Cranberry Verse Lingonberry: What's the Difference ?

Update July 10, 2017

UMass Amherst Food Scientists Find Cranberries May Aid the Gut Microbiome

Excerpt: "Many scientists are paying new attention to prebiotics, that is, molecules we eat but cannot digest, because some may promote the growth and health of beneficial microorganisms in our intestines, says nutritional microbiologist David Sela at the University of Massachusetts Amherst. In a new study, he and colleagues report the first evidence that certain beneficial gut bacteria are able to grow when fed a carbohydrate found in cranberries and further, that they exhibit a special nontypical metabolism."

Well, North America just celebrated yet another one of their Thanksgiving celebrations in which one of the iconic must have food dishes served was Cranberry Sauce. Of course there are any number of favourite wintertime seasonal dishes for which the Cranberry is used. But over here in Northern Europe, it's the Lingonberry which is King or rather Queen, depending on how the word/term is used and under what *cough-cough* contextual circumstance it is being used. I'll let some of you Swedes have time to explain to all the foreigners reading here about Swedish women and Lingonberries. *smile* 😁

Lingonberry or Cowberry (Vaccinium vitis-idaea)

http://en.wikipedia.org/wiki/Vaccinium_vitis-idaea 

Credit Wiki

Well as you can see, the Lingonberry is small and round, in fact much smaller than the North American Cranberry almost the size of a medium to large pea. Certainly Cranberries are bigger, but the taste of Lingonberry is sour or tart, slightly sweet - slightly bitter fruits. They are bursting with Cranberry flavour and could substitute in dishes more commonly thought of with Cranberries. Though while I've never heard of such a thing as Cranberry Jam (doesn't mean back in East USA it doesn't exist), Lingonberries are a favourite here for Jam or Preserves (or Swedish  Sylt). It's absolutely everywhere here and eaten all year long, not just during Holiday season times as the Cranberry is in the USA.

image - DishMaps

But that isn't the only favourite usage. It is often traditionally served on the side with Meat Balls and Potato mash which is also called in Swedish "Köttbullar" ( this is pronouced = 'Shirt-Bullar' & translation = Meat Balls). It is not only a favourite of kids when going out to eat, but from what I've observed, it's also prized by those older generation folks and blue collar workers. Go figure! This past summer I worked for two months at Slottskogen which is a Park in Gothenburg at a rather upscale sophisticated Cafe & Coffee Bar called Björngårdsvillan Cafe and this Food Dish was number one on the menu for kids and older folks. The place is under a new management this year 2012. I kept having the mistaken tendency to pronounce Köttbullar as Sh!tbullar - oops! Okay Okay back to Lingonberries. The plant itself in the wild when it is in fruit, looks very much like an impossible cross breeding of the low spreading Manzanita "Uva-Ursi" plant in California and the low growing miniature variety of California Coffeeberry called "Little Sur". Look at the photo below and see if you California native folks don't agree as to it's familiar appearance.

image - Lee Reich

The plants literally look so familiar. They grow underneath the Boreal Forest canopy settings and preferably in acid soils. They don't like alkali soils or hot summers. This is almost the same identical habitat as the common well known forest berry flavourite called Blueberry. I've never been picking for Lingonberries, but I have an idea it's no different than Blueberry collecting where you get yourself eaten alive by these northern Mosquitos.  Urrrrgh! Seriously, what is it about northern Boreal Forest environments and their 10 Gadzillion indigenous Mosquitoes ???

Credit: Privick Mill Nursery

The incredible thing now about the Cranberry bush and fruit by way of comparison is that the fruit are much bigger than the foliage which is exactly opposite of the Lingonberry. Both live in wet acid soils and boggy habitat. No doubt North American habitat for Cranberries has lots of mosquitos around as well. They are harvested however much differently. Ever see those small to medium to large sized ponds with men in full length wading gear and long pole rakes ? The work would be too tedious and difficult to pick one by one by hand, so these small depression areas where the berries are farmed are flooded with clean water and the berries detach and rise to the surface where gathering is made much more easily. 

"According to the Wisconsin State Cranberry Growers Association, the cranberry industry provides nearly $1 billion in annual revenue for Wisconsin, which produces over half the world's supply of this tart and tiny fruit."

