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Definitely when there's a larger comal with a dip in it, I've seen a big bubbly broth of meat and bone juice that the taqueros use to dip the tortillas on before heating them up on the plancha...have also seen it in a 1/6 pan sitting flat right on top of the plancha...

So does anyone by chance have a recipe for what exactly goes into this mysterious elixer? I assume just using run off from whatever braised chicken and pork you've cooked that day...

Anyone have suggestions for a halal-friendly (i.e. no pork) version?

Salud

8 points
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Does anyone know or have any suggestions of how can I make something similiar to the chipotle pepper sauce to season the meat?

Thnx.

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Hi there lovers of Mexican food and culture!

Some of us in the United States can be considered the lucky ones. Depending on where you live you get access to a wide variety of taquerias with fantastic recipes, long legacies, and great quality control.

Other areas? Not always so much. I've been lucky to have spent most of my life in West Coast states where this is largely true, but the further North you go, the spottier things seem to get.

I imagine it's a function of supply and distribution, how only a couple hundred miles can change a lot.

But one observation I've made over time is that, with the exception of Southern California, the price of food at places which grill their chicken is higher than places which shred their chicken.

I've seen fewer exceptions to this rule the further North I go.

Generally the grilled chicken is deliciously tender, never dry, well- seasoned with even a nice char that goes great with any smoky hot sauce. It is missing noticeable connective tissue and fat, and the impression I get is that the meat was probably expensive.

Contrasting this with shredded chicken, and often it seems there is...well...less flavor in shredded chicken. Depending on how it was cooked, the sauce is either quite mild, with a noticeably plain base chicken taste, or the sauce is very flavorful, but the chicken meat itself doesn't present flavor wise.

I suspect, and anyone who knows better than me can confirm, is it easier to hide "cheap" chicken by shredding it and slow cooking?

I'm using inductive reasoning here, because at the same restaurants which shred their chicken, I'm far more likely to get a gristly Asada. Places which grill their chicken tend to also have tender, not gristly Asada.

So by now, when I see shredded chicken on the menu, I tend to suspect how much the meat actually cost.

I'm almost certain this isn't always true, and suspect also it may not be widely true, but for those in the know, why would a chef decide to use a grilled chicken vs. a shredded chicken recipe? Is it regional where the former is preferred to the latter? Or is it indeed a way to make cheaper chicken taste more appetizing?

Perhaps some of both? Does anybody have a compelling story of why they prefer shredded chicken to a tender grilled chicken?

Thanks for helping me to understand the cuisine better! :)

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By drink I mean anything that is non-alcoholic. Could be smoothie, refresher, etc....

Beside Horchata what other drinks do you guys have?

I love Horchata and made several gallons and now I want to try something else.

Thanks.

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I posted a while back on here about a salsa at a local restaurant. It's just black and is absolutely amazing. I falsely assumed it had something to do with black beans for coloring before, but when I asked last time I was there the waiter said it was tomato. Is there a completely blackened tomato sauce in the Yucatan or something? It's not spicy, so it's not a habanero salsa, but damn it's addictive. Maybe they mix red onion and some tomato chunks in with the blackened tomato. Any help appreciated.

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I always hear my southern friends describing comfort foods as being heavy in carbs or flavor, but I’d never considered what comfort food would be in Mexican culture. I think if I had to pick a dish it would be menudo. It’s definitely a heavier dish but it’s packed with flavor. Reminds me of spending time with family.

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