Whole Wheat Tortillas

April 23, 2012 by


I had planned on sharing all kinds of Mexican recipes with you all last week, for Cinco de Mayo.  Well… I shared about 4 anyways. : )
I usually buy my tortillas for convenience, but I am kind of shocked at how much more expensive whole wheat ones are last time I checked.
So, I decided to make my own, of course!
Tortillas are really easy to make, especially if you have a tortilla press.
And if you have kids, pressing the tortilllas is something mine usually love to do.
Just remember to plan ahead and make your dough in the morning, since these are almost completely whole wheat it really helps if the dough has a full 8 hours to rest.  If you don’t, they’ll still be okay, you just won’t be able to roll them as thin.

WHOLE WHEAT TORTILLAS
1 cup white flour
4 cups whole wheat flour
1/2 cup plus 2 T shortening
2 tsp salt
1 3/4 cups boiling water

Mix the flours and salt together in a bowl, then use your fingers to rub in the shortening.  Make a well in the center and pour in the water.
Use a fork to mix well.  Knead to a smooth dough, sprinkle with a little extra flour if needed.  Divide into 24 balls, place on a tray and cover with a tea towel.  Let rest for at least a couple of hours, up to 8.
Either roll out the balls to desired thickness, or use a tortilla press.


(I line mine with a cut open gallon Ziplock bag)
Cook on a dry skillet or griddle without oil until golden and cooked through.  If your tortillas are hard to roll or press, try letting the dough rest longer.
Makes 24 tortillas.

Recipe adapted from Shelf Reliance

Filed Under: Bread, Quick & Muffins, Mexican

Horchata

April 19, 2012 by

I had never tried horchata before visiting Mexico, and I was totally hooked the first time I tried it.  It is light and cooling, and very refreshing with spicy food.  I’ve seen quite a few variations of horchata, and you can even make flavored varieties, like strawberry, but we prefer it plain.  I’ve seen recipes that use no milk, but contain almonds. I love how easy this one is to make and it’s just our favorite.

HORCHATA
1 quart milk, I use fat free
4 cinnamon sticks
3/4 cup sugar
1/3 cup uncooked white rice, ground to a powder in a blender
1 T vanilla
2 quarts water

Place the milk, cinnamon sticks, and sugar in a pot and bring to a low boil.  Reduce heat and simmer for 5 minutes, stirring.
Remove from heat and let cool for 15 minutes.
Discard cinnamon sticks.  Place rice powder, vanilla, and water in a pitcher, pour cooled milk in as well.
Stir well, then chill for at least 4 hours.
When ready to serve, don’t stir.  Pour horchata off the top, leaving the sediment on the bottom.  Serve with cinnamon sticks if desired.

Filed Under: Drinks, Mexican

Lime Jicama

April 18, 2012 by


This “recipe” isn’t so much a recipe… but it is genius.  GENIUS I tell you!  Did I get your attention? : )
It only has 3 ingredients, but I could seriously eat a platter full and not want a thing.  I serve this as a snack, or a side dish with taco night… or sneak some out of the fridge at 2 am when I’m up with a kiddo.

Jicama is a tuber, like a potato, and you don’t eat the skin.  It has a crispy, watery texture, similar to water chesnuts or asian pears.
It has a very subtle flavor, which reminds me of the flavor of sugar snap peas. It can be stored on the counter at room temperature, but once you cut it open wrap it tightly in plastic wrap to prevent drying out and store in the fridge.

LIME JICAMA
Jicama
Lime
Kosher salt

Cut peel off jicama and cut into 1/2 inch sticks.
Squeeze fresh lime juice over, and add a little lime zest, if desired.
Sprinkle with salt.  Store leftovers (if there are any), in a covered container in the fridge.

Filed Under: Mexican

Pork Carnitas

April 17, 2012 by


I’ve had quite the day, so excuse me for not adding a lengthy recipe description that will make your mouth water.
Usually the first thing I say to hubby when he comes home from work is “How was your day?”  Today?  I said “Unless your pants caught fire at work, your day was better than mine”.  So I made my escape for a bit and wandered around Costco aimlessly for a bit.  The life of a stay at home mom.  Exciting, I know. : )

Not everything I make for Mexican dinners is time intensive, like these pork carnitas.  They whip together super fast, and you can even throw all of the ingredients in the crock pot on high for a few hours with good results.  I have used pork butt, but it is fattier so you’ll need to trim more fat off first, I prefer using pork loin roast, it is really lean, which is how we prefer it.