WISCONSIN STATE CRANBERRY GROWERS ASSOCIATION 

September is harvest-time for cranberry growers, who collect the red fruit  using special toothed scoops or by flooding the bogs and agitating the  plants. Today’s cranberry bogs can yield as many as 15,000 pounds of fruit that can be crushed and canned or eaten fresh. Cranberries grow wild in the Northeast, and as far south as Virginia. America and Canada produce 96 percent of the world’s cranberries, using them in tarts, sauces, preserves, juices, and more.

Credit Wikitravel.org

Cranberry Bog being "Wet Harvested"

Credit Wikitravel.org

Cranberry Bog being "Dry Harvested"

Photo by Jack Greenlee

Small Cranberry (Vaccinium oxycoccos) occurs in peat bogs like the Fall River Patterned Fen on the Superior National Forest in northeastern Minnesota, USA. Incredibly, this State is the immigrant home of countless Swedes who immigrated almost a century or more ago as a result of a severe famine where one million out of four left Sweden for this State. Not only do they have the almost identical Boreal Forests, but also loaded with Moose, Lakes, Ponds, Bogs and Fens and lots of mosquitos just like Sweden. Now why wouldn't a Swede call this State his or her Nya Hemland ? Now you know the reason for the name - Minnesota Vikings! There are a number of excellent references to Cranberries and Lingonberries. The USDA Blog had some excellent articles earlier this week on a different smaller variety of Cranberry grown in Minnesota. The reference to the read is below.

Cranberries aren't just for holiday meals!

Image - Crystalobregon.com

https://www.crystalobregon.com/farmers-market-friday/cranberries

READING REFERENCES:

USDA - Cranberry Fact Sheets

Cranberries, Nature’s Garnets, are Ripening Across the Country

 http://www.bjorngardsvillan.se/

http://www.oceanspray.com/Products/Fresh-Fruit/Cranberries-(1).aspx

http://www.cranberries.org/

http://www.cranberryinstitute.org/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145

http://scandinavianfood.about.com/od/scandinavianfoodglossary/g/lingonberries.htm

Oregon State Agricultural Extension: Lingonberry Production Guide for the Pacific Northwest

Washington State University: What Are Lingonberries ?

And on the lighter side of Cranberry Humor

Swedish Taco Night Fridays: A Mexican Food Supplies Store in Göteborg

extreme FOOD sverige

Extreme FOOD Blogg 

Yesterday I tripped on over to Gothenburg's (Göteborg) only real Mexican Foods Supply Store. It's a bit out of the way in an older part of the city overlooking the harbour. For those who know the area it's close to the Feskekôrkan (Fish Church) - building looks like a Cathedral but sells fresh fish - don't ask why!  Northern Europe is a challenge for a lot of good spicy flavours traditionally, but in these modern times with more and more exposure to the immigrant influences, things have changed. And for all those "keep things homogeneous only protestors", Hey, it's your own fault, if only Europe didn't try to conquer the rest of the planet and intro all those newer innovations in ethnic food diversity, Hmmmm, then you'd still be stuck with your Sourmilk & Mueusli för Früstuk and Meatballs & Potato Mash with Lingonberry sauce för Abendessen..... - Go figure!

Extreme Foods owner Mick Johansson

This is Mick's Mexican Stock Room shelving in the back. There are a number of things here that were of interest to me. Mainly the brand name "Cholula" stood out as well as some other popular brand names which will be familiar to most Americans as a well as Mexicans. I purchased two of the Chipotle sauces produced by different companies. I love the smokiness. Also that Clamato Juice (or Saft) on the right side top shelf is great when you add some Worstershire Sauce, Tobasco Sauce, Celery Salt and some Absolut Vodka. Everything the average Swede needs as a Frukost pick me up in the morning! Kidding of course. 

The Product Stocks!!!

Mick actually carries a common but well known popular brand of various items. One group of sauces which most Americans will recognize on the dining table at many Mexican Restaurants and Cafes in the southwestern part of the United States are the famous "Cholula" brand hot sauces. The original of course being the most popular and well known. I also found a number of other kool things on the shelf like refried beans, though I usually make my own from scratch. And Nopalitos, where are the younger springtime Prickly Pear Cactus pads which look alot like a Beaver's tail, hence the name often refered to some variety of a bluegreen of Cactus in the Southwest known as Beavertail Cactus. The taste to me is much like that of green beans when cooked. I generally wild collect back at home because they usually have a deeper richer flavour as do the fruits or Tunas as the Mexicans call them.

