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Salsa Taquera

Salsa Taquera

This is the classic salsa they serve at any taco stand in Mexico, spicy with its chile de arbol base perfect carne asada tacos!

 Ingredients:

3 tomatoes

1/2 white onion

Casa Mexicana Chile de árbol to taste (we recommend 4-5)

1 garlic clove

Salt to taste

2 cups Water

 

Preparation:

  1. Place a pot over high heat, add the water, tomatoes, chili, onion and garlic together, the water level should be the same level as the ingredients.
  2. Cook all the ingredients covered for 15 minutes, we will know that they will be ready when the tomato has started peeling out and the chili has lost its hardness.
  3. Stir the ingredients every 7-10 minutes, so that all the vegetables are cooked.
  4. Let the pot sit and cool for a few minutes before adding the ingredients to the blender.
  5. Add salt to taste.
  6. Blend everything and enjoy with your tacos.
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Romeritos with Nopales, your new Christmas favorite!

Romeritos with Nopales, your new Christmas favorite!

Are you tired of the same old Christmas dishes every year? Do you want to debut a dish that will be a definite showstopper? How about a traditional Mexican dish called Romeritos made with Nopales, or Mexican cactus paddle. It is a dish that will WOW everyone and will appease even the Vegans at your Christmas table!

Romeritos con Nopales

Ingredients

(Serves 2 to 4 people)
4 cups rosemary or romeritos
2 cups Doña Rosa nopalitos (cactus paddle), cut into strips
1/2 white onions
1 pinch sodium bicarbonate/baking soda
2 cups potatoes, peeled
1 cup dry shrimp
1 egg
Enough oil to fry
Salt to taste

Directions

Place the romeritos in a saucepan with water to cover, cook them over medium heat without being completely cooked.

In a pot, place the nopales and the onions, cover with water and the pinch of sodium bicarbonate/baking soda, together with salt. Let them boil over high heat, reduce the flame, cover and cook over low heat until soft, 15-20 minutes.
Cook the potatoes in boiling water until they soften and you can easily chop them with a fork, about 15 minutes.
Cut the heads and tails of the shrimp and reserve them. Soak the shrimp in hot water for 10 minutes.
Dry grind the heads and shrimp tails, beat the egg to the nougat point and mix it with the shrimp power, form pancakes and fry in oil.

In a large pot, dissolve the Doña Maria Mole Poblano Paste in the water in which the shrimp soaked. Add the romeritos, nopales, potatoes and shrimp. Cook over medium heat and season with salt to taste.

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How to make corn tortillas 101

How to make corn tortillas 101

Tortillas, the staple in every Mexican table, they breathe life into Mexican dishes, accompany through all our happiness and sorrys. They never disappoint, especially homemade tortillas, when they puff up perfectly in a heated comal. Here is the mother of all recipes, because every Mexican dish starts with a tortilla, so we will call it Masa Madre! Here is the true and tested way to make masa for corn tortillas, sopes, gorditas, empanadas, chochoyotes (don't worry we'll get to those too), and of course a Christmas specialty the tamales, its easy, its versatile and we can't live without it!

Ingredients

Makes about 12 tortillas

2 cups / 260g masa harina

1 to 1¼ cups / 240 to 300ml water

1 tsp pinch of salt

Directions

In a medium bowl, combine the 1 cup / 240ml water with the salt then add the masa harina and mix well. Continue adding water 1 Tbsp at a time until you have formed a smooth and thick dough that has the consistency of stiff cookie dough.

Form 12 golf ball–size balls and lay a moist dish towel over them so they don’t dry out.

* This masa you can also use to make tamales, gorditas, corn empanadas, tlayudas, and other corn goodies!

Warm an ungreased comal or two skillets over medium heat.

Lay a precut sheet of plastic on the bottom of a tortilla press and place a ball of masa on top of the plastic. Place a second sheet of plastic on top of the ball and then squeeze the press firmly so that the dough is sandwiched between the two plates. You want the tortilla to be about ⅛ inch / 3mm thick. Open the press and remove the flattened masa, which will be stuck between the two sheets of plastic. Place it on your left palm (if you’re right-handed) and use your right hand to peel off the top sheet of plastic. Then flip it over and transfer it to your right hand, so that it rests in your right palm. Carefully peel off the other sheet of plastic, freeing the raw tortilla.

Gently deposit the raw tortilla onto the preheated comal or skillet. You should hear a faint sizzle as it hits the metal. Watch for the edge of the tortilla to begin turning opaque, a signal that it is cooking. When this happens (after 30 to 45 seconds), flip it to the other side and let it cook for 30 to 45 seconds, until the whole thing starts to turn opaque. Now flip it back to the first side and let it cook for a final 30 seconds. After the second flip, it should start to puff up a little, a sign that all of the water in the masa has evaporated and the tortilla is done.

