My associate from Tijuana was busy with a client in my shop while his wife,
kid and my wife talked food. His wife is from a 'ranchito' in Michoacan,
near the Pacific coast. One dish led to another and I asked what was her
very favorite of all Mexican dishes. Unhesitating, she said " Frituras en
Salsa Roja" - so I asked for the recipe.

For four people:
1 lb of pork cut into roughly 3/4" cubes.
6 de-seeded chile guajillo or ancho (dried chile Poblano)
Pinch or two oregano
Pinch of cumin
Shake or two of pepper
Some clove
3 garlic cloves
1 onion

On the side:
Salsas
16 to 20 Corn tortillas
Refried beans
Optional: Potatoes or rice (Cubed potatoes should be added into the sauce
during last 10 minutes of cooking)

De-seed then soak your dried chiles and then mash them in a molcajete or in
a blender.

Dice onion and garlic, sauté, add pork, turn up heat, fry until some pork
chunks are caramelized, turn down heat, add seasonings and puréed chile,
bring to boil, add water to even out cooking but just enough to let the
water boil down leaving the whole as a smooth paste. Simmer for at least a
half hour to tenderize the pork.

Serve with hot tortillas and refried beans on the side. Don't forget to
offer your guests a selection of salsas
http://www.inmamaskitchen.com/Mexica...salsa_mex.html

I ended the day by searching through the pantry for all the ingredients. Had
second-thought chats with wife regarding use of cumin in a south of the
Tropic Mexican food... but, cumin has been creeping into more and more
recipes... and the finished meal proved to be among the most delicious ever.

Consider the option of a side of rice or adding some potatoes into the mix.
I used potatoes last night. Next time it will be fried red rice on the side
along with the refrieds, tortillas, salsas and the Frituras en Salsa Roja.

Buen provecho!

Wayne

On Feb 3, 12:01�pm, "Wayne Lundberg" >
wrote:
> One dish led to another and I asked what was her
> very favorite of all Mexican dishes. Unhesitating, she said " Frituras *en
> Salsa Roja" - so I asked for the recipe.

What does "fritura" really mean? Is it going to be a new trend?

http://www.wordreference.com/es/en/t...=esen&B=Buscar

According to the above link fritura is a dish of *anything* fried.
For example: "En ese chiringuito preparan una buena fritura de
pescado." (They prepare good fried fish at that stand.)

"Fritura" gives me the impression of something that is completely
cooked by frying only, not something that is browned in a frying pan
to seal in the juices and then simmered in water until tender.

But, what do I know?

I know that I will probably see "Frituras estilo Malibu" on the wall
of a CalMex taqueria and everybody will be raving about the new taste
treat...

Come and get your frituras while they're trendy...

"The Galloping Gourmand" > wrote in message
oups.com...
On Feb 3, 12:01?pm, "Wayne Lundberg" >
wrote:
> One dish led to another and I asked what was her
> very favorite of all Mexican dishes. Unhesitating, she said " Frituras en
> Salsa Roja" - so I asked for the recipe.

What does "fritura" really mean? Is it going to be a new trend?

http://www.wordreference.com/es/en/t...=esen&B=Buscar

According to the above link fritura is a dish of *anything* fried.
For example: "En ese chiringuito preparan una buena fritura de
pescado." (They prepare good fried fish at that stand.)

"Fritura" gives me the impression of something that is completely
cooked by frying only, not something that is browned in a frying pan
to seal in the juices and then simmered in water until tender.

But, what do I know?

I know that I will probably see "Frituras estilo Malibu" on the wall
of a CalMex taqueria and everybody will be raving about the new taste
treat...

Come and get your frituras while they're trendy...

------------------------

My friend's wife is from one of those remote villages,Churumuco I beleive,
somewhere between Ixtapa and Acapulco and not a tourist trap type place.
When talking food, I learned that she did not grow up with a blender in the
home, and even now, as an urban married woman in a city like Tijuana uses
the metate and molcajete as her kitchen tools. When quizzing the chile pods
to use, she said guajillo and Ancho were the same... which they are not. So
there is some room for figuring out the recipe ... one form or other. All I
can say, is ... it was delicious! My son and wife were here to enjoy it and
it got great reviews.

