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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2013, 11:20 AM   #31
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That looks absolutely fantastic!!!

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Unread 03-17-2013, 11:27 AM   #32
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OK, this is on the MUST TRY list!
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Unread 03-17-2013, 11:55 AM   #33
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Oh My! Very nice!!
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Unread 03-17-2013, 12:08 PM   #34
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Wow, just wow...
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Unread 03-17-2013, 12:13 PM   #35
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Looks great!
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Unread 03-17-2013, 02:23 PM   #36
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Looks delicious! Around here chilaquiles are usually fried corn tortillas or (chips) with eggs and some thin oily salsa (not like pace) and maybe some cheese. Breakfast migas are similar but with no salsa. They have cheese (for sure) and pico de gallo mixed in.

Yours look great, I'd hammer that right now.
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Unread 03-17-2013, 03:15 PM   #37
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Another one to put in the Bucket,its a big bucket
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Unread 03-17-2013, 03:20 PM   #38
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Quote:
Originally Posted by AussieTitch View Post
Another one to put in the Bucket,its a big bucket
I don't care how big that bucket is. I'm not eating out of it. I saw what happened the last time with that wafer-thin mint.
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Unread 03-17-2013, 03:40 PM   #39
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That looks delicious.
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Unread 03-17-2013, 04:21 PM   #40
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Quote:
Originally Posted by 1MoreFord View Post
Gore,

That don't look like any chilaquiles or enchiladas I've ever seen.
But, Dayum it looks good.
Agreed, I thought I might be the only one thinking that. I grew up on chiliquiles in California and they weren't anything like that. We used stale tortilla chips and slow simmered them in a homemade chile sauce made with lots of garlic and onions (similar to gores) until the chips were soft. Usually served them with limes, cilantro and crema. Aside from my own, these are my favorite; a sloppy, sort of soupy version at the Mecca in Pittsburgh, ca http://www.yelp.com/biz_photos/new-m...mSGkOYqpIZo7Vg
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Unread 03-17-2013, 04:30 PM   #41
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That looks great!
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Unread 03-17-2013, 05:17 PM   #42
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Quote:
Originally Posted by Cahusky View Post
Agreed, I thought I might be the only one thinking that. I grew up on chiliquiles in California and they weren't anything like that. We used stale tortilla chips and slow simmered them in a homemade chile sauce made with lots of garlic and onions (similar to gores) until the chips were soft. Usually served them with limes, cilantro and crema. Aside from my own, these are my favorite; a sloppy, sort of soupy version at the Mecca in Pittsburgh, ca http://www.yelp.com/biz_photos/new-m...mSGkOYqpIZo7Vg
A few people have commented on this. There are many style variations. This is the style I grew up with in Tucson. I know it especially from the restaurant La Parrilla Suiza that has been on east Speedway for many decades. The Mexican food is considered to be that of Mexico-City as opposed to Texas, California, New Mexico, or "Southwest" styles. Last year, I was pleasantly surprised that the taste has remained largely the same, although they do include more southwestern dishes now.

http://www.laparrillasuiza.com/about.html

I've also had very similar in New Mexico, but they were much spicier.
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