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Need Seasoning for Shredded Chicken Tacos
We've just discovered the joy of shredded beef tacos. For now, we're just
sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded beef, and will be using it for more than just tacos). Crash has never had chicken tacos before, and I've only had them at a restaurant. I have no clue how to season it for the best flavor. Would mole be weird? I've only had that once, and I don't recall what it tasted like. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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Damsel in dis Dress wrote:
>I suggest buying a jar of Mexican >Seasoning, any brand, in the spice department. I think that buying those separate foil envelopes of "taco seasoning" etc. is a waste of money. With the jars, you can use as little, or as much, as you wish. I use a spoonful or so of this for >tacos, for taco salad, to spice up a >quesadilla, whatever. Hope this is helpful. >Nancree ------------------ >We've just discovered the joy of shredded beef tacos. For now, we're just >sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded >beef, and will be using it for more than just tacos). Crash has never had >chicken tacos before, and I've only had them at a restaurant. I have no >clue how to season it for the best flavor. > >Would mole be weird? I've only had that once, and I don't recall what it >tasted like. > >Carol >-- >"Years ago my mother used to say to me... She'd say, >'In this world Elwood, you must be oh-so smart or oh-so pleasant.' >Well, for years I was smart.... I recommend pleasant. You may quote me." > >*James Stewart* in the 1950 movie, _Harvey_ > > > > > > |
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Damsel in dis Dress wrote:
> We've just discovered the joy of shredded beef tacos. For now, we're just > sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded > beef, and will be using it for more than just tacos). Crash has never had > chicken tacos before, and I've only had them at a restaurant. I have no > clue how to season it for the best flavor. > > Would mole be weird? I've only had that once, and I don't recall what it > tasted like. > > Carol Hi Carol, I haven't made them in a long time, but I used to buy those big bags of chicken leg quarters for 29˘ per pound. Arrange in a single layer in a lasagne pan, removing any loose big hunks of fat. (I don't remember if I skinned them or not.) I'd simmer a few dried New Mexico peppers (stems and seeds removed) in a little water until they were soft, then grind them up in the blender with big pinch of cumin, a chicken bouillon cube, and some oregano and garlic powder. Pour over the chicken and bake until cooked thoroughly. Allow to cool just a little before serving. Serve with the pan drippings (it will make sort of a chili gravy, you might have to thicken with a little cornstarch but not much), warm flour tortillas, grated cheese, jalapenos, sliced avocados, sour cream, etc. Tear the chicken off the bones to make your own soft tacos. I don't know *why* I haven't made these in so long. It sounds good for this weekend. Best regards, Bob |
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Hi Carol, Here's what I like:
What I do when I have left over baked chicken (Or leftovers from the Colonel), is to break the chicken up into small bite size pieces making sure that I'm not using any gristle, fat, skin, and place about a cup, or more of this into a small saucepan, with lid. Add about a rounded tsp Paprika, rounded tsp Chili powder, a dash of garlic powder, a small dash of Cumin, a dash of Black Pepper, and I'll add to the pan about 4 tablespoons of water, mix, and simmer on low heat mixing for a few minutes. Sample, and if you think it use a tad more salt, add to taste, but be careful. The idea is to give the Chicken a little bit of Character. but not to overdo it, that the chicken flavor is totally lost. Cumin, and Garlic are powerful seasonings, so be careful with these. Then, I'll take fresh Corn Tortillas, fry them in oil in a small fry pan for about 20-30 seconds each till they crisp up a bit, and drain on paper towels. I'll use two Tortillas per Taco, and in between the Tortillas, I'll place a slice of Kraft American Cheese. Spoon a couple tablespoons of the chicken mixture onto the Tortillas, and then add condiments like Cilantro/Onion/Lettuce/Avocado/Tomato/Hot Sauce. I guarantee you'll like these! Very tasty! Mark |
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>We've just discovered the joy of shredded beef tacos. For now, we're just
>sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded >beef, and will be using it for more than just tacos). Crash has never had >chicken tacos before, and I've only had them at a restaurant. I have no >clue how to season it for the best flavor. > >Would mole be weird? I've only had that once, and I don't recall what it >tasted like. > >Carol I haven't had mole tacos but I think that would be good when you want a change. At so many places around here people come around selling their burritos. One woman came to work selling chicken mole burritos and they were the best I've ever had. >"Years ago my mother used to say to me... She'd say, >'In this world Elwood, you must be oh-so smart or oh-so pleasant.' >Well, for years I was smart.... I recommend pleasant. You may quote me." > >*James Stewart* in the 1950 movie, _Harvey_ > > > > |
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Carol wrote:
> We've just discovered the joy of shredded beef tacos. For now, we're just > sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded > beef, and will be using it for more than just tacos). Crash has never had > chicken tacos before, and I've only had them at a restaurant. I have no > clue how to season it for the best flavor. > > Would mole be weird? I've only had that once, and I don't recall what it > tasted like. No, mole wouldn't be WEIRD. But it's a very labor-intensive preparation, and if you just want shredded chicken tacos, there are PLENTY of easier -- and tasty -- ways of making them. There used to be a web site called "Taqueria Tech" which gave a pretty comprehensive set of taqueria recipes. It's apparently gone, but I managed to copy it before it disappeared. Here's the section on shredded chicken tacos: Shredded Chicken (for Tacos and Enchiladas) This recipe is especially for taco, enchilada and tamale applications. 3 or 4 skinned chicken breasts or other accessible parts 1/2 finely chopped onion 3-4 cloves crushed garlic 1/2 cup chopped fresh cilantro 4 Tbsp. lard 1 cup of an enchilada sauce or 1 cup salsa verde [recipes follow] 2-3 whole canned green chilies cut in strips [optional] aluminum foil Heat the lard and fry the onions until they start to clear. Add the chicken and cilantro, and lightly sauté' just until the outside turns white. With a slotted spoon move the chicken and as much of the onion/cilantro/garlic mixture [hereby known as gunk] as possible. Place the chicken and the gunk on a paper towel to drain. When dry, place the chicken and gunk in a bowl and cover with the sauce or salsa of your choice. Let the chicken marinade while you go have a couple of beers. Preheat your oven to 350°. Wrap the marinated chicken, along with some of the marinade [with the chili strips if you wish], tightly in aluminum foil and make sure there are no leaks. If you are using chili verde sauce, squeeze about 1/4 of a lemon on the meat before wrapping. If you are a fresh coriander freak, a few extra pinches of this wonderful weed will enhance the flavors. Bake the wrapped chicken for about 35-40 minutes or to your satisfaction. When done, unwrap the chicken, remove the bone, and gently shred the chicken and the chilies with two forks. Don't pulverize the meat-- it should be in bite-sized pieces rather than completely shredded like beef or machaca. Re-wrap the chicken and place it back in the warm oven until you are ready to use it for tacos, enchiladas, burritos or in tortas. Chicken Adobo is a little more elaborate (and more like mole): Chicken [or Turkey] Adobo Take a bird and boil in until done. When cooked remove the meat from the bone and shred it up into bite sized pieces. While the bird is boiling prepare the adobo. The Adobo 3 pasilla chilies 4 oz sesame seeds 1 tomato 1/2 tablet Mexican chocolate or 1/2 Tbsp. Hershey's dry chocolate 1 finely chopped garlic clove a pinch of cinnamon, oregano, marjoram, black pepper and salt 1/2 Tbsp. wine or apple vinegar another pinch of salt and sugar Soak the chilies in warm water for about 20 minutes, until they are pliable. Carefully slice them open and remove and reserve the seeds. Grind the chili seeds with the sesame seeds in a spice grinder or metate.