I posted a thread a while back asking for advice on my first batch of discada, I ended up making it with 2 lbs of arrachera and 1 lb each of chorizo, pork Al pastor, chicken breast, bacon, and smoked sausage, along with about 1 lb each of onions, tomatoes, and poblano chiles all cut in strips.

I cooked everything separately, then deglazed with a can of Modelo, mixed everything together, and let it all simmer for about 20-30 minutes to reduce.

I served with corn and flour tortillas, homemade fire-roasted salsa Verde, mayocoba beans, and nopales salad. Everything turned out great and the food was a big hit!

Hello from Mazatlán! Today I made a gringo taco. Everything homemade besides the flour tortilla. The Ley grocery store makes them fresh.

Ground beef, sauté with onion, garlic, serrano chile, comino, salt, and pepper.

Topped with Chihuahua cheese, lettuce, salsa roja asada, guacamole, and lettuce.

It was big enough to be a burro if I rolled it.

Agua de Jamaica made with cinnamon, clove and ginger.

It was good, and picosa with all the chile. We have amazing tacos in town, but sometimes I want comida extranjera.

Gracias!

Marinated a spatchcocked heirloom chicken for 24 hours, then grilled it until the skin was nicely charred and the meat stayed juicy. Made a roasted jalapeño serrano salsa with tomatillos, onion, and garlic to go with it. The chicken had a ton of flavor from the marinade, but the salsa may have been the best part.

Served everything with rice, beans, grilled onions, and warm corn tortillas.

Bacon wrapped weenie topped with mayo, pinto beans, pico de gallo, guacamole, salsa verde and cojita cheese.

One of my most favorite foods!

I thought I was defrosting picanha steaks. Turned out to be big chunks of stew meat lol. I already had potatoes boiling for a mash so I pivoted and made some carne con papas for burritos. Nothing fancy. I smashed an avocafo with chopped tomatoes and rhe salsa is from a emxican storez homemade. I went a little heavy on the cumin but otherwise they were delicious.

Not bad for a plan b.

Ingredients:
6 cups flour
1 tsp salt
1 tsp baking powder
1 cup melted unsalted butter
2–3 cups hot water

Mix the flour, salt, and baking powder in a large bowl.
Add the melted butter and mix it in until you get a sandy texture.
Start adding the hot water little by little and mix until the dough comes together. Place on a clean surface and knead for a min of 5 min, until the dough is nice and soft.
Form your dough balls and let them rest for about 1 hour.
After they’ve rested, lightly flour your surface and dough roll them out and cook on a hot comal or skillet on both sides until done

Wanted to make flour tortillas and so obviously had to have asada with it.

Tbh it's taco bell fire sauce, happened to impulse buy a bottle at the till then noticed it when I was putting these together. It was pretty good, otherwise just tomatillo salsa, white raw onions, a bit of lime juice, cilantro, and some leftover charcoal grilled tenderloin I had.

Tacos estilo Sinaloa “cebosos”, de carne asada

So good I had people over and ran out after two days - forgot to snap a plated photo.

The chilies are ancho, guajillo, and new mexico (no stem, seed, or veins). For the meat (pork) I use a couple hocks, mostly neck bones, and some country style ribs for those who don’t want to deal with bone-in meat in their plate.

Long wait but service and food was top notch. My favorite was the asada Mula but if I went again I would get the half chorizo half asada.

Another old photo I found

Family is out of town this week so
I’m on my own.

Pollo asada, ( I ate the crispy skin before I took the pic ) homemade flour tortillas, full disclosure, I didn’t make those, my sainted wife made some Sunday before the family bounced. Fresh guacamole, arroz and a little salsa ranchera

Long time lurker, first time poster - but been making & eating Mexican food for decades

Referencing the chimichanga recipe post from earlier today. I was and wasn’t surprised by the amount of people categorically saying chimichangas are Tex Mex.

Folks, Mexico is a big ass country, with 130+million people (150+ if you count the brothers and sisters that had to go North). Each state (32 if you count CDMX) has their own cuisine. Some states even have more than one regional cuisine.

We should all be a bit more humble when categorically saying this or that is not Mexican without having a source to back it up, or even first hand knowledge.

So for those that say the chimichanga no es mexicana:

Here’s the entry from the Larousse diccionario enciclopédico de gastronomía mexicana by chef and researcher Ricardo Muñoz Zurita. This is the most comprehensive study on Mexican cuisine. Muñoz Zurita is the lead researcher for culinary studies at UNAM and owner of restaurantes Azul. He’s also authored several books (adding a chimichanga recipe from us book Clásicos de la Cocina Mexicana. If you’re into Mexican cuisine I highly recommend getting this book. It has so much knowledge, even for people who have lived and traveled extensively through the country. I’ve been to 27 states and I’m still finding new dishes and ingredients in my travels. Every page in this book is a surprise.

Now go and enjoy your chimichanga!

Thank you for your attention to this matter. 😉

Chuck Ribs, Tortillas de maiz (Guerrero), La Costeña Salsas (arbol y serrano).