Ruth Haffly wrote to Dave Drum <=-

You will probably want to substitute for the tequila called for in
this recipe. If you don't have "Mockingbird Alcohol Free Spirit" at
hand try mixing agave juice and lime. Tequila is made by fermenting
and distilling the juice of the blue agave cactus.

OK, thanks for the hint. I usually make basic fajitas with a commercial seasoning, chicken, bell peppers, onions, sometimes tomatoes, salsa and sour cream.

Title: Arizona Chicken Fajitas
Categories: Latino, Poultry, Booze, Chilies, Breads
Yield: 4 Servings

Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term
for little strips of meat cut from the beef skirt, the most common cut
used to make fajitas. The word fajita is not known to have appeared in
print until 1971, according to the Oxford English Dictionary. (The word
faja is Spanish for "strip", or "belt", from the Latin fascia, "band") Although fajita originally referred to these strips of beef skirt,
fajitas now are made with a variety of fillings, such as green/red/yellow peppers, onions, chilies, and jalape+Xo peppers. (FROM THE WIKI)

My late brother, Robert, who was an accomplished chef learned about
fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
He told me this recipe was as close as anything he had found to what
he was taught during his time there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fajita Seasoning (DRY)
Categories: Herbs, Chilies, Rubs
Yield: 3 Tablespoon

1 tb Cornstarch
2 ts Chilli spice mix
1 ts Salt
1 ts Paprika
1 ts White sugar
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Ground cumin

Stir cornstarch, chili powder, salt, paprika, sugar, onion
powder, garlic powder, cayenne pepper, and cumin together
in a small bowl.

Makes about three tablespoons

From: http://www.allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Hi Dave,

You will probably want to substitute for the tequila called for in
this recipe. If you don't have "Mockingbird Alcohol Free Spirit" at
hand try mixing agave juice and lime. Tequila is made by fermenting
and distilling the juice of the blue agave cactus.

OK, thanks for the hint. I usually make basic fajitas with a commercial seasoning, chicken, bell peppers, onions, sometimes tomatoes, salsa and sour cream.

Title: Arizona Chicken Fajitas
Categories: Latino, Poultry, Booze, Chilies, Breads
Yield: 4 Servings

Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term
for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The
word faja is Spanish for "strip", or "belt", from the Latin fascia, "band")
Although fajita originally referred to these strips of beef skirt,
fajitas now are made with a variety of fillings, such as
green/red/yellow peppers, onions, chilies, and jalape+Xo peppers.
(FROM THE WIKI)

It's one of those things that made a fast hit in the culinary
world--street food hit the big time. I had my first one when we were
stationed at Fort Hood, TX............and many more since.

My late brother, Robert, who was an accomplished chef learned about fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
He told me this recipe was as close as anything he had found to what
he was taught during his time there.

Title: Fajita Seasoning (DRY)
Categories: Herbs, Chilies, Rubs
Yield: 3 Tablespoon

A bit of dried orange peel adds a nice taste to it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Although fajita originally referred to these strips of beef skirt,
fajitas now are made with a variety of fillings, such as
green/red/yellow peppers, onions, chilies, and jalape+Xo peppers.
(FROM THE WIKI)

It's one of those things that made a fast hit in the culinary world--street food hit the big time. I had my first one when we were stationed at Fort Hood, TX............and many more since.

Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I
much prefer carnitas. Bv)=

My late brother, Robert, who was an accomplished chef learned about fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
He told me this recipe was as close as anything he had found to what
he was taught during his time there.

Title: Fajita Seasoning (DRY)
Categories: Herbs, Chilies, Rubs
Yield: 3 Tablespoon

A bit of dried orange peel adds a nice taste to it.

Or Mandarin or Tangerine or Pomelo. I do orange zest in my carnitas -
which I prefer to fajitas.