* In a dry skillet gently toast the ground sesame and chili seeds, just until they start to brown. Put the peppers, roasted seeds, and spices in a blender, with only enough water to blend, and make a thick puree. Season with the vinegar, salt and sugar. Cook the puree in a skillet over a medium flame until it is fairly thick. Stir the shredded chicken into the adobo and heat it through for a couple minutes. * A metate is a flat grinding stone used for corn and peppers. They are usually available in Mexican markets and make great table decorations and a place to leave your car keys. Salsa Verde I have yet to find a truly robust green salsa outside a home or good taco stand. My preference is salsa verde over salsa rojo as the bite of the tomatillos mixed with the tang of the garlic seems to generate a deep flavor characteristic of only the green salsas. Salsa verde is best when it is fresh but will keep refrigerated and covered for about a week. It is important to serve the salsa at room temperature. When it is cold it looses its rich flavor. Salsa is typically served on meats, but give it a try inside or on top of a quesadilla or over scrambled eggs. [Try salsa on pizza, but don't tell anyone you read about it in a Mexican cookbook!] 1 10 oz can pureed tomatillos 2 or 3 chopped jalapenos 2 to 4 finely chopped garlic cloves 1/4 finely chopped onion 1/2 cup chopped fresh cilantro 2 Tbsp. lime juice 1 4 oz can of diced California chilies a pinch of sugar and salt to taste Puree the tomatillos in a blender and add everything else! If it is too thick, add a bit of beer. If you want a thicker salsa, the mixture can be cooked in about 2 tablespoons of peanut oil. Scorpion Sauce Now I have to admit that there is probably nothing in Mexico call Scorpion Sauce and I actually stole this name from Huntley Dent's The Feast of Sante Fe.* I have had this type of salsa served at taquerias on several occasions and have been making my own version for some years. This rather thick "sauce" is extremely hot and I use it both as a dip and to "sting" any dish that needs that extra handshake from hell. Therefore the name "Scorpion Sauce" seemed perfect- thank you Mr. Hunt. My original recipe calls for New Mexico chilies For a more barbecued flavor, and heat, substitute a couple of seeded Chipotles [with the marinade] and two grilled, softened and seeded New Mexico, Pasilla, or California chilies. This salsa will keep a long time in the refrigerator because nothing will dare to come near it. 6 soaked and seeded dried chilies of your choice or substitute 2 of the chilies with 2 canned Chipotles [remove seeds-- keep the marinade] 4 crushed garlic cloves 1 Tbsp. white wine vinegar Add all the stuff to a blender and puree until very smooth. If more liquid is needed, use some of the water used to soak the chilies. Verde Enchilada Sauce This is a light sauce that goes well with chili verde or pollo. It is also great with cheese enchiladas made with Monterey jack and onions. 1 large quartered white onion 2 peeled tomatoes 1 4 oz can chopped green chilies 1 quartered bell pepper 3 cloves garlic 2 Tbsp. lard 1/2 cup chicken stock or broth 2 cups sour cream Put the onion, tomato, chilies, pepper and garlic in a blender or processor and blend until smooth. Add the mixture to the heated lard and cook on a high heat for about 5 minutes. Add the chicken broth and stir in the sour cream. Bob |
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"Damsel in dis Dress" > wrote in message ... > We've just discovered the joy of shredded beef tacos. For now, we're just > sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded > beef, and will be using it for more than just tacos). Crash has never had > chicken tacos before, and I've only had them at a restaurant. I have no > clue how to season it for the best flavor. > > Would mole be weird? I've only had that once, and I don't recall what it > tasted like. > > Carol Hey Dams  There are two ways I season chicken for tacos, and how I do it depends on if I'm using a crisp or soft tortilla. One way is to use a bit of Penzey's taco seasoning, ancho chile, minced onion, garlic and lime