Subj : Fajitas was: weather and To : Ruth Haffly From : Dave Drum Date : Fri Oct 28 2022 06:05:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> It's one of those things that made a fast hit in the culinary RH> world--street food hit the big time. I had my first one when we were RH> 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. DD> Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I DD> much prefer carnitas. Bv)= RH> 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 DD> This recipe also makes great burritos, with a white cheese sauce made DD> with pepper-jack cheese over it. Side with beans and rice and a nice DD> pico de gallo for a complete and (very) filling meal. RH> In smaller quantities for me, but yes, I'd enjoy that meal. DD> UDD NOTE: I highly recommend that you bring the pork to DD> a boil, reduce to a simmer and skim the scum BEFORE DD> adding the other ingredients. Otherwise all of the DD> ingredients that float will mix with the scum and be DD> skimmed out along with the scum and the dish will be DD> largely under-seasoned. RH> 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 .... I had no idea that cooking involved so much alcohol --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .