Tengo una pregunta

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

We just returned from a new (and not terribly impressive)
Mexican restaurant nearby. I had the res, pollo, y camaron
fajita combinación. A fair amount leftover: beef and
chicken, some green peppers and some onions, I think.

Whaddaya think I should do to turn this into some kind of
soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller

the leftovers might lean more towards a rice dish or a
minnesota hot dish style meal.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Melba's Jammin said:

We just returned from a new (and not terribly impressive)
Mexican restaurant nearby. I had the res, pollo, y camaron
fajita combinación. A fair amount leftover: beef and
chicken, some green peppers and some onions, I think.

Whaddaya think I should do to turn this into some kind of
soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller

Ah, a soup challenge! Well, if you were to add some chicken
stock with some chopped green chilis or jalapenos, some pan-
fried corn kernels and perhaps some salsa and some
tortillas, I'd call it a leftover tortilla soup. Disclaimer:
I've never had that particular combination of leftovers.

Jill

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We just returned from a new (and not terribly impressive)
Mexican restaurant nearby. I had the res, pollo, y camaron
fajita combinación. A fair amount leftover: beef and
chicken, some green peppers and some onions, I think.

Whaddaya think I should do to turn this into some kind of
soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Flautas, Warm up some corn tortillas to make them flexible
by frying in very little oil , then put a couple of
tablespoons of shredded meat inside, chicken in some and
beef in others. We slow cook a brisket or boil it to get
nice stringy meat. Insert a toothpick the longways to hold
it together, like a pin holding a hem. Fry the flautas till
they are crispy crunchy. Pile them on a plate and dab with
blobs of sour cream, the onions and peppers and sprinkle of
cilantro. A little messy but your leftovers will go quickly.

Flautas tiene otro nombre tambien, eso es Tacos Duros, pero
con qualquer nombre son sabrosos.

DaveR (gracias Sr, Schaller de nuevo para los mermaladas)

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We just returned from a new (and not terribly impressive)
Mexican restaurant nearby. I had the res, pollo, y camaron
fajita combinación. A fair amount leftover: beef and
chicken, some green peppers and some onions, I think.

Whaddaya think I should do to turn this into some kind of
soup? I await your considered counsel and advise.
Muchísimas gracias, señores.

Roll 'em up in a corn tortilla, and shove it up yer
cula. Gracias.

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We just returned from a new (and not terribly impressive)
Mexican restaurant nearby. I had the res, pollo, y camaron
fajita combinación. A fair amount leftover: beef and
chicken, some green peppers and some onions, I think.

Whaddaya think I should do to turn this into some kind of
soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Nope - una torta compuesta.

A Mexican Sub sandwich........ add some lettuce, cheese and
a soft roll..

Dimitrio

In article <[email hidden]>, hahabogus

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

We just returned from a new (and not terribly
impressive) Mexican restaurant nearby. I had the res,
pollo, y camaron fajita combinación.

Quoted message said:

Quoted message said:

A fair amount leftover: beef and chicken, some green
peppers and some onions, I think.

Quoted message said:

Quoted message said:

Whaddaya think I should do to turn this into some kind
of soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller

Quoted message said:

the leftovers might lean more towards a rice dish or a
minnesota hot dish style meal.

The meat's kind of dry so I figured soup would be a
possibility. I think I want smaller pieces and don't much
look forward to cutting it into smaller bits (though it's
not THAT big a deal) but I don't want to do any of that in
the food processor. I kind of like Jill's thought of using
corn kernels.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article <[email hidden]>, "DaveR"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:barbschaller-
[email hidden]...

Quoted message said:

We just returned from a new (and not terribly
impressive) Mexican restaurant nearby. I had the res,
pollo, y camaron fajita combinación. A fair amount
leftover: beef and chicken, some green peppers and some
onions, I think.

Whaddaya think I should do to turn this into some kind
of soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller

Quoted message said:

Quoted message said:

--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Flautas, Warm up some corn tortillas to make them flexible
by frying in very little oil , then put a couple of
tablespoons of shredded meat inside, chicken in some and
beef in others. We slow cook a brisket or boil it to get
nice stringy meat. Insert a toothpick the longways to hold
it together, like a pin holding a hem. Fry the flautas
till they are crispy crunchy. Pile them on a plate and dab
with blobs of sour cream, the onions and peppers and
sprinkle of cilantro. A little messy but your leftovers
will go quickly.

