Cinco de Mayo Recipe
My ex reminded me last week that the holiday that "my people" celebrate was coming up.
My people. He was, of course, being facetious, but I smacked him anyway. Well, he's a thousand miles away, so I virtually smacked him. Same effect.
My people. Like I even speak Spanish. My father wouldn't teach us when we were growing up because he didn't want us to be stigmatized. Only the last name gave us away as it was.
Still, I do like to celebrate Cinco de Mayo. The Fifth of Mayonnaise. I love mayonnaise.
For this Cinco de Condiment, my love wanted to make turkey taquitos for his office party. So I am, even now, roasting turkey parts for said taquitos. Have you ever had turkey taquitos? Around here we have them after major holidays. Christmas, Thanksgiving . . . because that's usually when there's leftover turkey. Turkey is a primary ingredient in turkey taquitos, as you may, or may not, have gathered from the name. I dunno. Some of you are probably quicker than others about these things.
There is no mayonnaise in turkey taquitos. A recipe featuring mayonnaise will be arriving shortly, but this isn't it.
This is a recipe for turkey taquitos. Keep in mind that I can barely read directions, much less give them, so this may be a bit haphazard.
First step: Go to the store. Any store. Well, not just any store. A store that sells what you need. We went to Central Market because I wanted to show Bruno (my boyfriend's alias) what a fun place it is. He stuck his finger in one of the crab tanks and irritated a crab, who tried to grab his finger and run off with it. The crab, fortunately, was unsuccessful in this endeavor. Whew. Close call. Anyway, Central Market has lots of cool stuff. Live food. Dead food. The mess of octopus on ice was something I could have done without. Organic food. Free range chicken. Bulk herbs. Skullsplitter ale, which I wanted just because of the name. A deli section where one could just do all their shopping, thereby making the rest of the store redundant.
Anyway. Go to the store. We looked at turkeys. Then we looked at the turkey breasts next to the turkey. And we went for the turkey breasts. Three of 'em. Saves me the trouble of wrestling with a turkey. I am nothing if not lazy. Also buy tortillas, and bend them to make sure they're fresh and pliable. And either fresh salsa, or make your own. And vegetable oil. And toothpicks. Some dark sweet beverage, if you're feeling like it.
Method of cooking turkey: See, this all depends on what one plans on doing with the turkey. For enchiladas, stewed chicken works best. For taquitos, roasted turkey works best. Something about the dryness or lack thereof of the meat. I roast my turkey in a turkey roaster, but I suppose you could also use an oven. The recipe for how to roast a turkey will be out later this year, when it's time to take those things seriously. For now, I'm sure you can stumble through it.
Roast the turkey.
Chop the turkey into chunks and shreds. Add the fresh salsa or the salsa you made yourself using the fresh ingredients. We don't want the mixture to be too wet.
Too wet. I just made that term up.
Get out two frying pans. Get them out of where? That's rather up to you. Depends on where you keep yours. Put a nice half inch layer or so of oil in one, and just heat the other. (Almost had a typo there. Almost said eat the other, which would be wrong. That is no way to get more iron in your diet.) Heat the oil now or later, depending on if you're going to cook them now or later. I usually fry them as I go.
Heat the tortillas one at a time in the hot skillet. When hot and pliable, and therefore easily bendable, take out of the pan, put a good heaping tablespoon of turkey mixture on the tortilla, and roll it tightly. Secure with a toothpick. (Did you think we bought the toothpicks just for fun?) Sometimes tortillas aren't as bendable as we might wish. This is too bad. Heat them longer.
Put the secured taquito in the hot oil. Let it sit there and brown. Of course, while it's doing this, roll up another one and stick that in there too. Watch taquitos carefully. We want them crispy but not lethal. Turn them over while they cook. We're not deep frying them after all, it just seems that way. The oil should not cover the taquitos fully, only about halfway. That's why you turn them over.
When the first taquito is crispy but not overdone (and this is rather subjective - mine are at times a bit chewy just because I like 'em that way), remove it gently and put it on a plate with a paper towel to soak up the oil. Do not use your fingers for this procedure, except to handle the tongs. This is hot oil, after all. Repeat this procedure for the several dozen taquitos to follow. You can make a whole buncha taquitos before you know it.
Growing up, I was often the victim of burnt fingers because my stepmother would make me stand over the stove for hours heating tortillas to her specifications. For years I suffered from post-taquito stress syndrome. Just the thought of making taquitos was enough to make my fingertips itch. Do not overdo it. You can cook them in batches. You can cook some now and some later. This is not a marathon to see how much damage one can do to oneself. Once, when my hand was sprained, she made me take off the wrap that was holding it together so I could bake cookies for her, the kind you had to roll in your hand. She was mean. Besides, she always overcooked hers. Both taquitos and cookies.
Serve the taquitos with guacamole and sour cream. Okay, some of you don't like sour cream. That's why I only bought a small sour cream - I can eat the stuff straight, but other people have a problem with it. I don't know why.
These can be eaten either hot or cold. Technically, everyone thinks they're supposed to be hot, but it ain't so. If made properly, and drained properly, they're quite good any time at all.
Enjoy the holiday. I hear it won't come around again until next year.
Monique Young is adept at certain things, but cooking is not one of them. She can be reached at email@example.com most days of the week.
