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Queso Fundido with Chorizo and Rajas |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Posted: 27 June 2021 at 19:21 |
A simple dish made of Mexican chorizo, sliced roasted (blackened and skins removed) poblano peppers, sliced onion and cheese. Served in small flour tortillas in the north and corn tortillas everywhere else. Not show are the homemade corn tortillas resting in the tortilla warmer. New corn tortilla press, same old comal, and awesome dried masa. This masa approaches fresh but fresh is always best |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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How do you like that style press, G-man?
I recently bought a more traditional cast iron one, specifically for making corn tortillas and arepas. So far, I love it. But realized too late I could have had one significantly cheaper. Ah, we.l.
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But we hae meat and we can eat
And sae the Lord be thanket |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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I like this press well enough. It works like a charm and sure is pretty but it was way to expensive for what it is and does. I wanted a new press because, at 6", my old one is a bit small and it was making me crazy. So I fell for the hype and spent too much. I started out pressing masa for tortillas with the bottom of a pyrex pie pan. That worked pretty well but I upgraded for speed. Wasn't that much faster but faster is was. I though about starting from scratch and getting into the nixtamalization of corn but came up against a wall when searching for a grinder. Hand cranked doesn't work that well and has problems with flaking. The cheapest wet grinder I found was $200.00. And that was cheap. Next was the hand ground using the ancient stone method. First I had to buy a stone which wasn't all that cheap and much more labor intensive than a hand cranked grinder. So I gave up. Fresh masa bought from a local Mexican joint or Masienda for me. What I've found that does make a difference in pressing a corn tortilla is the plastic used on the press. The thinner the better. Forget the zip lock bags and cut pieces out from plastic grocery store shopping bags. 100% better. My older stuff with ubiquitous Maseca. As stated earlier, fresh
masa is king but not always convenient so I tried the Masienda which is
where I found the new tortilla press. Maseca has no smell. No odor.
The Masienda has a very strong smell of corn. Night and day those two.
Same ol comal (a lodge cast iron griddle) but a cast iron or carbon steel skillet work just as well as does my electric skillet. |
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