Mexican recipes - fajitas, chips/dip, tacos etc.

Yep, I'd be interested in some classes. My skills are pretty bachelor oriented, expanding would be great - particularly seafood, Mexico style (or basically anything)

If you're planning on making some guacamole, I'd sneak back a few Haas avocados from the States if I were you. It's impossible to make a half-decent guacamole with the nasty avocados in Munich.

I'm with Showem. Who's going to organize this?

YEAH!!! Glad to see there's some interest!!!

I'll send an email to the lady who runs the classes and see what we can schedule. ...

They sell haas avocados here as well, you just need to know where to look.

Does anybody know where to get skirt steak here? Fajitas are just soft tacos if they're not made with skirt steak, daggummit. Technically this ? may be out of place in the Mexican food thread (fajitas are not Mexican) but are often confused as such.

I agree DW.

I might try asking for Diaphragmarind at the butcher. I have a feeling he's going to look at me funny.

I think the British and US definitions of beef skirt differ a bit. I found a definition or two in krout for thin and thick skirt.
Thin skirt - saumfleisch
Thick Skirt - Nierenzapfen

God knows if thats any good.

Hey DW, how would you marinade these?

So, this is the response I got from Alma Rosa Cervantes at the Mercado de Mexico:

". ...I would be happy to organize one or two cooking courses in November or December, up to 6 people each. The cost are 30€ for the course and 17€ for material per person Please suggest dates to me, not possible are November 20th and December 4th. . . . ."

Anybody have any dates to suggest? I'd say the sooner the better before we get into the Christmas season and life gest so busy.

november 6th?

Sure, Sunday, November 6th sounds good to me.

Won't work for me I'll be hosting my b-day celebration that day. Let me know how it goes, maybe I can join the next one.

Dunno. Buying superb pre-made marinades is easy in TX but not so here. I found this marinade recipe on the net:

# 1 12 ounce beer
# 1/2 cup canola oil
# 1 small onion finely chopped
# 1/4 cup lime juice
# 5 cloves garlic, minced
# 2 tablespoons Worcestershire sauce
# 1 tablespoon chili powder
# 1 teaspoon black pepper
# 1 teaspoon hot pepper sauce
# 1 teaspoon ground cumin

OK, well I'll email her back and ask for the 6th or maybe 13th (that way ajohnson can come too!)?

OK, the 6th it is! She wants to know how many we will be. I have myself, Toast, & Showem. . . anybody else up for it?

rlp, thanks very much for organising it for us. Perhaps more people would join if they knew what they were getting for that price. I mean, 30 Euros a head plus 17 for material is pretty steep. How long is the evening? What are we going to cook? Etc etc.

The course is:
Sunday 6 Nov. from 10:00am to 15:00 pm

I agree the price seems a bit steep at first, but considering the length of the course, I think its a pretty good deal after all. I don't know what we'll be cooking, but I will email back and ask as I am curious as well.

I am interested and have asked a friend. Hopefully she will be too. I'll let you know.

Regarding the class, see the new post here.

Is there a way to make refried beans from material found here? I look through the thread to see if there is a recipe here.. to no avail.

Frijoles Pintos

2 cups dried pinto beans (Wachtelbohnen)
9 cups water
1 tsp salt
1/2 tsp garlic salt (or a little more salt and a few whole cloves of garlic)
2 tsp lard or shortening

Sort the beans and rinse in cold water. Place beans and water in a large pot and bring to a boil on high heat. Reduce the heat to medium (a simmer) and cook until the beans are tender (hours and hours and hours...you can reduce the time by soaking your beans in cold water overnight before cooking them). Add seasonings and shortening and simmer at low heat for an additional 30 minutes.

Frijoles Refritos

1/2 cup shortening
4 cups cooked pinto beans (from above)
1/2 - 1 cup bean liquid (from the cooked beans above)
2 cups grated (sharp if possible) cheddar cheese

Heat the shortening in a skillet over medium heat. Add the beans and liquid and cook for 10-15 minutes. Mash a bit if you like. Add 1 1/2 cups cheese and stir for 2-3 minutes on low heat. Garnish with the rest of the cheese before serving.