"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

"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

"Mitch Scherer" > wrote in message
...
> "Janet B." > wrote in message
> ...
>> What is the correct name for the shredded meat that is found in tacos,
>> burritos, enchiladas and the like. snip
>> Janet
>
> I just tossed a whole chuck roast in the crock pot with about half a cup
> of water mixed with about a tablespoon of beef soup base (Better Than
> Bullion). A day or two later, it was falling apart tender with most of the
> fat rendered. Mexican restaurants sometimes augment the flavor of their
> beef with beef stock (bullion, soup base, etc.).
>
> There are many methods used to make this (you could roast it in the oven)
> but I think a slow cooker or dutch oven makes especially tender beef that
> can be easily shredded.
>
> Mitch
I think you're probably right. Just need to get the seasoning correct, but
I do have the Better Than Bullion around -- I may do a taste test and see if
that is the right direction. Thanks
Janet

"Default User" > wrote in message
...
> Julia Altshuler wrote:
>
>> Dee.Dee wrote:
>>
>> > MACHACA BURRITOS
>
>
>> I'm saving this one, but what cut of beef? You don't say, and I'm
>> guessing that's the important part.
>
> I don't know about the specfic recipe, but chuck roast makes excellent
> shredded beef.
>
>
>
>
> brian
>

This wasn't part of the recipe I sent, but in my notes for this recipe I
have written:

"Cooks Illustrated says that the top round roast (inexpensive) has the name
of top round first cut, top round steak roast; Best way to cook: braise or
roast, this affordable roast is the most common choice in supermarkets. Our
tasters liked it, commenting that it was very similar to the top sirloin
roast, with good flavor, texture and juciness."



I got this from CI's ratings "An Illustrated Guide to Beef Roasts." They
rate all the different roasts and the various names each are called, or go
by.



I know that for this recipe I did look for the best roast to buy for it, so
it must've been this one that I've included.



Dee Dee

"Julie Bove" > wrote in message
news:SsL%i.3724$B21.1245@trndny07...
>
> "Serene" > wrote in message
> ...
>> aem wrote:
>>> 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.
>>
>> Nonono, carne asada isn't shredded, it's cubed. Machaca is shredded.
>
> What is Picadillo?

From the Santa Fe book I wrote about a few postings back, I wrote their
description of picadillo.
Dee Dee

"Lou Decruss" > wrote in message
...
> On Sat, 17 Nov 2007 17:38:52 -0800, "Mitch Scherer" >
> wrote:
>
>>"Lou Decruss" > wrote in message
>>news
>>> On Sat, 17 Nov 2007 13:27:13 -0800 (PST), Sheldon >
>>> wrote:
>>>
>>>>Every taco or burrito I ever saw served at any restaurant, even in the
>>>>south west where I lived for five years, was filled with ground
>>>>mystery meat, same exact preground el cheapo mystery meat as from from
>>>>the foodateria... where do yoose think I learned "el cheapo" and
>>>>"foodateria". I been to yoose barrios.
>>>
>>> Around here (Chicago) you'll have the option of beef (ground), steak
>>> (shredded and then chopped) or chicken (shredded). I won't get steak
>>> unless I'm familiar with the place. Some places use some pretty
>>> grizzly meat.
>>>
>>> Lou
>>
>>Around here (Escondido, CA - about 40 miles from Mexico) you have a choice
>>of one or two dozen fillings including parts of the head, innards, and
>>other
>>parts of animals that a self respecting gringo would never touch to his
>>lips.
>
> LOL.. I'll stick with the chicken.
>
> Lou

Nothing wrong with buying good beef and making your own. We're lucky,
there's not a decent Mexican restaurant around. The only thing I buy
Mexican is those "fresh" Costco tamales -- which aren't the best thing in
town, IMO. But they'll do in a pinch for dinner when coming home late and
there's no left-overs.

Dee Dee

"Mitch Scherer" > wrote in message
...
> "Janet B." > wrote in message
> ...
>> 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
>
> I just tossed a whole chuck roast in the crock pot with about half a cup
> of water mixed with about a tablespoon of beef soup base (Better Than
> Bullion). A day or two later, it was falling apart tender with most of the
> fat rendered. Mexican restaurants sometimes augment the flavor of their
> beef with beef stock (bullion, soup base, etc.).
>
> There are many methods used to make this (you could roast it in the oven)
> but I think a slow cooker or dutch oven makes especially tender beef that
> can be easily shredded.
>
> Mitch

I believe also that adding a little soup base when crock-potting it, will
give more of a deep penetrating beef flavor replicating browning before
cooking. Perhaps so.
Dee Dee

"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
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"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

"Janet B." > wrote in message
...
>
> "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

Why not type in ALSO! pulled pork and pulled beef!
You'll get another road map. Unless you want to know the difference between
pulled and shredded ;-))

Dee Dee

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

"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

"Dee.Dee" > wrote in message
...
>
> "Janet B." > wrote in message
> ...
>>
>> "Charles Quinn" > wrote in message
>> . 3.70...
snip
>>> 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
>
> Why not type in ALSO! pulled pork and pulled beef!
> You'll get another road map. Unless you want to know the difference
> between pulled and shredded ;-))
>
> Dee Dee
>
Smarty Pants!!! O.k., will do. Thanks.
Janet

"Janet B." > wrote in message
...
>>> 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
>>
>> Why not type in ALSO! pulled pork and pulled beef!
>> You'll get another road map. Unless you want to know the difference
>> between pulled and shredded ;-))
>>
>> Dee Dee
>>
> Smarty Pants!!! O.k., will do. Thanks.
> Janet



You're too nice.
Confess! "Smart Ass" would have done nicely.
But since you're nice, I'll accept "smarty pants." Thanks.
;-))
Dee Dee

Dee.Dee wrote:
> "Janet B." > wrote in message
> ...
>>>> 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
>>>
>>> Why not type in ALSO! pulled pork and pulled beef!
>>> You'll get another road map. Unless you want to know the difference
>>> between pulled and shredded ;-))
>>>
>>> Dee Dee
>>>
>> Smarty Pants!!! O.k., will do. Thanks.
>> Janet
>
>
>
> You're too nice.
> Confess! "Smart Ass" would have done nicely.
> But since you're nice, I'll accept "smarty pants." Thanks.
> ;-))
> Dee Dee

so tell me please... what is the difference between pulled and shredded?