Flautas tiene otro nombre tambien, eso es Tacos Duros,
pero con qualquer nombre son sabrosos.

Quoted message said:

DaveR (gracias Sr, Schaller de nuevo para los mermaladas)

Hi, Dave. Thanks for the thought, but I'm looking for soup
and don't generally care much for corn torts. Señor Schaller
is flattered that you think he had anything to do with the
jam. He didn't. "-)
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"projectile vomit chick" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:barbschaller-
[email hidden]...

Quoted message said:

We just returned from a new (and not terribly
impressive) Mexican restaurant nearby. I had the res,
pollo, y camaron fajita combinación. A fair amount
leftover: beef and chicken, some green peppers and some
onions, I think.

Whaddaya think I should do to turn this into some kind
of soup? I await your considered counsel and advise.
Muchísimas gracias, señores.

Roll 'em up in a corn tortilla, and shove it up yer cula.
Gracias.

Mira idiota... se dice culo, no cula...

de nada, pendejo...

"Dimitri" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Nope - una torta compuesta.

A Mexican Sub sandwich........ add some lettuce, cheese
and a soft roll..

No mayo or mustard ...sour cream instead.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

In article <[email hidden]>, "Dimitri"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:barbschaller-
[email hidden]...

Quoted message said:

We just returned from a new (and not terribly
impressive) Mexican restaurant nearby. I had the res,
pollo, y camaron fajita combinación. A fair amount
leftover: beef and chicken, some green peppers and some
onions, I think.

Whaddaya think I should do to turn this into some kind
of soup? I await your considered counsel and advise.
Muchísimas gracias, señores. -Sra. Schaller
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Nope - una torta compuesta.

A Mexican Sub sandwich........ add some lettuce, cheese
and a soft roll..

Dimitrio

Señor Dimitrio: Gracias, pero no. I'm either going to figure
out a soup or let it sit in the fridge long enough to toss.
Could well be the latter.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Sra. Schaller, sorry about the mistake, spoken Spanish is
my forte, the written part requires grammar and spelling
-not my forte.

Dave R Hope your soup works out.

It's hard to find good corn tortillas here in Texas, I can't
even imagine what kind of tortillas plastikin you must
encounter in Minnesota.

DaveR said:

Sra. Schaller, sorry about the mistake, spoken Spanish is
my forte, the written part requires grammar and spelling
-not my forte.

Dave R Hope your soup works out.

It's hard to find good corn tortillas here in Texas, I
can't even imagine what kind of tortillas plastikin you
must encounter in Minnesota.

You don't have any panaderias or tortillerias in Texas? That
seems very strange. But it's easy enough to make your own,
which I assume is what you do.

In article <[email hidden]>, "DaveR"

Quoted message said:

Sra. Schaller, sorry about the mistake, spoken Spanish is
my forte, the written part requires grammar and spelling
-not my forte.

Dave R Hope your soup works out.

Thanks. I'll post a report if I get it done. (The soup, not
the report.) :-)

Quoted message said:

It's hard to find good corn tortillas here in Texas, I
can't even imagine what kind of tortillas plastikin you
must encounter in Minnesota.

I don't pay a whole lot of attention to it (not being real
fond of the corn ones) but our Hispanic population is
growing rapidly. I can think of at least four Hispanic
grocery markets within a 4 mile radius of my home. And there
are some enterprising folks who sell homemade torts at the
Mpls Farmers Market on the weekends. Pretty good ones, IMHO.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Quoted message said:

Quoted message said:

It's hard to find good corn tortillas here in Texas, I
can't even

imagine

Quoted message said:

Quoted message said:

what kind of tortillas plastikin you must encounter in
Minnesota.

You don't have any panaderias or tortillerias in Texas?
That seems very strange. But it's easy enough to make your
own, which I assume is what you do.

Yes, we do but only one from Austin makes corn tortillas
like they do in Mexico "El Milagro" and they only sold in my
area for a couple of months. Just enough to tease me. Their
as a large Hispanic population, If you tasted the Mexican
variety you would know the difference and long for them
every time you had to eat a bad imitation.