And who in the world could forget my Tenerife Canary Island wild collected Beavertail Prickly Pear Cactus pad and growing experiment gone terribly wrong here in Sweden. I thought the growth was great on my red clay Teracata Pot, but so did those stupid Spanish Slugs which have invaded Sweden. Stupid Slugs!!!

More sauces. Some mild, some medium and some hot. Many however are Nuclear on the heat scale. Something of an odd introduction to a northern European culture which is often times known for burning their lips on Katsup!!!

I admit it, I loved the interior decor.
 So Anti-IKEA

Asskickin product line of Southwest Specialty Foods

http://www.asskickin.com/


I loved this section as well. This line of products became introduced into the States somewhere around the late 1980s or early 1990s in a number of Specialty Food Stores found mostly in Tourist locations and then once becoming popular found their way into other main stream commercial Grocery Stores where you may find them today. They were one of the first to utilize the heat and flavours of the Habanero Chiles. My flavourite product, but we probably won't see them in Mick's store because of "Sell By Date Issues" are the Asskickin Habanero Corn Chips. Even though these Chips are eventually too hot to keep eating and you find the need to take a break, once your mouth has cooled off, this craving comes back for more. That's Habanero Chiles 
for you = Addicting!!!

Mick's wife was very friendly and hospitable
 as well. Okay, kidding of course!!!

TEXMEX från GRUNDEN by Jonas Cramby

http://cramby.cafe.se/Taggar/texmex-fran-grunden/
This was an interesting book and one that is
apparently very popular here. Mick expects
to sell many as a gift giving present this year.
There are many in stock on the shelves and
packing crates or boxes.

And last but not least here are the products I purchased. We love anything Chipotle at home. I even make my own Chipotle chocolate mole at home from scratch using smoked Poblano or chile Ancho chiles purchased from ICA Stores. The Clemente Jacques Chipotle sauce in the squeeze container was great and though having some flavourful warmth, was not hot at all. 

I ever so greatful to have found this place in a such a cold northern wilderness where spicy flavours are not a native tradition. Though I hear things are changing. Below is a video in Swedish which is a short documentary of sorts for all those Swedish listeners and viewers. As always - Enjoy!!!

Once again here is the website: http://extremefood.se/

Ingenjörsgatan 5 , Göteborg

ExtremeFood Göteborg

Ingenjörsgatan 5

411 19 Göteborg

Tel: 46+ 031-743 48 87

Mobile: 0708-80 70 18

info@extremefood.se

-

Roast Turkey, Pumpkin Pie and Other Thanksgiving Traditons I Rejected back in the Late 1960s

This is merely a commentary on a personal decision I made back in 1969 after reviewing some historical truths about the American traditional holiday which had always been a time of warmth and fond memories. This is also not a judgement on others who choose to celebrate. Frankly it's none of my business what others do or don't do. But if you actually study it's origins it is an eye opening revelation of information tutitorial of sorts and something I was reminded of after reading a piece this morning from Allen Juell's blog "Horsetronics"  

'Thanksgiving....no, let's rephrase that.......'

Kids Reenacting the First Thanksgiving

Of course if you look at the theme photo above, growing up this was the common story theme I experienced at Pepper Drive Elementary School as to the history of the Thanksgiving Celebration. Never once was there any admission or revealing of the truth that mattered that ultimately followed this neighbourly dinner event between different cultures. Of course as the official historical narrative tell us, the first Pilgrims to arrive in New Plymouth and conclude a mutual peace agreement treaty with Chief Massasoit, the paramount chief of the local Wampanoag Indian tribe. In the treaty the Pilgrims and the Wampanoag promised not to harm one another, and they formed a mutual alliance for each others protection in case of war with outsiders. Without Chief Massasoit’s friendship, it is highly unlikely that any of the Pilgrims would have survived. These Indians (Native Americans) gave the first settlers native corn to eat and to plant, and the alliance with them helped to prevent the Pilgrims’ perishing at the hands of other tribes.

In the early days, the colonists received much help from the Indians. In the words of then Governor William Bradford, an Indian named Tisquantum taught the colonists:

 “how to set their corne, wher to take fish, and to procure other comodities, and was also their pilott to bring them to unknowne places for their profitt.” 