PORK CARNITAS
3 lbs pork butt, shoulder, or boneless loin roast, cut in 2″ chunks
1 large white onion, chopped
6 garlic cloves, smashed
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder (more if you want it spicier)
2 tsp cumin
2 tsp oregano
1/4 cup lime juice (juice from 1 large lime)
3/4 cup water

Combine everything in a 9 by 13 baking pan or roasting pan.
Cover with foil and bake at 350 degrees for 2 hours, then remove foil and bake for 1 more hour.
Serve with tortillas and desired toppings.  (We like red onion, cilantro, and sour cream).

Filed Under: Mexican, Pork

Red Rice and Refried Beans

April 16, 2012 by


We love taco night around here.  I tend to go a bit overboard and turn a simple taco night into a day of cooking.    We never had authentic Mexican food when I was a kid, so when I went on a trip to Mexico City(many years ago) with my friend Carrie I was totally smitten by the food.
So with Cinco de Mayo coming up, I wanted to share some of my favorite Mexican dishes with you all.  So stay tuned, they’ll be coming every day this week!  Now, here’s my favorite side dish for Mexican night:

This is my favorite part of making tacos.  Weird, I know.  For whatever reason, it is.  I don’t care for canned beans, but homemade?  I love.
I am lucky enough to own a Cuisinart electric pressure cooker so I can cook dried, unsoaked beans quite quickly, but you could also just cook them on the stovetop.

RED RICE
1/2 pound bacon
3 T oil (or reserved fat from bacon)
1 1/2 cups long grain white rice
1/2 white onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp chili powder, more if desired
1/2 tsp cumin
2 1/2 cups water
1 1/2 cups crushed tomatoes

Chop bacon, cook in skillet until crisp.  Remove from pan and either drain off fat and add the oil, or just leave the bacon fat in the pan.
Over medium high heat, add the rice to the oil or fat and toast until fragrant and golden.
Add the onion and garlic, saute for a couple minutes.
Add the water, tomatoes, reserved bacon, chili, cumin, and salt.
Bring to a boil, cover and reduce heat to a simmer for 30 minutes.  Turn off heat and let rest, covered, for 10 additional minutes.
Add more salt and pepper to taste.
ADAPTIONS: You could omit the onion, garlic, or bacon,  substitute tomato sauce for crushed tomatoes, and if you want it spicier you can up the amount of chili powder.

REFRIED BEANS
2 1/2 cups cooked pinto beans
1 T oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt

Heat oil in a skillet over medium high heat.
Add beans and cook for a couple minutes, then add remaining ingredients and mash in skillet.  Add water as needed to reach desired consistency.

Filed Under: Mexican, Side Dishes

Sopapillas (or sopas)

June 20, 2011 by
 
What a weekend we had.  My sweet Amelia turned eight.  EIGHT. I still can’t believe it.  Sometimes we have a few days where we are really reminded that no matter how much progress she has made, she still has autism.  But I wouldn’t trade a day of it.  Bad or good.
And then of course we’ve had a virus going around the house, just to make things more fun, you know.
: )  And then Father’s day.  I am so grateful that I had such an amazing dad.  I miss him terribly but I’m also so grateful to have a hubby that loves being a dad so much.  So I made him a big Mexican feast to say thank you. (His favorite food).  And of course he asked for these, which we call “sopas” around here.  I’ve seen a few recipes for them, and this is the standard one, but occasionally I see one with a tablespoon of sugar added to the dough.  I don’t think it’s needed since they’re served with honey or cinnamon and sugar.  If you’ve never had them before, just image a soft dough that’s just a little crispy from being fried with the sweetness of sugar or honey.  They’re very easy, fast, and my hubby will verify they are quite good!

