LITEROTICA PODCAST
LIT CAMS (200 Free Tokens)ADULT TOYSVOD MOVIES

Our Cute, Funny, Sexy Latina Thread!

Buenos Dias... Nothing on the list for today other than the costco run I just made. A bit warmer here today, so I need to find some outdoor mischief to get into.
 
It's Friday. I hate pneumonia recovery marginally less than actual pneumonia. I'm ready to burn everything down. Don't hand me a match, unless you're prepared to go down hard, with me.

Here's Karol G.​

Sí Antes Te Hubiera Conocido
Karol G
​
 
Al fin llegó el fin de semana. Hoy me reporto más viva que la semana pasada, porqué soy la peor paciente del año. Gracias a todos los que me mandaron notas de aliento, de todo corazón.
​
¡Feliz sábado, mi gente!​

​
De Lejitos - Jay Wheeler
​


The best part of this video is "Toma, toma, toma."​
 
Espero que pasen un domingo lindo. This is peak "going to work at my first big girl job" mixtape vibes for me.
​
El Duelo - La Ley
​
 
I've got to figure out this Oaxacan style steak sauce. It has to be pasilla peppers with chipotle....it's dark dark but definitely not mole. There's a smoky chipotle thing going on but there's almost a tobacco note? and moderate heat...maybe chile de arbol but those are usually hotter than this. It's so fucking good....I wonder if they'll let me watch....hahaha yeah me neither.
 
Qky75 said:
I've got to figure out this Oaxacan style steak sauce. It has to be pasilla peppers with chipotle....it's dark dark but definitely not mole. There's a smoky chipotle thing going on but there's almost a tobacco note? and moderate heat...maybe chile de arbol but those are usually hotter than this. It's so fucking good....I wonder if they'll let me watch....hahaha yeah me neither.
Click to expand...
According to ChatGPT:


Here is a solid Oaxacan-style steak sauce inspired by mole negro, pasilla chile, roasted tomato salsa, and smoky Oaxacan flavors. It is not a full mole; it is faster and meant to go directly over grilled steak.

Oaxacan-Style Steak Sauce​

Ingredients​


4 dried chiles pasilla oaxaqueños
or substitute: 3 dried pasilla chiles + 1 dried ancho chile + a little extra smoky element


2 Roma tomatoes
3 tomatillos, husked
3 garlic cloves, unpeeled
1/4 white onion
1 small corn tortilla, toasted
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1 clove
1 tablespoon raisins
1 teaspoon piloncillo or brown sugar
1 tablespoon apple cider vinegar or Mexican cane vinegar
1/2 to 3/4 cup beef broth or water
Salt to taste
1 tablespoon lard, avocado oil, or neutral oil


Optional but very good:
1 small square Mexican chocolate, about 10–15 g
1 teaspoon mezcal
A pinch of allspice
A splash of steak resting juices

Method​

Toast the dried chiles in a dry skillet over medium heat for a few seconds per side until fragrant. Do not burn them, or the sauce will turn bitter. Remove stems and seeds, then soak the chiles in hot water for 15–20 minutes.

In the same skillet, char the tomatoes, tomatillos, garlic, and onion until blistered and softened. Peel the garlic.

Toast the tortilla, sesame seeds, and pumpkin seeds until lightly browned. Again, avoid burning.

Blend the soaked chiles, roasted tomatoes, tomatillos, garlic, onion, toasted tortilla, seeds, oregano, cumin, cinnamon, clove, raisins, sugar, vinegar, and 1/2 cup broth until very smooth.

Heat the oil or lard in a saucepan. Pour in the blended sauce and fry it over medium heat for 5–8 minutes, stirring often. Add more broth until it reaches a pourable steak-sauce consistency.

Simmer another 10 minutes. Add salt to taste. Add the optional chocolate at the end and stir until melted. Add mezcal only at the very end, off heat, if using.

How to serve​


Spoon over grilled skirt steak, ribeye, flank steak, or carne asada. Finish with thin-sliced white onion, cilantro, lime, and warm corn tortillas.

