I found this recipe at the University of Guadalajara. I have never made it, but you got me curious, so I looked for it. . If you do not understand Spanish, let me know. Enjoy
GARNACHAS POBLANAS
( para 3 personas )
Ingredientes:
15 tortillas, chicas y delgadas 125 grs. de pulpa de cerdo 3 chiles anchos 1/4 taza de cebolla 150 grs. de papas, cocidas y peladas 125 grs. de manteca sal
Procedimiento:
El día anterior, tostar, desvenar y quitarle las semillas a los chiles.
Ponerlos a remojar en agua caliente con sal. Al día siguiente, molerlos y agregarles un poco de agua, para formar una salsa que se sazona con sal.
La carne, previamente cocida, deshebrarla. Picar finamente la cebolla y partir las papas en cuadritos pequeños, sazonarlos con sal.
Calentar la manteca y freír una tortilla, primero por la parte del pellejito.
Colocarle encima 1 cucharada de chile, papa, carne, cebolla, y bañarla con manteca caliente, dejando dorar levemente la tortilla. Repetir esta operación con cada tortilla. Servir enseguida.
> I found this recipe at the University of Guadalajara. I have never made it, > but you got me curious, so I looked for it. . If you do not understand > Spanish, let me know. Enjoy
I ran the recipe through a web language translator. Wotta hoot!
GRENACHES POBLANAS (for 3 people) Ingredients:
15 tortillas, 125 thin girls and grs. of pig pulp 3 1/4 wide chili peppers cup of onion 150 grs. of Popes, cooked and bare 125 grs. butter you leave
Procedure:
The previous day, to toast, to desvenar and to clear the seeds to him to chili peppers.
To put them to soak in hot water with salt. On the following day, to grind them and to add a little to them water, to form a sauce that is ripened with salt.
The meat, previously cooked, to deshebrar it. To prick finely the onion and to divide the Popes in small cuadritos, to ripen them with salt.
To warm up the butter and to fry a tortilla, first by the part of the pellejito.
To place to him raise 1 spoonful of Chile, Pope, meat, onion, and to bathe it with hot butter, letting gild the tortilla slightly. To repeat this operation with each tortilla. To serve immediately.
> > I found this recipe at the University of Guadalajara. I have never made > it, > > but you got me curious, so I looked for it. . If you do not understand > > Spanish, let me know. Enjoy
> I ran the recipe through a web language translator. Wotta hoot!
> 15 tortillas, 125 thin girls and grs. of pig pulp 3 1/4 wide chili peppers > cup of onion 150 grs. of Popes, cooked and bare 125 grs. butter you leave
> Procedure:
> The previous day, to toast, to desvenar and to clear the seeds to him to > chili peppers.
> To put them to soak in hot water with salt. On the following day, to grind > them and to add a little to them water, to form a sauce that is ripened with > salt.
> The meat, previously cooked, to deshebrar it. To prick finely the onion and > to divide the Popes in small cuadritos, to ripen them with salt.
> To warm up the butter and to fry a tortilla, first by the part of the > pellejito.
> To place to him raise 1 spoonful of Chile, Pope, meat, onion, and to bathe > it with hot butter, letting gild the tortilla slightly. To repeat this > operation with each tortilla. To serve immediately.
> 15 tortillas, 125 thin girls and grs. of pig pulp 3 1/4 wide chili peppers > cup of onion 150 grs. of Popes, cooked and bare 125 grs. butter you leave
Dang, this really leaves out those of us who live out in the boonies. C'mon, folks, we don't all live in Mexico City, we can't all just pick up 150 grs. of Popes at the corner store! (To say nothing of 125 thin girls.)
-- * Frank J. Perricone * hawth...@sover.net * http://www.sover.net/~hawthorn Warning: the above post was written in a facility where humor is processed. The manufacturers cannot guarantee that it is entirely humor-free.
>> 15 tortillas, 125 thin girls and grs. of pig pulp 3 1/4 wide chili peppers >> cup of onion 150 grs. of Popes, cooked and bare 125 grs. butter you leave
>Dang, this really leaves out those of us who live out in the boonies. >C'mon, folks, we don't all live in Mexico City, we can't all just pick up >150 grs. of Popes at the corner store! (To say nothing of 125 thin girls.)
Exactly! I thought of you when I read this, and felt sorry for you. Thin girls must definitely be at a premium way up there in the frozen north, where they are selected against, biologically, and I can't imagine wasting 125 of them for just 15 tortillas and a wee bit of Pope.
I suppose there are *some* Mexican "dishes" you just can't have up there. :-(
> 15 tortillas, 125 thin girls and grs. of pig pulp 3 1/4 wide chili peppers > cup of onion 150 grs. of Popes, cooked and bare 125 grs. butter you leave
Thin girls, pig pulp and Popes!???!!!! Thanks for the giggles, Jack!
> > 15 tortillas, 125 thin girls and grs. of pig pulp 3 1/4 wide chili peppers > > cup of onion 150 grs. of Popes, cooked and bare 125 grs. butter you leave
> Thin girls, pig pulp and Popes!???!!!! Thanks for the giggles, Jack!
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