Michoacan is one of the greatest places to discover great Mexican foods!

Long ago, our family spent a week near Patzcuaro and will never forget the
culinary joys of that magical place. One memorable meal was from a street
vendor at the plaza... a chicken and potato delight that still lingers in my
mouth when thinking about it. Incredible!

Wayne

On Feb 3, 5:37?pm, "Wayne Lundberg" >
wrote:
> "The Galloping Gourmand" > wrote in
> What does "fritura" really mean? Is it going to be a new trend?

> My friend's wife is from one of those remote villages,Churumuco I beleive,
> somewhere between Ixtapa and Acapulco and not a tourist trap type place.
> When talking food, I learned that she did not grow up with a blender in the
> home, and even now, as an urban married woman in a city like Tijuana uses
> the metate and molcajete as her kitchen tools. When quizzing the chile pods
> to use, she said guajillo and Ancho were the same... which they are not. So
> there is some room for figuring out the recipe ... one form or other. All I
> can say, is ... it was delicious! My son and wife were here to enjoy it and
> it got great reviews.

Did you find that the pork was sort of crunchy on the outside and
juicy on the inside? That would be what I would expect if the meat was
sealed by frying, and then the cooking was completed by simmering in a
pot of water.

If saltear is to saut?, and sofre?r is to fry lightly, freir seems to
mean to fry in deep fat.

http://es.wikibooks.org/wiki/Artes_c...s_b%C3%A1sicas

Freir
La fritura es el proceso de sumergir un alimento en grasa caliente.
Dado que el punto de ebullici?n de los aceites es mucho m?s alto que
el del agua, los alimentos se cocinan a temperaturas m?s altas,
pudiendo llegar a los 200 grados, aunque la temperatura m?xima depende
de cada tipo de grasa. En el proceso el alimento cocinado toma sabor
de la grasa en la que se cocina. En la fritura es f?cil dejar seco el
alimento, pues a esas temperaturas el agua se evapora r?pidamente,
para evitarlo se puede caramelizar el exterior (dorar) o recubrir con
alg?n elemento que haga de barrera (empanado, enharinado, etc.).

Sofre?r
Se denomina as? una fritura a temperatura baja, durante un tiempo
largo y con una cantidad escasa de aceite (cubrir el fondo de la
sart?n). Cuando se sofr?e cebolla, en ocasiones se utiliza el t?rmino
pochar.

Saltear
Es una fritura tambi?n con poco aceite pero a temperaturas m?s altas y
durante poco tiempo, las sartenes de saltear tienen los laterales
inclinados de forma que sea posible lanzar el contenido al aire y
volverlo a recoger con un golpe de mu?eca.

"The Galloping Gourmand" > wrote in message
ps.com...
> On Feb 3, 5:37?pm, "Wayne Lundberg" >
> wrote:
> > "The Galloping Gourmand" > wrote in
> > What does "fritura" really mean? Is it going to be a new trend?
>
>.

----snip----

Traditional 'carnitas' as you find along the highways close to Mexico City
to serve the thousands of adventurers taking to the roads on weekends, like
barbacoa, cabrito, and so on... carnitas are chunks of pork deep fried in
not-quite-bubbling lard along with skins to become chicharron... all to be
served on a platter, then pinched into a fresh corn tortilla, ladled with
salsas and rolled into tacos to eat on the spot.

Seems like deep frying 'frito' 'enfrijoladas' 'frituras' has been around
since before the conquest as sacrificial victims were killed, hearts removed
to be eaten by the priests, the rest to be distributed by those waiting for
the pieces to roll down the pyrmaids and cooked in one form of mole or
other. This is not me speaking, it is history as described by many Spanish
'scholars' on the scene and some surviving glyphs and native historians.

The 'frituras en salsa roja' seems to be a variation on the theme. Another
favorite of ours is 'rajas con hongos' which are strips of chile poblano
cooked with pork chunks that were deep fried until almost glazed and then
softened by slow-cooking. I think this is what had to be done to human
sacrificial victims who were mostly captured soldiers of vanquished armies
by the Aztecs. Makes sense when you put it all together. Especially when the
note to add papaya milk when the meat appears to be too tough to tenderize
in the chile pod mix.


