Depends on the availability of the Mexican oregano--I can get it any
time I visit our daughters. (G)

It thrives in zone 9 and above.

I don't know that we have ever had or seen it. How does it compare to
the spicy oregano that we grow in a pot on the deck each year? I think
that you have sampled that.

Well, for one thing it's not oregano at all.
For another, I believe the main flavor component
is thyme anyway. Why it's not called Mexican
thyme or Mexican verbena I don't know.

This recipe talks about dehydrating and rehydrating. I think that is
from the time that Gail was sending dehydrated vegetarian dishes to our
son Bryan while he was deployed with the Army in the middle east.

Likely that's it - the dish doesn't cry out for
dehydrating/rehydrating the way some might.

Of course, one could just skip that step for eating at home :-}}

There are few recipes that require the
steps, though they do exist. Pasta does
best dried a bit before reconstituting.

Title: Lentil/Bean Taco Stew
1/2 ts Ground cumin (maybe less)

I was thinking maybe more!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Salsa Corn Chowder
Categories: Chowder, Soup
Yield: 7 Servings

2 tb Butter or margarine
1 1/2 c Chopped onion
1 tb Flour
1 tb Chili powder
1 tb Cumin
13 oz Can chicken broth
16 oz Bag frozen sweet corn
- kernels; thawed
2 c Salsa
8 oz Cream cheese; softened and
- can cut in chunks
1 c Milk

Melt butter in saucepan and saute onion until clear. Add flour, chili
powder and cumin. Mix well. Add broth, corn and salsa. Slowly add
cream cheese; stir until lmelted. Add milk; stir until completely
mixed. Do not let boil. Makes 6 to 8 servings.

from Julie Krempa

from the article, "A Few of Your Favorite Things" featuring readers'
favorite recipes. Printed in the Houston Chronicle, 7/15/98

printed in the Houston Chronicle, 7-15-98

typed and posted by teri Chesser 7/98

MMMMM
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Quoting Michael Loo to Dale Shipp <=-

Mexican oregano

it's not oregano at all.
For another, I believe the main flavor component
is thyme anyway. Why it's not called Mexican
thyme or Mexican verbena I don't know.

I have never come across it but my reading tells me its essential
oils are primarily thymol, carvacrol (found in oregano), para-cymene
(found in cumin) and eucalyptol. I think I'd like it!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbacoa Seco De Chivo
Categories: Mexican, Lamb, Tortillas, Filling
Yield: 24 Servings

6 lb boned goat leg,cut in chunks
2 ts Salt
3 tb White wine vinegar
5 sm Hot chili peppers
10 Cloves garlic
1 tb Mexican oregano
2 ts Whole cloves
2 ts Cumin seeds
1 ts Black pepper
1/2 ts Cinnamon, ground
8 Cooked tomatillos
1/2 c Toasted almonds, walnuts,
Or pine nuts
2 tb Cooking oil
1 lb Ripe tomatoes, chopped
1 Green bell pepper, chopped
1 c Green onions, minced
1/2 c Cilantro, minced
1/2 c Fresh tomatillos, chopped
1/4 c Fresh basil, minced
1 Clove garlic minced
1 ts Coriander seed, ground
Salt to taste

Sprinkle the meat with salt and vinegar. Cover and chill overnight or
for at least a couple of hours. Make a paste in a blender or food
processor of the chili peppers, garlic, oregano, cloves, cumin, black
pepper, cinnamon, tomatillos, nuts, and oil. To be on the safe side,
put your cloves in first to make sure they do get broken up some. The
cumin seeds do not have to get completely ground, but you want them
at least partially broken up as well.

Smear the paste all over the boned meat and bake in a well oiled
dutch oven or roasting pan covered at 350 F for 2 1/2 to 3 hours
until tender. Put the ripe tomatoes, green pepper, green onions,
cilantro, coriander, and fresh tomatillos in a lightly oiled sauce
pan and cook aver low heat until starting to simmer. Remove from
heat. When the meat is done, shred the meat and serve in warm
flour tortillas topped with the salsa.

MMMMM


Cheers

Jim


... Mexico actually won that war because the US ended up with Texas.

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