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Hey fucker, I want to make some good mexican food, post some recipes. I will post some white guy recipes for you if you want, in exchange.

The only place I thought id never be stereotyped....

Anyhoo what kinda food are you looking for, any particulars?

I have a simple recipe that you can make quick n easy, and its a double feature, depending on how you serve it, its 2 completely different meals.

Birria and pozole

Ill post when I get home, this is hard to do mobile style

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I’m basically a bear in human form

Fuck peace, hoes, and flat tops.

Hahah, not trying to stereotype, and I am honestly very sorry if that offended you. I just remember you posting pictures of some really good grilled meats that you were making? Maybe it wasn't you, but you had the pictures, I am sure of it.

My wife is half-mexican, and we will be in Cali soon for her grandmother's 70th birthday. The first half of the day, we are doing a potluck type deal, and we are all expected to bring something. My wife, unfortunately for this situation, is like the least mexican person in the world, especially when it comes to cooking. I speak more spanish than she does. I was going to try cooking a handful of things, and get one or two recipes down, before we went. I wanted to be able to add something more than tacos. Really anything goes as far as content, but her grandmother is a big fan of chorizo.

And like I said, I have some awesome recipes as well, so maybe we can do a recipe swap.

I request a chorizo recipe, also a tamale recipe

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- pao.kpf: all I wanna do is a z00m z00m in ya boom boom!

haha i didnt really get mad, i thought it was funny. OK now that i'm home let me get out my HOW TO BE MEXICAN handbook.

growing up, I've had chorizo mainly for breakfast, so i only have like one or two recipes for anything remotely non breakfast with chorizo. you should ask the real wetback of kpforum, petey.

Anyway lets get down to business. These recipes are what I occasionally cook my family when i don't want to do too much work. additionally, since i grew up eating mexican food, the spices i might add may or may not be in your area. i'll be happy to fed ex some over if needed. The spices are to your individual liking. I don't have too many measurements, and for that reason, ive lost a lot of great recipes.

get a piece of pork. I personally use pork loins, since they are less fatty and have a lot of meat and have no bones. you can use pork butt, which is the traditional way to cook this shit, i think. I just don't like fishing the bones out at the end.

go get 2 cans of Las Palmas Chile Colorado (red chile sauce). Make sure its not enchilada sauce.
salt
pepper
2 onions
5-9 garlic cloves

step 1:

get the pork and trim off visible fat. don't work too hard, since 99% of the work will be done for you.
Quarter the onions
smash the cloves of garlic, try to keep them mostly intact, but smashed open
dont add salt or pepper quite yet. add this toward the end.

Step 2

Put the meat, onions, and garlic into the stockpot. add about 2 inches of water above the food. Dont worry, you can add more if you need to. continually skim off the nasty shit that floats to the top. when the water starts a' boilin', throw in one can of chile sauce and get the other one ready. taste the mixture, and determine if that has enuf flavor, or if a bit more is needed. add as much from the second can of chile sauce until it suits your needs. add salt, and pepper (i don't really use pepper for this, but some people might) to taste. I use both cans. boil this concoction for approximately 3-4 hours, or until the pork completely falls apart upon touch.

step 3
use tongs to remove bones, large fat deposits and other gristly shit that may be inside.
you should also shred it a bit to your liking. I prefer mine finely shredded, since i have 10 people at my house and i want to be stingy with the meat. You can keep it in semi-chunks if you'd like.

This is where you can go one of two ways with this. Pozole is a soup with hominy. I love it. You can use beef, pork, chicken, etc. I use pork, since it is more flavorful and has the right amount of fat.
Birria on the other hand, is a meat that is simmered, traditionally goat (birria de chiva, or some shit) and served with beans and rice. birria is the shit that is a staple at mexican get togethers, weddings, anniversaries, deaths, circumcisions, etc.

For pozole just throw in a can of "mexican style" hominy, drained and rinsed. boil that a bit more until the hominy sucks up the flavor, maybe an hour or hour and a half.
Serve in bowls with shredded cabbage, lemons, radishes, cilantro and minced white onions (or green onions). this is optional. sometimes i do this and sometimes i don't: if you can find a bit of ground cumin, slowly add some and taste frequently until you BARELY notice the taste. after a while the flavors will develop and you don't want it to taste horrible.

