>>679
>mixed with espresso would be great
Desist, californian devil, desist.
>>692
That looks pretty tasty, would definitely eat it. Moist meat slabs with fresh bread, herbs and the sleaze of melting cheese.
I don't recall strombole having beef or bolognese on top
Now here's another "experiment" of sorts along with a regional staple.
First we have something that could only be called
Pork Tarts internationally, called locally
Gorditas de Maiz con Queso y Asiento (corn fatties with cheese and sediment). While southern mexicans are undoubtedly the corn maizesters there's some stuff that still tastes decently enough up north, usually the copycats adapted with available or flair ingredients.
In this example the classic thick corn bordered tortilla, called a plethora of names but generally found as Sopes, are replaced with a similar shape wrongly called "Gordita", wrong because immigrants from the south decided to use a more spanish-neutral name to sell them without realizing gordita is already the name of a local variant of flour tortilla made thicker and with raw butter/lard. But because those cockroaches are highly persistent the name stayed although with the corn prolongation to avoid further confusion, which still happens and some revert back to sope.
Now these sopes are grabbed and thrown into a hot pan or pot with some oil and fried a little to lift some of that maize flavor along with making it more crispy, then they are moved into a hotplate (the classical comal) and we add some butter inside them to melt and give it a special floor for the next step... adding some cheese, locally we use the autochthonous boiled cheese but you can use other stuff like mozzarella (the real one, not the dry grated one with flour inside bags) or just any combination of white moist stretchy cheese. We let it melt too and then the real magic that sets this foodz apart from others starts: The addition of the Asiento, vulgarly translated to Sediment.
This thing as far as i know seems to be present all over latin america (particularly Colombia) but not in Spain itself, also seems to be popular in the baltic states like Ukraine and Lithuania were it's compressed into a rectangle block. Here in Mexico it is used secretly but zealously, sometimes in downright subhuman war crime ways like some southern states were they use it to add some flavor to mildly fried grasshoppers fed with mud and rotten vegetables in basement farms, while in others it even serves as a contemporary secret ingredient like additive to ground beef for good burger patties.
But its original way still is the most decadent and gluttonous one, which still happens in small northern towns. But what is this thing? Easy, it's the residues, chunks and crumbles left behind in the containers from cooking and/or frying pork in its own fat, and subsequently mixing it with lard/the fat itself. Imagine someone picking all those small pieces left after frying bacon to the point he can sell you half a litter of it mixed with quality raw lard, although without much smokey flavor. Obviously the process is more professional and methodical but the result is similar. And it's a fucking bomb, you put a full tablespoon of it on top of these baked, fried and buttered corn goods with melting cheese and call it a week.
It's darn Terrific
The other dish is a classic one with little need for introduction in the U.S. Southwest, but somehow such an easy dish still gets corrupted by greedy immigrants who want to cater without knowing and fun-loving but naive americans who replace ingredients like they were batteries.
Good old
Burros de Chorizo, or very technically neutral speaking
Flour Tortilla Northern Wraps with Eggs & Marinated Beef. While americans love to say "Burrito" it is actually Burro, Burrito (which means lil' burro/donkey) is a more compact, economical, made for travel version with the same tortilla but without sealing/searing the unions and gently grilling the tortilla (and using cheap ass fillings like overly seasoned mashed potatoes) which americans rarely see or buy due to its austerity. There's also Big Burros, called Percherones (named after the massive draft horses) but that's another story.
The real star here is the Chorizo Norteño, badly called chorizo these days as the process changed over the centuries from the early red seasoned grilled sausages to heavily marinated ground beef mixed with pork. Quick story short it's ground beef and maybe some ground pork, some lard, wine, oil, herbs like oregano, bay leaves and pepper, garlic and the special ingredient, red pepper, either prepared or thrown dry. A regional flourish can be added too which ranges from clover and cinnamon (yuck, usually the wine here is a soft Xerez) to asiento additive (now we are fucking cooking). The trick usually is the oregano quantity and pepper used, there's a big misconception regarding what is "red pepper" but the answer is everything is red pepper as most peppers turn red when dried. The difference is how it is added and how was it cooked: The original way was using and preparing the mythical Chile Colorado (Colored Pepper) which is very dried Anaheim peppers cleaned out, boiled with onions and twisted to create a red paste with bitter taste but with a sweet ending and no smokeyness at all. You knead the meats with the lard, thrown the herbs and garlic, add the red paste and throw some wine when things get too dense. You pack it up and let it marinate on the freezer for 2 weeks to a month. The result is a very savory and gently spicy ground beef. Many people use dried colorado pepper, which is just that but pulverized, while americans back in the day used good cayenne pepper, which is pretty dangerously hot when applied dry due to the quantities used (200 to 400 grams per meat kilo).
The rest of the preparation is simple, you quickly cook by frying some of this and add eggs into the mix, lower the temperature while scrambling a ton then turning it off, the trick here is to leave it somewhat uncooked so we can fill in some tortillas, wrap them and seal the unions in a hotplate/comal were the meat & eggs finish cooking inside while also dripping some red juice into the tortilla. You can leave them soft or crispy, depends on the man, and just serve them, accompanied with juice and/or milk and preferably some odd quesadilla on the side, here pictured on the opposite of some filling so you can see the consistency... we do know what a quesadilla is, right?
This is one of the classic breakfast dishes in Northwest Mexico/Old U.S. Southwest, sadly the latter have forgotten some of the recipes but they sure keep making some bangin' scramble eggs with bacon and orange juice.
Didn't mean to write so much but i got carried out, also i know the pictures suck a little, been trying to get better at post-process.