Forums > Specific Focus > Mexican Kitchen

Gayla

Dec 8, 2004, 9:37 PM

Post #1 of 17 (3353 views)

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Piloncillo

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This is not a rhetorical question..................if you try to grate, chop or otherwise pulverize piloncillo in a standard size food processor, who wins. The food processor or the piloncillo.

I need to grate 4 oz. of piloncillo for a recipe. Now trying to grate piloncillo is not unlike trying to grate a stone (especially on the stuff imported to the US) and I'm not quit willing to sacrifice a fairly new food processor. So before I do something I may regret, is it possible to process piloncillo in a food processor without damaging it?

esperanza

Dec 9, 2004, 4:47 AM

Post #2 of 17 (3345 views)

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Re: [Gayla] Piloncillo

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I don't think so. I tried to 'process' piloncillo in my blender several years ago and ended up with a huge crack up the side of my blender jar. Piloncillo won. You're right, it's like trying to grate a stone--no matter where you get your piloncillo.

http://www.mexicocooks.typepad.com

Bubba

Dec 9, 2004, 8:37 AM

Post #3 of 17 (3332 views)

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Re: [esperanza] Piloncillo

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Try softening up the piloncillo by pouring a liter of aged Havana Club dark rum over the pilonciillo and soak it there for a while. After about an hour add some fresh orange and lime juice to taste, drink the resulting concoction and throw away the piloncillo. This works every time.

Gayla

Dec 9, 2004, 9:12 AM

Post #4 of 17 (3328 views)

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Re: [Bubba] Piloncillo

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A sage, if not tasty, suggestion Bubba. However, I don't think that's going to work for the Chile Rellenos de Puntitas de Res (ancho chiles stuffed with tenderloin, wild mushrooms and goat cheese, not battered). But, who knows, the party guests might perfer your recipe to mine ;-)

jennifer rose

Dec 9, 2004, 10:33 AM

Post #5 of 17 (3322 views)

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Re: [Gayla] Piloncillo

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Don't put a chunk of piloncillo in your blender or food processor! One option is to wrap it in a piece of cloth and break it up with a hammer. An easier option is to buy the pilconcillo crumbs -- migajones?

Marlene

Dec 9, 2004, 1:27 PM

Post #6 of 17 (3312 views)

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Re: [jennifer rose] Piloncillo

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Quote

wrap it in a piece of cloth and break it up with a hammer

Speaking of therapeutic!

Bubba

Dec 9, 2004, 2:25 PM

Post #7 of 17 (3308 views)

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Re: [Gayla] Piloncillo

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My God, Gayla:

That dish, Chile Rellenos de Puntitas de Rez sounds fabulous. Follow Jennifer's suggestion on breaking up the piloncillo and just drink the rum while you proceed.

You or Jennifer or Marlene might want to tell me where I can get wild mushrooms around Guadalajara.

Chef Bubba

(This post was edited by Bubba on Dec 9, 2004, 2:27 PM)

Texwheel

Dec 9, 2004, 4:12 PM

Post #8 of 17 (3300 views)

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Re: [Bubba] Piloncillo

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Sounds a lot like the direction to someone like me who can smoke delicious BBQ which tastes great but is not ever tender the way the real pro's do it. The first instruction is to buy at least a quart of Jack Daniel's. The last instructon is to drink it...after that, who cares.
Tom Williams
Georgetown, Texas
Texwheel@aol.com

Caarina12

Dec 10, 2004, 8:55 AM

Post #9 of 17 (3278 views)

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Re: [Texwheel] Piloncillo

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Gayla,
I agree with the hammer method. I have used it on various occasions, and it is really the only way I have ever been able to break piloncillo into smaller pieces.
Good luck with the chiles rellenos!
C

Gayla

Dec 10, 2004, 10:53 AM

Post #10 of 17 (3270 views)

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Re: [jennifer rose] Piloncillo

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Hammer was plan B, glad to see it's probably the one that will work :-). I'm thinking a variation on Bubba's soaking and Jennifer's smashing methods might actually be most effective.