(the spelling as in original document - American Colonial Prose: John Smith to Thomas Jefferson (1607 - 1865) by Mary Ann Radzinowicz ) 

The first harvest of Indian corn was good, and the Pilgrims had success in hunting game birds. They (Puritans) were grateful to their God and decided to hold a three-day harvest festival. Massasoit and 90 of his braves came, bringing along five deer to add to the banquet. This is the most common historical version and this part is true. Unfortunately, these previously persecuted Pilgrims (Puritans) from Europe had mistakenly believed that it was their God had given destiny and God-given right to take over and occupy these lands in this New World. This same justification of course was played out over the next few centuries by Europeans seeking fame, fortune and looking to provide ligitmacy of the most horrific actions taken against other human beings during the height of Imperial Colonialism across the planet. Even Darwin provided a twisted version of scientific justification behind the white European foreign land aquisition and occuptation. Seems there is enough inconvenient truth to go around for both sides.

Like the colony itself, the celebration had strong religious overtones. Although the Pilgrims did not hold the festival the next year because of poor crops, Thanksgiving Day later became an annual national and religious holiday in the United States, Canada, and a few other countries. Today, Thanksgiving Day in North America is typically an occasion for a family banquet of turkey, potaties and gravy, cranberry sauce, and pumpkin pie, but in principle, it remains “a time for serious religious thinking, church services, and prayer.”—The World Book Encyclopedia, 1994. Interestingly, Thanksgiving is actually rooted in ancient pagan (not Christian) harvest celebrations that honored various gods. Over time, “these ancient folk traditions were taken over by the Christian church.”​ >>> says, "A Great and Godly Adventure​—The Pilgrims and the Myth of the First Thanksgiving.

(see also: An American Thanksgiving)

The Granger Collection, New York

For me however, probably the most shocking thing was what happened to these very same Native American Indians who participated in that original iconic feast and to their descendants some years later. The artwork to the right here is of Chief Metacom, (c. 1638 - 1676), sachem of the Wampanoag people in a coloured engraving by Paul Revere, 1772. This next link is from the Encyclopedia Britannica and is the historical account of what took place between Chief Massasoit's second eldest son and the white colonialists. 

(Source material below)

 Encyclopedia Britannica: Facts Matters = Metacom

Metacom, also called Metacomet, King Philip, or Philip of Pokanoket (born c. 1638, Massachusetts - died August 12, 1676, Rhode Island), sachem (intertribal leader) of a confederation of indigenous peoples that included the Wampanoag and Narraganset. Metacom led one of the most costly wars of resistance in New England history, known as King Philip's War (1675 - 1676).  

Metacom was the second eldest son of Massasoit, a Wampansoag sachem who had managed to keep peace with English colonizers of Massachusetts and Rhode Island for many decades. Upon Massasoit's death (1661) and that of his eldest son Wamsutta (English name Alexander), the following year, Metacom became sachem. He succeeded to the position during a period characterized by increasing exchanges of Indian land for English guns, ammunition, liquor, and blankets. He recognized that these sales threatened indigenous sovereignty and was further disconcerted by the humiliations to which he and his people were continually subjected by the colonizers. He was, for example, summoned to Taunton in 1671 and required to sign a new peace agreement that included the surrender of Indian guns. 

 Metacom's dignity and steadfastness both impressed and frightened the settlers, who eventually demonized him as a menace that could not be controlled. For 13 years he kept the region's towns and villages on edge with fear of an Indian uprising. Finally, in June 1675, violence erupted when three Wampanoag warriors were executed by Plymouth authorities for the murder of John Sassamon, a tribal informer. Metacom's coalition, comprising the Wampanoag, Narraganset, Aenaki, Nipmuck, and Mohawk, was at first victorious. However, after a year of savage fighting during which some 3,000 Indians and 600 colonists were killed, food became scarce, and the indigenous alliance began to disintegrate. Seeing that defeat was imminent, Metacom returned to his ancestral home at Mount Hope, where he was betrayed by an informer and killed in a final battle. He was beheaded and quartered and his head displayed on a pole for 25 years at Plymouth.

