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Mexican-Themed Cooking Club Brain Picking Thread
http://cookaholics.org/viewtopic.php?f=25&t=2974		 Page 2 of 3
Author:  marygott [ Sun Feb 17, 2013 5:40 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
I just found Kenji's method: http://www.seriouseats.com/2011/10/vide ... illas.html. It is very similar to yours, Dave. Microwaving after toasting seems to be a good idea. I have an induction range but, I have toasted them in a skillet before and it works well.

Darcie, they all look good. I have maraschino, so I may go for the Hemingway.

Josh, an error of the "eats shoots and leaves" variety.

Mary
Author:  gardnercook [ Sun Feb 17, 2013 10:00 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
Dinner was great....I did just warm the tortillas in a foil packet in the oven and they were perfect. The rice and salad were great accompainments to Kenji's Carne Asada, which was outstanding.
Author:  pepperhead212 [ Sun Feb 17, 2013 10:58 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
I like the sound of that rice, Ilene, and it sounds like it would also be good with Thai food.
Author:  gardnercook [ Mon Feb 18, 2013 2:01 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
Dave
The rice was the perfect accompaniment for this pork dish. I just made a small amount, I cup rice and 2cups water. I substituted 1/4 cup of water with fresh lime juice, but I would probably do half and half next time. I added minced cilantro to the cooked rice just before serving and it was terrific. It would be great with any spicy dish including Thai.
Author:  beccaporter [ Mon Feb 18, 2013 3:48 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
Kenji (and my) favorite way, is to dip them one at a time in water, and then warm them in a skillet for a few seconds on each side. Then I put them in a tortilla warmer to finish steaming. This is way better to me than the other methods.
Author:  beccaporter [ Mon Feb 18, 2013 3:50 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
Should have read all the replies first. ;)
Author:  JesBelle [ Mon Feb 18, 2013 7:36 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
beccaporter wrote:
Kenji (and my) favorite way, is to dip them one at a time in water, and then warm them in a skillet for a few seconds on each side. Then I put them in a tortilla warmer to finish steaming. This is way better to me than the other methods.

Seems like a lot of work for rice.
Author:  pepperhead212 [ Mon Feb 18, 2013 7:56 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
JesBelle wrote:
beccaporter wrote:
Kenji (and my) favorite way, is to dip them one at a time in water, and then warm them in a skillet for a few seconds on each side. Then I put them in a tortilla warmer to finish steaming. This is way better to me than the other methods.

Seems like a lot of work for rice.

:?:
Author:  jeanf [ Mon Feb 18, 2013 10:12 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
lol JB.

Dave- if you read the replies in sequence it kind of seemed like Becca dips each grain of rice into water, etc. rather than tortillas, which is (hopefully) what she meant.
Please, no one try rice this way and tell me how great it is...cause I'm not going there. ;-)
Author:  TheFuzzy [ Mon Feb 18, 2013 10:44 pm ]
Post subject:  Re: Mexican-Themed Cooking Club Brain Picking Thread
So, partly due to this thread, we did tacos tonight (with shrimp in chocolate adobo). SInce I needed to wait for the peppers to soak anyway, I tried the Kenji method, and it worked pretty darned well. Next time I have 15min of waiting which I can spend toasting tortillas, I'll do it.

So thanks, guys!
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