Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old December 22, 2018   #31
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

Quote:
Originally Posted by Nematode View Post
It thickens and adds flavor.
I seldom have it on hand and add a corn tortilla or two to the pepper grind in its place.
Do they keep it on hand where you live.
We have all types even fresh moist stuff in the meat department.
The stuff in the bag is dried out.

Now is the time of year they put out corn husks big kettles and the Masa everywhere in the stores to make tamales here.

All Masa is, is ground up hominy if it is left out to dry it becomes the stuff in the bag.
Corn meal is NOT a replacement.
Worth1 is offline   Reply With Quote
Old December 22, 2018   #32
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,680
Default

I can get it, but i usually have tortillas on hand and they are a good replacement when finely ground.
Nematode is offline   Reply With Quote
Old December 22, 2018   #33
rhines81
Tomatovillian™
 
rhines81's Avatar
 
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 938
Default

My simple recipe (you can add a medium sized onion, but I don't). To me the guajillo pepper is a must, no substitute.

Meat (brown and drain)
·2 lbs lean ground beef
·1 lb hot Italian sausage (ground or links with casings removed)
Sauce (mix ingredients, bring to a boil, reduce heat, add meat and simmer for an hour)
·3 cloves minced garlic
·¾ cup guajillo chili powder (about 4 pods, ground)
·½ cup pasilla (or ancho, if not available) chili powder (about 2 pods, ground)
·¼ tsp cayenne chili powder
·1 TBSP ground cumin
·1 tsp kosher salt
·½ tsp fresh black pepper
·12oz fresh brewed dark roast coffee
·Dollop or two of tomato paste to thicken as needed (reserve for final ½ hr of cooking)
rhines81 is offline   Reply With Quote
Old December 22, 2018   #34
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

I bought two chuck shoulder roasts to make chili and am going to put Clamato in it.
Worth1 is offline   Reply With Quote
Old December 22, 2018   #35
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,680
Default

Best i can figure you can put *ANYTHING* in texas chili except beans
Nematode is offline   Reply With Quote
Old December 22, 2018   #36
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

Quote:
Originally Posted by Nematode View Post
Best i can figure you can put *ANYTHING* in texas chili except beans
Pretty much.

The V/8 came out of necessity working in Alaska.
They gave cans of it away on the plane ride up so I saved it to make chili.
Got about I think close to 6 pounds of meat to cut up.
Worth1 is offline   Reply With Quote
Old December 22, 2018   #37
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

When making many things I measure with my hands.
Ingredients so far.
paprika.
Ancho.
celery seed ground.
Garlic powder.
Chill powder.
Salt.
clamato.
Cumin.
Bottle of fat tire.
Five pounds beef cubed.
Worth
IMG_20181222_56772.jpg

IMG_20181222_1924.jpg

IMG_20181222_41478.jpg

IMG_20181222_14414.jpg
Worth1 is offline   Reply With Quote
Old December 22, 2018   #38
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

I love my old magnalite kettle.
Now I can finish my drink and go crash and burn while it is on low heat.
Get up and have chili with crackers.
I hope some of this helped nematode.
Worth

IMG_20181222_32824.jpg
Worth1 is offline   Reply With Quote
Old December 22, 2018   #39
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,680
Default

Thanks all.
Learned a bunch.
Looks delicious worth.
Nematode is offline   Reply With Quote
Old December 22, 2018   #40
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

Thank you Sir.


Worth
Worth1 is offline   Reply With Quote
Old December 23, 2018   #41
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

I hope Nematode doesn't mind me dragging the Bowl Of Red Thread out.
After getting up around 7:00 PM the meat was as tender as could be.

I tasted it and put in another giant hand full of chili powder and some more salt.
Let simmer for awhile and added the masa.
It consisted of 1 cup of the masa in a two cup measuring cup.
I added water to bring the whole thing up to a full 2 cups.
Stirred and mixed it was like a heavy cream, then put it in the chili and let simmer for about an hour.

NO hot pepper was added to this chili a child could eat it.

The abundant juice is the consistency of a roast gravy with tender cubes of meat floating in it.

It is very good, one of the best.
Worth1 is offline   Reply With Quote
Old December 23, 2018   #42
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

Here is the chili after the nap.
The masa.
The chili after masa added.
And a bowl of chili.
Kettle on stove as we speak warming ul again.
Worth
IMG_20181223_47820.jpg

IMG_20181223_1352.jpg

IMG_20181223_15487.jpg

IMG_20181223_24988.jpg
Worth1 is offline   Reply With Quote
Old December 23, 2018   #43
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,680
Default

Makin' me hungry
Nematode is offline   Reply With Quote
Old December 23, 2018   #44
recruiterg
Tomatovillian™
 
recruiterg's Avatar
 
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 941
Default

Worth, I've never seen fresh masa. Only a few restaurants in town have tamales. Some stores sell the bagged, Masa product. I might check out a Mexican specialty store and see if I can find the real thing. Now I'm intrigued.
recruiterg is offline   Reply With Quote
Old December 23, 2018   #45
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,966
Default

Quote:
Originally Posted by recruiterg View Post
Worth, I've never seen fresh masa. Only a few restaurants in town have tamales. Some stores sell the bagged, Masa product. I might check out a Mexican specialty store and see if I can find the real thing. Now I'm intrigued.
I'm considering grinding up some canned hominy to see how it works.
The older ladies in Mexico do it on a stone.
Or I could get some dried corn and make my own with pickling lime I hear fresh is the bomb.
Builders lime would work and people use it.
Problem no one knows what kind of impurities may be in that stone they make the lime from.
My mother used lye aka sodium hydroxide.
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 05:02 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2019 Commerce Holdings, LLC ★