fandomsecrets | [ SECRET POST #3403 ]

[ SECRET POST #3403 ]

⌈ Secret Post #3403 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Yu Yu Hakusho]

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[Unbreakable Kimmy Schmidt]

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Notes:

Secrets Left to Post: 01 pages, 023 secrets from Secret Submission Post #486.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
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I'm pretty white, but I love tacos. Are there any easy, not-too-hot Mexican dishes I could learn to make for myself? Not too unhealthy or hard to cook.

I like frozen tacquitos, Taco Bell (although homemade tacos are better). I can't really eat beans very well, so I'm not a fan of anything rice-and-bean based.

I used to make lots of quesadillas, but I got tired of nothing but tortillas, cheese, and grease. I like salsa and guacamole, although I've never done homemade for either.

Basically I think it would be cool to learn a not-too-difficult recipe for "Mexican" food that isn't unhealthy.

You vs totally put more than cheese in quesadillas.

What?

NAYRT but you can definitely make quesadillas with more than just cheese, which I think is what they meant.

Yes. That is what I meant. Typing on phone, which sometimes thinks strange combinations of letters are words.

Thanks! Well, any suggestions for what? I only learned one way to make quesadillas. According to the internet you can add meat or vegetables. But the basic fried cheese is all I learned, and it's really boring after a while. -_-

anon from downstairs (down thread??):
Chicken is good if you like meat. I think you said you're not a fan of beans, but I like combining black beans/corn/salsa/chicken. And cheese, of course. Maybe bell peppers and/or onions if you like those.

All of these are good suggestions. I'm a fan of chicken or steak with pico, onion and red bell pepper. You def want to cook the meat and veg before it goes into your tortilla. Just toss them in a skillet until the chicken's white and veg is soft.

I don't have too many specific recipes to hand, but it's really easy to do Mexican-ish, fajita-style stuff. Usually it mostly just involves sauteeing stuff, maybe a little braise, with good quality peppers and onions and spices like cumin and garlic.

One specific dish that I do like a lot is green chile pork stew. I don't have a recipe written down (mostly go by feel) but basically:

Take some pork shoulder or something like that, cube into pieces for stew, brown them off, set aside. Get some green frying chiles - I recommend Anaheim or Hatch - and roast them in the oven until the skin starts to blacken, then remove, let cool, and peel and chop. Peel and quarter a good quantity of tomatillo, then dice an onion and mince some garlic. Then sweat the onion in a big pot till transparent. Add the garlic and give it a minute till it's fragrant. Then add a healthy amount of cumin and let it fry off a little and meld together. Then just add back in the pork, the chopped chile peppers, and the tomatillo, cover with water, chicken broth, or beer, season to taste, and bring to a boil and then let simmer uncovered till you want to eat it. It's delicious - meaty, warm, but also tart and fruity and sweet because of the chile and the tomatillo.

That sounds delicious! Thank you! :-)

Enchiladas are good; not super difficult, but perhaps a bit tedious depending on your preferences. You can pretty much just put whatever cooked veggies/meat you want in them.

Same with quesadillas, really. Maybe at least some salsa to make things interesting.

Guacamole is super easy; avocado + lime + onion + salt. You can make it more complicated if you want, but that's a good start.

Salsas are pretty easy, the word just means "sauce," but there's lots of kinds that don't require cooking, just chopping, and guacamole isn't cooked. I like using a food processor to make big batches of tomato salsa, but a sharp knife and patience work too.

I'm in coastal California, so I'm spoiled, but if you can get ahold of good avocados, for guacamole just peel and cut a couple avocados into chunks and put in a bowl. For every avocado, add a teaspoon to a tablespoon or so of finely minced onion--it's not really an exact science--a small seeded diced tomato, some lime juice--if I wanna be fancy I'll zest the lime and add that, and some salt. Add a bit at a time and stir and taste as you go. If you like cilantro, mince a couple of stems with leaves and add them, and maybe some minced hot chile or cayenne powder (but if you don't like heat, whatever.) If after all the stirring the guacamole isn't as smooth as you want, mush it up with a fork a bit. I like mine chunky so I don't bother.

