Author Topic: May the 4th Be With You!  (Read 1013 times)

Offline punatic

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May the 4th Be With You!
« on: May 04, 2011, 01:19:57 AM »
Tomorrow is Cinco de Mayo.

Which reminds me...
What do you call 4 Spanish galleons shipwrecked on the ocean floor off the Florida coast?

Cuatro sink-o!
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Offline euge

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Re: May the 4th Be With You!
« Reply #1 on: May 04, 2011, 07:15:58 AM »
LOL. Forth be with you...

It'll whooped up here tomorrow. Primarily an American-Mexican celebration since the real Mexican event is Grito de Dolores.

Drink some Cervesa in honor and fire up the grill.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline SpanishCastleAle

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Re: May the 4th Be With You!
« Reply #2 on: May 04, 2011, 08:24:37 AM »
What do you call 4 Spanish galleons shipwrecked on the ocean floor off the Florida coast?

Booooooty!

I've got the ingredients for pico de gallo, salsa, black beans, and pork shoulder 'carnitas'.  I was ready to chop the pico veggies last night and realized I had run out of nitrile gloves so I'll do that tonight.  Avoiding just one wipe of the eyes after chopping that stuff is worth using gloves imo. I did get the garlic roasted and smashed.  The beans will go in the crock pot and pork shoulder in a low oven the morning of the cinqo...and then I'll be craving that stuff all friggin' day long!

Vienna lager sounds perfect.

Offline punatic

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Re: May the 4th Be With You!
« Reply #3 on: May 04, 2011, 09:31:01 AM »
Rooster peckers and Austrian woodsman - I see things in Central Florida are the same as they ever were...  ;D

Go Knights!
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Offline hokerer

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Re: May the 4th Be With You!
« Reply #4 on: May 04, 2011, 09:53:17 AM »
Subject line of this one sounds like something Lou Holtz would say
Joe

Offline euge

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Re: May the 4th Be With You!
« Reply #5 on: May 04, 2011, 03:08:48 PM »
Just got some skirt steak, aguacate and flour tortillas for fajitas tomorrow. Pre-made masa for braised chicken tamales that I'll make this evening. The city will smell of grilled meat and resound with Cojunto music. At least most of it...

That skirt steak has gotten crazy expensive.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline alikocho

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Re: May the 4th Be With You!
« Reply #6 on: May 04, 2011, 04:11:51 PM »

That skirt steak has gotten crazy expensive.

Skirt's expensive in the US? It's super cheap in the UK.

As it happens, one of my son's first phrases was Cinquo de Mayo.
« Last Edit: May 04, 2011, 04:53:44 PM by dbeechum »
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Offline euge

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Re: May the 4th Be With You!
« Reply #7 on: May 04, 2011, 06:17:40 PM »

That skirt steak has gotten crazy expensive.

Skirt's expensive in the US? It's super cheap in the UK.

As it happens, one of my son's first phrases was Cinquo de Mayo.

Since the 1980's when fajitas got "popular" what was a trash cut became fairly expensive. Marinate and then grill fast at high heat, cut on the bias and serve with tortillas, fresh cilantro and grilled onions. A bit of cheddar and sour cream but that's going overboard. Oh! And pico de gallo or salsa. If they are cheap in the UK start a new trend... Try some next time you're in the States.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Pawtucket Patriot

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Re: May the 4th Be With You!
« Reply #8 on: May 04, 2011, 07:20:07 PM »
I'm getting the menu planned for Saturday (I guess I'll celebrate siete de mayo ;D).  Should be good.  Going to do beans in red mole, street style chicken enchiladas, a variety of homemade salsas (chipotle, chile de arbol, salsa verde, etc.), guacamole, homemade tortillas, and possibly some sopes.

What do you call a Mexican with a rubber toe?

Roberto! :P
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Offline bluesman

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Re: May the 4th Be With You!
« Reply #9 on: May 04, 2011, 07:25:22 PM »
I'm getting the menu planned for Saturday (I guess I'll celebrate siete de mayo ;D).  Should be good.  Going to do beans in red mole, street style chicken enchiladas, a variety of homemade salsas (chipotle, chile de arbol, salsa verde, etc.), guacamole, homemade tortillas, and possibly some sopes.

What do you call a Mexican with a rubber toe?

Roberto! :P

Man that sounds delicious Matt. I just stopped at the local Mexican grocer today as I am planning a Mexican meal this weekend as well.

How do you make your street style chicken enchiladas?
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Offline speed

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Re: May the 4th Be With You!
« Reply #10 on: May 04, 2011, 07:38:41 PM »
tomorrow night is our brew club meeting and i am taking a clone of negra modelo to celebrate.

Offline punatic

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Re: May the 4th Be With You!
« Reply #11 on: May 04, 2011, 07:40:16 PM »
Subject line of this one sounds like something Lou Holtz would say

I was thinking a Jedi with a lisp... ::)
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Offline 1vertical

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Re: May the 4th Be With You!
« Reply #12 on: May 04, 2011, 10:19:59 PM »
Got me sum tamales and red mole and salsa and negra modelo....hmmmm
must be ready @ my house!  ;D  Slainte
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Offline jamminbrew

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Re: May the 4th Be With You!
« Reply #13 on: May 04, 2011, 10:21:55 PM »
Subject line of this one sounds like something Lou Holtz would say

I was thinking a Jedi with a lisp... ::)
Beat me to it...  :P
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Offline Pawtucket Patriot

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Re: May the 4th Be With You!
« Reply #14 on: May 06, 2011, 07:10:24 AM »
How do you make your street style chicken enchiladas?

I've simplified it over the past few years. I still make homemade tortillas first. Then I shred some store-bought rotisserie chicken, put it in a sauté pan with some enchilada sauce (I used to make my own guajillo-based sauce, but Rick Bayless's Frontera brand enchilada sauce tastes almost identical and is made with mostly all-natural, whole ingredients) and heat it through.

Meanwhile, I fire up my grill. Once the coals are hot I place a cast iron griddle over the coals and let it get pretty hot. Finally, I add some oil to the griddle (I use high temp safflower oil), dip the tortillas in enchilada sauce to cover on both sides, and place them on the sizzling griddle two at a time. While the first side is searing, I add chicken to one side of the tortillas. I fold the tortillas over at this point and let them sear for about 20-30 seconds. Flip the enchiladas over to get an even sear on the other side. Remove the enchiladas to a plate and garnish with fixings. I usually use cotija cheese, cilantro, a squeeze of lime, and thinly sliced radish.

There's also a condiment I make sometimes that tastes great on top of the enchiladas. It's basically a potato and onion hash fried with rendered bacon fat. I add a few tablespoons of the enchilada sauce to the hash and mix.

Here are some photos from a few summers ago. I used smoked pork butt for these enchiladas.  Butt was rubbed with a Mexican chile based rub (anchos, chipotles, guajillos).



They are best enjoyed with one of these.
« Last Edit: May 06, 2011, 07:58:18 AM by Pawtucket Patriot »
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