MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-20-2008, 11:51 AM   #1
Greendriver
is One Chatty Farker
 
Greendriver's Avatar
 
Join Date: 08-27-06
Location: Dalton, Ga
Default Mexican Pork (Authentic)

Needed about the same amount of butts as lard for frying and thought it would be a lot easier to use some country style ribs. The Rick Bayless recipe (as most others) says there is no substitution for the lard and do not try to use any other oil. Lard is cheap so I got lard. Orange slices, cilantro, a pinch of cinnamon, and salt and you got PORK that will make you eat till you bout drop or at least I did. All Mexican stuff is a lot mo betta with as many condiments as you can add, so these Sopes were home made and loaded with homemade salsa verde (garlic and onion in pan went into the blender with equal amounts of japs, tomatillios, and a handful of cilantro), beans, lettuce, mater, onion, avocada, dollop of sour cream, and some radishes on the side.



















__________________
Greendriver,
--------------------------------------------

Blog - Carpet Capitol Living
Greendriver is offline   Reply With Quote




Old 04-20-2008, 11:57 AM   #2
vr6Cop
is One Chatty Farker
 
vr6Cop's Avatar
 
Join Date: 12-18-06
Location: Nashville, TN
Default

Two thumbs up.

So are they boiling in there, or is that melted lard for frying?
__________________
Cheers,
Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote


Old 04-20-2008, 12:04 PM   #3
Greendriver
is One Chatty Farker
 
Greendriver's Avatar
 
Join Date: 08-27-06
Location: Dalton, Ga
Default

Quote:
Originally Posted by vr6Cop View Post
Two thumbs up.

So are they boiling in there, or is that melted lard for frying?
Kinda half boiling and half frying as all that orange liquid has to evaporate before they just boil. You would not believe how good the orange slices are by themselves! Peel and all.

I meant just fry instead of just boil on the above. Sorry.
__________________
Greendriver,
--------------------------------------------

Blog - Carpet Capitol Living

Last edited by Greendriver; 04-20-2008 at 01:39 PM..
Greendriver is offline   Reply With Quote


Old 04-20-2008, 12:26 PM   #4
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

You are killing me this morning.

What a way to go though!
__________________
Larry

Soon to be a Texafornian.

For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson.
Email me for details.
BBQ Grail is offline   Reply With Quote


Old 04-20-2008, 12:54 PM   #5
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

WOW!!!
Id hit that a couple times!!
Got a recipe for the Sopes?
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 04-20-2008, 02:41 PM   #6
fnnm358
is One Chatty Farker
 
Join Date: 04-18-06
Location: Macomb, Michigan
Default

Im with Bubba
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS
fnnm358 is offline   Reply With Quote


Old 04-20-2008, 02:52 PM   #7
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Default

Quote:
Originally Posted by trp1fox View Post
You are killing me this morning.
I have learned to never open up a thread by Greeny if I am hungry.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Old 04-20-2008, 03:38 PM   #8
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Default

Now that looks good
__________________
Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Old 04-20-2008, 04:03 PM   #9
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Default

I'd be all over that in a flash. Looks great!
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Old 04-20-2008, 04:30 PM   #10
JediDog
is one Smokin' Farker
 
JediDog's Avatar
 
Join Date: 02-23-08
Location: Ventura County
Default

Nice looking Sopes de Carnitas there.. Don't forget the queso.
__________________
2 Jumbo Big Drum Smokers
Weber One Touch Silver
Tejas Pit
JediDog is offline   Reply With Quote


Old 04-20-2008, 04:39 PM   #11
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

That all looks great. I will sometimes make gorditas with masa leftover from tamales, similar to a sope, but they are either split and filled or folded over like a really thick taco.
__________________
~thirdeye~

KCBS - CBJ & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Old 04-20-2008, 05:25 PM   #12
JediDog
is one Smokin' Farker
 
JediDog's Avatar
 
Join Date: 02-23-08
Location: Ventura County
Default

Quote:
Originally Posted by thirdeye View Post
That all looks great. I will sometimes make gorditas with masa leftover from tamales, similar to a sope, but they are either split and filled or folded over like a really thick taco.

Masa regular (for tortillas, gorditas, sopes) is different than masa preparada for tamales though. The masa for tamales has more of a runny consistency, because they prepare it with lard and other stuff where as regular masa is more like a sticky dough.
__________________
2 Jumbo Big Drum Smokers
Weber One Touch Silver
Tejas Pit
JediDog is offline   Reply With Quote


Old 04-20-2008, 05:31 PM   #13
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Default

Ohhhhhhhhhhh count me in on that right there!!!
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Old 04-20-2008, 05:41 PM   #14
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Default

My neighbors are hispanic (mexican restaurant) and I can relate to your meal there! Looks great. Glad dinner is close, 'cause I'm drooling over your pics! Nice job!
__________________
Jack -www.jrcsbbqandseasonings.com
Jack2u2 is offline   Reply With Quote


Old 04-20-2008, 06:37 PM   #15
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by JediDog View Post
Masa regular (for tortillas, gorditas, sopes) is different than masa preparada for tamales though. The masa for tamales has more of a runny consistency, because they prepare it with lard and other stuff where as regular masa is more like a sticky dough.
Yes, the masa for tamales is called "prepared" and for tortillas it's unprepared. Lard has been added to the prepared. I buy fresh prepared in 5# blocks and it is pretty firm. I only add enough broth or water to make it spongy, so it spreads easily. It still works for gorditas or tortillas because the lard helps it release from the press and also lubes the griddle.




Mine are Northern Mexico/Southern Texas size, about two fingers wide. And a very even, thin layer of masa.

__________________
~thirdeye~

KCBS - CBJ & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mexican Pulled Pork King Q-talk 66 10-26-2013 03:53 PM
Mexican spiced Pork Tenderloin King Q-talk 5 10-28-2011 04:18 PM
Authentic Mexican - Tripas Baby Oh Yea!!! JiveTurkey Q-talk 39 10-11-2011 02:03 PM
Mexican Pork and Beans.... caseydog Q-talk 28 02-04-2011 09:23 AM
Should I go with Authentic Italian? Bill-Chicago Q-talk 8 02-01-2006 02:31 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:50 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts