Hi Dave,


 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).

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

Guess you and I have been getting them in different places. (G) For a
while I made our own taco shells with pre made corn tortillas but gave
that up even before we knew of Steve's corn allergy. Just wasn't worth
standing over a pan of hot oil to make enough to feed our family of 4,
much easier to open a package and nuke them a few seconds.


 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".

 DD>      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)

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

I was spoiled as a kid. Dad grew corn and would not even go out to pick
it until the water was heating on the stove. A few minutes of Mom and us
kids husking as Dad tossed us ears and then the corn went right into
boiling water. I still like it but have my taste buds reconciled to the
fact that I'll probably never have it that fresh again.


 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

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

Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have a
problem with the pan size. Otherwise it looks pretty good (omitting the
cilantro, of course or maybe just a light sprinkle of it for me.

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


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


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

--- PPoint 3.01