Americans…reinventing the wheel. The original Mexican is called carne con chile… (and not ‘chilli’) 
Carne con Chile: La Receta Tradicional Mexicana | TikTok
Intetesting. Cant watch it because it is on toctic and I refuse to go there, but I will look into this.
Anyway the CcC was delicious.
Arill had half a jar of nopales left, so breakfast this morning was Pollo con huevo with cactus and tortilia.
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My Mexican cookbook (1983 so pre-max internet) says that although modern Chili con carne comes from the US (due to ingredients, taste etc), it was probably adapted from the original Mexican Mole de Guajolote which was made with Turkey meat.
Mole (Molli): sauce. Guajolote: Turkey.
Pigs were not introduced into North American until the 1500s at the earliest and cows at a later date in the 1450s by Columbus.
The love of shortening of cooking terms and names of recipes by North Americans is why it became just chilli.
They do get carried away though so terms become nonsensical (to others at least) as they use the word Mole as a name for a dish but it just means sauce.
Nothing wrong with adapting/improving/changing recipes though - it’s done everywhere, often to great success.
When I lived in Cuernavaca for a summer, one of the memorable dinners was a nopales-chicken gizzard stew (a version of nopalitos, my host told me). That CcC tictok reminds me to get out my recently-arrived guajillos–he does it the right way.
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True story here.
Moving to Malta I was happy to see LOTS OF Nopales, all over the place.
No once, not a single once did I think to simply collect the paddles from… anywhere.
So, I go to a local vegetable farm truck and asked if they had any paddles for sale.
Not once did I think that on Malta nobody ate cactus, the guy looks at me as if I were three fries short of a happy meal and made the appropriate hand gestures.
Anyway I got my nopales from the next field and got busy.
I like fusion cooking; my tandoori spätzle are a wow, for instance.
I made nopales schnitzel…
They were good, jusr not good enough for a repeat, my breakthrough in cooking with cactus was a cactusdatschi.
A spinoff of a Swabian Zwetschgendatschi (plum cake) with cactus fruits instead of expensive and imported plums.
Now that was next level stuff.
Nopalesschnitzel:
Yummy. And the Datschi.
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i think that you could start considering importing it as a business 
look what has happened in the last years with matcha tea! you just need a couple of airhead influencer(innen) that you invite for dinner, and voila!
@slammer, as kids we used to pick prickly pear cactus fruit from the big plants that grew along the scenic path above our house, overlooking the GG. We ate them raw; never thought to use them as cooked fruit. They didn’t have much acid, so lots of lemon juice would be required.
I actualy used local snall sour-ish oranges from Malta for a kick.
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Comfort food.
Every year I like to do a cider run to France, pick up enough French cider to float a battleship and tins of Cassolet, you know: fat beans, tubes of undefined sausage, lumps of mystery meat and god knows what else.
When its cold outside and warm inside and have been working late, dont want to cook anything then Cassolet is my go to comfort food.
Fresh bread, butter and a beer.
Nowt better.
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Have I just created the ultimate party food?
Garum marinated dormice with gratered naga joloka out of the airfryer and finished off in the deep fat pan using a crunchy fish 'n Chip batter.
Home made thick tortilias, with yeast and cornstarch to give them a bit of fluffy and a very crunchy texture, oh and popadoms.
Add a beer to that ansmd you have a very happy Slammer.
Processing: 1000002963.jpg…
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i don’t understand half of it, but it looks very appetizing!
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Well I don’t understand the other half of it either
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We have been over this…
You cant nip down to Aldi for a pack of six Dormice out of the freezer for 4,99 in discount, so chicken trotters are the go-to stand in.
My ersatz Roman Garum as I find usable is a mix of W-sauce, fish sauce, soy sauce, salt 'n pepper, sumac and hing.
Naga’s are really hot peppers loaded up to the gunnels with caspicin, I buy a few then freeze them and grate however much is needed, just a word of warning if you do this; thrice wash your hands before touching your own or anybody elses genitalia
Trust me on this.
Somebow I cant make the thim floppy tortilias I loved in Mexico and the ones you get here just dont cut it, so I get nixtamalized flour from amazon and make thick tortilia blocks that get fried Chimichanga style.
Hope that clears things up.
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Aww, cute.
But BEHOLD…!
For I have created the ultimate tortilia; leftover pastry from yesterdays extravaganza, infused with bacon, onion and cheeeeese.
Setting the stage.
Pat, pat, pat.
Sizzle.
Behold, the magnificence.
I can feel my arteries hardning as I write.
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I had a friend who made this mistake, I recommeded he dissolve the spice with alcohol like whiskey.
He said it just made it worse.
I’ll bet you could not stop laughing for a week.
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RoFL!!!
wait, I used to do that on my frat years…but now it’s too late! Too much danger packed in one unforgettable meal. Maybe you can sprinkle it with a drizzle of statins to minimize the damage?
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He was not a good friend
All the better.
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