Wayne

On Feb 3, 8:41?pm, "Wayne Lundberg" >
wrote:

> Seems like deep frying 'frito' 'enfrijoladas' 'frituras' has been around
> since before the conquest as sacrificial victims were killed, hearts removed
> to be eaten by the priests, the rest to be distributed by those waiting for
> the pieces to roll down the pyrmaids and cooked in one form of mole or
> other. This is not me speaking, it is history as described by many Spanish
> 'scholars' on the scene and some surviving glyphs and native historians.

You certainly seem to be fascinated with the subject, however...
>
> The 'frituras en salsa roja' seems to be a variation on the theme. Another
> favorite of ours is 'rajas con hongos' which are strips of chile poblano
> cooked with pork chunks that were deep fried until almost glazed and then
> softened by slow-cooking. I think this is what had to be done to human
> sacrificial victims who were mostly captured soldiers of vanquished armies
> by the Aztecs. Makes sense when you put it all together. Especially when the
> note to add papaya milk when the meat appears to be too tough to tenderize
> in the chile pod mix.

(Hay) tres t?cnicas b?sicas para cocinar un alimento, a saber:

Asado: es decir aplicarle directamente calor al alimento.

Cocci?n: es decir sumergirlo en un l?quido caliente, cuando el l?quido
es agua se habla de "hervido" y cuando es aceite se habla de
"fritura".

Putrefacci?n: aunque sorprenda es otra forma de hacer que la carne
resulte m?s f?cil de digerir, y en muchas recetas de "caza" se empieza
por dejar la pieza cazada unos d?as hasta que se pudra un poco.

Otras preparaciones: Otra forma de preparar alimentos consiste en
sumergirlos en un medio que haga que cambien sus propiedades, de
manera que no se estropeen, pueden ser medios ?cidos (lim?n o vinagre)
o en sal.

As? se preparan los boquerones en vinagre, el cebiche, las anchoas en
salaz?n, los pepinillos en vinagre, etc.

Obtenido de "http://es.wikibooks.org/wiki/Artes_culinarias/T
%C3%A9cnicas_b%C3%A1sicas"

Wayne Lundberg wrote:
> My associate from Tijuana was busy with a client in my shop while his wife,
> kid and my wife talked food. His wife is from a 'ranchito' in Michoacan,
> near the Pacific coast. One dish led to another and I asked what was her
> very favorite of all Mexican dishes. Unhesitating, she said " Frituras en
> Salsa Roja" - so I asked for the recipe.
>
> For four people:
> 1 lb of pork cut into roughly 3/4" cubes.
> 6 de-seeded chile guajillo or ancho (dried chile Poblano)
> Pinch or two oregano
> Pinch of cumin
> Shake or two of pepper
> Some clove
> 3 garlic cloves
> 1 onion
>
> On the side:
> Salsas
> 16 to 20 Corn tortillas
> Refried beans
> Optional: Potatoes or rice (Cubed potatoes should be added into the sauce
> during last 10 minutes of cooking)
>
> De-seed then soak your dried chiles and then mash them in a molcajete or in
> a blender.
>
> Dice onion and garlic, sauté, add pork, turn up heat, fry until some pork
> chunks are caramelized, turn down heat, add seasonings and puréed chile,
> bring to boil, add water to even out cooking but just enough to let the
> water boil down leaving the whole as a smooth paste. Simmer for at least a
> half hour to tenderize the pork.
>
> Serve with hot tortillas and refried beans on the side. Don't forget to
> offer your guests a selection of salsas
> http://www.inmamaskitchen.com/Mexica...salsa_mex.html
>
> I ended the day by searching through the pantry for all the ingredients. Had
> second-thought chats with wife regarding use of cumin in a south of the
> Tropic Mexican food... but, cumin has been creeping into more and more
> recipes... and the finished meal proved to be among the most delicious ever.
>
> Consider the option of a side of rice or adding some potatoes into the mix.
> I used potatoes last night. Next time it will be fried red rice on the side
> along with the refrieds, tortillas, salsas and the Frituras en Salsa Roja.
>
> Buen provecho!
>
> Wayne
>
>
With the clove and cumin it sounds a little like Tino's Tacos in Culver
City... A greasy spoon that is extremely popular.