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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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![]() "Paul Covey" > wrote in message ... > I have a recipe posted here long ago that I do not want to repost for > reasons the people who have been here for a long time will appreciate > (shhhhhh! as David said), but I want to make it, but have been > intimidated by the meat requred. > > The recipe calls for the following: > 1 lb goat or pork meat > 1 lb goat or pork leg (the lower part) > 1 lb goat or pork ribs > > Assuming I don't use goat, while I could obviously use boneless pork for > the first, what would I use for other kinds of pork, as these are not > normally stocked in the supermarket? Chops for the ribs perhaps? But > the leg? > Paul Pork Picnic = front leg usually with skin Boston Butt = Front Shoulder /upper leg/Chuck section Dimitri |
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![]() Dimitri wrote: > "Paul Covey" > wrote in message > ... >>The recipe calls for the following: >>1 lb goat or pork meat >>1 lb goat or pork leg (the lower part) >>1 lb goat or pork ribs > Picnic = front leg usually with skin > > Boston Butt = Front Shoulder /upper leg/Chuck section > > Dimitri Thanks, and I assume it perhaps means I'll need to go to a butcher shop, rather than the supermarket, which is fine. But I'll be making it soon. Paul |
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![]() krusty kritter wrote: > Paul Covey wrote: > >>I want to make it, but have been intimidated by the meat requred. >> >>The recipe calls for the following: >>1 lb goat or pork meat >>1 lb goat or pork leg (the lower part) >>1 lb goat or pork ribs > > > I googled up your recipe, and I was more intimidated by all the hot > chiles specified. I ate Birria de Chivo at the Taqueria across the > street from Mission San Buenaventura in Ventura, CA, and now I > understand why the dark red chile sauce was so incendiary. I spooned > the goat meat out of the sauce and drained it onto a paper napkin > before making burritos with the meat and the flour tortillas... You may well be right, but I want to try it anyway. Maybe I'll cut back on the number of chiles - 2 arbol, 2 pasilla, and 3 arbol. Any thoughts from anyone? Paul |
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On Wed, 23 Mar 2005 01:17:34 GMT, Paul Covey > wrote:
>You may well be right, but I want to try it anyway. Maybe I'll cut back >on the number of chiles - 2 arbol, 2 pasilla, and 3 arbol. Any thoughts >from anyone? >Paul Sure. Make it to your taste. How could it be any other way? :-) David |
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