juice. This I use with crispy shells and with sliced chicken for burritos. You can also use it with a bit of olive oil to marinade before hand. The other I use for soft corn tortillas, flautas, and enchiladas: I simmer chicken breasts in stock until done, then shred. Put the shredded chicken in a pan with enough of the stock to moisten, and add 1/4 cup of diced green chiles, 1 tbsp chicken base (I use Better than Bullion), 1 tsp white pepper, and 1 tsp onion powder for every two cups of shredded chicken meat. Simmer until the stock is absorbed and the flavors have mingled. I often add a bit of extra white pepper at the end. Pretty simple and very tasty. You can then go on to add whatever else you like...my brother adds a small can of the seasoned diced tomatoes, my sister adds minced onion when it's simmering. Best way to do it is just experiment. kimberly |
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"Damsel in dis Dress" > wrote in message ... > We've just discovered the joy of shredded beef tacos. For now, we're just > sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded > beef, and will be using it for more than just tacos). Crash has never had > chicken tacos before, and I've only had them at a restaurant. I have no > clue how to season it for the best flavor. > > Would mole be weird? I've only had that once, and I don't recall what it > tasted like. > > Carol About the beef.... During the movie shoot, I took a large cross cut chuck and did it low and slow on the grill after it spent the night with a good rub (ancho, paprika, cayenne, onion, garlic, cumin, kosher salt, fresh ground pepper). About half way through I began spritzing it with a mixture of water, tomato juice, and apple juice. I wrapped it in foil the last hour or so. It was falling apart tender. I added some salsa and green chiles, and simmered it for 15 minutes. Wow...it was so flavorful! Just thought you might want to try it sometime kimberly |
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Reading over what I quoted:
> Chicken Adobo is a little more elaborate (and more like mole): > Chicken [or Turkey] Adobo > > Take a bird and boil in until done. When cooked remove the meat from the > bone and shred it up into bite sized pieces. While the bird is boiling > prepare the adobo. > > The Adobo > 3 pasilla chilies > 4 oz sesame seeds > 1 tomato > 1/2 tablet Mexican chocolate or 1/2 Tbsp. Hershey's dry chocolate > 1 finely chopped garlic clove > a pinch of cinnamon, oregano, marjoram, black pepper and salt > 1/2 Tbsp. wine or apple vinegar > another pinch of salt and sugar > > Soak the chilies in warm water for about 20 minutes, until they are > pliable. Carefully slice them open and remove and reserve the seeds. Grind > the chili seeds with the sesame seeds in a spice grinder or metate.* In a > dry skillet gently toast the ground sesame and chili seeds, just until > they start to brown. Put the peppers, roasted seeds, and spices in a > blender, with only enough water to blend, and make a thick puree. Season > with the vinegar, salt and sugar. Cook the puree in a skillet over a > medium flame until it is fairly thick. > > Stir the shredded chicken into the adobo and heat it through for a couple > minutes. ....the recipe never says what to do with the tomato, garlic, or chocolate. My educated guess is that you peel the tomato, then chop the tomato and garlic and blend it in with the seeds, spices/herbs, and peppers. You add that puree to the skillet. Then I think you grate the chocolate and stir it in while the puree is cooking. Bob |
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On Tue, 26 Oct 2004 23:07:33 -0500, zxcvbob > wrote:
>Hi Carol, > >I haven't made them in a long time, but I used to buy those big bags of >chicken leg quarters for 29˘ per pound. Arrange in a single layer in a >lasagne pan, removing any loose big hunks of fat. (I don't remember if >I skinned them or not.) I'd simmer a few dried New Mexico peppers >(stems and seeds removed) in a little water until they were soft, then >grind them up in the blender with big pinch of cumin, a chicken bouillon >cube, and some oregano and garlic powder. Pour over the chicken and >bake until cooked thoroughly. Allow to cool just a little before >serving. Serve with the pan drippings (it will make sort of a chili >gravy, you might have to thicken with a little cornstarch but not much), >warm flour tortillas, grated cheese, jalapenos, sliced avocados, sour >cream, etc. Tear the chicken off the bones to make your own soft tacos. > >I don't know *why* I haven't made these in so long. It sounds good for >this weekend. It sure does! I'm sitting here, wishing I had some stray chicken parts. Flash of inspiration .... turkey dark meat! Okay, I know what we'll be having right after Jill's Turkey Cottage Pie, but before turkey soup. Bless your pea-pickin' little heart! Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On 27 Oct 2004 01:24:22 -0500, "Bob" > wrote:
>No, mole wouldn't be WEIRD. But it's a very labor-intensive preparation, and >if you just want shredded chicken tacos, there are PLENTY of easier -- and >tasty -- ways of making them. The lazy old broad that I am, I have a jar of mole sauce in the cupboard. <G> >There used to be a web site called "Taqueria Tech" which gave a pretty >comprehensive set of taqueria recipes. It's apparently gone, but I managed >to copy it before it disappeared. Here's the section on shredded chicken >tacos: > >Shredded Chicken (for Tacos and Enchiladas) >This recipe is especially for taco, enchilada and tamale applications. >3 or 4 skinned chicken breasts or other accessible parts >1/2 finely chopped onion >3-4 cloves crushed garlic >1/2 cup chopped fresh cilantro >4 Tbsp. lard >1 cup of an enchilada sauce or 1 cup salsa verde [recipes follow] >2-3 whole canned green chilies cut in strips [optional] >aluminum foil > >Heat the lard and fry the onions until they start to clear. Add the chicken >and cilantro, and lightly sauté' just until the outside turns white. With a >slotted spoon move the chicken and as much of the onion/cilantro/garlic >mixture [hereby known as gunk] as possible. Place the chicken and the gunk >on a paper towel to drain. When dry, place the chicken and gunk in a bowl >and cover with the sauce or salsa of your choice. Let the chicken marinade >while you go have a couple of beers. > >Preheat your oven to 350°. Wrap the marinated chicken, along with some of >the marinade [with the chili strips if you wish], tightly in aluminum foil >and make sure there are no leaks. If you are using chili verde sauce, >squeeze about 1/4 of a lemon on the meat before wrapping. If you are a fresh >coriander freak, a few extra pinches of this wonderful weed will enhance the >flavors. Bake the wrapped chicken for about 35-40 minutes or to your >satisfaction. When done, unwrap the chicken, remove the bone, and gently >shred the chicken and the chilies with two forks. Don't pulverize the meat-- >it should be in bite-sized pieces rather than completely shredded like beef >or machaca. Re-wrap the chicken and place it back in the warm oven until you >are ready to use it for tacos, enchiladas, burritos or in tortas. I like this one because of the cilantro, and the fact that the seasoning isn't hot. I'm a wimp. >Chicken Adobo is a little more elaborate (and more like mole): >Chicken [or Turkey] Adobo > >Take a bird and boil in until done. When cooked remove the meat from the >bone and shred it up into bite sized pieces. While the bird is boiling >prepare the adobo. > >The Adobo >3 pasilla chilies >4 oz sesame seeds >1 tomato >1/2 tablet Mexican chocolate or 1/2 Tbsp. Hershey's dry chocolate >1 finely chopped garlic clove >a pinch of cinnamon, oregano, marjoram, black pepper and salt >1/2 Tbsp. wine or apple vinegar >another pinch of salt and sugar > >Soak the chilies in warm water for about 20 minutes, until they are pliable. >Carefully slice them open and remove and reserve the seeds. Grind the chili >seeds with the sesame seeds in a spice grinder or metate.