SOPAPILLAS
2 cups flour
1 T baking powder
1/2 tsp salt
1 T shortening
3/4 cup warm water
Oil, for frying
 
Mix the flour, baking powder, and salt together in a bowl.
Cut the shortening in until dough is crumbly using a pastry blender or fork.
Add the water gradually while mixing the dough with a fork.
Once all the water has been added, turn the dough onto a lightly floured surface and knead until mostly smooth.  Divide dough into half and cover with a tea towel.
Let rest for 10 minutes.
Heat about 1/2″ to 1″ of oil in a pan and heat over medium to medium high heat.
(You want the oil 350 to 360 degrees).
Roll out each piece of dough to 1/8 to 1/4″ thick and cut with a pizza wheel into 9 squares.
Fry a few at a time, depending how big of a pan you’re using.  Just don’t crowd the pan too much.
Cook until golden on one side, flip, and drain on paper towels when golden on second side.
Serve with honey or roll in cinnamon and sugar.
Filed Under: Desserts, Mexican

Homemade Tamales

May 4, 2011 by
 
 
What? It’s Cinco De Mayo tomorrow? And then Mother’s Day? Yikes, I really need to get with it! : )
I’ve had this recipe waiting to be shared for some time now, and I guess Cinco De Mayo is a good time to share it.  If you’ve never had fresh homemade tamales, you have never had tamales my friend.  They are a big favorite around here, especially when my oldest sister comes over with her family.  I think her husband has a tamale addiction.
Since they do take some time, I like to make a double or sometimes triple batch when I make them.  The day before I’ll cook and shred the meat for the filling, and when I cook them I get 2 big pots going at the same time.  They freeze amazingly well, and no matter how many I make my husband always eyes me a little funny when I give any away. : )
I base my recipe off the one printed on the bag of the MaSeCa I buy, it has never failed me.  And while you can use shortening, I strongly suggest using a good quality lard.  Yes, lard.  It’s the one time I use it.  I have tried it with shortening, and it just doesn’t work the same.  The flavor will be artificial, waxy, and just not right.   And have fun with the fillings, we just really prefer the plain shredded beef.
It freezes great and I’d rather have the filling more plain since we serve them with fresh salsa.  Yum!
 
TAMALES
8 cups MaSeCa for Tamales
4 tsp baking powder
2 tsp salt
8 cups lukewarm chicken broth (or water)
2 2/3 cups lard (or vegetable shortening
8 oz bag dried corn husks
Filling (I used shredded beef for these)*
Soak corn husks for about 15-25 minutes submerged in warm water (you may need to weigh them down to stay under the water with a plate)
While husks are soaking, make masa.  Combine MaSeCa, baking powder, and salt in a large bowl.
Work in chicken broth with hands to make a moist dough.
 
Add lard, mix well.
Separate husks and rinse well.
Spread masa dough (about 1/4 cup) on each husk making a rectangle about 3″ by 4″, butted up against one edge and leaving a border on other sides, as shown.
 
 
Spread a strip of filling down middle of masa.
Roll the long edge of the husk so that the masa meats, encasing the filling.
 
Finish rolling long side
Then either tear some husks into little strips and tie the ends:
or fold ends under and wrap in a piece of foil:
Fill a large pot with water and bring to a heavy simmer.
Stand tamales up in a colander or steamer basket and place over pot.
(water should not touch the steamer basket).
Cover with a wet cloth and steam for about 2 hours.
To freeze, put foil-wrapped pre-steamed tamales in ziplocks.
*Filling ideas: We like the basic shredded roast since we serve it with salsa and such and it freezes so well, but I’ve also had good outcome with shredded pork, shredded chicken with cheese, etc.
Filed Under: Beef, Freezer, Mexican Tagged With: , ,

