Recipes for good food - Page 4

roni · 06-20-2005

Quote:

Originally Posted by dibiggs

Roni...........talk about trying to revive the dead......these posts are over 2 years old

You're right Di - probably not my best diplay of board judgement

. This was done, I think, before the Off-topic forum. Probably best to start one over there. The suggestion for a thread was recent, so I thought I'd look this one up. Bad call.

cuffedlinks · 06-20-2005

Quote:

Originally Posted by roni

You're right Di - probably not my best diplay of board judgement

. This was done, I think, before the Off-topic forum. Probably best to start one over there. The suggestion for a thread was recent, so I thought I'd look this one up. Bad call.

Well....good and great recipes are timeless...we've discussed so many recipes in other threads too, that maybe a search for "recipe" and some ink for the printer woiuld be in order...

alwaysmissinpdc · 07-01-2006

Well, I'll make another attempt at a bump. I know there is a peep with a to die for, make your guests kiss your feet, beef flauta recipe. Bring it on please

Eileencc · 07-01-2006

Quote:

Originally Posted by dibiggs

Roni...........talk about trying to revive the dead......these posts are over 2 years old

It's quite alright with me to bump this thread up! Two years goes back to before I joined the board and I had never seen this. In fact that fish recipe sounded so yummy I printed it before I noticed how old it was.
Next, I'm printing the three milk cake recipe! MMM!
Kepp those interesting recipes coming peeps!

chicagochas · 07-06-2006

Although this receipe takes time, its worth it. I usually pull it out for large parties and double or triple the patch and use it in tacos or flautas.
<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
Carne Deshebrada a la Nortena

<o:p></o:p>
1 pound lean boneless beef chuck, flank, or brisket well trimmed of fat and cut into 1 ½ inch pieces
1-teaspoon salt
1 medium onion
3 cloves garlic
3 tablespoons lard or vegetable oil
2 ripe tomatoes, roasted, peeled and shopped, OR one 15 oz can of tomatoes, drained and chopped
2 large green onions, root ends removed, and sliced in ¼ inch pieces
Fresh hot chilies to taste (2 or 3 Serrano’s or 1 or 2 jalapenos) stemmed, seeded, and finely chopped.
Salt to taste
<o:p></o:p>
The Meat: Bring 2 quarts of water to a boil in a large saucepan, add the meat and salt and skim of any grayish foam that rises in the first few minutes of simmering. Slice half the onion and peel one clove of garlic and add it to the meat. Partially cover and simmer over medium to medium low heat under the meat is very tender, 45 minutes to 1 ½ hour, depending on cut. Let the meat cool in the broth, if there is time. Strain the liquid and spoon off all the fat the rises to the top. Finely shred the meat, then dry with paper towels*
<o:p></o:p>
Finishing the Shredded Beef: Dice the remaining onion and mince the remaining garlic. Heat the lard or oil in a large heavy skillet over medium high heat. When hot, add the onion and shredded beef and stir frequently for 8 to 10 minutes, until well browned and a little crispy. Reduce the heat to medium, add the garlic, tomatoes, green onions and chilies and cook, stirring frequently, until the tomatoes have softened, about 4 minutes. Stir in 2/3 cup of the reserved broth, then simmer until the liquid has evaporated, 10 to 15 minutes. Season with salt and its ready for tacos, flautas, burritos, chile rellenos or what ever else you want to stuff.
<o:p></o:p>
*How to shred the meat depends on the cut and length of time cooking. I like to use flank steak because its leaner, but brisket is a lot cheaper. If you can’t pull the meat apart using two forks pulling opposite directions, put the meat in a food processor (IN 3 OR 4 SMALL BATCHES) and pulse quickly for a few seconds until shredded.

Enjoy

alwaysmissinpdc · 07-12-2006

Thanks Chas!

I'm planning to make it for our next dinner gathering.

07-06-2006	#50 (permalink)
chicagochas very sparkly Join Date: May 2006 Posts: 28	Here it is-Shredded Beef Northern Mexico Style Although this receipe takes time, its worth it. I usually pull it out for large parties and double or triple the patch and use it in tacos or flautas. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p> Carne Deshebrada a la Nortena <o:p></o:p> 1 pound lean boneless beef chuck, flank, or brisket well trimmed of fat and cut into 1 ½ inch pieces 1-teaspoon salt 1 medium onion 3 cloves garlic 3 tablespoons lard or vegetable oil 2 ripe tomatoes, roasted, peeled and shopped, OR one 15 oz can of tomatoes, drained and chopped 2 large green onions, root ends removed, and sliced in ¼ inch pieces Fresh hot chilies to taste (2 or 3 Serrano’s or 1 or 2 jalapenos) stemmed, seeded, and finely chopped. Salt to taste <o:p></o:p> The Meat: Bring 2 quarts of water to a boil in a large saucepan, add the meat and salt and skim of any grayish foam that rises in the first few minutes of simmering. Slice half the onion and peel one clove of garlic and add it to the meat. Partially cover and simmer over medium to medium low heat under the meat is very tender, 45 minutes to 1 ½ hour, depending on cut. Let the meat cool in the broth, if there is time. Strain the liquid and spoon off all the fat the rises to the top. Finely shred the meat, then dry with paper towels* <o:p></o:p> Finishing the Shredded Beef: Dice the remaining onion and mince the remaining garlic. Heat the lard or oil in a large heavy skillet over medium high heat. When hot, add the onion and shredded beef and stir frequently for 8 to 10 minutes, until well browned and a little crispy. Reduce the heat to medium, add the garlic, tomatoes, green onions and chilies and cook, stirring frequently, until the tomatoes have softened, about 4 minutes. Stir in 2/3 cup of the reserved broth, then simmer until the liquid has evaporated, 10 to 15 minutes. Season with salt and its ready for tacos, flautas, burritos, chile rellenos or what ever else you want to stuff. <o:p></o:p> *How to shred the meat depends on the cut and length of time cooking. I like to use flank steak because its leaner, but brisket is a lot cheaper. If you can’t pull the meat apart using two forks pulling opposite directions, put the meat in a food processor (IN 3 OR 4 SMALL BATCHES) and pulse quickly for a few seconds until shredded. Enjoy

07-01-2006	#48 (permalink)
alwaysmissinpdc añejo Join Date: Jul 2005 Location: burbs north of Wilmington, Delaware Posts: 3,198	Well, I'll make another attempt at a bump. I know there is a peep with a to die for, make your guests kiss your feet, beef flauta recipe. Bring it on please

07-12-2006	#51 (permalink)
alwaysmissinpdc añejo Join Date: Jul 2005 Location: burbs north of Wilmington, Delaware Posts: 3,198	Thanks Chas! I'm planning to make it for our next dinner gathering.

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