For a richer steakhouse-style version, stir in 1 tablespoon butter or steak drippings right before serving.



We are going to need pictures of that. It sounds incredible!
 
Qky75 said:
I've got to figure out this Oaxacan style steak sauce. It has to be pasilla peppers with chipotle....it's dark dark but definitely not mole. There's a smoky chipotle thing going on but there's almost a tobacco note? and moderate heat...maybe chile de arbol but those are usually hotter than this. It's so fucking good....I wonder if they'll let me watch....hahaha yeah me neither.
Click to expand...
Don't look at me for recipe advice about anything Mexican. The flavor profile is completely different than what have in Panamá. But, I absolutely volunteer to taste test everything.
 
yvcam said:
According to ChatGPT:


Here is a solid Oaxacan-style steak sauce inspired by mole negro, pasilla chile, roasted tomato salsa, and smoky Oaxacan flavors. It is not a full mole; it is faster and meant to go directly over grilled steak.

Oaxacan-Style Steak Sauce​

Ingredients​


4 dried chiles pasilla oaxaqueños
or substitute: 3 dried pasilla chiles + 1 dried ancho chile + a little extra smoky element


2 Roma tomatoes
3 tomatillos, husked
3 garlic cloves, unpeeled
1/4 white onion
1 small corn tortilla, toasted
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1 clove
1 tablespoon raisins
1 teaspoon piloncillo or brown sugar
1 tablespoon apple cider vinegar or Mexican cane vinegar
1/2 to 3/4 cup beef broth or water
Salt to taste
1 tablespoon lard, avocado oil, or neutral oil


Optional but very good:
1 small square Mexican chocolate, about 10–15 g
1 teaspoon mezcal
A pinch of allspice
A splash of steak resting juices

Method​

Toast the dried chiles in a dry skillet over medium heat for a few seconds per side until fragrant. Do not burn them, or the sauce will turn bitter. Remove stems and seeds, then soak the chiles in hot water for 15–20 minutes.

In the same skillet, char the tomatoes, tomatillos, garlic, and onion until blistered and softened. Peel the garlic.

Toast the tortilla, sesame seeds, and pumpkin seeds until lightly browned. Again, avoid burning.

Blend the soaked chiles, roasted tomatoes, tomatillos, garlic, onion, toasted tortilla, seeds, oregano, cumin, cinnamon, clove, raisins, sugar, vinegar, and 1/2 cup broth until very smooth.

Heat the oil or lard in a saucepan. Pour in the blended sauce and fry it over medium heat for 5–8 minutes, stirring often. Add more broth until it reaches a pourable steak-sauce consistency.

Simmer another 10 minutes. Add salt to taste. Add the optional chocolate at the end and stir until melted. Add mezcal only at the very end, off heat, if using.

How to serve​


Spoon over grilled skirt steak, ribeye, flank steak, or carne asada. Finish with thin-sliced white onion, cilantro, lime, and warm corn tortillas.

For a richer steakhouse-style version, stir in 1 tablespoon butter or steak drippings right before serving.



We are going to need pictures of that. It sounds incredible!
Click to expand...
I love that the cooking chat and recipe exchange on this thread is being handled by the men. Como Dios quiere.

Carry on. I'll just wait over here until the dinner bell rings. I load a mean dishwasher.
 
You must log in or register to reply here.

Similar threads

RDM97756
RDM’s Quiet Spa Cafe ☁️🧸☕️
35 36 37
Replies
921
Views
8K
RDM97756
RDM97756
hotwords229_A
Confusing Images and Their Possible Explanations
2
Replies
45
Views
734
Endless_Night
Endless_Night
Nylonian
AMA: Coffee & Nylons
2 3
Replies
51
Views
979
Zumbamami_69
Zumbamami_69
SpicyBean99
Does Authenticity Matter Here?
7 8 9
Replies
220
Views
9K
Luscious_Delight
L
snexxer
🎄🎄🎄Important — Good Cheer! 🎄🎄🎄
Replies
6
Views
356
snexxer
snexxer
Back
Top