-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Don't they give you a wrapper? You can use that as a "bib" for the
 DD> taco. Or, if they offer it get a flour tortilla.

 RH> Actually, never had them as street food, but knowing how messy at home
 RH> tacos can be............ Given a choice, I'll break up the taco shell
 RH> and make taco salad out of the fixin's.

 DD> We have a couple Mexican food trucks here and their tacos come with a
 DD> paper wrap. But, the tortillas are not done so crispy that they break
 DD> up into a gazillion pieces when you bite into the taco.

 RH> I've never seen any taco shells that didn't shatter upon first bite.
 RH> Those you're describing sound more like a flour burrito wrapper than a
 RH> corn taco shell (traditionally made by frying corn tortillas).

Even Taco Bell makes their tacos shells a bit "pliable". If nothing 
else - when you wrap the individual tacos and put them in a bag they
"steam" a bit and soften the crunch.

 DD> Chimichanga is an American invention - even if by a Mexican chef.

 DD> Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
 DD> Cafe accidentally dropped a burrito into the deep-fat fryer in the
 DD> early 1950s. She immediately began to utter a Spanish profanity
 DD> beginning "chi..." (chingada), but quickly stopped herself and
 DD> instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

     88

 DD>       Title: Loaded Beef Chalupas
 DD>  Categories: Beef, Breads, Vegetables, Greens, Chilies
 DD>       Yield: 4 Servings

 RH> Looks good, now I want some Mexican food. (G)

 DD> Me too. So I went through Taco Gringo's drive thru last night for a
 DD> nice Junior Chalupa (medium heat). They also offer a Chalupa (no
 DD> junior in the name) for U$3 more. I ordered one once to see what
 DD> was the difference. Three bucks. And that same meal. So no I
 DD> *always* order the "Junior".  Bv)=

 RH> Smart, wonder how many other people have realised they can do that.

 DD> One thing I've not seen at any of the local Mexican places or food
 DD> trucks is "Street Corn" - which I've read a lot about. And which I'd
 DD> try just to see what all of the buzz is about.

 RH> Not corn season right now so you won't get a fresh ear. As I
 RH> understand, part of the allure of street corn is that it is grilled in
 RH> the husk, then you pull the husk down to one end to use as your handle
 RH> so you cam eat it while walking. Kinda hard to do with a frozen, pre
 RH> husked ear. (G)

I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid the
butter/juices would drip off my chin. These days, if I did corn-on-the-
cob I'd have to jump in the shower to give my beard a thorough cleaning.

 DD> You'll likely never make this at home given Steve's corn allergy -
 DD> but, it do look interesting. I'd leave the cilantro off, though.

 RH> We would leave the cilantro out also but it does look good.

 DD>       Title: Jalapeno Popper Mexican Street Corn
 DD>  Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
 DD>       Yield: 4 servings

I'm making this later in the week - using frozen corn niblets. And after
a trip to Hy-Vee for some cojita cheese. Should be good as a side dish. 
My only problem is that I don't have a 14" pan. 12" is as big as I own
... so, I'll have to make do.

I'll leave the cilantro in this. At least the first go.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Skillet Mexican Street Corn
 Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
      Yield: 8 servings

      2 tb Olive oil
     32 oz Bag frozen corn
    1/4 c  Crumbled cotija cheese
    1/4 c  Minced red onion
      2 tb Finely chopped cilantro

MMMMM---------------------------SAUCE--------------------------------
      3 tb Mayonnaise
      2 tb Sour cream
      2 tb Lime juice
    1/2 ts Ground cumin
    1/2 ts Smoked sweet paprika
    1/4 ts Chilli spice mix
    1/4 ts Salt
      1 pn Ground coriander

  Heat a 14" skillet over medium-high heat. Add olive oil
  and swirl to coat the bottom of the skillet. Spread
  frozen corn evenly across the skillet; do not stir. Cook
  corn for approximately 8 minutes.

  Meanwhile, combine mayonnaise, sour cream, lime juice,
  cumin, paprika, chilli spice, salt, and coriander in a
  large bowl. Set aside.

  Check the corn; it should be slightly charred. If not,
  allow to continue cooking for 4 more minutes (stirring
  is fine at this point.)

  Once corn is sufficiently browned/charred, transfer to
  the bowl with dressing and toss to coat. Add cotija
  cheese, red onion, and cilantro and mix until well
  combined. Serve immediately.

  COOK'S NOTE: If you cannot find cotija cheese, queso
  fresco can be used, but it will have a milder taste.

  Yield: 8 servings

   Submitted by: thedailygourmet

  RECIPE FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Every restaurant has to have a cauliflower dish on the menu these days
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