Love the Instant Pot! Fork tender and juicy in just under an hour including prep time. Can’t beat it.
When I was a kid, my mom would always make Menudo on New Years Day (it was thought to be a remedy for hangovers) and she was making it in the old-school pressure cooker but she forgot to put in the rubber ring back on the lid. That thing exploded and there was tripe all over the ceiling. What a mess…
I’m a couple miles northeast of Chico-It’s beautiful for sure! Except when everything is on fire(Not at the current time, mind you, but some jackass has been lighting off mortars all night…)
Had a friend that swore by his mom’s Menudo. Myself I just don’t like the tripe! I’ve tried about15 different menudo’s with the same result. But If you make menudo and Substitute Pork shanks in it and plenty of serrano and jalapeno chili peppers sliced in it. I eat like a stupid idiot. Make myself miserable if I’m not careful. Just love it. It’s called Pozole like that. Homemade flour and corn tortillas go great with it. Just wonderful stuff
When I make red I don’t ever add salsa or anything like that. Plenty of fresh and dried chili in it though I use a lot of Pasilla, chili de arbol, New Mexico, and California for a little sweetness in the heat. I use serrano, and pablano fresh peppers I like a combo of chuck and round (London broil) for the meat. I’m gonna give away my and a select few others secret to phenomenal red. A half hour before it is served put 1/16 of a teaspoon of cinnamon per per gallon of chili and 1/4 to a 1/2 teaspoon Dark unsweetened cocoa powder (make sure you mix it in well it will clump) You will absolutely flip over what it does to chili
I think the benefits are about even for living here in good ole Ca. All that fresh fruit and veg (if you know where to look and shop) Plus you got to admit that a Santa Maria TriTip Sandwich is hard to beat! They’ll never have Cioppinno (sp) like we can get across the bay. Just off the top of my head anyway
I use a touch of cinnamon in my spaghetti sauce-People love it, but I never tell them my secret. Until. now…I guess…Oh well. Cinnamon just makes the flavor of the sauce so much more robust! It really helps bring out the lower “notes” of the sauce.
My wife got to experience that first hand the last time we went back to PA-She ordered a California burger(Most places here serve it with avocado along with tomato, lettuce and the usual fixin’s) She got a burger that had ONE limp leaf of iceberg!
I MUST APOLOGIZE TO ONE AND ALL THOSE VID’S WERE NOT THE ONE I POSTED. I EVEN CHECKED IT AFTER I POSTED IT AND IT WAS RIGHT. I HAVE NO IDEA WHAT HAPPENED. PLEASE FORGIVE ME.
I must APOLOGIZE to one and all. Those were not the vid’s I one I posted. I even checked it after posting I have no idea what happened. Please forgive me. I hope I haven’t offended anyone