A Victory Garden
In the early nineteen forties,women shopped with ration stampsthat limited the amount of groceries they bought in order tosupport the war effort. To supplement the their meager rations,they grew vegetable gardens in spare plots of land and also intheir own back yards. Neat rows of lettuce, tomatoes, yellow waxbeans, green onions, cabbage and yellow squash were plantedeverywhere. Since the ingredients for the meals depended uponwhat was available in the cupboard and the garden, the homecooks really had to stretch their imaginations.
Low Fat, Low Carb Baked Tortilla Chip with a Mango Salsa Dressing
Many low fat low cholesterol recipes are usually bland and un-flavorful but you can find some unique and tasty treats on our website that are full of flavor.
Texas Pecan Treats
Come August, there is nowhere I'd rather NOT be than in Texas. Steamy, sultry, and hot, living in Texas in August is like trying to breathe in a tightly-covered pressure cooker.
Going Halfway Around the World: How to Make German Cookies
I absolutely loved experimenting with foreign recipes, especially dessert recipes, when I was in high school. One of my favorite ones to make is German Cookies. I first learned of it after I'd tried a recipe for German Crumble Cake.
Ice Cream Cone Cupcakes
You will need:
How to Make a Delicious German Crumble Cake in 4 Simple Steps
In high school, learning a new recipe (especially dessert recipes) was always my favorite part of a foreign language and culture class. One day during German in my sophomore year, I teamed up with two other classmates to make German Crumble Cake from a magazine. It was quite good, if I do say so myself. Seven years later, it continues to be one of my favorite desserts to bake.
Spanish Food - How To Make Spicy Gazpacho Soup.
Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.
Prime Rib Cooking Times
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.
Weight Loss Recipe: Oven Fried Chicken
Enjoy the sensation of fried chicken without the extra calories of deep frying. This recipe is sensational either hot or cold and is great for taking to work to avoid the unwanted 'canteen calories'. Oven fried chicken is an excellent choice for those for those wanting to lose or maintain their weight.
Chili Recipe - A Red Chili Nightmare!
This chili recipe is, indeed, a really nightmare! Taste it only when curiosity becomes unbearable and courage is strong! :o)
The Official Parenting Cheesecake Recipe
Whoever writes all those fancy cookbooks has never been a parent. To begin with, the pages are never spill-proof, almost guaranteeing that somewhere in the middle of mixing ingredients, a spill will cover the remaining two ingredients listed. This means that parents must learn to improvise.
I have always loved mac-n-cheese, and this variation is one of my favorites!
Parmesan Crusted Sole with Lemon Beurre Blanc
Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it's a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it's eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don't like fish, you'll love this recipe.
Main Dish Zucchini Recipes
With summer coming to an end, you probably have an overabundanceof zucchini from your garden that you are trying to find recipesfor. Or maybe you know someone who is trying to find homes forall of their excess zucchini! You'd be amazed at all the mealsyou can create with zucchini. Here are just a few ideas.
Chocolate Zucchini Cake Creates National Zucchini Shortage
There are few garden vegetable that are prolific as zucchini squash. Around my part of the northeast, beginning in mid summer till frost, zucchini squash is the number one garden commodity. People actually beg you to take some off their hands. You can't leave your car or house unlocked because if you do, zucchini squash will appear.
Holiday Leftover Ideas
The holidays are a time for friends and family and good old-fashioned home cooking. Who can resist the tempting smells coming from the kitchen at this most favorite time of year? Holiday dinners were among my favorite, most memorable meals as a child. Our family shared our holiday meals with different relatives each year, but wherever we were and whoever we were with, we always knew to expect good food and enjoyable family gatherings that we would remember for months to come.
Pasta Recipes ? The Very Best In Italian Cuisine!
These pasta recipes are excellent for dinners or parties.
How to Easily Make Sourdough French Toast Like Cracker Barrel
I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home.
The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex.
Ma Po Tou Tu (Bean Curd with Chili Sauce)
Ma Po Tou Fu is Sichuan's well known characteristic dish. Tradition has it that during the Tongzhi years of Qing Dynasty, there is a small inn at the WanFu (Innumerable Blessings) bridge outside the north gate of Chengdu, Sichuan. The woman owner Chen is pretty good at cooking. She uses bean curd, tiny sliced beef, hot pepper, Chinese prickly ash, thick bean sauce and other ingredients to cook. The dish tastes hemp (a unique flavor from the Chinese prickly ash), spicy, fresh, fragrant, and it is delicious, it is extremely well received by the people around the town. At that time there was no official name for this dish. Because Chen has pockmarked face ("ma" face with "ma" happens to be the same character as the "ma" or "hemp" flavor from the Chinese prickly ash), people then started calling it "Ma Po To Fu". "Po" in this case means woman, wife. So to translate accurately it means "wife of pockmarked face Tou Fu". From then on it became well-known around the entire nation. It is now a world-renowned Chinese cuisine 100 years later. All the Sichuan restaurants must have this dish. Along with the development of Sichuan cuisine, most of the overseas Chinese restaurants (Sichuan style or not) all carry this famous dish. Not too long ago, the Japanese merchants even imitated Sichuan "Ma Po Tou Fu" and produced canned "Ma Po Tou Fu" which sell quite well around the world.
|home | site map|
|Copyright © 2005-2019 alltimedelights.com|