The recipe calls for soaking 10 large anchos, seeded and deveined in a mixture of water, vinegar, canela and the piloncillo. So if I smash the big piece of piloncillo into smaller pieces and soak those in the water/vinegar I can evenutally get it all into solution.

Or maybe I should just follow Tom's suggestion and go straight to the JD (which almost automatically makes him my new best friend)

Hmm.............so many options, so little time.....................

esperanza

Dec 10, 2004, 12:17 PM

Post #11 of 17 (3262 views)

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Re: [Gayla] Piloncillo

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It sounds like your piloncillo is supposed to end up melted. You might just as well go ahead and heat the water/vinegar/canela mix and let the whole piloncillo melt--it takes surprisingly little time to melt this rock--and then soak your other stuff in that mixture. It doesn't take long; I use piloncillo in homemade barbecue sauce using this method. In fact, the day the piloncillo sucker-punched the blender was the first time I used it for barbecue sauce; melting is WAY easier. Save the hammer for something more fun, like macadamia nuts.

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Bubba

Dec 10, 2004, 1:03 PM

Post #12 of 17 (3258 views)

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Re: [esperanza] Piloncillo

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Esperanza:

Are we planning to share the piloncillo BBQ sauce recipe or are we planning to be coy about this?

Texwheel

Dec 10, 2004, 1:13 PM

Post #13 of 17 (3257 views)

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Re: [Gayla] Piloncillo

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I would be honored to almost automatically be your new best friend!
Tom Williams
Georgetown, Texas
Texwheel@aol.com

esperanza

Dec 10, 2004, 1:44 PM

Post #14 of 17 (3251 views)

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Re: [Bubba] Piloncillo

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We are planning to be coy about this.

Remember, gentlemen, this lady is UNPACKING. When I eventually get to the cookbook box, and eventually have five minutes to leaf through whichever cookbook I stuck the recipe in (I did write it down, I swear), then maybe I will consider bringing a bottle to someone's (hint hint Sr. Bubba) house to spread over pork ribs on the grill.

I vaguely remember eye of newt, toe of frog--or was it the other way, toe of newt, eye of frog--along with the piloncillo. Hmmm...does a newt have toes?

http://www.mexicocooks.typepad.com

Gayla

Dec 10, 2004, 1:49 PM

Post #15 of 17 (3250 views)

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Re: [esperanza] Piloncillo

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Don't need a hammer for mac nuts here in San Diego. I can get a whole pound of them already shelled for about $6.99/# (raw or roasted) at Windmill Farms, cheaper at the farmers markets. Little known fact, there is a thriving mac nut industry in San Diego's North County up around Fallbrook and Vista.

Which reminds me -- I'm making macademia nut brittle this Sunday, gotta lay in a supply of nuts.

Bubba

Dec 10, 2004, 2:06 PM

Post #16 of 17 (3249 views)

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Re: [Gayla] Piloncillo

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Gayla:

When you are in Mexico, head for Uruapan, Michoacan which is a big Macademia nut production area where you can buy them in large web bags around town in the shell really cheap. You can also buy a special macademia nut cracker that makes eating them fun.

Bubba was a banker in California in the old days when the macademia orchards were largely planted. The industry there had some fits and starts but I am glad to hear they have now succeeded.

These things are on the Atkins diet. Alright!

Oh, and to Esperanza; Sr. Bubba will provide the ribs if you provide the sauce.

esperanza

Dec 10, 2004, 3:05 PM

Post #17 of 17 (3239 views)

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Re: [Bubba] Piloncillo

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You bet I will. Just say when, only not this week--I'm still unpacking and futzing around hanging pictures etc.

And I have a wee present for you, something you've always wanted. Remind me to bring it to you or I will forget. I already forgot where I put it, but it will turn up. *sigh* Old age is hell and I am terminally tired.

http://www.mexicocooks.typepad.com