* In a dry skillet >gently toast the ground sesame and chili seeds, just until they start to >brown. Put the peppers, roasted seeds, and spices in a blender, with only >enough water to blend, and make a thick puree. Season with the vinegar, salt >and sugar. Cook the puree in a skillet over a medium flame until it is >fairly thick. > >Stir the shredded chicken into the adobo and heat it through for a couple >minutes. > >* A metate is a flat grinding stone used for corn and peppers. They are >usually available in Mexican markets and make great table decorations and a >place to leave your car keys. This one sounds really good, too. One question ... what are pasilla chilies? Are they evil, like habaneras, or benign like anchos? I have a great fear of hot foods. Just ask Boli and Ariane. >Salsa Verde >I have yet to find a truly robust green salsa outside a home or good taco >stand. My preference is salsa verde over salsa rojo as the bite of the >tomatillos mixed with the tang of the garlic seems to generate a deep flavor >characteristic of only the green salsas. Salsa verde is best when it is >fresh but will keep refrigerated and covered for about a week. It is >important to serve the salsa at room temperature. When it is cold it looses >its rich flavor. Salsa is typically served on meats, but give it a try >inside or on top of a quesadilla or over scrambled eggs. [Try salsa on >pizza, but don't tell anyone you read about it in a Mexican cookbook!] > >1 10 oz can pureed tomatillos >2 or 3 chopped jalapenos >2 to 4 finely chopped garlic cloves >1/4 finely chopped onion >1/2 cup chopped fresh cilantro 2 Tbsp. lime juice >1 4 oz can of diced California chilies >a pinch of sugar and salt to taste >Puree the tomatillos in a blender and add everything else! If it is too >thick, add a bit of beer. If you want a thicker salsa, the mixture can be >cooked in about 2 tablespoons of peanut oil. This one ain't gonna happen at our house, but I'll bet someone else will find a good use for it. >Scorpion Sauce >Now I have to admit that there is probably nothing in Mexico call Scorpion >Sauce and I actually stole this name from Huntley Dent's The Feast of Sante >Fe.* I have had this type of salsa served at taquerias on several occasions >and have been making my own version for some years. This rather thick >"sauce" is extremely hot and I use it both as a dip and to "sting" any dish >that needs that extra handshake from hell. Therefore the name "Scorpion >Sauce" seemed perfect- thank you Mr. Hunt. My original recipe calls for New >Mexico chilies For a more barbecued flavor, and heat, substitute a couple of >seeded Chipotles [with the marinade] and two grilled, softened and seeded >New Mexico, Pasilla, or California chilies. This salsa will keep a long time >in the refrigerator because nothing will dare to come near it. > >6 soaked and seeded dried chilies of your choice >or substitute 2 of the chilies with 2 canned Chipotles [remove seeds-- keep >the marinade] >4 crushed garlic cloves >1 Tbsp. white wine vinegar >Add all the stuff to a blender and puree until very smooth. If more liquid >is needed, use some of the water used to soak the chilies. No, no, no, no, NO! (laughing) >Verde Enchilada Sauce >This is a light sauce that goes well with chili verde or pollo. It is also >great with cheese enchiladas made with Monterey jack and onions. >1 large quartered white onion >2 peeled tomatoes >1 4 oz can chopped green chilies >1 quartered bell pepper >3 cloves garlic >2 Tbsp. lard 1/2 cup chicken stock or broth >2 cups sour cream > >Put the onion, tomato, chilies, pepper and garlic in a blender or processor >and blend until smooth. Add the mixture to the heated lard and cook on a >high heat for about 5 minutes. Add the chicken broth and stir in the sour >cream. This is more like it! Thanks for sharing a wide variety of choices. I'll definitely try all but the two toxic waste sauces. <G> Thanks, Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Tue, 26 Oct 2004 23:30:41 -0700, "Nexis" > wrote:
>About the beef.... >During the movie shoot, I took a large cross cut chuck and did it low and >slow on the grill after it spent the night with a good rub (ancho, paprika, >cayenne, onion, garlic, cumin, kosher salt, fresh ground pepper). About half >way through I began spritzing it with a mixture of water, tomato juice, and >apple juice. I wrapped it in foil the last hour or so. It was falling apart >tender. I added some salsa and green chiles, and simmered it for 15 minutes. >Wow...it was so flavorful! Just thought you might want to try it sometime And you didn't invite me over for dinner? Damn you!  Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Tue, 26 Oct 2004 23:26:25 -0700, "Nexis" > wrote:
>There are two ways I season chicken for tacos, and how I do it depends on if >I'm using a crisp or soft tortilla. One way is to use a bit of Penzey's taco >seasoning, ancho chile, minced onion, garlic and lime juice. This I use with >crispy shells and with sliced chicken for burritos. You can also use it with >a bit of olive oil to marinade before hand. The other I use for soft corn >tortillas, flautas, and enchiladas: I simmer chicken breasts in stock until >done, then shred. Put the shredded chicken in a pan with enough of the stock >to moisten, and add 1/4 cup of diced green chiles, 1 tbsp chicken base (I >use Better than Bullion), 1 tsp white pepper, and 1 tsp onion powder for >every two cups of shredded chicken meat. Simmer until the stock is absorbed >and the flavors have mingled. I often add a bit of extra white pepper at the >end. Pretty simple and very tasty. >You can then go on to add whatever else you like...my brother adds a small >can of the seasoned diced tomatoes, my sister adds minced onion when it's >simmering. >Best way to do it is just experiment. There's a recurring theme of green chiles here. Gotta get a few cans of those. Thank you, Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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Carol wrote:
> One question ... what are pasilla chilies? Are they evil, like > habaneras, or benign like anchos? I have a great fear of hot foods. > Just ask Boli and Ariane. *I* don't think they're hot, but maybe you're asking the wrong guy, because my tolerance for spicy foods is extremely high. Lemme check [Googling for "pasilla scoville"] ... Pasillas are shown as having a Scoville range of 1,000 to 2,000, which is exactly the same range as anchos. Bob |
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"Bob" > wrote in message ... > Carol wrote: > > > One question ... what are pasilla chilies? Are they evil, like > > habaneras, or benign like anchos? I have a great fear of hot foods. > > Just ask Boli and Ariane. > > *I* don't think they're hot, but maybe you're asking the wrong guy, because > my tolerance for spicy foods is extremely high. Lemme check [Googling for > "pasilla scoville"] ... Pasillas are shown as having a Scoville range of > 1,000 to 2,000, which is exactly the same range as anchos. > > Bob > > I can't tolerate hot foods at all! TFM made cornbread last night with some sort of pepper cheese and I was all, BEER, BEER, I need BEER! God, he couldn't taste it at all! But then again, the man eats habaneros as is, so.............. kili |
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kilikini wrote:
> I can't tolerate hot foods at all! TFM made cornbread last night with > some sort of pepper cheese and I was all, BEER, BEER, I need BEER! Who needs chiles to say that? :-) Bob |
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kilikini wrote:
> > > I can't tolerate hot foods at all! TFM made cornbread last night with some > sort of pepper cheese and I was all, BEER, BEER, I need BEER! God, he > couldn't taste it at all! But then again, the man eats habaneros as is, > so.............. > > kili A month ago, "BEER, BEER, I need BEER" was about all you thought about in the food department. ;-) Sounds like marriage and Florida have changed you? BOB |
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" BOB" > wrote in message t... > kilikini wrote: > > > > > I can't tolerate hot foods at all! TFM made cornbread last night with some > > sort of pepper cheese and I was all, BEER, BEER, I need BEER! God, he > > couldn't taste it at all! But then again, the man eats habaneros as is, > > so.............. > > > > kili > > A month ago, "BEER, BEER, I need BEER" was about all you thought about in the > food department. > ;-) > Sounds like marriage and Florida have changed you? > > BOB > > Been eating a hell of a lot of BBQ, Bob. It's all good! <g> Tonight I believe is steak night. Yay! kili |
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Damsel in dis Dress > wrote in