Norman Rockwell Painting of Family Thanksgiving

Photo: Eugene Bochkarev/123RF

Who could pass up family get-togethers with all that other great food that goes along with the main course of Roast Turkey ? Pumpkin Pie, Mashed Potatoes and Gravy, Stuffing, Cranberry Sauce, Green Beans, sweet corn and whatever endless list of food goodies the woman folk can think up. I actually love all those things during any time of the colder winter months. I'm not against any of those foods, trust me. I simply don't do them on that particular day for the principle of the thing. When I was a kid growing up, I always thought this holiday should be renamed "Men's Day" !!! Seriously, think for a moment, is there really ever a more perfect day for men in the world than this day in America ? Is this day not truly the real, "Father's Day." Most of the women get up very early in the morning (maybe 4:00am) and slave all day long over a hot stove and oven. Men on the other hand basically sit on their butts the entire day, drink lots of beer, watch three NFL Football Games and then finally as the ultimate insult at the end of that day there is an announcement that  Dinner is served and they then proceed to practically gorge themselves into a coma. So much for spiritual reflection and the giving of thanks to the good Lord.

Image . Landon Nordeman

Now once again, I have no problem with others doing what they wish and the reasons why on this particular day. Ultimately it is none of my business what other folks do, but my choice is a conscience matter. So normally during this time of year I basically leave well enough alone. I do definitely enjoy that food combo at other times throughout the cold winter months. Can we all agree there is no other better food combo during Winter ? Well, with the exception of Mexican food through out the rest of the year. Mexican familes are known for family get-togethers anytime of the year and that works better for me. I get together with family and friends regularly and not just one or two special days of the year. I'm thankful every day for the positives in life now and what will be, despite the negativity brought to us by this world's Media News Reports - 24/7. On a positive note, I do have something to say about Cranberries & Lingonberries and the identical environment and ecosystem from which both came from. I've also other things to say about the Native Americans way of life which first interested me as far as our natural world and living off the land. My facination with Native Plants of the Southwest can be attributed to learning much about how the indigenous peoples used them. But in so many ways (mostly negative), the early Americans were identical to those explorer Europeans in their treatment of one another. I am well aware of this romanticized notion of the Natives as being the ultimate in conservation and land stewardship, but there is actually more to that story which has been generally exaggerated and embellished by many environmental organizations who have found the Native Americans as nothing more than a useful tool in furthering their political and worldview agendas on the rest of mankind. Again, no offense, but that's just the way our world works and always has.

Stay tuned! Here's another Myth I'm not overly fond of - Fire Ecology!

Dances With Myths: Indigenous Native Peoples and Fire Ecology 

Swedish Taco Night Fridays: Taquitos Revisited

Guess what the ICA Kvantum Store Sannegården finally stocked on the Mexican shelf  recently ?????

Image - Nuevo Progreso EU, Corn Tortillas

http://www.nuevoprogreso.eu/

Well they finally did it. Yesterday and today I purchased several packages and will make the Taquitos tonight and freeze them, then cook them tomorrow evening for our guests. We were having Mexican night any ways with friends, so when I stumbled across this piece of great news in the Mexican section as I was grabbing some packages of the Santa Maria Mexican Spices, I spotted the Corn Tortillas there on the middle shelf. Changed my whole Menu plan completely for tonight. Interestingly I was suspicious at first because I have in the past purchased what were labeled as Corn Tortillas, but they were a 50/50 mix of wheat and corn flour. The other very important point on this brand tortilla packages for us was that they are Gluten Free and NON-GMO. So pluses '+' all around for this achievement. Amazing how Europe can have Laws on labeling for GMOs and the Monsanto Plant in the United Kingdom has a notice on the Cafeteria board exclaiming no genetically modified foods will be served to employees because they (Company administration) believe in 'CHOICE' and yet they spent $49 million to defeat labeling laws for and inside California. Go figure!

Picked up some 8 Avocados for Guacamole and I may even try a baking of the Taquitos approach as well as the freezing and then deep frying.  Previously I gave a recipe idea here on making Taquitos, which I have to say are for the most part completely foreign to most Swedes who like Mexican Foods. Here's that link again:

Swedish Taco Night Fridays: Taquitos (soft rolled Tacos) & Guacamole

Mainly, stick to the recipe plan I gave in the link above for preparation of the Taquitos. I'm using Chicken (Kyckling) tonight, although you can easily use Beef which actually is more common. Shredded Beef if you can find that, but minced beef (Hamburger Meat 4 the Americans) will be fine. The only difference will be this.

1) Preheat Oven to 350 degrees Fahrenheit or 176 Celsius

2) Coat a medium or large oven glass baking dish with a small amount of Canola Oil (Rapsolja) until evenly coated but not excessively. (Follow recipe for cooking meat from the link above which is the article from two weeks ago)

3) Put the Corn Tortillas in the microwave for a seconds to soften them up. You may want to even lightly brush them with some Canola Oil (Rapsolja) just to make sure they come out soft and a bit leathery which won't crack when you roll them up.