Getting your technique down takes some fiddling. If the edges of your tortilla look grainy and dry, add 1 Tbsp water to your dough, massaging it in thoroughly. But don’t add too much water, or the masa will stick to the plastic and to the bottom of your pan. Make sure that your tortillas aren’t too thinly pressed and that the thickness is uniform, which makes it easier to flip them. You may also need to adjust the heat of your stove if you feel they’re cooking too quickly or too slowly. Once you get the moisture and temperature right, each tortilla should take a total of about 2 minutes to cook through.

As each tortilla is finished cooking, set it in a basket or a deep bowl and cover the growing stack with a dish towel to keep them warm as you add to it. Wrapped up well, in a basket or a box with a lid, they should stay warm for about 1 hour.

You can reheat a tortilla on a hot comal or in a skillet, flipping it a few times until it’s completely heated through. It’s okay if your tortilla gets a little charred. The black flecks add flavor. You can also reheat them in a stack. Begin by heating one tortilla. After you flip it, add another on top of the already hot side of the first one. After 30 seconds, flip them both together so that the cold side of the second one is now on the hot surface of the pan, and add a third tortilla to the top of the pile. Keep flipping and adding until you have as many warm tortillas as you need. There’s really no limit. Once they’re stacked, they will all keep each other warm.

Recipe Courtesy of Gabriela Camara's “My Mexico City Kitchen" Cookbook.

#MasaMexicana #TortillasMexicanas #Maseca #MaketheMasa #MasaMadre #FreshTortillas #TortillasfortheSoul

Tortillas FoodInspiration RecetasAutenticas RecetasMexicanas Tamales Masa Madre  Maseca

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Tamales Dulces con ate de membrillo y queijo de azeitaõ

Tamales Dulces con ate de membrillo y queijo de azeitaõ

Because we know you can't get enough of our sweetness, here we have one of our favorite savory sweet tamales with quince paste and in ode to our host country of Portugal, we will use a very traditional sheep's cheese called queijo de azeitaõ.

Ingredients

Makes about 12 tamales

2 cups / 260g masa harina, mixed with 1 to 1¼ cups / 240 to 300ml water (as directed on this page)

5 Tbsp / 70g butter, softened

⅓ cup / 65g granulated sugar

6 oz / 170g queijo de azeitaõ cheese

6 oz / 170g ate de membrillo / quince paste

Greek yogurt for garnish

Directions

Begin by placing your corn husks to soak in a large bowl of warm water to soften while you prepare the ingredients.

Place the fresh masa or mixed masa harina in the bowl of a stand mixer fitted with the paddle attachment or, if you prefer to do this by hand with a whisk, in a large bowl. You want to whip up your masa to get as much air into it as you can, making it fluffy. The more it’s worked, the lighter the tamales will taste. After beating it for 3 to 4 minutes, add the butter 1 Tbsp at a time and continue to whip it until it’s well incorporated. Then add the sugar and mix for an additional 1 to 2 minutes.

Cut your azeitaõ cheese and ate de membrillo into 12 equal logs, approximately 2 x ½ inches / 5cm x 12mm. They should look like half of a string cheese stick. It’s not crucial that they be perfectly tidy and uniform as they will be tucked inside the tamales; you just want them to fit within the masa and for each tamal to have about the same amount of both cheese and quince paste.

Take your softened corn husks out of the water they’ve been soaking in, squeezing out any excess moisture. Open one up and place “about 3 Tbsp / 55g of the masa mixture in the center of the husk. Use the back of a spoon or a spatula to spread it into a rectangle that’s about 3 x 2 inches / 7.5 x 5cm and about ½ inch / 12mm tall. It doesn’t need to be precise, just big enough to hold the fillings with enough corn husk on all sides so that you can wrap it up and no filling will ooze out. Place one log of cheese and one log of quince paste at the center of the masa and then bring the sides of the corn husk together, sealing the filling inside the masa. Now fold up the bottom of the corn husk so that the whole tamal is contained “inside the corn husk, then roll it up from the side.

The tamal should be “closed” on the bottom and open on top. Use a second corn husk to bind it further. There really isn’t a science to wrapping tamales. What’s important is that the insides stay as tight as possible and that no masa comes out during steaming. Repeat this process with the rest of the masa and filling. If you want, you can cut one of the corn husks into ribbons and use these ribbons to tie up the tamales for extra insurance.