For making salsa, I get out a big bowl and a fine mesh colander. If you can get great tomatoes use them, if yours are mediocre there's ways to help that. Seed the tomatoes and put the pulp and seeds in the collander over the bowl so the tomato liquid drains into the bowl. When your collander is full of tomato guts sprinkle a bit of salt and a little sugar over the seed pulp and mix it in, it'll help draw more moisture out of the tomato seeds and stuff.

If you've got a food processor, chop a small onion (I use red but it doesn't really matter) into chunks and put in the processor bowl with a couple of cloves of peeled garlic, some salt, and a couple of pinches dried oregano, Mexican if you can get it. I usually zest a lime, then add the zest and juice to the food processor bowl. I love cilantro, so I'll add a whole washed bunch, and I like spicy hot flavors, so I'll put a whole serrano chile or two per pound of tomatoes and maybe some poblanos for flavor, and I always add the liquid from the tomato seeds and flesh back in and discard the seedy pulp.

If I'm not working with great tomatoes, I'll add a couple jarred roasted red bell peppers and some tomato paste when I whir the whole thing up. If you want a fairly uniform salsa you can tip your seeded tomatoes into the prrocessor, let it do it's thing until you like the texture and you have salsa. Or, you can process everything but the tomatoes, cut them into chunks, and add them to the blended stuff afterwards for a chunkier salsa. Sometimes if I have a long time to play around I'll hand chop everything, which gives a really chunky salsa, and is the way to go if you don't have a processor; with a blender I think you'd make gazpacho.

And one more thing; if you've never had Mexican style street corn, grill some corn on the cob (pull the husks back and remove all the silk you can, then put wrap the corn in the husk again and soak it in water before putting on the grill.) Or cut the corn off the cob and cook in a really hot skillet until the corn kernels roast and maybe char a bit in spots.

The real street food way involves coating the roasted corn in crema or mayo, then sprinkling it with green can parmesan, some hot sauce, and a squeeze of lime.
I finely grate real parmesan, zest a lime into it, and finely chop lots of cilantro. So I put a thin layer of mayo, then sprinkle it with parmesan, cilantro, and dried ground chipotle chile, then squeeze lime over it.

Or you can put the pan-roasted corn in a bowl with a little mayo, some parmesan, lime, and hot sauce and serve as a side.

enchiladas are tasty but yeah, can be very time-consuming if you want them really good. I do a chicken-green chili enchilada that takes a good 30-40 minutes just to prep before you even count baking time. healthy? I guess that depends on how much cheese you put on and in them. but the chicken, onion, peppers, and green chilis aren't too terribly unhealthy by themselves.

but fajitas, man, that's my second-fastest mexican food behind tacos. just sautee some green pepper and onion strips, then brown up some chicken strips with them, add a packet of spices, boom. Fajitas. though I never read the label on the spice packets so idk how much sodium or other unhealthy shit is in there. I just know Lawry's tastes fucking great.

I don't know how authentic this is but we do this nacho bowl thing that's pretty neat:

you need:
salted nachos
grated cheddar cheese
jalapenos
red or yellow bell pepper
black olives
canned black bean chili (where I live they have that pre-made. never tried making it myself)
ground beef
onions
sour cream

1. cut onions into slices or your preferred size and fry with beef until beef gets toasty brown. In the meantime (or before) cut olives, jalapenos, bell peppers into rings or slices. Mix with fried beef and fry some mor, though don't overcook. basically just mix it with some heat on.

2. Mix in the canned bean chili and fry until the mass is evenly hot.

3. put nachos in a baking container with relatively high edges. Add the beef mixture on top or intwo layers. put cheddar cheese on top and bake at about 180-200°C until slightly browned.

Serve with a dab of sour cream.

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[ SECRET POST #3403 ]

easy Mexican food?

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