: > We've just discovered the joy of shredded beef tacos. For now, we're > just sprinkling the meat with Tone's taco seasoning (we have a LOT of > shredded beef, and will be using it for more than just tacos). Crash > has never had chicken tacos before, and I've only had them at a > restaurant. I have no clue how to season it for the best flavor. > > Would mole be weird? I've only had that once, and I don't recall what > it tasted like. > > Carol Hi Carol just try the following recipe Taco Bell Meat Seasoning Ease of Cooking: Beginner Serving Size: 10 tacos Notes: This tastes very close to the Taco Bell Meat seasoning. You can make this at home, and let your family prepare Taco's the way they like. Ingredients: 1 1/3 lb. Lean Finely Ground Chuck 1 1/2 Tbs. Mesa Corn Flour 4 1/2 tsp. Chili Powder 1/2 tsp. Onion Powder 1/2 tsp. Garlic Powder 1/2 tsp. Seasoned Salt 1/2 tsp. Paprika 1/4 tsp. Cumin 1/2 tsp. Garlic Salt 1/4 tsp. Sugar 1 tsp. Dry Minced Onions 1/2 tsp. Beef Bouillon Preparation: Mix together all ingredient except the taco meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return ground chuck to the pan and add taco seasoning. Add 3/4 - 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry. Have fun Bernhard |
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Damsel in dis Dress > wrote in
: > On Fri, 29 Oct 2004 23:36:52 GMT, wrote: > >>Taco Bell Meat Seasoning > > I'll give this a try the next time we make ground beef for tacos. > Crash loves Taco Bell, but we both get sick every time we eat there, > so it's been a few years since we've gone there. > > Carol That may be because they use MSG in some of their recipes! MSG stands for MonosodiumGlutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you. As you can see this recipe does not use any of it but I know that a lot of fast food restaurants are using it in some of their recipes (i.e. KFC). |
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On Sat, 30 Oct 2004 15:13:09 GMT, "Wayne Boatwright" > wrote:
>Damsel in dis Dress wrote: > >> Interesting. Crash and I both got sick the last time we ate at KFC >> (about 3 weeks ago). But we were SICK - for a week. Although they >> weren't able to isolate a specific bacteria, they said that, based on >> the symptoms, it was likely food poisoning. Can MSG cause severe, >> week-long problems? > >Carol, it's very unlikely that MSG would/could cause the extreme >symptoms you and Crash had. The most common symptom is mild to severe >headache. In others it triggers migraine. Still others experience >gastric distress, but I've never heard of it lasting more than a day or >so, and never as severe as you describe. > >I would say you definitely had food poisoning. And it was so much fun, too! >Where I used to live, a new Denny's was built near an area where I >often shopped. It was a convenient stop for a quick breakfast on a >Saturday morning of errands. After my mother, a friend, and I got sick >several times after eating there, we never went back. We weren't >severely ill, but it definitely had something to do with the food. Sorry to hear that. But I like your strategy. KFC is not a place I'm likely to eat again. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Sun, 31 Oct 2004 01:29:43 GMT, "Johnoo" > wrote:
>Hello, Hello! <waving> >I'm a newbie of sorts to this group, but, from the description you gave of >the symptoms I think it may have been a virus. I had exactly the same >symptoms almost two weeks ago. It lasted for about a week or so and was not >pleasant. Several people in the office I work in had the same exact thing. I >also had this problem about the same time last year, if it helps. By the >way, the cramps were the worst I've felt since I had actual food poisoning >a few years back. Symptoms were similar in some ways, but not the same and >did not last as long. I have to admit though, I did not have the first >symptom. Hope this helps. >Have a great day! Sounds like we were sick at basically the same time. The virus thing would explain while our dogs got sick, too. I've been wondering about that part of the puzzle. They got better a lot more quickly than we did, thank goodness. I hadn't cooked for about a week before we got sick, so I know that I didn't poison us. The only thing that both Crash and I had eaten was room temperature KFC chicken fingers. We assumed that that was the culprit. And as horrible as this was, it was a walk in the park compared to the food poisoning I once had from crab legs. I've never been so violently ill in my life. Took a week before I was well enough to leave the house and see a doctor. Nice to meet you, John, Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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