"Charles Quinn" > wrote in message
. 3.70...
> "Janet B." > wrote in
> :
>
>> What is the correct name for the shredded meat that is found in tacos,
>> burritos, enchiladas and the like. And, is there one standard way of
>> preparing it? Or a set mix of spices/herbs? Is there a different
>> name for the pork as opposed to the beef? The preparation methods
>> that I have seen and read about call for chunking the meat (pork
>> shoulder), (what cut of beef?) into pieces about 2 x 3 inches, cooking
>> briefly in hot lard and then finishing as a stew meat with a liquid of
>> some kind. Minimally seasoned with garlic and salt. Also, is there a
>> difference between the meat preparation in New Mexico, Texas and
>> Mexico itself? Help. I'm getting all tangled up. I'm pretty sure
>> that I am talking about home-style cooking and not fancy restaurant
>> main-dish meat preparation. I'm particularly fond of this kind of
>> meat filling and have no instinctive idea about how to go about
>> preparing it. I also understand that this kind of meat may be
>> prepared with chilies to become a stew.
>> Janet
>
> Shredded beef or shredded pork. Do a search on those terms. There are
> many recipes and regional differences. I eat at a couple of places, one
> is Jalisco estillo (style) and the other Baja style. The Baja style gives
> you cheese and avocado. Jalisco style, don't ask, they will NOT put on
> cheese or avocado (they do not have avocados in any of their dishes). The
> Jalisco style is more dry, the Baja meat is quite juicy. Mexico is a
> large country with many regional differences.

> Charles
Well, gol-l-l-y! That sure was simple -- and direct. Here I was looking
for some complicated name or idea and all you have to do is type shredded
beef or shredded pork into your main search engine and wham! there it is.
Jeez, what a dummy I am. Thanks for the road map, Charles.
Janet