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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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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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Vegetarian Pozole Verde

Vegetarian Pozole Verde

When it comes to pozole, many people choose a side—Team Rojo, Team Verde, Team Blanco. But this vegetarian mushroom number is so good, it just might inspire a defection.

 You could have an unforgiving day at work, an unexpected late night, a bad hangover, or a sudden broken heart—no matter what it is that ails you, it can be soothed by a bowl of pozole. That’s one reason the hearty, filling, one-stop-stews are so beloved in Mexico. The other reasons are that they’re fun to eat (a key thrill of pozole is that you garnish and customize them as you please) and they hold beautifully, tasting even better when reheated after a good sit in the refrigerator. Pozoles are so big in Mexico that there are restaurants, fondas, and stands that serve the dish exclusively—they go by the name of pozolerías.

But not everyone holds all pozoles on the same pedestal. People—and even entire regions, cities, and towns—tend to have deep loyalties to only one camp: red (pozole rojo), green (pozole verde), or white (pozole blanco).

From the day I could hold a spoon, I’ve been partial to rojo. Bold, bright, rich and festive, I love it not only because I grew up eating it, but because it speaks to me of celebration. (My mother used to make pozole rojo for every and any event, including my wedding.) So you can imagine how shocked my family was when I let a second type of pozole deep into my heart: the velvety, sleek, and nurturing pozole verde.

Of course, at their core, most pozoles are the same. They start with the earthy, sink-your-teeth-in depth of cooked hominy along with its thickened broth. Known in Mexico as maíz cacahuacintle or maíz pozolero (and sometimes known in the U.S. as simply “pozole”), the hominy is cooked just until the tops merely open, blooming to reveal its signature chewy texture. That base is typically mixed with pork or chicken, vegetables, herbs, and aromatics. If you stop here (and plenty of cooks do), you’ve got pozole blanco—all you have to do is garnish it with the usual suspects of dried oregano, radishes, cilantro, onion, one or another kind of crushed dried chile, and a squeeze of fresh lime. Eat it with a crispy tostada and you’ve got a meal.

 When a blanco pozole goes rojo, it’s thanks to a red seasoning sauce that’s added near the end of the process. This sauce is typically made of dried chiles such as anchos, guajillos, or colorados; some seasonings and spices; and, sometimes, tomatoes. To take a pozole to verde territory, a green seasoning sauce is added. The most famous versions come from the state of Guerrero on the Pacific coast, and include green ingredients such as poblano, jalapeño and/or serrano chiles; fresh lettuce (sometimes); and radish leaves. Instead of using tomatoes, bright green and tart tomatillos are used; sometimes other green ingredients are added, like pumpkin seeds, which add a velvety finish and nutty taste.

 I’ve fallen for pozole verde of all kinds: chicken, pork, even a regional variation made with beans. A vegetarian pozole, the base is a generous pile of mushrooms (any kind works) that are cooked until their juices release and they start to brown. A green seasoning sauce made from tomatillos, poblanos, and an optional serrano is added and cooked to thicken, then the hominy and broth get mixed in. Finally, like all pozoles, it is garnished to taste—I like pungent radishes, fragrant oregano, crunchy onion, tender leaves of cilantro, and a healthy squeeze of lime juice. Chased with bites of crunchy corn tostadas and it’s a pozole that even a rojo devotee can love.

This vegetarian pozole relies on meaty mushrooms and, of course, toothsome hominy to become a filling, soul-nourishing meal-in-a-bowl. As with all pozoles, the garnishes are the thing: Top this one with pungent radishes, fragrant oregano, crunchy onion, and tender leaves of cilantro, and squeeze in as much lime juice as you please.

Pozole Verde Con Hongos

Ingredients

Makes 6 servings

  • 2 340gr cans of tomatillos

  • 2 garlic cloves

  • 3 poblano or green bell pepper chiles, halved, seeds removed, coarsely chopped

  • 1 serrano chile, coarsely chopped (optional)

  • 1 cup salted, roasted pumpkin seeds (pepitas)

  • 1 cup chopped cilantro, plus more for serving

  • 1 cup chopped parsley, plus more for serving

  • 3 Tbsp. chopped white onion, plus more for serving

  • 6 cups low-sodium vegetable broth, divided

  • 1½ tsp. kosher salt, divided, plus more

  • 2 Tbsp. vegetable oil

  • 2 lb. mixed mushrooms (such as white button and crimini), thinly sliced

  • ½ tsp. freshly ground black pepper

  • 1 860gr can hominy, drained

  • 2–3 radishes, trimmed, halved, thinly sliced crosswise

  • Lime wedges and dried Mexican oregano (for serving)

  • Tostadas (for serving)

Step 1

Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.

Step 2

Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)

Step 3

Heat oil in a large pot over high. Once it’s hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8–10 minutes.

Step 4

Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.

Step 5

Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12–15 minutes. Taste and season pozole with more salt if needed.

Step 6

Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.

Step 7

Cook’s Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2–12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½–3 hours. Season with kosher salt.

From Epicurous - Pati Jinich
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