Lime Tortilla Chips

February 23, 2011 by
I recently had a huge flop in the kitchen.  My hubby loves, loves, LOVES a kind of potato chips he got on a military base where he grew up. (Yup, he’s a brat allright ; ) The brand is Old Dutch, the flavor is Dill Pickle.  But the downside is you can only get them in Canada.  Awhile back, a co-worker of his (who has family there), gave him a bag.  I was shocked at how much he loved them! Then I tried one… and they were pretty darn good!  I had the thought that I could make them myself, but after a long day of flops, I give in.  I tried everything I could think of, but my homemade version just didn’t take on the flavor of a pickle!  I hate giving up, but I felt it was finally time to move on.  I decided to try his next favorite chip, the lime tortilla chip.
And these turned out on the first try and taste better than I thought!  We loved squeezing fresh lime on them just before eating for an extra zip.
LIME TORTILLA CHIPS
Recipe by My Stained Apron
small corn tortillas, cut in 6 wedges
lime juice
salt
oil, for frying
Lay tortilla wedges out on a wire rack set inside a baking sheet and spray liberally with lime juice in a squirt bottle.  Turn over and repeat. OR dip wedges in lime juice
Allow to air dry for 30-60 minutes, until lime juice is absorbed.  OR bake at 300 degrees for about 10 minutes to dry out.
Pour oil in a cast iron dutch oven until about 1 1/2 to 2 inches deep.  Heat oil to 370 to 375 degrees.
Add tortilla wedges in batches, being careful not to crowd the pot.
Fry until light golden brown.  Small tortilla wedges only take around 30 seconds, so be careful, it won’t take long!  Remove from oil with a slotted spoon, placing on a paper towel lined baking sheet.
While hot, sprinkle with sea or kosher salt.
Serve with lime wedges.
Filed Under: Appetizers / Dips / Snacks, Mexican

Homemade Enchilada Sauce

October 4, 2010 by
 
My Hubby loves enchiladas. LOVES. I get tired of buying enchilada sauce, it seems a bit overpriced in my opinion, and it seemed like something that I should be able to make myself. Not to mention we don’t like super spicy food, and more than once I made enchiladas without knowing that the sauce I was using was more spicy than we cared for.  So I did some digging around and found a few recipes.  This ended up being the winner after some small adaptions, and I was amazed at how good the flavor was.  The nice thing is you could make this as spicy or as mild as you like.  (The original recipe called for a whopping 1/4 cup of chili powder).  I’m never buying a can of enchilada sauce again- try this and you won’t either!
 
HOMEMADE ENCHILADA SAUCE
Recipe adapted from Emeril Lagasse
 
3 T canola oil
1 T flour
1/2 tsp chili powder (more if you like it hotter)
2 cups chicken stock
10 oz tomato paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
 
Heat oil in a medium saucepan.  Add flour, stirring well.  Cook for 1 minute.
Add chili powder, cook for 30 seconds.
Add stock, tomato paste, oregano, cumin, and garlic powder.  Stir well.
Bring to a boil, reduce heat to low and cook for 15 minutes. (It will become thicker and smoother.)
Add salt, taste and add more seasonings if desired.  Serve on your favorite enchiladas.
Filed Under: Mexican, Sauces / Condiments Tagged With: , ,

White Chicken Enchiladas

June 4, 2010 by
 
I hope you make these.  In fact, I’m not sure we can speak anymore if you don’t. 
Was that incentive enough? : )
We really like enchiladas but sometimes you want a change of pace from the red-sauced variety.  I make these with a seasoned white sauce and brightened up the flavors by topping with some fresh veg.  These would be quite easy to make a large (or smaller) batch of, and would probably be a good option for when you need to make something ahead of time and just pop in the oven just before dinner.  And if you’re feeling adventurous, try the variation on the bottom of adding chopped zucchini. I know it sounds crazy, but I’ve been making them that way for many years and never had a peep of complaints. So either way, get cookin’! 
 
WHITE CHICKEN ENCHILADAS
1 large white onion, chopped
2 cloves garlic, minced
3 T oil
3 T butter
1/3 cup flour
salt and pepper
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 cup milk
1 1/2 cup chicken broth
3 chicken breasts, cooked and shredded or cubed
2 cups shredded cheese, Mexican blend
6-10 Flour Tortillas (the fewer you use, the more filling they will have)
2-3 tomatoes, chopped
3 green onions, sliced
1/2 bunch fresh cilantro, chopped
 
Heat oil and butter in skillet over medium high heat.
Add onion and garlic, cook till softened, a few minutes.
Add flour and seasonings, stir and cook for about a minute.
Stir in milk and chicken broth, whisking well.
Fold tortillas in half and sit up like tacos in a 9 by 13 inch glass pan.
Divide chicken between them all.
Pour sauce into all of the tortillas over the chicken.
Divide cheese between them all, saving out 1/2 cup.
Fold tortillas over, then sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes.
Top with tomatoes, green onions, and cilantro.
 
VARIATION:  Add 2-3 cups chopped zucchini with the onions and garlic.
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Filed Under: Chicken / Turkey, Mexican