For birria, you need to add to the pot a dash of ground cloves, about 1/2 tbsp cumin, about 2 bay leaves, and maybe 1/8th to 1/4th cup vinegar, tasting as you go along. a lot of places supposedly add cinnamon and other weird shit, but i don't bother. so anyway boil it up for a while longer, and use tongs (whiteys use tongs, mexicans use fucking anything whatsoever, including hands and coconut shells) to serve onto a plate or bowl. add a bit of broth, use cabbage, oregano, crushed red peppers, lemons, corn tortillas for garnishing.





That's the quick easy way to do it. The more traditional way to do it is to use dried chiles and boil them until they are super soft and pliable. Then blend them together with a bit of vinegar and that's the chile sauce. the chiles you'd use are the following:

new mexico or california
ancho
guajillo

either some or all, the flavor is dependent on the chiles. this way is more work and has a much more failure rate, due to not enuf vinegar, too much, bad chiles, not enuf flavor, etc.

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I’m basically a bear in human form

Fuck peace, hoes, and flat tops.

OK, chorizo recipe, you can seriously ask petey. his dad made the god damn best rizo in the history of mexico.

but your best bet is to find a mexican grocery store, and head for the meat department. the shit in tubes is OK, especially for breakfast, but the ones that are on the butcher block are the best choice by far, and the most spiciest.

_________________
I’m basically a bear in human form

Fuck peace, hoes, and flat tops.

when you say tacos, what kind do you mean? del taco / taco bell, or the ones with the minced steak?

with chorizo, you can try to whip up some adobado, again using pork. this time get a piece of pork (again) and chop it into pieces about as big as the first joint on your thumb or index finger, kind of like the width of a Twix. cook that shit with chorizo, thats basically what it is. There's other recipes that call for a bunch of weird shit and hard ass work, but the adobado that I've eaten was basically chunks of pork stir fried with chorizo.

| | (no bigger than that, approx.)

Fajitas, enchiladas, carne asada (grilled beef slightly charred), pollo asado (chicken, same), al pastor (shepherd style pork is what it translates to, this requires hard ass work), chile rellenos (chile stuffed with cheez, with egg breading or something like that), cactus and eggs, various seafood dishes (mojo de ajo= shrimp and garlic sauce) flautas (rolled potato tacos).

let me know what you'd like. try it out at your house first to work out the kinks and get the flavor going. call if needed.

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I’m basically a bear in human form

Fuck peace, hoes, and flat tops.

Awesome Pao thanks! I will be making that birria recipe sometime this week for sure, that sounds really good.

I can cook carne asade, chicken, and ground beef tacos. I have learned from in-laws. But all of those will surely be represented at the potluck. Since I am one of the few white guys at the event, I am hoping to show up with something that tastes good, somewhat authentic, you know?

We happen to have a mexican store a couple of miles away from here, so I am good on that.

Also, recipes for fajitas, enchiladas, and that mojo de ajo would be awesome too. Take your time though, I am in no hurry.

Really appreciate it.

lol you do realize you told me I needed to fina mexican grocery store in LaCrosse, WI !

so there really isnt much you can do with it other than mix it with eggs huh

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- pao.kpf: all I wanna do is a z00m z00m in ya boom boom!

for chorizo, what is really good is to make it with potatoes, fuck the eggs part. peel potatoes and slice them into the thickness of about half of a dice (die) and chop in half (so you have something akin to two capital Ds) throw in a skillet, add salt, pepper, garlic powder and a lump of chorizo on top (maybe half a roll?) cover and let it simmer for about 5 mins, stir it up and cover and simmer again. get the bottom potatoes a little toasty then serve.

also a lotta mexicans throw that shit in their beans. it tastes good, sometimes.

You can try mexican style hot dogs (if you have any family from sonora mex, supposedly thats mostly where its served.) a hot dog with a piece of bacon rolled up, diced onion, tomatoes, mustard ketchup and sometimes jalapenos, nacho cheese and or chorizo, depending on the cook.

_________________
I’m basically a bear in human form

Fuck peace, hoes, and flat tops.