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Northern Style Flour Tortillas

Northern Style Flour Tortillas

INGREDIENTS - makes 24 to 30 tortillas

4 cups all purpose flour (avoid flours with high protein content, anything under 13%)
2 teaspoons salt
2 teaspoons baking powder
2/3 cup vegetable shortening, lard, or room temperature butter
1 3/4 cup hot water

Mix dry ingredients. Combine flour, salt, and baking powder in a large bowl.
Add shortening. Add vegetable shortening (or whatever fat you are using) and rub it in with your fingers. It should resemble sand with a few pea-sized pieces of fat.
Knead. Add water and mix to form a wet dough. It will be sticky. Turn out onto a unfloured work surface and knead for 5 minutes. It will be really sticky at first but eventually will form a smooth dough. Use a bench scraper to scrape the dough off the counter as you go if necessary.
Let rest. Grease a large bowl place the dough inside and turn to coat in the oil. Cover with plastic wrap and let rest 20 minutes.
Divide the dough. Pinch off a small piece of dough (a digital scale is really handy for this). The size of the piece will depend on how large your comal or skillet you will be cooking the tortillas on is (a little bigger than a golf ball) which give us 8-inch tortillas. Roll into smooth balls and place on a parchment-lined baking sheet. Cover with a clean kitchen cloth.
Heat the pan. Place a comal or other nonstick skillet over medium heat and let warm at least 3 minutes before you cook any tortillas on it.
Roll the tortillas. Place a ball of dough on a lightly floured counter and flour a rolling pin. Roll each ball into a very thin circle. You should be able to see your hand through it. The thinner the better.
Cook. As you roll place each tortilla on the hot, dry skillet and cook undisturbed until toasted and bubbles cover the surface, about 1 minute. Flip and cook another minute on the other side. Keep warm in a clean towel and repeat with remaining dough.

Casa Mexicana

Entomatadas alla Pollock

This simple homey Mexican recipe is a comfort food for all who know it, entomatadas like enchiladas or enfrijoladas or enmoladas, all carry the same idea but a different sauce.

Entomatadas have a simple non spicy tomato sauce that reminds one of hugs from la abuela!

Entomatadas alla Pollock

Tortillas Komali 15cm Tradicional

3 Chile Guajillo

2 Chile Arbol

3 tomatoes

1/2 onion

1 garlic

Oil for frying

salt to taste

Fillings: shredded chicken, cheese, or beans

Toppings: crema, chile oil, lettuce, crumbly cheese

Instructions:

1. Prepare your salsa, clean your chiles by taking out the seeds and veins, soak them in hot water until soft. Add all tomatoes, onion, garlic and chiles in your blender and blend until very smooth, salt to taste.

2. Fry off your salsa until it gets a bright red color, then fry off your tortillas until they become flexible and soft. Set them aside.

3. Set up your plate with some salsa at the bottom, dip the tortillas in the salsa and fill them with your desired filling

4. Top them with more salsa and your desired toppings.

Provecho!

Abuela’s Tip: Anytime you’re making salsa Macha or chile oil in your blender is a good time to make this simple tomato sauce, since your blender will be coated with an amazing residual goodness, blend the tomatoes/onion/garlic to clean out your blender and make this recipe without using extra Chiles.

Casa Mexicana

Easy Bean Soup or Tlatlapas

Why on this hot Summer day are we craving soup, you may ask?

As early as I remember my mother bless her heart, always decided to cook lentil soup (which I hated as a child, now I love 😆), and I guess the tradition stuck because on this hot summer day I’m here stirring and stirring my Mexican frijoles soup.

This soup is traditionally called Tlatlapas which is an ‘easier’ take on cooking dry beans from scratch (that’ll really make your kitchen hot) which I always find way to time consuming and not very satisfying.

Recipe:

Easy Bean Soup or Tlatlapas

500gr of dry beans (any will do)

1/2 onion

1 garlic clove

2 chile arbol

1 chile morita

12 cups of broth or water

olive oil

salt to taste

1. Heat your pan on medium heat and toast your dry beans on low heat, let them cool off and grind them as fine as powder.

2. Fry off your onion and garlic then add the bean powder.

3. Stir until evenly coated and start adding the liquid cup by cup.

4. Stir occasionally until you achieve an even smooth consistency, salt to taste.

Enjoy! Provecho!

There are a lot of known toppings for this soup like nopales in strips, fried strips of chile or epazote. We love this soup with very thin tortilla strips and a mild chile oil.

Abuela's Note: If you don't have a mortero or metate (the traditional way of grinding grains and beans) you can use a blender. If the powder is not fine enough, cook it through as much as you can and blend it until smooth.

Casa Mexicana

Blog / 1 min read

Valentina Diablito Chicken Wings

This particular recipe is so easy to prepare, and the spicy-sweet flavor combination makes the wings completely irresistible.

The yogurt preserves perfectly balance between the spicy heat of the Guajillo and chile de árbol. This is a perfect recipe for dinner time, or just relaxing and watching your favourite show.

Serving: 2

Hot level: Low

Ingredients:

10 pieces of chicken wings

1/2 cup of Valentina

1/2 cup of Greek yogurt

2 tablespoons of olive oil

Black pepper to taste

Marjoram to taste

Garlic powder to taste

Salt to taste

Instructions:

In a large bowl mix Valentina Hot Sauce and yogurt. Add the chicken pieces and mix. Then, add the olive oil and the spices to taste.

Let them marinade for at least six hours.

Once marinade is done, set the oven to 180 °C. Place the wings in a baking tray and let them cook for 15-20 minutes. Once you see the chicken juices run clear, take them out of the oven and let them rest.

Enjoy with your favorite dip sauce and / or side dish such as potatoes, salad, or rice.

Publicado en 24 mayo 2021

Casa Mexicana

Mexican street corn off the cob - Esquites

When you buy Mexican street corn from a cart in the park or the public plaza you have two options: on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize your cup. In this recipe we’re making esquites, the street corn off the cob in a cup. Be ready to add it to your favorite dishes because you will love it!

Recipe

Serving: 1

Hot level: Medium-High

Ingredients:

2 tablespoons or 30ml vegetable oil

1 Mexican White Corn kernels

1 ½ cup of water

Salt to taste

2 tablespoons mayonnaise

60g of feta or Cotija cheese finely crumbled

1/2 cup finely sliced white onion

1 clove garlic finely sliced

Lime juice to taste

Instructions:

Start by adding the garlic and onion in a pot with hot oil. Before they turn golden add the Corn Kernels and sauté for about 2 or 3 minutes. Add water and salt to taste. Let it cook no more than 15 minutes (as the corn is precooked). Plate the corn along with the broth for a watery consistency (this is how you eat traditional esquites). Dress with mayo, add cheese and lime juice to taste. Finally, add any hot sauce sauce to taste and enjoy!

#Chilmili #MuyMachaSauce #ChilmiliHomemadeSauces

Publicado en 21 mayo 2021

Casa Mexicana

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Northern Style Flour Tortillas

Entomatadas alla Pollock

Easy Bean Soup or Tlatlapas

Blog / 1 min read

Valentina Diablito Chicken Wings

Mexican street corn off the cob - Esquites