This recipe also makes great burritos, with a white cheese sauce made
with pepper-jack cheese over it. Side with beans and rice and a nice
pico de gallo for a complete and (very) filling meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tacos de Carnitas
Categories: Pork, Vegetables, Herbs, Chilies, Citrus
Yield: 7 Servings

3 lb Pork shoulder
7 Strips orange zest
5 cl Garlic; minced
1 lg Onion; chopped
+=PLUS=+
Fine chopped onion; garnish
1 1/4 ts Crushed red pepper flakes
1 (1") Mexican canela cinnamon
- stick
2 Bay leaves
1 1/2 ts Crushed, dried oregano
- leaves
1 1/2 ts Kosher salt; more to taste
1/4 ts Ground cloves
24 sm Corn tortillas; warmed, for
- serving
Chopped cilantro; garnish
Salsa; garnish

Trim any thick fat from surface of pork. Cut meat in 1"
cubes, discarding any that are pure fat. Put pork in a
large pot. Add enough water to cover by 2 inches, orange
zest, garlic, chopped onion, red pepper flakes,
cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and
the cloves.

Bring to a boil, then reduce to a simmer. Skim off any
scum that forms on surface. Simmer uncovered for 1 1/2
hours, until pork is very soft; add water if necessary
to keep meat submerged. Season with salt, then continue
to cook until water has evaporated, about 30 minutes.
Cook a little longer to fry meat slightly; cook even
longer if you prefer crisper meat. Stir often and add a
bit of water if meat sticks or seems about to burn.

UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.

Remove bay leaves and cinnamon stick. Spoon a few
tablespoons of carnitas onto each tortilla. Top each
taco with cilantro, finely chopped onion and salsa.

Serve.

By Kim Severson

YIELD: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... A Steak Sandwich: A Sirloin between 2 Ribeyes.

___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Dave,

Although fajita originally referred to these strips of beef skirt,
fajitas now are made with a variety of fillings, such as
green/red/yellow peppers, onions, chilies, and jalape+Xo peppers.
(FROM THE WIKI)

It's one of those things that made a fast hit in the culinary world--street food hit the big time. I had my first one when we were stationed at Fort Hood, TX............and many more since.

Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I
much prefer carnitas. Bv)=

They're both good. (G)

My late brother, Robert, who was an accomplished chef learned about fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
He told me this recipe was as close as anything he had found to what
he was taught during his time there.

Title: Fajita Seasoning (DRY)
Categories: Herbs, Chilies, Rubs
Yield: 3 Tablespoon

A bit of dried orange peel adds a nice taste to it.

Or Mandarin or Tangerine or Pomelo. I do orange zest in my carnitas - which I prefer to fajitas.

Just that hint of citrus, but I'd not use lemon or lime, gives a nice
accent.

This recipe also makes great burritos, with a white cheese sauce made
with pepper-jack cheese over it. Side with beans and rice and a nice
pico de gallo for a complete and (very) filling meal.

In smaller quantities for me, but yes, I'd enjoy that meal.

UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.

Smart idea. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

It's one of those things that made a fast hit in the culinary world--street food hit the big time. I had my first one when we were stationed at Fort Hood, TX............and many more since.

Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
town around the base at that time.

Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I
much prefer carnitas. Bv)=

They're both good. (G)

True enough. Fajitas are easier to find around here than carnitas. Our "Mexican" restaurants are proliferating like Chinese places used to. It
goes in cycles and the Latinos have the upper hand this cycle. Nearly
every non-fats food Mexican venue has a lunch special known as the "Speedy Gonzales" but darned few have pork anything on their menus. Mostly beef
and chicken or vegetarian dishes. But the really authentic places do
offer pork dishes like carnitas. And tortas - which none of the Tex-Mex
or Anglo run places can seem to manage.

8<----- CHOP ----->B

This recipe also makes great burritos, with a white cheese sauce made
with pepper-jack cheese over it. Side with beans and rice and a nice
pico de gallo for a complete and (very) filling meal.

In smaller quantities for me, but yes, I'd enjoy that meal.

UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.

