Subj : Chilies To : Ruth Haffly From : Dave Drum Date : Thu Nov 14 2024 04:57:30 -=> Ruth Haffly wrote to Dave Drum <=- RH> Looks good. I got some pork tamales with red sauce at the farmer's RH> market this past week. Since Steve can't have the masa (corn), I will RH> enjoy them all. DD> Including my share. I have never been a fan of tamales for some DD> reason. A popular Springfield chilli dish is a thing called the DD> "Doubleheader" which is a bowl of chilli served over a tamale. DD> Even buried in good red chilli I don't care for them. Bv)= RH> OTOH, I like them. Probably had them for the first time when we were in RH> AZ, got some nice home made tamales from a friend one year around RH> Christmas. She said that the people she used to work with made them at RH> that time of year & sold them as a fund raiser. Our daughter Deborah RH> was in a National Guard (She retired with 21 years active duty in RH> August.) unit that was heavily Mexican-American in the Phoenix area. RH> They had a tamale making day every year around Christmas, stocking RH> everybody's freezers for the year. She gifted me with some a couple of RH> times when we came out; I put them in the camper's freezer until we got RH> home and enjoyed them sporadically thru out the year. DD> Enchiladas, now. That's a different story. RH> They're good too, as are chimichangas. Probably my least favorite RH> Mexican "street food" (hand held) would be tacos as they fall RH> apart too easily with the crisp, corn shell. Makes a mess all over RH> the place; I'd rather eat it at home, over a plate to catch the RH> fall out. Don't they give you a wrapper? You can use that as a "bib" for the taco. Or, if they offer it get a flour tortilla. Chimichanga is an American invention - even if by a Mexican chef. Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro Cafe accidentally dropped a burrito into the deep-fat fryer in the early 1950s. She immediately began to utter a Spanish profanity beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of "thingamajig". And thus began a "new" dish. I prefer my burritos as original. In a soft flour tortilla wrapper. If eating at a restaurant or at home - not in the car or strolling down the boulevard I like a chalupa. This recipe is my reconstruction of the chalupa served at Taco Grings MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Loaded Beef Chalupas Categories: Beef, Breads, Vegetables, Greens, Chilies Yield: 4 Servings 4 (10") flour tortillas 3 tb Olive oil; divided 1 c Diced onion; or more 2 cl Garlic; minced 1 lb Lean ground beef 1 oz Env taco seasoning 1/2 c Sour cream 2 c Shredded lettuce 14 1/2 oz Diced tomatoes w/green - chilies; drained 1 c Shredded Mexican cheese - blend or Cheddar In large skillet set over medium heat, add 1 tb oil. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until softened. Add beef and taco seasoning. Cook, stirring occasionally and breaking up beef, for 6 to 8 minutes or until beef is starting to brown. Fry the tortillas in remaining oil until crisped to your liking. Put on plates. Divide beef mixture among tortillas and top with sour cream, lettuce, tomato and cheese. If desired, load up chalupas as well with guacamole, pickled jalapeno pepper slices, sliced pitted olives and hot sauce. Uncle Dirty Dave's Kitchen MMMMM .... Using precise ichthyological terminology, it is a "medium" fish ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .