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Are you making a specialty food? Tell us about it

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

Soop Feb 21, 2009 03:16 AM

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.

  1. madgreek Feb 21, 2009 04:14 AM

    ...and I'm coming over :D

    1. Passadumkeg Feb 21, 2009 04:26 AM

      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
        Soop Feb 21, 2009 07:24 AM

        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
          Passadumkeg Feb 23, 2009 04:28 AM

          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. kattyeyes Feb 21, 2009 05:02 AM

        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
          Soop Feb 21, 2009 07:27 AM

          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
            paulj Feb 21, 2009 08:46 AM

            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
              Bat Guano Feb 24, 2009 06:40 AM

              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
                Soop Feb 24, 2009 06:45 AM

                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. Davwud Feb 21, 2009 09:13 AM


            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.


            8 Replies
            1. re: Davwud
              c oliver Feb 23, 2009 03:44 PM

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

              1. re: c oliver
                Davwud Feb 23, 2009 06:27 PM


                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.


                1. re: Davwud
                  c oliver Feb 23, 2009 06:40 PM

                  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
                    Davwud Feb 24, 2009 03:55 AM

                    I will be using this recipe with ground turkey too.


                    1. re: Davwud
                      c oliver Feb 24, 2009 06:55 AM

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

                      1. re: c oliver
                        Davwud Feb 24, 2009 07:01 AM

                        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!!


                        1. re: Davwud
                          c oliver Feb 24, 2009 07:07 AM

                          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
                            Davwud Feb 24, 2009 07:16 AM

                            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.


            2. Soop Feb 23, 2009 01:59 AM

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

              1. madgreek Feb 23, 2009 05:19 AM

                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
                  Soop Feb 23, 2009 05:28 AM

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

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