Re: Req: Recipes and Techniques for San Diego-stye Burritos.
little man upon the stair
> The ones I'm after are the Burritos sold in Mom and Pop stores and
> small chains near San Diego. They are wet shredded beef only. They
> always use tongs and pull it out of a big stockpot full of red,
> deliciously flavored liquid.
It might be fresh (not dried) machaca beef that has been marinated in
adobo sauce.
http://en.wikipedia.org/wiki/Machaca
> I'd also like to find a recipe for the thin red hot sauce ladled over the beef.
Add extra water to canned red enchildada sauce...
Read the label first to see if one of the ingredients in the enchilada
sauce is
*vinegar*.
To me, any red chile sauce with vinegar is adobo, and it doesn't taste
right.
little man upon the stair
> You may be onto something here. It definately didn't have the
> chewyness that even rehydradeted dryed beef has. It's not vinagery,
> and as you say, matbe more of a watered down enchilada sauce. I'll
> take a chuck roast and do a test batch. Thanks
Boil it for 1.5 to 2 hours, and then you can tear the beef to shreds
with two forks.
The result is what is called a "tinga" (hash) in Spanish.
Americans tend to regard "hash" as something greasy with little diced
potatos mixed in, but the Mexican tinga is rather large shreds,
reminiscent of western
beef barbecue.
Charlie
<Sunny> wrote in message news:cf8df5posiha4dmo6...@4ax.com...
> Folks I've found hundreds of recipes using ground beef, etc.
> The ones I'm after are the Burritos sold in Mom and Pop stores and
> small chains near San Diego. They are wet shredded beef only. They
> always use tongs and pull it out of a big stockpot full of red,
> thin red hot sauce ladled over the beef. I know this probably isn't
> the group to request these, but I couldn't find a Mexicali cooking
> group.
>
> Thanks,
> Lou
This is not authentic Mexican but I like it. I cook stewing beef in water
(or in beef broth or stock) with a quartered onion and a couple of garlic
cloves until it is falling apart. Then I shred the beef and add it to a red
sauce. (I remove the onion and garlic. They are just for seasoning) A red
sauce I really like is this one that was posted here:
BASIC RED SAUCE
Recipe by: "jammer", r.f.m-c, 25/01/03
8 ancho chilies
3.5 cups warm water
1/2 cup chopped onion
2 garlic cloves, chopped
1/4 cup vegetable oil
8 oz. tomato sauce
1 tbs. dried oregano
1 tbs. cumin seed
1 tsp. salt
Cover chiles with warm water. Let stand until softened, about 30 minutes;
drain. Strain liquid and reserve. Remove stems, seeds and membranes from
chiles. Cook and stir onion and garlic in oil in a 2 qt. saucepan until
onion is tender. Stir in chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat to boiling, reduce heat and simmer, uncovered,
20 minutes; cool. Pour into a food processor or blender. Cover and process
until smooth. Cover and refrigerate up to 10 days. Makes about 2.5 cups
sauce.
Charlie
<Sunny> wrote in message news:uhqef5lojvg5j0uqg...@4ax.com...
>
>
> Thanks Charlie,
> From what I've seen, there are as many enchilada, adobo, and "red"
> sauces as there are cooks of Mexican food. Much like gumbo or
> jambalaya in Louisiana, every family has a recipe. Yours and the
> others posted here in response to my question provide a great start
> for me to try and get it the way the San Diegans do it.
>
> Regards,
> Lou
Lou, you are certainly right about the number of variations on Mexican and
Mexican-style sauces! Every cook has a different way to do it. Things have
changed here in Sandy Eggo too! There are many more styles of these sauces
now than there used to be. I still stick with the old Cal-Mex style of
cooking. It is what is comforting for me. If you find that the recipes you
have gotten so far don't work for you let us know. I can dig up a few more
sauces in my files I think.
Good luck!
Charlie
gunner
<Sunny> wrote in message news:22dpf5tvtnvcf33o4...@4ax.com...
