"jmcquown" > wrote in message
...
> Janet B. wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Janet B. wrote:
>>>> "jmcquown" > wrote in message
>>>> ...
>>>> snip>
>>>>> Use flank steak. Think more fajita than burrito, since my friend
>>>>> from Mexico never heard of a burrito until he came to the U.S.
>>>>>
>>>>> Jill
>>>>>
>>>> I don't think that is what I am looking for. I think it is one of
>>>> the pot roast meats. I was wondering chuck or round to be braised
>>>> until fork tender and can be pulled. Thanks
>>>> Janet
>>>
>>> Ground chuck. Ditto for burritos, chimichangas, etc.
>>>
>>> Jill
>>>
>> The shredded meats take these items to a whole new level where you can
>> experience flavor. To me, ground beef becomes identified by the
>> spices and has no real flavor of its own. Out here, you have a
>> choice -- you can have either ground beef or the shredded beef. For
>> the dishes I mentioned, pork is always shredded. Chicken is always
>> offered shredded, although in larger chunks. Maybe torn would be a
>> better description, Having had both the ground beef and the shredded
>> beef, I can say that the shredded is far more flavorful and moist.
>> It's also less distracting in the mouth. The ground beef is what? --
>> bumpy? The shredded just blends better with the ingredients. Even
>> the store-bought frozen items feature shredded meat. Janet
>
> I do prefer the texture of shredded meats, especially in tamales. I
> generally don't make Mexican food at home, except for the occasional
> quesadillas. Most of it is inexpensive enough to purchase. I made
> tamales
> one time. They were delicious but it was way too much work
>
> Jill
>
O.k., but I don't make butternut squash soup ;o} It's whatever floats your
boat, right?
Janet