Once you’ve finished, place a steamer basket in a stockpot and add 2 to 3 inches / 5 to 7.5cm of water. Place all of your tamal packages in the pot and bring to a simmer. Cover the pot and let the tamales steam for 20 to 25 minutes, monitoring about halfway through the process to make sure that there is still a good inch or two of water at the bottom of the pan and adding more water if necessary. After 20 minutes, take one out and open it up to test if it’s done. Cut into one with a knife to ensure that the masa has the consistency of firm polenta and doesn’t ooze at all; the halves should cut cleanly and stay intact. Serve with a spoonful of the yogurt.

As with savory tamales, these can be cooked, stored in the refrigerator, and then reheated simply by steaming them again, and they will taste just as good as when they were freshly made.

Recipe Courtesy of Gabriela Camara's “My Mexico City Kitchen" Cookbook.

#TamalesMexicanos #NavidadesMexicanas #ChristmasSpirit #AtedeMembrillo #MaketheMasa

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Why you'll want to make Pozole for your next fiesta!

Why you'll want to make Pozole for your next fiesta!

Pozole is one of Mexico's most famous meals in a bowl, it's a favorite for the holidays, and any kind of parties! And as many party dishes conveniently its even better when prepared a day ahead, allowing you to sit, relax and enjoy your friends and family while the pozole simmers in the stove ready to serve.

 You can make it with chicken or pork or both, as well as white, green or red, the colors of our beautiful flag :) why it's also a dish that is served for our Fiestas Patrias, the 16th of September, contrary to popular belief not on the 5th of May. So now you can make your own pozole for your special celebrations, because pozole means sharing, happiness, laughter and of course lots of compliments after dinner!

Ingredients

Serves 12

 3 29-oz cans of hominy, drained and rinsed

2 3-pound chickens, cut into serving pieces (For Pork Pozole, substitute with 6-pounds pork shoulder/butt)

1 white onion
5 cilantro sprigs

Kosher or coarse sea salt

For the Chile Puree (what makes it red and spicy good),

2 ancho chiles, rinsed, stemmed and seeded

3 guajillo chiles, rinsed, stemme d and seeded

1/4 cup chopped white onion

3 garlic cloves

Pinch of ground cumin

2 whole cloves

1 teaspoon Kosher or coarse sea salt

3 tablespoons vegetable oil

Accompaniments, as desired

5-6 limes
10 radishes, halved and thinly sliced

1 head romaine lettuce, thinly sliced

1/2 cup chopped white onion in small cubes

Dried ground chile, such as piquín

Dried Mexican oregano

Tortilla chips or tostadas

Refried beans

Directions

Place the chickens in a large pot and add water to cover by at least 2 inches. Add the onion, cilantro and 1 tablespoon of salt and bring to a boil. Reduce the heat and simmer, partially covered, until the chicken is cooked through and tender, about 40 minutes. Drain, reserving cooking broth.

When the chicken is cool enough to handle, remove skin and bones and shred into bite-sized pieces. In the pot, combine the hominy and 2 cups of water with the shredded chicken and its broth. Taste for salt, add more if necessary and cook for 10 minutes or more; the pozole should be soupy.

Mexican cook's trick: Keep in mind that if you decide to substitute for the Pork option, the pork takes twice as long to cook, reserve the broth to add to the pozole.

For Chile Puree,

Place the chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Simmer for 10 minutes or until soft. Place the chiles, along with 3.4 cups of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. Pass the puree through a fine-mesh strainer into a bowl, pressing on the solids with the back of the wooden spoon to extract as much liquid and essence as possible.

Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the chile puree and bring to a boil, then simmer for 6-8 minutes, partially covered with a lid (because it will be pungently good you may cry), stirring occasionally, until thickened, remove from the heat.

Stir in the chile puree to the while pozole and cook for 20 minutes for the flavors to fully macerate. Taste and adjust the salt.

Serve the pozole in large soup bowls, with the garnishes in bowls on the table so guests can customize their pozole experience.

Hominy, or maíz cacahuacintle, also known as giant white corn or maíz mote pelado, looks like corn kernels gone wild. White and super meaty, these giant kernes are an excellent and healthy choice for any stew our soup. Hominy is rich in Vitamin b, has about 4g of fiber per single cup, almost half the calories than white rice (120 calories vs. 250 calories in rice), naturally gluten-free and virtually zero fat (1 gram per cup).

Recipe Courtesy of "Pati's Mexican Table" Cookbook.

Check out our online shop to stock up on the products needed for this recipe here or follow the links directly on the ingredients section!

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