4) Place a small amount of finely minced chicken or beef down the center of the warm soft corn tortilla and roll or wrap up tightly. You can close it with a toothpick, or just put the tightly rolled Taquito crease side down in a 9 X 13 inch or larger Casserole Dish.  

5) Bake for 15 to 20 minutes, turning Taquitos over at least once or until they are crispy and lightly brown on all sides.

6) Serve with side dishes of Salsa, Guacamole, Sour Cream (Creme Fraiche) or Cheese dip.  Guacamole is the main traditional dip. (Follow my previous recipe for Guacamole)

My favourite way of working with Corn Tortillas of course involves Canola Oil. For those in Sweden who don't understand or who NEVER have worked with corn tortillas yet, it is not enough to microwave them and get them hot. One way or another you have got to fry them in the oil, but not for very long. You'll get the hang of it though. My favourite Taquitos are still the ones which I create and then freeze to shape them and then later frying them in Canola Oil to give them that permanent shape, texture and flavour. Below I have some photos of how I actually baked them and how you prepare them to begin with.

My Kitchen

Notice the bowl and brush with the Canola Oil (Rapolja) ? This is necessary whether you fry or bake the Taquitos. The goal here is to get the corn tortillas soft, pliable and leathery. They are easier to work with and taste better. IF YOU DON'T DO THIS, you will be disappointed with the dry crackled texture and will never want them again. You can also see the finely chopped or minced Chicken (Kyckling), and it actually takes very little to roll up tightly into the Taquitos. Although I like Chicken, it's the beef that is my favoutie and it's also the most traditional.

next,

Photo: Mine

As you can see, very little goes into the actually Taquito. While the meat, whether Chicken or Beef, that goes into your Taquitos is the main ingredient, it's the Guacamole, Salsa, cheese and any other toppings that you either dip them into or add on top of on your plate which gives further moisture and flavour. You can brush the top of the Taquitos with more Canola Oil before putting into the oven at around 200 Celsius or 350 Fahrenheit for about 20 minutes. Remember, if you don't, they will come out dry by this method. Also remember when placing them in the casserole dish to place the seam or crease end down so that they don't unwrap. You can actually make dozens upon dozens of these Taquitos and freeze them for future use. So get your ingredients ahead of time and have a Taquito making party just like the Mexican women in a Family do when making Tamales.

Some restaurant entrepreneur somewhere in Sweden is going to get smart and really learn how to make and perfect the art of making Taquitos. The common Fast-Food Takeaway business in the United States quite often sells them as either 4 Taquitos or 4 Rolled Tacos topped with Guacamole, Salsa (or Pico de Gallo) and Cheese. Actually there is usually a Salsa Bar with many different Salsa blends for preference taste and heat tolerance. If done correctly they could become the next biggest fast-food craze here. Maybe it will be El Paso Mexican Food in Göteborg or even La Sombritas over in Linnègatan along restaurant row. I don't know who, but somebody will.

As Always - Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~

REFERENCES:

One of the best places for Taquito Take Away in San Diego County in California is a Mexican chain called Sombreros Mexican Food. ALSO - Remember the purpose of this post, Nuevo Progreso Corn Tortillas are now available at the ICA Kvantum Stores and mostly likely ICA MAXI Stores also. Now there is a further choice, but learn to do it right !!!

http://www.sombreromex.com

Swedish Taco Night Fridays: What to do with Leftover Tortillas

To the average European, this is the ONLY Tortilla available. A tortilla made with the main ingredient which is nothing more than wheat flour. My flavourite Tortilla however is made from Corn or Mais. Having said that, in any Friday Night Taco Feast, there are always left over Tortillas. So what do you do with them ?

by Jessica Harlan

Yahoo News had a great article and video the other day on November 6, 2012 with Jessica Harlan explaining uses for leftover Tortillas which most people will either throw away or put in plastic and shove away in the freezer. She's also written the book called "Tortillas to the Rescue Cookbook". For most folks who have been raised up on or around Mexican Foods, the tortilla may bring to mind countless Mexican dishes like Tacos, Taquitos, Quesadillas, Enchiladas, etc , etc, etc. But to a Swede, it's simply Tacos. Everything is Tacos. Okay, I'll post over the next several weeks more uses for Mexican ingredients recipes other than Tacos, but for now, what about the leftovers after a Friday Night Taco Feast ? Here's the Yahoo article link and video below:

http://shine.yahoo.com/at-home/unexpected-and-yummy-recipes-using-tortillas.html

And for a more detailed recipes ideas you can print out and follow, here is a page right off Jessica Harlan's website. 

