Tequilla's Food Thoughts - Chorizo

PurpleThrobber

Tequilla said:

PurpleThrobber said:

Chorizos are Portuguese and Basque, not Mexican, you fuck.

Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain.

http://en.wikipedia.org/wiki/Chorizo

Good thing you are a chorizo superiority guy ... fucktard

Look, "fucktard", the Spanish and Portuguese brought the chorizo to the Oscars along with disease and pestilence.

The Basque brought sheep fucking. Now get back to it.

DerekJohnson

we should start a new column on hardcore husky called "Tequilla's Alternate Reality"

dflea

DeepSeaZ said:

Fire_Marshall_Bill said:

Chorizo is pretty hard to f up. Buy some local tortillas, some eggs, and onions and it'll be decent. I usually throw in some cheese when I have it.

Is cheese hard to find where you are? I know you live in Stalin's board but do you live in his land too?

I lol'ed.

topdawgnc

DeepSeaZ said:

Fire_Marshall_Bill said:

Chorizo is pretty hard to f up. Buy some local tortillas, some eggs, and onions and it'll be decent. I usually throw in some cheese when I have it.

Is cheese hard to find where you are? I know you live in Stalin's board but do you live in his land too?

Observant poast of the year

Fire_Marshall_Bill

DeepSeaZ said:

Fire_Marshall_Bill said:

Chorizo is pretty hard to f up. Buy some local tortillas, some eggs, and onions and it'll be decent. I usually throw in some cheese when I have it.

Is cheese hard to find where you are? I know you live in Stalin's board but do you live in his land too?

It's easy to obtain but I don't buy an eight yr. supply..

dnc

DeepSeaZ said:

Fire_Marshall_Bill said:

Chorizo is pretty hard to f up. Buy some local tortillas, some eggs, and onions and it'll be decent. I usually throw in some cheese when I have it.

Is cheese hard to find where you are? I know you live in Stalin's board but do you live in his land too?

Serious belly laughs in Memphissippi over that one.

ThomasFremont

@Tequilla do you ever prep the tortillas at all prior to baking?

I've found that soaking the tortillas in a recipe appropriate sauce (tomatillo, verde, etc) keeps them from getting too dried out from the oven. This also adds some extra flavor, although that is of minimal notice.

One thing that many restaurants seem to fuck up is the tortilla. I don't mind if they are a little crispy and have some crunch to them. But when they are dried out and tough, es no bueno.

GrundleStiltzkin

Enjoyed up until "flour tortilla." Abomination.

Tequilla

Depends on what I'm using the tortillas for.

In the above recipe, I don't really do much to them. Adding the sauce to the bottom of the pan before setting the enchiladas/burritos into the pan plus pouring some sauce over the top I think gets the desired result that you were looking for by not drying out the tortillas. If making just standard burritos or tacos with a flour tortilla, always a good idea to warm them quickly in the microwave with a wet paper towel on top to ensure that they don't dry out.

Tequilla

GrundleStiltzkin said:

Enjoyed up until "flour tortilla." Abomination.

All based on personal preference ...

I'm not a huge fan of corn tortillas as they often taste very bland to me ... however, if I'm making tacos and am not going to use flour tortillas, I will always make my own crispy taco shells using corn tortillas.