Smart idea. (G)

Learned that from a Mexican restaurant owner (now travelling supervisor
for P. F. Chang's) Isidro Valadaz. He was teaching me how to make Bistec
Rajas (beef w/pepper strips). He also did great tortas - but they weren't
on his menu.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cola-Chipotle Pork Tortas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 8 Sabdwiches

1 md Onion; chopped
3 Chipotles in adobo
1 tb Lime juice
4 cl Garlic; minced
1 ts Ground cumin
12 oz Cola
2 1/2 lb Boneless pork shoulder roast
Salt & ground pepper
1/2 c Mayonnaise
8 Sandwich rolls or bolillos;
- split, toasted
1 Recipe Cebollas Encurtidas
+=OR=+
Thin sliced red onions (opt)
Sliced avocado

In a blender or food processor combine onion, chipotle
chile peppers, lime juice, garlic, and cumin. Cover and
blend or process until smooth, adding as much of the
cola as needed to make a smooth mixture. Stir in
remaining cola.

Trim excess fat from meat. Season meat generously with
salt and pepper. If necessary, cut meat to fit a 3 1/2-
to 4-quart slow cooker. Place meat in slow cooker. Pour
cola mixture over pork.

Cover and cook on low-heat setting for 8 to 10 hours or
on high-heat setting for 4 to 5 hours.

Remove meat from cooker; remove cooking liquid from slow
cooker and reserve. When meat is cool enough to handle,
use two forks to shred meat, discarding any fat. Return
meat to cooker.

Skim fat from cooking liquid; transfer 1 cup cooking
liquid to a small saucepan. Bring to boiling. Reduce
heat and simmer, uncovered, for 8 to 10 minutes or until
liquid is reduced to 1/2 cup. Season to taste with salt.

Stir 1 tablespoon reduced cooking liquid into the
mayonnaise. Spread mayonnaise on cut sides of rolls. Add
remaining reduced cooking liquid to shredded meat and
stir to moisten. Use a slotted spoon to remove meat from
slow cooker; serve on buns topped with Cebollas
Encurtidas, if desired, and sliced avocado.

SERVING SUGGESTION: Serve with roasted potato wedges.

RECIPE FROM: https://www.bhg.com

Uncle Dirty Dave's Archives

MMMMM


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--- MultiMail/Win v0.52
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Hi Dave,

It's one of those things that made a fast hit in the culinary world--street food hit the big time. I had my first one when we were stationed at Fort Hood, TX............and many more since.

Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
town around the base at that time.

Probably not. I can't see the propsed new names for some of the forts
sticking around on a long term basis. Enough folks will continue to call
them by their old names and the new name folks will give up and return
them to the original names. Locally, Fort Bragg is set to become Fort
Liberty; it's the only new name not for a person. I'll probably call it
Bragg forever.

Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I
much prefer carnitas. Bv)=

They're both good. (G)

True enough. Fajitas are easier to find around here than carnitas. Our "Mexican" restaurants are proliferating like Chinese places used to.
It goes in cycles and the Latinos have the upper hand this cycle.
Nearly
every non-fats food Mexican venue has a lunch special known as the
"Speedy Gonzales" but darned few have pork anything on their menus.
Mostly beef and chicken or vegetarian dishes. But the really authentic places do
offer pork dishes like carnitas. And tortas - which none of the
Tex-Mex or Anglo run places can seem to manage.

8<----- CHOP ----->B

This recipe also makes great burritos, with a white cheese sauce made
with pepper-jack cheese over it. Side with beans and rice and a nice
pico de gallo for a complete and (very) filling meal.

In smaller quantities for me, but yes, I'd enjoy that meal.

UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.

Smart idea. (G)

Learned that from a Mexican restaurant owner (now travelling
supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
to make Bistec Rajas (beef w/pepper strips). He also did great tortas
- but they weren't on his menu.

On the secret menu or just available if you happened to be around when
he made them?

Title: Cola-Chipotle Pork Tortas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 8 Sabdwiches

I just finished lunch but that has me thinking about supper. We're going
out tonight (celebrating Steve's birthday); if he asks for suggestions,
I'll say "Mexican". I just finished making a pumpkin roll--his usual
"birthday cake".


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)