• Moderators, please send me a PM if you are unable to access mod permissions. Thanks, Habsy.

OT: The M-Fing Food Thread

Preston said:
Always assumed this was the case based on the clear influence of the middle east, but never looked into it. What a great fucking invention.
Click to expand...

Lamb and grain were hard to come by in rural central mexico, same with a lot of the spices common to the middle east, so they adapted lebanese shawarma to what they had handy. Pork, pineapple, chiles, tortilla. Mexico has plenty of that.
 
That's kind of like how meat was not all that widely available in Italy in the early 1900s so Italian immigrants in new york started inventing classic Italian-American meat central dishes like chicken parm, spaghetti with meatballs, etc.
 
Wayward DP said:
as I was putting the cauli into the food processor I added salt, pepper, and garlic powder with each batch. then cooked in the pan that the veggies were sauteed in. don't get me wrong, it's a good meal. I'm sure it's healthy. but it's a lot more effort to turn caulifower into 'rice' than to just make the original.
Click to expand...

I steam till soft then use a masher.
 
Habsy said:
I'll take that recipe
Click to expand...


Marinade:
- a couple guajillo chiles, and an ancho chile or two into water to simmer and rehydrate
- add medium sized white onion rough chopped, 4-5 cloves of garlic rough chopped, about 100g of achiote paste, 1/2 to 1 cup of pineapple juice, 1/4 cup of white vinegar, 1/2 teaspoon cumin, mexican oregano, black pepper, 2-3 teaspoon of salt, and soft rehydrated chiles (de-seeded if you're a bitch, it's cool though a lot of my favourite people are bitches) to a blender and hammer the shit out of it until smooth. Pass through a sieve or chinois for extra points.

Pork shoulder is king, but loin will do in a pinch
- Cut your pork into 1cm thick slices
- Marinate for minimum 12 hours

Construction is a bit messy, I use my big heavy baking sheets to contain the mess. Cut take a thick (2 inches?)slice of fresh pineapple (core left in) to use at the base and stick 3 heavy skewers in a triangle pattern into the pineapple (pointed ends up). Stab your pork through the skewers tips and build a roughly circular column of marinated pork, I suggest it being slightly bigger at the bottom than at the top with this home method. If you have an upright rotisserie, do the opposite because none of this fuckery is required and it's not going to topple over in your oven as it cooks out and changes weight distribution (happened on my 2nd attempt....fun)

I've settled on using something similar to a reverse sear method. Cook at about 30 minutes a pound (that much marinade should do about 2.5-3 pounds so scale up or down as necessary) at 300 and then up to 450 until the exterior starts to get some nice carmelization. Remove from the oven, carve the crispy top layer off in a dish good for retaining heat and reserve, slice the rest into a medium-hot cast iron skillet with a bit of oil in it (this might take a couple of batches) until there's good crispification of the pork fat through the entire batch.

Served with:
- Corn tortilla
- Roast pineapple on the grill (roasted well, with deeeep grill marks, this is meant to replicate the effect of being on a trompo for 4-5 hours) and cut the pineapple into chunks.
- Diced white onion
- wedges of lime
- Salt
- Cotija or shredded oaxaca cheese
- Chipotle aoili (canned chipotle chiles in adobes with mayo, micro planed garlic, lime juice, & salt)
 
I feel like this was asked before but do you know where I can find a decent tortilla press? Loved my old one that I got years ago in Nicaragua but decided to hand it off to someone who could use it more than me. Been using the old school method lately and fucking hell it sucks.
 
Preston said:
I feel like this was asked before but do you know where I can find a decent tortilla press? Loved my old one that I got years ago in Nicaragua but decided to hand it off to someone who could use it more than me. Been using the old school method lately and fucking hell it sucks.
Click to expand...


That would do. General tortilla press tips

- 10 inch, as in most things in life having that extra 2 inches is always helpful.
- Don't sweat the material, buy for durability, not non stick properties. A tortilla press should lost you more or less forever. You're always going to be using parchment or the abuela method with a plastic bag anyway.

Wife and I are currently using an 8 inch aluminum press (like 25 bucks on amazon) but we used to have a 10 inch cast iron (gave it to a peruvian couple in calgary before we moved...2 bucks a pound to move it across the country with the rest of my stuff? fuck that). It was way better. This one does the job, but I'll be upgrading shortly.
 
MindzEye said:

That would do. General tortilla press tips

- 10 inch, as in most things in life having that extra 2 inches is always helpful.
- Don't sweat the material, buy for durability, not non stick properties. A tortilla press should lost you more or less forever. You're always going to be using parchment or the abuela method with a plastic bag anyway.

Wife and I are currently using an 8 inch aluminum press (like 25 bucks on amazon) but we used to have a 10 inch cast iron (gave it to a peruvian couple in calgary before we moved...2 bucks a pound to move it across the country with the rest of my stuff? **** that). It was way better. This one does the job, but I'll be upgrading shortly.
Click to expand...
Excellent. I was going to hold off since the old school way was working fine for me... But I realize I haven't made tortillas nearly as much since I gave away my press. And that's quite literally because I gave away my press. My old one was similar to the one in that link so it's good to know I was on the right track.
 
You must log in or register to reply here.
Back
Top