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Sun Jun 11 02:24:58 UTC 2000
From SEASONED WITH SUN: A BLENDING OF CULTURES (1974) by the Junior League of El Paso (TX), pg. 224:
3 pounds beef, cut in small cubes
6 green chiles, roasted and peeled
1-2 serrano chiles
1 large onion, diced
1 clove garlic
2-3 tomatoes, quartered
2 cups beef stock
1/2 teaspoon oregano
Salt and pepper
Longhorn or Monterey Jack cheese
Brown meat in lard. Place chiles including seeds in blender with onion, garlic and tomatoes. Puree and add to browned meat with stock and seasonings. Cover and simmer 2-3 hours. Cook until thick, being careful not to burn during last part of cooking. Fill flour tortillas as for burritos, using toothpicks if necessary to keep filling inside. Deep fat fry until golden brown; drain and put on broiler rack. Sprinkle with grated cheese and melt under broiler until bubbly. Serve immediately.
From FAMILY CIRCLE, February 1977, pg. 110, col. 2:
A chimichanga is a burrito or rolled, stuffed flour tortilla that has been fried to a golden crispness. The frying changes the flavor and texture of the tortilla. They can be made with any type of filling, such as chili con carne, refried beans or cheese. They're also excellent as a dessert filled with pie filling and dusted with 10X sugar.
GOURMET has a long article by Anne Lindsay Greer (Flavors of the American Southwest, November 1984, pp. 62+):
Pg. 62, col. 1: Tex-Mex is the Texas or "Americanized" version of Mexican food.
Pg. 198, col. 2: Tex-Mex literally means "Texas interpretation of Mexican food."
Pg. 202, col. 2: This Sonoran tortilla is the basis for many of the dishes that distinguish Arizona cooking, including the cheese crisp (or Tucson tostado), _chimichanga_, _burro_, and _tostada del rey_.
Pg. 207, col. 3: _Fajitas_, indigenous to San Antonio, Texas, and so often served with _pico de gallo_, a _salsa_-like accompaniment, are popular under other names, such as _carne asada_ in California and parts of Arizona.
Pg. 199, col. 1: _fajitas_ (grilled skirt steaks)
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