Ronda dos
La masa
Con el relleno
Dorando
La salsa: dos jitomates y un chile serrano asados. Quita las semanas del chile o cagaras lumbre. Avienta los jitomates, el chile, una pisca de sal, y un diente de ajo a la liquadora.
Thankee thankee honey!
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The Corona Cuisine Thread
- Thread starter $kully
- Start date
La masa
Con el relleno
Dorando
La salsa: dos jitomates y un chile serrano asados. Quita las semanas del chile o cagaras lumbre. Avienta los jitomates, el chile, una pisca de sal, y un diente de ajo a la liquadora.
Thankee thankee honey!
I want a wife that makes those 
Seriously, one touristy place in town does handmade tortillas/masa sooooooo good I sometimes call in an order of a dozen. A lot of places do them way too thick and they snap in half when you fold your taco to take a bite and the filling falls on your plate/lap, or too much masa for a street style taco
I would bang the phuk out of whatever those are called
Seriously, one touristy place in town does handmade tortillas/masa sooooooo good I sometimes call in an order of a dozen. A lot of places do them way too thick and they snap in half when you fold your taco to take a bite and the filling falls on your plate/lap, or too much masa for a street style taco
I would bang the phuk out of whatever those are called
There are different kinds of masa, this kind is made from corn flour, a little wheat flour, salt, and water. Quick and dirty. Doesn’t last. For anyone that’s eaten here on the beach with doña Julia that’s how they make them. My mother in law brings thisI want a wife that makes those
Seriously, one touristy place in town does handmade tortillas/masa sooooooo good I sometimes call in an order of a dozen. A lot of places do them way too thick and they snap in half when you fold your taco to take a bite and the filling falls on your plate/lap, or too much masa for a street style taco
I would bang the phuk out of whatever those are called
Nixtamalization - Wikipedia
en.m.wikipedia.org
Quesadillas can be made with any filling, the name is a misnomer as most traditional don’t have cheese. Flor de calabaza (squash flower), hongo de maíz (corn fungus) are traditional. Pescadillas, camaronillas are popular here. Fill ‘em up with your favorite egg concoction for breakfast.
People tend to over think it, but food here, the best comes off of a wood fire using basic ingredients and basic implements.
My wife would rather cut brush with a machete than cook anything more complicated than corn flakes con leche but both her seesters, and her multitude of cousins and aunties, love to cook. Especially outdoors.
Caught a nice yellowtail friday evening. sunday night dinner with my amily (tradition) was epic. Grilled with an apricot ginger marinade with a side of ceviche. Proud to say this was my best ever. I crushed it. Pretty damn stocked. First pic is the sampling of hamachi I had to test out to make sure things were ok 
I read that post and pics while finshing my lunch - a plain can of Wild Planet yellowtail in olive oil .
Picadillas
90% corn flour, 10% wheat flour. Calzones are all wheat flour, right?
My friends wife in Nexpa is a genuine eye tie and she makes a killer calzone in a brick oven. Calzone in mexispanish means underwear, like boxers.
Webber kettle grilled a chicken on Sunday:
Making soup stock with leftover carcass tonight.
Making soup stock with leftover carcass tonight.
Early - young squash prepared the same way as Chile rellenos.
Late - Pozole verde con necatamales.
Bump for pizza night Friday 
Home made pizza keeps getting better. for the longest time I thought that home made pizza was a farce that the weird kids at school did.
Now I know it’s doable, even in a regular oven. Ran out of propane for the grill attachment, so I pulled out the stone, put it in the oven, cranked it to full blast (550), and crisped the cheese with the broiler. So done with $25 California pizzas
Home made pizza keeps getting better. for the longest time I thought that home made pizza was a farce that the weird kids at school did.
Now I know it’s doable, even in a regular oven. Ran out of propane for the grill attachment, so I pulled out the stone, put it in the oven, cranked it to full blast (550), and crisped the cheese with the broiler. So done with $25 California pizzas
Freschetta?Bump for pizza night Friday
Home made pizza keeps getting better. for the longest time I thought that home made pizza was a farce that the weird kids at school did.
Now I know it’s doable, even in a regular oven. Ran out of propane for the grill attachment, so I pulled out the stone, put it in the oven, cranked it to full blast (550), and crisped the cheese with the broiler. So done with $25 California pizzas
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