"Mitch Scherer" > wrote in message
...
> "aem" > wrote in message
> ...
>> On Nov 17, 8:17 am, "Janet B." > wrote:
>>> What is the correct name for the shredded meat that is found in tacos,
>>> burritos, enchiladas and the like.
>>
>> I answered this already but it didn't show up. I'll try again, and
>> eventually there'll probably be two posts.....
>>
>> You're looking for "carne asada." Tyler Florence's recipe on FN is
>> typical.
>>
>>> And, is there one standard way of
>>> preparing it? Or a set mix of spices/herbs?
>>
>> Usually skirt steak or flank steam, marinated with some kind of
>> chiles, garlic, maybe cumin. Then grilled. (Can be pan fried or
>> griddled, but grilling is normal and better.)
>>
>>> Is there a different name for
>>> the pork as opposed to the beef?
>>
>> Here you're looking for "carnitas."
>>
>> Can't help with that. It's all good. -aem
>
> I have had some excellent carne asada burritos in the Los Angeles area, at
> Campos, El Tarasco (Manhattan Beach), and Super Mex (Long Beach) that have
> big chunks of tender beef in a chile colorado. My favorite meat for tacos
> and burritos is carnitas (pork). I had some great carnitas burritos
> poolside in Cabo San Lucas; they had a distinct smoke flavor.
>
> If you are ordering machaca, ask to make sure it is not a scrambled egg
> and shredded beef dish.
>
> Mitch
I'm trying to improve my home fare. I already know that I can't go back to
refried beans from a can because there is no real bean flavor. I do my own
sauces because canned sauces are more about the 'hot' that about developing
overall flavor. I just don't like results of ground beef anymore. I want
to get the shredded pork and beef right. I've done carnitas, but I have to
tweak the flavor profile of the spices to get nearer what I want. Maybe
I'll work backwards with the chile colorado idea. Thanks
Janet