"Ophelia" > wrote in message
...
> Dee.Dee wrote:
>> "Janet B." > wrote in message
>> ...
>>>>> 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
>>>>
>>>> Why not type in ALSO! pulled pork and pulled beef!
>>>> You'll get another road map. Unless you want to know the difference
>>>> between pulled and shredded ;-))
>>>>
>>>> Dee Dee
>>>>
>>> Smarty Pants!!! O.k., will do. Thanks.
>>> Janet
>>
>>
>>
>> You're too nice.
>> Confess! "Smart Ass" would have done nicely.
>> But since you're nice, I'll accept "smarty pants." Thanks.
>> ;-))
>> Dee Dee
>
> so tell me please... what is the difference between pulled and shredded?

O, actually I didn't think there was any difference. It's just that the
word, "shredded" seemed to click with Janet, whereas "pulled" didn't, so I
was suggesting basically that she find out for herself if there IS any
difference.

I did notice, though, that some of the images when I googled one or the
other showed shredded in a finer 'shred' perhaps like a mulch wood shaving,
whereas pulled would be in wider pieces.

To me, tho, if I were looking at a recipe that called for shredded or
pulled, it would mean the same for my preparation purposes. I'd put it in
the oven and cooked until it pulled apart.

Dee Dee

In article
>,
Sheldon > wrote:


> Every taco or burrito I ever saw served at any restaurant, even in the
> south west where I lived for five years, was filled with ground
> mystery meat, same exact preground el cheapo mystery meat as from from
> the foodateria... where do yoose think I learned "el cheapo" and
> "foodateria". I been to yoose barrios.

Sorry to hear that, but just what I expected. When you go to taco bell,
that's what you get.

"jmcquown" > wrote in message
...
>
> 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

There are some things that are a waste to make at home. Why bother? There
are a couple of tamale shops here in town that makes the best tamales for
about a dollar apiece. You can't possibly make them any better.

Mitch

> so tell me please... what is the difference between pulled and shredded?

Pulled is Georgia/North & South Carolina. The original post was about
Mexican cooked meats, they use the term shredded. The regional
spices/liquids are different too!


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Dan wrote on Sun, 18 Nov 2007 13:07:59 -0800:

??>> Every taco or burrito I ever saw served at any restaurant,
??>> even in the south west where I lived for five years, was
??>> filled with ground mystery meat, same exact preground el
??>> cheapo mystery meat as from from the foodateria... where
??>> do yoose think I learned "el cheapo" and "foodateria". I
??>> been to yoose barrios.

It's amazing what can be done to Spanish: "carros usados" and
"el Dinero" which is a carry-out not money!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Charles Quinn" > wrote in message
. 3.70...
>> so tell me please... what is the difference between pulled and shredded?
>
> Pulled is Georgia/North & South Carolina. The original post was about
> Mexican cooked meats, they use the term shredded. The regional
> spices/liquids are different too!
>
>
> --
>
> Charles


Thanks, Charles. That's quite interesting. Would you say the looks are the
same for pulled in the South than shredded in the Mexican cooked meats?

Dee Dee

Mitch Scherer > wrote:

>"jmcquown" > wrote in message

>> 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

>There are some things that are a waste to make at home. Why bother?

Several reasons. You know where the ingredients are from,
if you like not to eat pesticides you have some control over
that, and you can control the amount of fat and salt you
are eating.

Steve

Julia Altshuler > wrote in
:

> Janet B. wrote:
>>
>> O.k., so the shredded beef is called Machaca.
>
>
> I'll remember it by thinking of machete.
>


And I shall think of Cachaca :P~~~

K - not a lush... much

Janet B. wrote:

> 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

It sounds like you're referring to carnitas but there
are many different kinds of meat used in the things you
mentioned. Carnitas is pork prepared the way you mention
more or less.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Nov 17, 11:17 am, "Janet B." > wrote:
**What is the correct name for the shredded meat that is found in
tacos, burritos, enchiladas and the like.

Carne deshebrada... (you can also use it to make salpicon.. a sort of
salad.)

http://www.recipezaar.com/65156

T

"tbs48" > wrote in message
...
> On Nov 17, 11:17 am, "Janet B." > wrote:
> **What is the correct name for the shredded meat that is found in
> tacos, burritos, enchiladas and the like.
>
> Carne deshebrada... (you can also use it to make salpicon.. a sort of
> salad.)
>
> http://www.recipezaar.com/65156
>
> T
>
The recipe at recipeczar sounds really good. It's interesting. . .when I
search carne deshebrada, I get restaurant listings. One of the restaurants
lists Manchaca as strips of beef or pork and deshebrada as shredded beef or
pork. Other recipes on the Internet do not differentiate by name the
shredded and strips. Thanks
Janet