Mexican Food - Chicken vs Beef

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Author
BT
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RE: Mexican Food - Chicken vs Beef 2004/08/14 13:51:42 (permalink)
How's "tender slices of char-broiled pork marinated in sour orange juice and spices" sound? Still prefer chicken, Jennifer? That's called "Poc-Chuc" and is on the menu of a new little spot owned by a lady from the Yucatan who looks like everybody's ideal of a grandmother. I had her hand-made tamales last night--very good--she wraps them in banana leaves rather than corn husks. I assume that's a Yucatan thing. The place is called Yucateca--on Geary St. between Van Ness and Polk in SF.
#31
Grillmeister
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RE: Mexican Food - Chicken vs Beef 2004/08/14 15:41:01 (permalink)
Beef? Chicken? Pork? Why do we have to choose....let's have 'em all!

BT's take on the slow stewing of beef for tenderness is right on the money, but I don't mind ground beef either. I guess quick mechanical grinding and slow stewing demonstrate the differences in Anglo and Hispanic cultures.

Chicken is easily shredded by hand (as opposed to beef) so that probably accounts for the consistency others have stated.

(Funny how this thread came back to life nearly a year since it started!)
#32
Sasaku
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RE: Mexican Food - Chicken vs Beef 2004/08/24 15:01:17 (permalink)
BEEF
but not ground beef, needs to be shredded or cubed or something that has mass.
#33
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