Nope, this is not your mama's machaca. I broke more than one rule, so
I'm not even sure I should call it machaca, but I do. Using leftover
carnitas and basic machaca ingredients, I came up with a wonderful
mixture to serve with eggs, or to make into burritos.

Since I used leftover carnitas in a machaca recipe, maybe I should
call it Carchaca ;-)

Here's how what I did

http://www.kokoscornerblog.com/mycor...s-machaca.html

or
http://tinyurl.com/lyyfezu

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Mon, 11 Nov 2013 11:06:19 -0800, wrote:

>
> Nope, this is not your mama's machaca. I broke more than one rule, so
> I'm not even sure I should call it machaca, but I do. Using leftover
> carnitas and basic machaca ingredients, I came up with a wonderful
> mixture to serve with eggs, or to make into burritos.
>
> Since I used leftover carnitas in a machaca recipe, maybe I should
> call it Carchaca ;-)
>
> Here's how what I did
>
> http://www.kokoscornerblog.com/mycor...s-machaca.html
>
> or
> http://tinyurl.com/lyyfezu
>

Well, it looks really good to me no matter what you call it!

I made cup tamales last night using leftover turkey mole from the
night before. Didn't have quite enough, so I rounded out the cups
with home made fire roasted corn and topped them with doctored up
enchilada verde from a can after they were plated. It was easy enough
to do, but forming the masa inside the cupcake pan took longer than I
expected. http://oi39.tinypic.com/2iqnazo.jpg

--
Food is an important part of a balanced diet.

On Mon, 11 Nov 2013 11:44:21 -0800, sf > wrote:

>On Mon, 11 Nov 2013 11:06:19 -0800, wrote:
>
>>
>> Nope, this is not your mama's machaca. I broke more than one rule, so
>> I'm not even sure I should call it machaca, but I do. Using leftover
>> carnitas and basic machaca ingredients, I came up with a wonderful
>> mixture to serve with eggs, or to make into burritos.
>>
>> Since I used leftover carnitas in a machaca recipe, maybe I should
>> call it Carchaca ;-)
>>
>> Here's how what I did
>>
>> http://www.kokoscornerblog.com/mycor...s-machaca.html
>>
>> or
>> http://tinyurl.com/lyyfezu
>>
>
>Well, it looks really good to me no matter what you call it!
Thank you
>
>I made cup tamales last night using leftover turkey mole from the
>night before. Didn't have quite enough, so I rounded out the cups
>with home made fire roasted corn and topped them with doctored up
>enchilada verde from a can after they were plated. It was easy enough
>to do, but forming the masa inside the cupcake pan took longer than I
>expected. http://oi39.tinypic.com/2iqnazo.jpg

Never heard of cup tamales, sounds like something I'd like to make.
Have you posted the recipe and I missed it? I'd sure like it.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...
> On Mon, 11 Nov 2013 11:44:21 -0800, sf > wrote:
>
>>On Mon, 11 Nov 2013 11:06:19 -0800, wrote:
>>
>>>
>>> Nope, this is not your mama's machaca. I broke more than one rule, so
>>> I'm not even sure I should call it machaca, but I do. Using leftover
>>> carnitas and basic machaca ingredients, I came up with a wonderful
>>> mixture to serve with eggs, or to make into burritos.
>>>
>>> Since I used leftover carnitas in a machaca recipe, maybe I should
>>> call it Carchaca ;-)
>>>
>>> Here's how what I did
>>>
>>> http://www.kokoscornerblog.com/mycor...s-machaca.html
>>>
>>> or
>>> http://tinyurl.com/lyyfezu
>>>
>>
>>Well, it looks really good to me no matter what you call it!
> Thank you
>>
>>I made cup tamales last night using leftover turkey mole from the
>>night before. Didn't have quite enough, so I rounded out the cups
>>with home made fire roasted corn and topped them with doctored up
>>enchilada verde from a can after they were plated. It was easy enough
>>to do, but forming the masa inside the cupcake pan took longer than I
>>expected. http://oi39.tinypic.com/2iqnazo.jpg
>
> Never heard of cup tamales, sounds like something I'd like to make.
> Have you posted the recipe and I missed it? I'd sure like it.

When I first saw your post, I thought you had bought this:

http://www.amazon.com/Nacho-Moms-Veg...rds=nacho+mama

But I figured this would not be something you'd eat. I am keenly interested
in this and wish I could find it locally. I don't want to have to pay $9.99
for shipping and if I were to buy it, I would start with one jar. This kind
of stuff is usually pretty nasty although occasionally good.

On Mon, 11 Nov 2013 12:07:42 -0800, wrote:

> Never heard of cup tamales, sounds like something I'd like to make.
> Have you posted the recipe and I missed it? I'd sure like it.

I posted it to a FB cooking group, not RFC on FB.

I guess it's an old time San Francisco thing. There were several
places that sold them back in the day. Don't know if they are found
anywhere now.

All you need to do is take prepared masa (I purchase mine) and line
cups of some sort. From what I read, one restaurant lined coffee
cups. The place we got ours used cups that were more like Pyrex
cups... but I used muffin tins.

I made the walls fairly thin, filled them up and sealed with more
masa. I covered the muffin pan with foil and set it into my roasting
pan which had about half an inch of hot water in it. I covered the
roasting pan with a cookie sheet and put it into a 350° oven for an
hour to steam. That was it. Draining the roasting pan without
getting water into the muffin pan was the hardest part.

--
Food is an important part of a balanced diet.

On Mon, 11 Nov 2013 22:56:34 -0800, sf > wrote:

>On Mon, 11 Nov 2013 12:07:42 -0800, wrote:
>
>> Never heard of cup tamales, sounds like something I'd like to make.
>> Have you posted the recipe and I missed it? I'd sure like it.
>
>I posted it to a FB cooking group, not RFC on FB.
>
>I guess it's an old time San Francisco thing. There were several
>places that sold them back in the day. Don't know if they are found
>anywhere now.
>
>All you need to do is take prepared masa (I purchase mine) and line
>cups of some sort. From what I read, one restaurant lined coffee
>cups. The place we got ours used cups that were more like Pyrex
>cups... but I used muffin tins.
>
>I made the walls fairly thin, filled them up and sealed with more
>masa. I covered the muffin pan with foil and set it into my roasting
>pan which had about half an inch of hot water in it. I covered the
>roasting pan with a cookie sheet and put it into a 350° oven for an
>hour to steam. That was it. Draining the roasting pan without
>getting water into the muffin pan was the hardest part.

Thank you, that's pretty much what I thought but wanted to be sure.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com