Kinda like the difference between garden fresh tomatoes or
store-bought gas ripened tomatoes.

DaveR

DaveR said:

Quoted message said:

Quoted message said:

It's hard to find good corn tortillas here in Texas, I
can't even

imagine

Quoted message said:

Quoted message said:

what kind of tortillas plastikin you must encounter in
Minnesota.

You don't have any panaderias or tortillerias in Texas?
That seems very strange. But it's easy enough to make
your own, which I assume is what you do.

Yes, we do but only one from Austin makes corn tortillas
like they do in Mexico "El Milagro" and they only sold in
my area for a couple of months. Just enough to tease me.
Their as a large Hispanic population, If you tasted the
Mexican variety you would know the difference and long for
them every time you had to eat a bad imitation.

I have eaten many Mexican tortillas and they are easily
obtainable here in New Mexico. That's why it surprises me
that you say they are difficult to get in Texas, with its
considerably larger Mexican population.

Fortunately I don't need to eat bad imitations as we get
very good ones locally. And I make my own from time to time.

Quoted message said:

Kinda like the difference between garden fresh tomatoes or
store-bought gas ripened tomatoes.

DaveR

Quoted message said:

Quoted message said:

Quoted message said:

You don't have any panaderias or tortillerias in
Texas? That seems

very

Quoted message said:

Quoted message said:

Quoted message said:

strange. But it's easy enough to make your own, which
I assume is what you do.

Snip

Recently we make pozole (hominy) from dried blue corn and
made Posole stew with it. One of my Mexican employees
helped with the liming and cooking process as this is how
she starts making her tortillas at home. She brings
handmade tortillas to work that are as perfect as machine
made ones. This is a treat for us, her husband will only
eat the fresh handmade tortillas as they don't compare to
store-bought. In Mexico they start with dried corn cooked
in lime water, rinsed cooked some more and ground into masa
while still fresh. This is very different from making
tortillas from masa harina and water reconstituted into
masa. The tortillarias in Mexican cities get deliveries of
fresh masa and their corn tortillas are so good you can
fill up on them with just a little added salt. I have run
commercial tortilla machines in Texas and made them by hand
but only from Masa Harina. It is not the same. There is a
wonderful Mexican Meat Market -Bakery- Grocery store that
just opened up near me. Their tortillas are not even close
to the Central Mexican variety. I may sound picky to you,
but this is my opinion with 30 million people in Mexico
city to back me up.

Also, Albertsons had Blue Corn Flour and I made a batch of
blue corn bread that turned out deep blue and very tasty, it
would make an interesting addition to party fare.

DaveR

DaveR said:

Quoted message said:

Quoted message said:

> You don't have any panaderias or tortillerias in
> Texas? That seems

very

Quoted message said:

Quoted message said:

> strange. But it's easy enough to make your own,
> which I assume is what you do.

Snip

Recently we make pozole (hominy) from dried blue corn and
made Posole stew with it. One of my Mexican employees
helped with the liming and cooking process as this is how
she starts making her tortillas at home. She brings
handmade tortillas to work that are as perfect as machine
made ones. This is a treat for us, her husband will only
eat the fresh handmade tortillas as they don't compare to
store-bought.

Yes, we know that.

In Mexico they start with dried corn

Quoted message said:

cooked in lime water, rinsed cooked some more and ground
into masa while still fresh. This is very different from
making tortillas from masa harina and water reconstituted
into masa.

Yes, we know that too. Fresh masa is readily available in
supermarkets in the Southwest and there are numerous
tortilla factories around here that will sell fresh masa.

The tortillarias in Mexican cities get

Quoted message said:

deliveries of fresh masa and their corn tortillas are
so good you can fill up on them with just a little
added salt.

So do the panaderias around here. But the tortillas don't
need salt.

I have run commercial tortilla

Quoted message said:

machines in Texas and made them by hand but only from Masa
Harina. It is not the same.

Of course not. Fresh mashed potatoes are much better than
those made with dried flakes.

