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€2,03
Northern Style Flour Tortillas

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

  1. Mix dry ingredients. Combine flour, salt, and baking powder in a large bowl.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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.
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Entomatadas alla Pollock

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.

 

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Easy Bean Soup or Tlatlapas

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.

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The Best of Mexican Mariscos for Easter!

The Best of Mexican Mariscos for Easter!

As is the Catholic tradition, during Easter season Mexican's follow a mostly pescatarian diet, and as Mexico is blessed with amazing seafood from coast to coast we have nothing to complain about!

Here are some of our most classic Mexican Marisco/Seafood dishes to inspire you for Easter:

1. Baja Fish or Shrimp Tacos

 

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

2. Classic Fish Ceviche

A classic fish ceviche is white fish 'cooked' in lime and flavoured with tomato, onion, cilantro and chile, usually served with tostadas, which are fired or baked corn tortillas, this dish is super refreshing and perfect for Easter and summer occasions.

3. Puerto Nuevo Style Lobster

The freshest lobster in the block, fried and served with refried beans, flour tortillas and Mexican red rice, always with a side of salsa to make your own burritos or enjoy everything separately while mariachi sing to you next to the sea! The dream plate!

4. Aguachile

5. Maximus Towerus

The king of kings of Mexican Mariscos, this 5kg tower of seafood goodness has everything our weak little hearts could desire, the best blue fin tuna, octopus, baja shrimp and avocados from Mexico (saying with the jingle), then douzed in salsa botanera and marisquera which is made by hand in a molcajete with the infamous Chiltepin chiles, just wow!

We hope you've enjoyed this special Easter transmission, and inspire you to try some of our best Mexican seafood dishes!


We wish you a healthy and happy Easter!
Love,
Casa México

*All products available for purchase are tagged in the recipes.

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