South Western dishes was Re: SC - Huevos con salsa-
snowfire at mail.snet.net
snowfire at mail.snet.net
Tue Jul 6 08:31:33 PDT 1999
- -Poster: Elysant <Snowfire at mail.snet.net>
There are some other Mexican/South Western dishes I'd like to ask about
please:
Tamales The sweet version of these are a tradition at Christmas in West
Texas. Where do they originate? I was wondering if perhaps the
cooking method of rolling the meat or raisins etc. up in corn
meal an then wrapping and boiling it in corn shucks might be
quite old?
Chiles Rienos (?spelling) Modern or not?
Enchiladas I learned recently that originally the same cornmeal was packed
around the Enchilada filling as is used in Tamales. Nowerdays
tortillas are used instead. Is this dish also older?
Lastly. Blue tortillas. I saw a documentary on the TV a few years
ago that explained that there was a certain New Mexican tribe
(Hopi maybe) that had traditionally cooked blue tortillas,
and on analysis by the anthro people, it was found that by adding
just enough of a certain ingredient (don't remember what it was
sorry) to the tortilla recipe, the cooked tortillas acheived a
certain blue colour (they were being cooked very thinly on a
heated bakestone). Apparently the reaction causing the blue
colour produced or activated a certain a mineral not otherwise
found in the diet of the people.
As weird as this sounds (maybe not?), I just wonder if anyone
else had heard anything about this. I know blue tortillas are
available in stores sometimes, as well as the nacho chips, but
they're made of blue corn and are not the same as the ones
mentioned above?
Elysant
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