There is a wonderful Mexican Meat Market -Bakery-
Grocery store

Quoted message said:

that just opened up near me. Their tortillas are not even
close to the Central Mexican variety. I may sound picky to
you, but this is my opinion with 30 million people in
Mexico city to back me up.

I'm not disputing you. But you are making it sound as though
you are the only person who has ever bought/eaten/made
decent tortillas. Anyone living in the Southwest has access
to perfectly fresh decent corn and wheat tortillas.

Quoted message said:

Also, Albertsons had Blue Corn Flour and I made a batch of
blue corn bread that turned out deep blue and very tasty,
it would make an interesting addition to party fare.

DaveR

That's common around here too. Some of the native blue corn
masas/flour need alkali (traditionally in the form of
culinary ash) to keep the blue really blue. Otherwise it
turns a greyish purple.

In Mexico they start with dried corn

Quoted message said:

Quoted message said:

cooked in lime water, rinsed cooked some more and ground
into masa while still fresh. This is very different from
making tortillas from masa

harina

Quoted message said:

Quoted message said:

and water reconstituted into masa.

Yes, we know that too. Fresh masa is readily available in
supermarkets in the Southwest and there are numerous
tortilla factories around here that will sell fresh masa.

*************the so called fresh masa sold in supermarkets
to the hispanic population sucks. It is made from dried
ground hominy and has a chemical taste which gives it a
looong shelf life. If you've grown accostomed to the
chemical taste, more power to you.

Quoted message said:

The tortillarias in Mexican cities get

Quoted message said:

deliveries of fresh masa and their corn tortillas are so
good you can

fill

Quoted message said:

Quoted message said:

up on them with just a little added salt.

So do the panaderias around here. But the tortillas don't
need salt.

***************** I'm just trying to express an opinion
about experiencing tortillas where IMHO they are far
different than any I've had in the US except for one company
in Austin that had captured the flavor, aroma and texture of
the real thing.

Quoted message said:

I have run commercial tortilla

Quoted message said:

machines in Texas and made them by hand but only from
Masa Harina. It is

not

Quoted message said:

Quoted message said:

the same.

Of course not. Fresh mashed potatoes are much better than
those made with dried flakes.

***********I felt lucky to eat blue corn tortillas cooked
over a corn stalk stove at a friends house near Celaya in
Guanajuato. Corn was from his fields and made into masa with
a molcajete, which is the ancient and preferred way to
prepare masa. If you don't care to hear about this I'll be
glad to shut up. You seem to be satisfied with your
knowledge of everything.

Quoted message said:

There is a wonderful Mexican Meat Market -Bakery-
Grocery store

Quoted message said:

that just opened up near me. Their tortillas are not
even close to the Central Mexican variety. I may sound
picky to you, but this is my

opinion

Quoted message said:

Quoted message said:

with 30 million people in Mexico city to back me up.

I'm not disputing you. But you are making it sound as
though you are the only person who has ever
bought/eaten/made decent tortillas. Anyone living in the
Southwest has access to perfectly fresh decent corn and
wheat tortillas.

***************Excuse me, but tortillas in the southwest are
OK untill you have become accustomed to a superior product
and know what you've been missing. Tortillas produced here
are acceptable and what I must put up with. I'm talking
about a traditional Mexican flavor, not Tex-Mex or
Southwestern Cusine. Flavors adapt when the cusine travels
away from the culture that developed it. When a Chinese
Restaurant owner is asked why the fried rice has no cilantro
in it, the common reply is Americans don't like that strange
taste. My tastes for Chinese Food developed in Chinese
Restaurants for Chinese people. The food they prepare in the
US is not what they cook at home. Mexican Food here is
rarely what you experince in Mexico, not counting the Border
and tourist traps.

Quoted message said:

Quoted message said:

Also, Albertsons had Blue Corn Flour and I made a batch
of blue corn

bread

Quoted message said:

Quoted message said:

that turned out deep blue and very tasty, it would make
an interesting addition to party fare.

DaveR

That's common around here too. Some of the native blue
corn masas/flour need alkali (traditionally in the form of
culinary ash) to keep the blue really blue. Otherwise it
turns a greyish purple.

**********Thank you, You taught me something new. I've never
heard of culinary ash, it must be akin to the lime (an
alkali) used to treat hominy. Maybe the soda in my cornbread
was enough alkali to keep the deep blue color.

