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Taquera Komali Tortilla 12cm 500gr
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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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Blog / sweets

The History of Cajeta + Recipes

The History of Cajeta + Recipes

Since viceregal times, in New Spain milk sweets based on the Iberian tradition have been made. This was thanks to the easy adaptation and proliferation of goats and the difficult coupling of cattle.

At first, it was in the "Bajío" region, as well as in the old "Villa de Nuestra Señora de la Asunción de Celaya" that the use of goat's milk was substituted in the original recipes that were based on cow's milk. This resulted in a recipe and a different sweet that acquired the name "cajeta" due to the wooden boxes in which it was originally stored.

"Mexico is the only place in the world where there is cajeta made with goat's milk."

In September 2010, cajeta was declared: "The dessert of the Mexican Bicentennial"

Why it's better with goats milk?

The biggest difference between the cajeta and the dulce de leche is in the use of goat's milk instead of cow's milk. Is it better?

In fact, goat's milk has benefits such as:

-Natural anti-inflammatory

-Less fat

-Rich in calcium

-More bio-compatibility

All these characteristics make goat's milk stand out as perfect for making a sweet like cajeta, instead of making only dulce de leche like cow's milk. We could also add the most important difference derived from this, the unique flavor.

The history of the cajeta is a story of a new identity of the Mexican people expressed in the differentiation of a traditional Spanish sweet, to give rise to one with a more exquisite and unique flavor using goat's milk.

Recipes with Cajeta

Coyotas de Cajeta (Cajeta Coyotes)

Have you heard of coyotas? Well, we will tell you a little about them: they are one of the typical desserts of Sonora in the North of Mexico and they are filled with cajeta or piloncillo. The name "coyotas" comes from the ancient custom of calling children "coyotitos" in the northwest of the country. Join us this time to prepare some delicious Coyotas de Cajeta.

For the Dough,

1 Kg of flour

2 tablespoons Royal

½ Kg of vegetable shortening

2 piloncillos

¼ liter of water

Filling

1 cup of Cajeta Real del Potosí

4 tablespoons of flour

2 piloncillos

Directions

First, grate 2 piloncillos and separate. Grating them well is important so that they blend perfectly with the other ingredients.

Then, mix 1 kg of flour, 1/4 liter of water, 1/2 kilo of vegetable shortening, 2 tablespoons of royal and the 2 grated piloncillos in a bowl.

Then, knead the mixture until it is compacted and can be handled.

Now knead with a rolling pin to unify the mixture, it should be as homogeneous as possible.

Later, cut circles of the same size (either with a cookie cutter or some other utensil).

Now, to prepare the filling in a bowl, mix 1 cup of cajeta, 2 grated piloncillos and 4 tablespoons of flour until the mixture is homogeneous.

Add the filling mixture to one of the dough circles.

Then close with another circle of dough, and press the edges with a fork to prevent the filling from dripping when baking.

Varnish with a little egg.

Bake at 200ºC for about 20 minutes. or until they look golden.

Enjoy!

Atole de Cajeta

How about a delicious atole to accompany your breakfast? Well, we have a better suggestion: a delicious cajeta atole! Follow our recipe and we assure you that you will have a delicious atole to enhance any morning or night.

Ingredients

Makes about 4 cups

1 liter of milk, can be oat, almond or any nut milk as well

1 cup of Maza Real flour

1 cup of Cajeta Real del Potosí

Directions

First, place 1 liter of milk in a pot and heat it.

Once its temperature has risen a little and it is no longer cold, add 1 cup of cajeta. Dissolve the cajeta, moving the mixture with a small spatula while it is heating.

Then, when the cajeta is dissolved in the milk, add 1 cup of the Maza Real flour and stir again until everything is mixed well.

Now, to serve the atole in a jar or container, place a strainer over the container and serve the atole. This is so that no lumps of flour remain in the atole.

Enjoy!

Recipes and Cajeta History Courtesy of Cajeta Real del Potosí

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

#CajetaMexicana #NavidadesMexicanas #ChristmasSpirit

Publicado en 31 mayo 2021
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Mexican Hot Chocolate Cake

Mexican Hot Chocolate Cake

At Casa Mexicana we are always in awe of the many uses for our products, inventing and experimenting in our kitchen is the way we innovate and are better able to bring you products you will love.

Talking about love, it is hard not to love our old time favorite hot chocolate tablets Chocolate Mexicano has been a staple in Mexican households for more than 70 years! Made of cacao, sugar and cinnamon, we melt into milk and froth it with our beautiful molinillos (soon to be found in Casa México!). As I was cooking our Christmas dinner this year I was inspired to look into Chocolate cakes using chocolate mexicano and couldn't find one! So I decided to invent our own, a truly Mexican chocolate cake!

Ingredients

For the cake

  • 225g/8oz plain flour

  • 350g/12½oz caster sugar

  • 85g/3oz Mexican Chocolate made into powder

  • 1½ tsp baking powder

  • 1½ tsp bicarbonate of soda

  • 2 free-range eggs

  • 250ml/9fl oz milk

  • 125ml/4½fl oz vegetable oil

  • 2 tsp vanilla extract Anita

  • 250ml/9fl oz boiling water

For the chocolate icing

  • 200g/7oz dark chocolate bar

  • 1/2 tsp ground chile de arból

  • Optional: crushed chile de arbol flakes for decorating

Directions

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

  2. For the chocolate powder, ground one full tablet into a fine powder.

  3. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

  4. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

  5. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

  6. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

  7. For the chocolate icing, ground the chile de arból to a fine dust, break the chocolate bar into small pieces and heat the chocolate in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk in the ground chile de arból the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

  8. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

  9. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

  10. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Recipes Tips:

The chocolate cake mixture is quite thin, so it's important to use sandwich tins rather than springform tins, which could leak.

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

 

Publicado en 31 mayo 2021
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Michoacán style fruit salad or “Gazpacho”

Michoacán style fruit salad or “Gazpacho”

Though it shares a name with a Spanish dish, it is nothing like the Spanish tomato soup we generally associate with the term gazpacho.

Morelia is the capital city of Michoacán, a central Pacific state in Mexico, where this delicacy was developed.

Gazpacho, like other fruit salads, is a common street food consisting of a mix of different fruits, hot sauce and chili powder. When the sun out and it is hot outside, your mouth is going to crave this, so please give it a try!

 

Serving: 2

Hot level: Low

Ingredients:

1 cup diced pineapple

1 cup diced cucumber

1 cup diced mango

1 cup diced jicama (jacatupé)

1 ½ cup fresh orange juice

Salt and pepper to taste
Lime to taste
Chilmili Chamoy sauce to taste

Tajin Chili Powder

Instructions:

Combine the pineapple, cucumber, mango, and jicama in a large bowl with the orange juice, add salt and pepper to taste. Cover and place in the fridge to cool for about 60 minutes. Take out the fridge and plate in a small bowl or a tall glass. Drizzle with Chilmili Chamoy sauce, add lime and Tajin chili powder to make it tastier. Serve cold and enjoy!

** Chef's Tip: Jacatupé or jícama is a crispy and sweet edible root, similar to the turnip. It is originally from Mexico. It has a paper-like skin and a whitish interior with a texture similar to that of a potato or raw pear. It tastes a little like green apple. You can find it at international markets that sell exotic roots in Europe. Alternately, if you cannot find jícama you can simply skip this ingredient in the recipe and still enjoy a delicious fruit salad that is worth trying any season.

Publicado en 31 mayo 2021
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