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an aztec-style feast!

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:20
Originally posted by Margi Margi wrote:

I believe the final step mentioned above, can be used as a Baste with the blonde Mexican beer and pan juices ... Am I correct ?
 
Yes, you can do this, and it should be very good, I think; also, reserve any remaining braising liquids and de-fat them to use as a sauce ~
 
Originally posted by Margi Margi wrote:

The final enquiry, is Injecting freshly squeezed Seville Orange juice !  How to´s ? 
 
I have a syringe/injector for this purpose - it allows the naranja agria to be inserted INTO the meat. The Vet should be able to procure a syringe with a fairly-large opening that could be used for this purpose, I imagine? Be sure to filter out any pulp! If you want to inject the naranja, I would recommend doing this up to 6 to 8 hours before cooking - no more than that. If the juice is on the meat any longer than 6 to 8 hours, the acids/enzymes in the citrus might work on the pork the same way acids work on fish (pork ceviche!Shocked). This would not be desireable.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:36
Tas,

He is reading this right now ... Yes, he has syringes at the Clinic / Lab .... He is offering his help in preparing ... Thumbs Up

Understand totally; 6 hours marinade, no longer than 8 ... 

The pan juices shall be drained in cheesecloth --- of course ... 

We want to follow your recipe, just the perfume infusion and the basting are fabulous touches ... 

Our sides:

oven warm corn tortillas
plantains double sautéed 
corn on cob ( from the farm ... used to provide a side dish for the donkies and the piglets ... )


What do you serve for a Cinco de Mayo dessert ... ?

Brook´s Mango, Red Onion and Radish Salad is a perfect starter for us ... Light and very Mexican ... can sub the grapes for Papaya or Maracuyá = Passion Fruit ... 

Grapes are not in season in Iberia right now ... 

Thanks in advance.
Margaux. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:40
Originally posted by Margi Margi wrote:

What do you serve for a Cinco de Mayo dessert ... ?
 
When I think of dessert in Mexico I always think - for better or worse - of two things: flan and grilled pineapple rings. If I were going to make a dessert for this, that's what I would make!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 12:04
Tas,
 
 MEXICAN DESSERTS ...
 
I love fresh pineapple ... very refreshing after all these Mexican flavors ...
 
HERE ARE A FEW OTHER TRADITIONS ...
 
 
Fresh mango or jarred and prepared grilled
 
Fresh papaya
 
Fresh or jar Guava served with Mexican white cheese
 
Fresh Pithaya
 
Horchata - Prepared with almonds, not Valencian Designation Tiger Nuts
 
Mexican Chocolate Coffee Icecream !
 
Sugar and cinammon tortilla crisps
 
Corn Pudding
 
Thanks for your suggestions.
Margaux.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 12:18
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Sugar and cinammon tortilla crisps
 
Ah, yes - I forgot these, or their cousins: sopapillas; and horchata almendra would be an excellent beverage.....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 13:39
Tas,

There are uncountable variations on TRES LECHES too ... In Mexico; the combined 3 types of milk are drizzled like a syrup over,  brioche or pound cake ( this varies from Taquilla to Restaurant to home ) drizzled with 3 types of milk varieities:  evaporated, condensed and cow milk, combined with: sugar and eggs.

There is also a Mexican classic called: BUDIN de CAJETE, a brioche baked in molds and served on a bed of Tres Leches combined with banana ... 

Have nice evening,
Margaux.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 13:41

Tres leches y fresas ~ that would be a great Cinco de Mayo dessert!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 March 2013 at 14:01
Tas,

I went to check the ingredients for the tres leches and cannot find Susanna Palazuellos´ recipe I posted ...

Perhaps you can post the link for me ...

Thanks alot in advance,
Margaux. 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 April 2013 at 09:24
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 April 2013 at 11:49

Muchas Gracías Tas.

 
Appreciate it.
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2013 at 10:25
I tried this again this year, in honour of Cinco de Mayo ~ actually, I didn't care what the date was and was simply happy to have an excuse to make it again!
 
The pork barbecue turned out pretty well! I essentially did it the same as last time, except the achiote paste was just a little thinner, and I used a whole pork picnic shoulder, rather than two small blade roasts. I did not add any chiles to the achiote, but did add the same extra herbs and spices to kick it up a notch. Also, I reserved half the achiote paste and slathered it on the pork about 2/3 of the way through the cook. This resulted in an attractive, crispy bark that really added flavour and texture to the dish.
 
For a finishing sauce, I used a 50/50 mixture of naranja agria and brown sugar - it worked perfectly with the warm, spicy flavours of the pork, which was served with red beans and rice. Everything was delicious, and compliments were received!
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