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#1
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OT Ping our mexican cooks
Hey a friend wants me to make Chiles rellenos But he wants meat
I have only done ones with Monterey Jack cheese and long horn is steak pork or chicken which is a better choice he will eat anything if it is steak which would be a good cut to use. I want to make this as authentic as I can this is the recipe I have made before except I use fresh green chilies from the whole market when I did this Mexican cuisine 2 (7 ounce) cans whole green Chile peppers, drained 8 ounces Monterey Jack cheese, shredded 8 ounces Longhorn cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve. |
#2
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OT Ping our mexican cooks
Matthew wrote:
if it is steak which would be a good cut to use. I want to make this as authentic as I can Tex-mex authentic or real-mex authentic? For both, the meat filling is made with ground beef, not steak. A quick google search found this: http://www.wikihow.com/Make-Chiles-Rellenos -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#3
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OT Ping our mexican cooks
Victor Martinez wrote:
Tex-mex authentic or real-mex authentic? For both, the meat filling is made with ground beef, not steak. A quick google search found this: http://www.wikihow.com/Make-Chiles-Rellenos I should expand on that. The most common chiles rellenos in Mexico are stuffed with either cheese or "picadillo" (seasoned ground beef). However, there are also peppers stuffed with all kinds of other things, from chicken to shrimp, I've had crab too. The most famous (and to me, the ultimate mexican dish, if done properly) are the chiles en nogada. I particularly like my mom's recipe for those, which I've posted here before, I think. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#4
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OT Ping our mexican cooks
I HAVE got to stop reading your recipies! This monitor is less than 6
months old! And I dribble rather a lot when I see your recipies Lesley Slave of the Fabulous Furballs |
#5
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OT Ping our mexican cooks
"Victor Martinez" wrote in message ... Matthew wrote: if it is steak which would be a good cut to use. I want to make this as authentic as I can Tex-mex authentic or real-mex authentic? For both, the meat filling is made with ground beef, not steak. A quick google search found this: http://www.wikihow.com/Make-Chiles-Rellenos My neighborhood has taken a giant step towards civilization. I saw fresh cilantro in the supermarket this morning. -- Theresa, Stinky and Dante drtmuirATearthlink.net Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh |
#6
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OT Ping our mexican cooks
smile
well it doesn't take a lot to wonder why after the big 'D" why I got big "Lesley" wrote in message ... I HAVE got to stop reading your recipies! This monitor is less than 6 months old! And I dribble rather a lot when I see your recipies Lesley Slave of the Fabulous Furballs |
#7
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OT Ping our mexican cooks
thanks Victor I have only made the stuffed cheese ones. I asked him what
was in it before but he wanted something like his mom made and he could not remember what type of beef it was. I think I will give him a surprise there is a deer farm that sells to a local meat market not to far away I will use ground venison instead of ground beef that aught to make the recipe interesting and little more healthier "Victor Martinez" wrote in message ... Matthew wrote: if it is steak which would be a good cut to use. I want to make this as authentic as I can Tex-mex authentic or real-mex authentic? For both, the meat filling is made with ground beef, not steak. A quick google search found this: http://www.wikihow.com/Make-Chiles-Rellenos -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#8
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OT Ping our mexican cooks
Kreisleriana wrote: "Victor Martinez" wrote in message ... Matthew wrote: if it is steak which would be a good cut to use. I want to make this as authentic as I can Tex-mex authentic or real-mex authentic? For both, the meat filling is made with ground beef, not steak. A quick google search found this: http://www.wikihow.com/Make-Chiles-Rellenos My neighborhood has taken a giant step towards civilization. I saw fresh cilantro in the supermarket this morning. Great! I heard on the news last night that the continuing salmonella out-break here in th U.S (which they were originally blaming on raw tomatoes) is now being attributed to a couple kinds of chile peppers and cilantro! |
#9
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OT Ping our mexican cooks
"EvelynVogtGamble(Divamanque)" wrote in message ... Kreisleriana wrote: "Victor Martinez" wrote in message ... Matthew wrote: if it is steak which would be a good cut to use. I want to make this as authentic as I can Tex-mex authentic or real-mex authentic? For both, the meat filling is made with ground beef, not steak. A quick google search found this: http://www.wikihow.com/Make-Chiles-Rellenos My neighborhood has taken a giant step towards civilization. I saw fresh cilantro in the supermarket this morning. Great! I heard on the news last night that the continuing salmonella out-break here in th U.S (which they were originally blaming on raw tomatoes) is now being attributed to a couple kinds of chile peppers and cilantro! Could be. I kept right on eating fresh tomatoes and hadn't got sick-- for goodness sake, what's the point of summer without fresh pico de gallo and tomato vinaigrette? So I'll wash that cilantro as well as I can, and-- well, I'll let you all know. :O -- Theresa, Stinky and Dante drtmuirATearthlink.net Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh |
#10
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OT Ping our mexican cooks
On Jul 10, 2:07*pm, "Kreisleriana" wrote:
Could be. *I kept right on eating fresh tomatoes and hadn't got sick-- for goodness sake, *what's the point of summer without fresh pico de gallo and tomato vinaigrette? *So I'll wash that cilantro as well as I can, and-- * well, I'll let you all know. :O If you're an adult with a healthy immune system, salmonella poisoning is not something to worry too much about. Cheers. Victor |
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