> On Mon, 9 Nov 2009 15:30:43 -0800, "Charlie" <taxi...@yahoo.com>
> wrote:
>
>
>>Lou, you are certainly right about the number of variations on Mexican and
>>Mexican-style sauces! Every cook has a different way to do it. Things have
>>changed here in Sandy Eggo too! There are many more styles of these sauces
>>now than there used to be. I still stick with the old Cal-Mex style of
>>cooking. It is what is comforting for me. If you find that the recipes you
>>have gotten so far don't work for you let us know. I can dig up a few more
>>sauces in my files I think.
>>
>>Good luck!
>>Charlie
>
>
> 1 cup chopped onion
> 2 cloves garlic (chopped)
> 1 Tbsp. oil.
> 2 cups tomato sauce
> 1 cup chicken broth
> 1 Tbsp. chili powder
> 1 tsp. salt
> 1 tsp cumin
> 1 tsp. oregano
> 1/8 tsp. pepper
>
> It really didn't taste like the burritos I had in SD.
> Can you dig up a couple of recipes for me? I'm very grateful.
>
> Lou
In a quick glance at the quanity of ingredients, your looks more like a
tomato and onion soup.
The chile (as opposed to chili,...... not just semantics with me) is the
star, so find a good dried chile powder ( not a blend) that you like,
taste and heat wise. If you don't like powder, find some good pods. Many
here use 2-3 different type chiles in their blend. I have included one style
of each (broth and roux) for your tinkering pleasure. For the quick classic
one I just toast the chiles on the stovetop so as to watch them better and
use chicken broth. Also, do try to get Mexican Oregano, not a true
oregano, but very flavorable. As for a roux, I use a corn flour ( a Masa)
to give it a corn tortilla background flavor ( old corn tortillas can also
be used as the thickener and another flavor element)
( another hint; just like garlic, if you burn the chiles, do not use them)
Enjoy and good luck.
Classic New Mexican Red Chile Sauce
This basic sauce can be used in any recipe calling for a red sauce, either
traditional Mexican or New Southwestern versions of beans, tacos, tamales,
and enchiladas.
a.. 10 to 12 dried whole red New Mexican chiles
b.. 1 large onion, chopped
c.. 3 cloves garlic, chopped
d.. 3 cups water
Place the chiles on a baking pan and put them in a 250 degree F. oven for
about 10 to 15 minutes, or until the chiles smell like they are toasted,
taking care not to let them burn. Remove the stems and seeds and crumble
them into a saucepan.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer
for 20 to 30 minutes.
Puree the mixture in a blender until smooth and strain if necessary. If the
sauce is too thin, place it back on the stove and simmer until it is reduced
to the desired consistency.
Yield: 2 to 2 � cups
Heat Scale: Medium
Variations: Spices such as cumin, coriander, and Mexican oregano may be
added to taste. Some versions of this sauce call for the onion and garlic to
be saut�ed in lard--or vegetable oil these days--before the chiles and water
are added.
http://www.seriouseats.com/recipes/2009/06/serious-heat-huntley-dents-red-chile-sauce-recipe.html
Basic Red Chile Sauce
- makes 2 cups -
Zest Factor: Hot
Adapted from The Feast of Santa Fe by Huntley Dent.
Ingredients
2 tablespoons vegetable oil
3 to 4 tablespoons onion, finely chopped
1 clove garlic, peeled and finely chopped
1/4 teaspoon oregano
1 teaspoon cumin
2 tablespoons flour
1/2 cup red chile powder
2 1/2 cups water
1/2 to 1 teaspoon salt
Procedure
1. In a 2-quart saucepan over medium heat, warm oil. Add the onion and
garlic and saut� gently for about 5 minutes, or until the onion is
translucent. Stir in the oregano, cumin and flour. Cook, stirring
constantly, until this roux-like mixture bubbles up and begins to turn a
very light brown, about 3 minutes. Remove pan from heat.
2. In a separate bowl, mix the chile powder and water until smoothly
blended. Pour mixture into the flour-onion paste, stirring with a whisk to
prevent lumps. Return the pan to medium heat and bring the sauce to the
boiling point. Stir constantly to prevent chiles from scorching until
bubbles form. When the sauce just begins to show signs of active boiling,
reduce heat to low and simmer, covered, for 2 to 3 minutes more. Make sure
to stir a few times, reaching thoroughly around the bottom and sides of the
pan to catch any lumps beginning to form. When the sauce is thickened, and
smooth, add the salt, beginning with the smaller amount. Remove from heat
and set aside until needed. The finished red chile sauce should be thick
enough to coat a spoon heavily
little man upon the stair
> 1 cup chopped onion
> 2 cloves garlic (chopped)
> 1 Tbsp. oil.
