4 cups +, in my pressure cooker, and bag and freeze what I don't need in small quantities. Presto, micro, more hot beans!

      2. Nice! How 'bout some queso fresco, too...and some chorizo? And it's later on your side of the world, so are you making margaritas, too? If you like ruby red grapefruit, hit me back and I'll send you the magic formula later. Have fun!
        *<{:)
        (ready to join the party virtually--got my sombrero on)

        EDIT: "Magic margarita formula" for me = tequila + Citronge + fresh squeezed lime + ruby red grapefruit juice where tequila:citronge ratio = 2:1
        I have the amounts written, but not near me at the moment. :)

        4 Replies
        1. re: kattyeyes

          I got some REALLY nice chorizo to put in my chili :) it was really juicy, went really well. And the chili was all smokey.

          Plus, I made it with chuck steak, and made sure I cut across the grain every time for added tenderness.

          I have a question though; The pan I used for the tortillas was (or used to be) non stick, and it smelled like it may have been over heating the teflon; could this have been the case? It was smoking.

          1. re: Soop

            A seasoned carbon steel griddle is more typical. The Mexican ones are pretty simple and basic - just the flat plate steel with a bit of rim and loop handle. I just saw at an Indian grocery a similar pan, but a bit thicker steel, and a more substantial handle. It was among all the chapatti (roti) flours and grains.

            1. re: Soop

              I think you'd know if you'd burned off the teflon. I had a roommate that did it once, and it filled the whole house with thick white smoke.

              1. re: Bat Guano

                I've let a non-stick pan boil dry once, and it smelled terrible, so I dashed through holding my nose and opened a window.

                I can't remember if it smelled the same though

          2. Nice.

            I picked up a tortilla press at Christmas and can't stop making them. And Mexican food too. I just made some chorizo yesterday and made a great breakfast with it. I'm thinking I need to make some tacos with it this week.

            I also now have a healthy supply of dried chilies in my pantry.

            I watched Rick Bayless this morning and now all I want is Mexican.

            Have fun and enjoy.

            DT

            8 Replies
            1. re: Davwud

              Would you share your chorizo recipe please? I love to make sausage.

              1. re: c oliver

                http://www.recipezaar.com/Chorizo-Sau...

                I altered just slightly. I only used 2 Ancho chilies and added 1 Guajillo. I used 12 Pequin chilies for the Chilies de Arbol. I also used Red Wine Vinegar instead of Apple Cider. The only reason I did this is because it's what I had on hand.

                I thought it was great but I'll play with it a bit. I think I definitely want more garlic.

                DT

                1. re: Davwud

                  Thanks SO much for this. I will definitely make it. And if you tweak it and think it's improved, please post. Seems I'm just filling my freezer with all sorts of ground meat. A small turkey is sitting in the freezer waiting for the grinder :)

                  1. re: c oliver

                    I will be using this recipe with ground turkey too.

                    DT

                    1. re: Davwud

                      Oh, wow. Guess I know how I'm using the turkey! Thanks again.

                      1. re: c oliver

                        One thing I've been fooling around with is a take off on Eggs Benny.

                        Half an English muffin, topped with a chorizo patty, topped with a poached egg, topped with some grated cheddar, topped with salsa. Garnish with sour cream and diced green onion.
                        Eggs Jose!!

                        DT

                        1. re: Davwud

                          Sounds great! I'm always looking for something different yet easy for breakfast. A restaurant near us replaces Can. bacon with a sausage patty. Chorizo would be really good too.

                          1. re: c oliver

                            I haven't done it in a few years. I was messing around with it but couldn't really get a lot of depth to it. It seemed flat. I'm ready to revisit it though.

                            If I make EB I replace Canadian Bacon with Peameal Bacon (The real Canadian Bacon) and also use orange juice in my Hollandaise instead of lemon juice.

                            DT

            2. The mexican hot chocolate is really nice too btw. I'd recommend it if you can get your hands on some.

              1. You need to use the masa and chiles up by doing a tamale day! http://groceryeats.com/2008/12/07/tam...

                1 Reply
                1. re: madgreek

                  Damn that's great! That's some good reading.
                  What's a tamale again though?