-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I just checked my favourite watering hole (a nice hotel lounge

 DD> Taco Gringo

 JW> But that's a fast food joint with a drive thru, not a date night
 JW> special occasion place.

And their prices are within a few pennies of the fancy-schmancy joints'
"happy-hour" pricing in same/similar items. Plus their menu was available
on-line. So, what's your point?

For some reason Los Rancheros, Tacqueria Moroleon and La Fiesta do not
have an on-line menu presence. And Chi-Chi's left town soon after the 
first *real* Mexican restaurant appeared here.

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Huarache Con Carne Asada (Mexico City Style Corn Tortillas
 JW> Categories: Mexican, Tortillas, Cheese, Beef, Steak
 JW>   Servings: 4

A huarache is a Mexican sandal that traditionally has been made from a 
leather weave and a recycled tire sole. But what made huaraches popular 
throughout Mexico is the comfort that this kind of shoes can provide 
in hot weather. Probably not going to be a huge market for them in your
town. This kind of sandals probably started off as a leather weave with 
leather soles hundreds of years ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mole Amarillo
 Categories: Poultry, Chilies, Squash, Vegetables, Herbs
      Yield: 8 Servings
 
      4 lb Chicken; in 8 pieces
      1 md Onion; chopped
      3 cl Garlic; crushed
           Salt
      3 md Chayote
    1/2 lb Green beans

MMMMM----------------------------MOLE---------------------------------
      2    Anchos
     12    Guajillos
           +=OR=+
      6    Chilcostles
     10    Tomatillos; husked
      1 lg Green roma tomato
    1/2 md Onion
      4 cl Garlic; unpeeled
      8    Whole black peppercorns
      4    Whole cloves
      1 ts Cumin seeds
      3 tb Oil
    1/2 c  Masa harina
      1 c  Water
      4 lg Fresh hoja santa leaves
           +=OR=+
      6    Sprigs cilantro

MMMMM-----------------------RAJAS DE CHILE----------------------------
      3    Chilies de agua
           +=OR=+
      1    Jalapeno
           +=AND=+
      2    Anaheims
    1/2 c  Oil; for frying
     10    Pearl onions
    1/2 c  Lime juice
      1 ts Dried Mexican oregano; pref
           - Oaxacan
           Salt

MMMMM--------------------------GO WITHS-------------------------------
           Cooked white rice
           Heated tortillas
 
  Recipe courtesy of Iliana de la Vega, El Naranjo
  Restaurant, Mexico
  
  Clean the chicken pieces and place them in a stockpot with
  boiling water, onion, garlic, and salt, reduce the heat
  and poach the chicken until tender about 30 minutes.
  Remove chicken and reserve broth.
  
  Heat 2 pots of water to boiling. Add salt. Add chayote to
  1 pot and green beans to the other. Cook each to al dente.
  Drain. Slice chayote and set both aside.
  
  FOR THE MOLE: Clean the anchos and guajillos with a damp
  cloth, cut them open, remove the seeds and stems, and
  spread them flat. Roast them on a hot comal or thin
  skillet. Remove from the skillet and place in a bowl of
  hot water and soak for 20 minutes.
  
  On the same comal or skillet dry-roast the tomatillos,
  tomato, onion, and unpeeled garlic, remove the garlic when
  black spots appear and peel it, and leave the vegetables
  until blistered and soft.
  
  In a small skillet, lightly roast the black peppercorns,
  cloves, and cumin until the aroma is released.
  
  Transfer the reconstituted chilies to the blender with
  enough water to process. Meanwhile, heat 3 tablespoons oil
  in large pan and pour the chile mixture through a sieve
  into the hot pan, it is important that all the pieces of
  chile skin are blended or removed so the sauce will be
  smooth. Reduce the heat and let it simmer for 8 minutes.
  
  While frying the chile mixture, blend all the roasted
  vegetables and roasted spices with enough water to puree.
  Add this mixture to the frying chile paste, let it simmer
  for about 20 minutes or until it is reduced. Add reserved
  chicken broth and simmer for 5 minutes. Dilute masa harina
  in 1 cup water and add to mixture. Let it cook 10 minutes,
  check for salt. Add the cooked chicken, peeled and sliced
  chayote and green beans and cook until heated through. Add
  hoja santa or cilantro.
  
  FOR THE RAJAS DE CHILE: Make a small slit in each of the
  chilies, fry them in hot oil, until all sides are
  blistered. Remove from oil. Let them cool down and remove
  the skin, discard it along with seed and stems, tear in
  pieces, and place the strips in a serving bowl, quarter
  the pearl onions, and add to the chilies along with lime
  juice, oregano, and salt.
  
  Serve with white rice and hot tortillas along with the
  rajas de chile.
  
  From: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... Potted meat: it tastes BAD when it should taste GOOD. Case closed.

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