> 2 cups tomato sauce
> 1 cup chicken broth
> 1 Tbsp. chili powder
> 1 tsp. salt
> 1 tsp cumin
> 1 tsp. oregano
> 1/8 tsp. pepper
Tomatoes have a naturally sweet-tasting substance in them, and basil
(fortunately you didn't use any basil in your experiment) makes the
sauce even sweeter, so you wind up with something like Chef Boy-Ar-
Dee's spaghetti sauce.
If I wanted to use tomato sauce in a recipe like that, I would use
only one cup of it and I would use twice as much dried chile powder.
If you look for various types of salsa, you'll find that the mildest
salsa contain mostly tomatoes, and the hotter sauces use more and more
red chiles, until you
have incredibly hot sauces that use habanero chiles.
If you google back in this newsgroup, you can find a chart of the
Scoville heat index of various chiles.
Charlie
From: <Sunny>
Newsgroups: alt.food.mexican-cooking
Sent: Thursday, November 12, 2009 5:24 PM
Subject: Re: Recipes and Techniques for San Diego-stye Burritos.
>
> Well Charlie, I tried the following:
>
> 1 cup chopped onion
> 2 cloves garlic (chopped)
> 1 Tbsp. oil.
> 2 cups tomato sauce
> 1 cup chicken broth
> 1 Tbsp. chili powder
> 1 tsp. salt
> 1 tsp cumin
> 1 tsp. oregano
> 1/8 tsp. pepper
>
> It really didn't taste like the burritos I had in SD.
> Can you dig up a couple of recipes for me? I'm very grateful.
>
> Lou
I gather that you didn't like the red sauce recipe I posted. Here are a few
others I like. Most of these are from the same person because Becca and I
have similar tastes and her recipes were better than mine! I have added the
recipe I posted before at the bottom
so you could have them together. Remember to use only white onions for
Mexican cooking. If you don't like these I'm sunk as these are the only ones
I use! Good luck!
BECCA'S ENCHILADA SAUCE
Recipe by: Becca, rfc, 19MAR01
12 New Mexico dried chile pods
1/2 onion, quartered
4 cloves garlic
1 qt. boiling chicken broth
1-2 tbs. masa harina, optional
salt to taste
Remove stems and seeds from chiles and rinse. Combine chiles, onion, garlic
and boiling chicken broth in a blender and allow to sit for 10 minutes.
Puree until smooth. To thicken and add flavor, I will use a tbs. or two of
masa harina, then salt to taste.
Instead of using a food processor or blender, you can bring the chicken
stock to a boil, add the chiles, onion and garlic, then (carefully) use a
hand held immersion blender in the pot.
ENCHILADA SAUCE #1
Recipe by: Becca Love, rfc, 27FEB00
3 New Mexico chiles, seeded and stemmed
3 cups chicken stock or broth, divided use
2 tbs. oil
3 tbs. flour
3 cloves garlic
1/2 cup chopped onion
1/2 tsp. salt, or to taste
Simmer chiles in one cup of stock until tender. Place in food processor or
blender and process until smooth (my immersion blender works great for
this).
Meanwhile, heat the oil then add the flour and cook until it starts to
brown. Add the onion and cook until the flour is brown. Add the garlic and
cook for a minute or less. Add the chile mixture and the remaining broth and
simmer to desired consistency. Season to taste.
ENCHILADA SAUCE #2
Recipe by: Becca Love, rfc, 27FEB00
12 New Mexico DRIED chiles
1/2 onion, quartered
4 cloves garlic
1 qt. boiling chicken broth
1-2 tbs. Masa Harina
salt to taste
Remove stems and seeds from chiles and rinse. Combine chiles, onion, garlic
and boiling chicken broth in a blender and allow to sit for 10 minutes.
Pur�e until smooth. To thicken and add flavor, I use a tbs. or two of masa
harina, then salt to taste.
Instead of using a food processor or blender, you can bring the chicken
stock to a boil, add the chiles, onion and garlic, then use a hand held
immersion blender in the pot.