Jessica Harlan's - Tortillas to the Rescue on Yahoo! Shine

This was a typical old time version of a Quesadillas you could order at a average Mexican Restaurant back in the 1950s & 60s. Most people would order one of these as an appetizer while they waited for their main course.

You can still make a plain old cheese quesadilla from your leftover flour tortillas and package of grated pizza cheese purchased from your local ICA, Willey's or Hemköp stores. It's so simple even a child can do this. Simply take a cookie baking sheet and depending on how big the Tortilla sizes are put one or two large tortillas on the sheet and sprinkle with grated pizza cheese and put in oven at moderate heat and bake until crispy, but not over done. Take out and let it cool. Serve at the table as a snack or watching your favourite Fußball team on TV. Okay so here's what I do now days instead. Take a long drooling look below.

Over the years times have changed and so have the preferences of those who love Mexican Quesadillas. You can literally do anything you want with them as a fun experiment. But below is a simple recipe I usually do.

I could have easily titled this post "Quesadillas". After a Friday's Taco Night however, there are usually a number of ingredients leftover for Saturday. Minced Beef, Minced Chicken (Kyckling), Onions, Salsa, Guacamole, etc, etc, etc. It's really simple and no real need to write down, because you basically can create what appeals to you. We often just take a large flour tortilla and put it into a large frying pan which is slight greased with butter or Canola Oil (same as Rapseed) to prevent sticking, put on a thing layer of shredded cheese(whatever flavour Cheese you wish) and then some minced beef or chicken, along with onions, bell peppers and sprinkle again with another thin layer of cheese. Then another tortilla on top of all of that. Put a lid on the pan and fry at a medium heat and check for burning, then flip to other side. The cheese melts, blends and actually makes a perfect cohesive component to the Quesadilla for it not to fall apart. Then set it off to the side and repeat as necessary. I have also done the above in a microwave using ingredients on only half the tortilla and folding over the other half which gives it an instant taco appearance. Works very fast and easy. Something like this final picture below. You can then when still hot, open it up and add the Salsa and Guacamole as an after addition. It's to messy to do all at once in the microwave, oven or frying pan.

Enjoy!

Swedish Taco Night Fridays: Taquitos (soft rolled Tacos) & Guacamole

These are Taquitos or Soft Rolled Tacos with Guacamole & Cheddar Cheese

Image - Adam Ragusea

Those are a photo of what are called Taquitos or Soft Rolled Tacos and they are always made from Corn Tortillas and beef, chicken or pork meat, but always with Corn Tortillas. Sadly we don't have these in Sweden, with the exception of a Tortilla Factory in Spain where a small private mobile business called  La Taqueria - Flavors of Mexico AB , has to import them for their menu here in Göteborg. They use to set up their mobile trailer at Kungstorget, but have since moved elsewhere since the Saluhallen in Göteborg did a remodel. There was a major remodeling of Saluhallen and I have not seen any of the previous outside food vendors out there. The business was run by a girl from Mexico and her Scandinavian boyfriend, but I think they have since sold it to some Swedish interests based the Truck.

There is a serious lack of anything to do with Taquitos here in Sweden and yet the product would go over with an explosion in a Business $€N$€. Without real Corn Tortillas it's almost impossible to do your own. The other Mexican brand name here is Old El Paso and on their website page they attempt to show people how to create Taquitos using the more common flour tortilla as represented in the photo above left. Seriously, this barely qualifies as a Taquito as any experienced Mexican or Gringo gourmet would tell you. If anything, it's a glorified Asian Spring Roll with a Mexican twist. Flour Tortillas just don't deep fry well or offer the same rustic corn flavour needed for a true Taquito. They no doubt are okay, but not the sort of slender Guacamole Dipping hard crispy corn roll you need for true Taquitos.

Look closely! Shredded Beef is the most common Taquito sold in the United States either frozen in Grocery Stores or Mexican Restaurants and/or the Take-Aways. Of course one could use ground beef (hamburger) but it's not the same. Even if you had to make them from scratch, you would not need that much meat to fill the inside of the Taquito. It's also the Guaco, Cheese and Salsa you pour over the top that adds gusto!!!

