AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
- With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
- Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
- Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE
Steps:
- In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
- To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
- Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.
TORTILLA A LA MEXICANA
Make and share this Tortilla a La Mexicana recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Poach the chicken breast in water or chicken stock for 10 minutes.
- Cool and cut into cubes.
- Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
- Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
- Add the chicken cubes and season to taste with salt and pepper.
- Beat the eggs with salt and pepper to taste.
- Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
- Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
- Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
- Roll out of the pan onto a warm serving platter.
CHILIQUILES A LA MEXICANA DE SALSA MORAS
Steps:
- Put 1/2 cup of oil into a skillet and fry tortillas until they are very crispy, set aside. Drain some of the oil and add the peppers, tomato and onions and saute for 10 seconds. To this mixture add 2 eggs and scramble together, sprinkle Cheddar cheese on top and cover to melt. Garnish with cilantro, salt to taste. This dish can be complimented with beans a la charra and fried potatoes. Can be served for breakfast or brunch.
PUNTAS DE RES A LA MEXICANA
Puntas de res a la Mexicana-which translates to Mexican-style beef tips-have me wondering if they are possibly the original fajitas? The classic combination of sliced tender beef, bell peppers, tomatoes and onions is unmistakably fajitas. The definition of "Mexican-style" refers to the use of tomatoes, chiles and onions-a foundation of many Mexican dishes. But puntas de res pick up where fajitas leave off: A dry spice rub on the meat imparts a great deal of flavor, and a luxurious sauce coats the stewed beef, tomatoes and fresh chiles güeros that are mellow but have just enough of a kick and a whole lot of flavor. This dish is a classic and the flavor punch will keep you coming back for another tortilla-full. The best part? It comes together in under an hour, making it perfectly suitable for weeknight dinner. Chiles güeros can be easily found at your local Latino market or substituted with fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Working against the grain, slice the beef into thin strips about 1/2 inch thick and 1 inch long.
- In a molcajete or mortar and pestle, crush the cumin, peppercorns, garlic and 1 teaspoon salt to form a coarse paste. (Alternatively, make the paste by finely mincing the garlic into a paste and mixing in ground spices until well incorporated. Reduce the spice amount in the recipe to half if using ground.)
- Rub the paste all over the beef using your hands. Cook right away, or transfer to a bowl, cover and refrigerate until ready to cook, up to overnight.
- Heat the oil in a large skillet over medium heat until hot and shimmering. Add the onion and cook until softened and fragrant, about 5 minutes. Add the beef and cook until lightly browned and fully cooked, 8 to 10 minutes. Season with 1 teaspoon salt.
- Add the tomatoes, chiles and bell peppers. Cook, stirring often, until the vegetables have softened, the tomatoes have released their juices and the sauce coats the back of a spoon, 20 to 25 minutes. Taste and season with salt, about 1 teaspoon.
- Serve in shallow bowls with a side of refried beans and piping hot tortillas.
TORTILLA CRUSTED CHICKEN A LA MEXICANA #RAGU
Ragú® Recipe Contest Entry. How about a Mexican spin on the classic chicken and tomato sauce? This recipe adds some Mexican flair to give this dish a whole new look and mucho flavor! The magic in this dish is the spicy sauce easily prepared with Ragu and layered under the scrumptious tortilla crusted chicken. Tortilla Crusted Chicken A La Mexicana is a fun dish that ranks tops when your looking for a Mexican fiesta right at home and is a welcome change of pace from the typical chicken dinner.
Provided by Sandra D.
Categories Sauces
Time 53m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Stack tortillas one on top of the other and cut them into 4 slices. Spread cut tortillas out in a single layer on a cookie sheet. Sprinkle with salt. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool. Then crush tortilla chips.
- In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs. In another bowl beat eggs.
- Dip chicken in egg and then coat with tortilla chip mixture.
- Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
- Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles. Heat for 3 minutes or until heated through.
- Spoon equal amounts of Ragu sauce mixture on serving plates. Top with a chicken breast. Then top with crema or sour cream and salsa.
Nutrition Facts : Calories 389.5, Fat 7.3, SaturatedFat 1.8, Cholesterol 168.5, Sodium 241.6, Carbohydrate 42.2, Fiber 9.8, Sugar 2.3, Protein 38.6
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