DaveR

DaveR said:

In Mexico they start with dried corn

Quoted message said:

Quoted message said:

cooked in lime water, rinsed cooked some more and
ground into masa while still fresh. This is very
different from making tortillas from masa

harina

Quoted message said:

Quoted message said:

and water reconstituted into masa.

Yes, we know that too. Fresh masa is readily available
in supermarkets in the Southwest and there are
numerous tortilla factories around here that will sell
fresh masa.

*************the so called fresh masa sold in supermarkets
to the hispanic population sucks. It is made from dried
ground hominy and has a chemical taste which gives it a
looong shelf life. If you've grown accostomed to the
chemical taste, more power to you.

You really are reaching aren't you? You're wrong of course.
What we get here is *fresh* masa, made from freshly-made
nixtamal. It's easy to see it made at those places. No
chemical taste and no long shelfife.

I'm truly sorry that all you get in Texas is nasty [censored], but
we get better.

Quoted message said:

Quoted message said:

The tortillarias in Mexican cities get

Quoted message said:

deliveries of fresh masa and their corn tortillas are
so good you can

fill

Quoted message said:

Quoted message said:

up on them with just a little added salt.

So do the panaderias around here. But the tortillas
don't need salt.

***************** I'm just trying to express an opinion
about experiencing tortillas where IMHO they are far
different than any I've had in the US except for one
company in Austin that had captured the flavor, aroma and
texture of the real thing.

I'm wondering if you in fact used to second rate tortillas,
so nice ones don't seem good to you?

Quoted message said:

Quoted message said:

I have run commercial tortilla

Quoted message said:

machines in Texas and made them by hand but only from
Masa Harina. It is

not

Quoted message said:

Quoted message said:

the same.

Of course not. Fresh mashed potatoes are much better
than those made with dried flakes.

***********I felt lucky to eat blue corn tortillas cooked
over a corn stalk stove at a friends house near Celaya in
Guanajuato. Corn was from his fields and made into masa
with a molcajete, which is the ancient and preferred way
to prepare masa. If you don't care to hear about this I'll
be glad to shut up. You seem to be satisfied with your
knowledge of everything.

You are preaching to the choir. I can get fresh blue corn
tortillas here too. You seem to be satisfied with your
knowledge of everything. Try getting out more.

Quoted message said:

Quoted message said:

There is a wonderful Mexican Meat Market -Bakery-
Grocery store

Quoted message said:

that just opened up near me. Their tortillas are not
even close to the Central Mexican variety. I may sound
picky to you, but this is my

opinion

Quoted message said:

Quoted message said:

with 30 million people in Mexico city to back me up.

I'm not disputing you. But you are making it sound as
though you are the only person who has ever
bought/eaten/made decent tortillas. Anyone living in the
Southwest has access to perfectly fresh decent corn and
wheat tortillas.

***************Excuse me, but tortillas in the southwest
are OK untill you have become accustomed to a superior
product and know what you've been missing. Tortillas
produced here are acceptable and what I must put up with.
I'm talking about a traditional Mexican flavor, not Tex-
Mex or Southwestern Cusine. Flavors adapt when the cusine
travels away from the culture that developed it. When a
Chinese Restaurant owner is asked why the fried rice has
no cilantro in it, the common reply is Americans don't
like that strange taste. My tastes for Chinese Food
developed in Chinese Restaurants for Chinese people. The
food they prepare in the US is not what they cook at home.
Mexican Food here is rarely what you experince in Mexico,
not counting the Border and tourist traps.

Quoted message said:

Quoted message said:

Also, Albertsons had Blue Corn Flour and I made a
batch of blue corn

bread

Quoted message said:

Quoted message said:

that turned out deep blue and very tasty, it would
make an interesting addition to party fare.

DaveR

That's common around here too. Some of the native blue
corn masas/flour need alkali (traditionally in the form
of culinary ash) to keep the blue really blue. Otherwise
it turns a greyish purple.

**********Thank you, You taught me something new. I've
never heard of culinary ash, it must be akin to the lime
(an alkali) used to treat hominy. Maybe the soda in my
cornbread was enough alkali to keep the deep blue color.

DaveR