One way to make home made Taquitos

Let's say one day either Santa Maria, Old El Paso or ICA Grocery Stores get their act together and find a source for Corn Tortillas if not already manufactured frozen Soft Rolled Tacos (Taquitos), here is what you do to make them on your own. Assuming you can purchase Corn Tortillas, you will need about 25 of them. You'll need to find some shredded beef, usually in stores and you can find imported Argentina Shredded Beef in a can. Most Mexican Restaurants in the USA use this source for their restaurants. It's already cooked but you want to heat it a bit and add some Santa Maria Original Taco spice or that from Old El Paso (your choice or you may not choose to use spice at all). 

Ingredients:

25 Corn Torillas ( basic wheat flour won't work, neither will the flour/mais blend).

2 Cups, 1 pint or 16 ounces = 475 ML  of Shredded Beef

Canola Oil (Rapseed for Euros) for frying

Directions:

1) Find a shallow square dish that fits into your freezer (Very Important)

2) Put a small tablespoon full of the shredded beef on a fresh warm flexible Corn Tortilla. Now shape the shredded beef into a long thin line about 1 cm thick and two inches long. 

3) Now roll this flexible tortilla tightly around this line of shredded beef and place it firmly with the seam side down into the square dish. 

4) Repeat this over and over till all the tortillas and meat are gone and tightly packed into this dish so that none of the Taquitos will be opened or unwrapped. (See Photo below under references)

5) Now place in freezer uncovered for about an hour or so. The freezing process doesn't allow them to unwrap when frying. This is how most commercial Taquitos come to restaurants or Grocery Stores in the USA.

6) Now take a large frying pan and fill it with about two inches of Canola Oil (Rapseed Oil) and put over high heat on stove.

7) When oil is hot, place the frozen Taquitos one at a time in the pan with the seam side down. Hold each one individual down for 20 seconds so that the seam cooks and sets it's permanent Taquito shape and won't open up. Repeat this until all Taquitos are cooked. 

8) Allow Taquitos to drain excess oil on a few layers of papertowels on a large plate.

9) Most people smother the Taquitos with guacamole, cheese and salsa, or you can eat them plain, but I wouldn't. Messy is better. Actually they are the perfect finger food.

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Guacamole Ingredients

1) Four to Six Avocados

2) One packet of Santa Maria guacamole Mix (or Old El Paso) or make your own from scratch. The pre-mixed spice is easy, fast and already great tasting. 

3) One Cup of Sour Cream or Crème fraîche 

4) Salsa - ( Fresh Salsa Recipe )

Great Avocados can at times be a challenge here in Sweden, but they are very popular and are continually available. You can buy the more expensive twin pack Haas Avocados (Alligator skin), in group bundles on sale or individually, depending on what the ICA Store has available.  Split in half with knife and remove seed. Scoop the avocado meat out and place into a large bowl and mash it with a large fork as fine as possible. Next take a hand blender if you've got one and blend until creamy. Next put one packet of the Guacamole Spice mix and blend it in. You can add a little bit of Salsa to it, but for Taquitos you really want a smooth creamy texture to your Guaco-Dipping Mix. You can either put into small individual bowls for each person to dip, or pour over top of Taquitos on a plate as they do at the restaurants or take-aways.

There is no reason someone at Santa Maria , Old El Paso or ICA Grocery Stores couldn't invest in a Tortilla Machine and sacks of Mais or Masa Corn flour to create their own version of Corn Tortillas, but you will all have to pester them like crazy about this. Mexican Foods are popular enough now for just such an investment or at least find a supplier to resell them to you, even if you have to convince a local Bakery like Pågens to take on the task. It may even be beneficial to find a hand tortilla maker and supplier of good Masa corn flour to make your own Corn Tortillas at home. Below is what a hand tortilla maker looks like. Even these companies could at least sell Tortilla Makers and Masa flour for their customers to make their own. We'll see what happens!

Very simple and Easy to Use. Doesn't Take a Genius to Use One of These.

To Make Lots of These !!!

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TAQUITO - REFERENCES:

For information on the history of Taquitos, variety and just general recipes, view this site

http://www.taquitos.net/snacks.php?page_code=54

To view my flavourite Mexican Take Away when I'm back in San Diego area, view this site

http://www.sombreromex.com/

Göteborg Mobile Mexican Food

http://www.lataqueria.se/index.html

Frozen Taquitos in square dish