Creations from our LockDown

TRAIL TAILOR

Enabler
Supporting Vendor
Joined
Jun 21, 2011
Messages
18,177
Location
Redding CA
 
Dang, the ground elk atop home made nixtamal Red Contico corn tortillas we had tonight was so damn good I forgot to take a pic! One of the best foodie things I've done the past few years was figuring out the nixtamal process.

We enjoy making tortillas. We used several natural "lime" alternatives but in the end the pickling lime works the best, skins wash right off.

We like a heartier texture similar to stone ground Hopi but thinner like a tortilla.
 
Last edited:

spressomon

glutton
Moderator
Joined
Jan 9, 2005
Messages
13,297
Location
Northern Nevada
 
 
 
^ When I started making my own nixtamal I thoroughly washed & removed the slimy skin residue, post soaking in the calcium hydroxide aka "pickling lime". But as I kept reading and experimenting I have increased my soak time to about 20-hours and just do a light rinse leaving approximately 50% of the broken down skins, er slime, intact. I have found leaving some of the slimy skins for the nixtamal makes for much more pliable tortilla as well as enhancing the corn flavor.

Also, starting at about 20-25 minutes of low boil/high simmer during the cooking of the kernels process, I start tasting kernels determining when they are done just right. Again, if they're not over or under cooked, it makes a difference in the end tortilla's flexibility and natural resistance to cracking.

I keep learning!
 
Joined
Jun 12, 2015
Messages
271
Location
Texas Hill Country
 
Made pernil Cubano using Jose Enrique’s recipe but used blood orange juice instead of orange juice and fresh parsley instead of cilantro since that’s what I had. Cooked it in a crock pot rather than the oven then in the oven for a few minutes after shredding. It came out pretty good. Sorry no pics.
 
Joined
Jun 12, 2015
Messages
271
Location
Texas Hill Country
 
Grocery store delivered 2 packs of ox tails instead of 2 beef briskets.😲 Looks like a one or 2 day prep for ox-tail soup. Flavor is wonderful but separating out the meat from the fat and bone is a real chore. I usually pass on making this because of all of the work. I’ll post some pics later As I go.
 
Joined
Jun 12, 2015
Messages
271
Location
Texas Hill Country
 
This became more of a stew because of the amount of meat. Cooked at 250f in a Dutch oven for around 8 hours, then poured out the juice and refrigerated to remove fat. Pulled out the bones and as much of the fat that that I could and refrigerased til the next day. From there it was a pretty conventional recipe for a French or German style stew.

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Joined
Jul 26, 2008
Messages
1,097
Location
hanford, ca
 
 
Shrimp boiled in beer, and a steamed artichoke.
Miracle Whip mixed with honey mustard salad dressing, and an extra shot of deli style grainy mustard
for dipping the thistle in. Cocktail sauce with extra horseradish for the shrimp.
We will need a lighter menu, as it is supposed to hit 105 to 109 F in a few days.
 
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