Idiomas disponibles
Idiomas disponibles
MASA HARINA BLACK BEAN TORTILLAS
2 Cups masa harina
½ Teaspoon salt
1 Cup canned black beans, drained
¼ Cup canola or vegetable oil
1 Cup warm water
Place masa harina, salt, black beans and oil in processor bowl. Process and knead the dough
for a few second. Add water slowly until the dough forms in to a soft ball. Add more water if
the dough is firm or dry.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
CHILI‐CHEESE FLOUR WRAPS
3 Cups unbleached (or all‐purpose) flour
½ Teaspoon salt
1 Teaspoon chili powder
2 Tablespoons parmesan cheese
½ Cup vegetable shortening
½ Cup warm water
Place flour, salt, chili powder, parmesan cheese and shortening in processor bowl. Process
and knead the dough for a few second. Add water slowly until the dough forms in to a soft
ball.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
CORNY TORTILLA STRIPS
1 Cup Hominy, drained
1 Cup masa harina
¼ Teaspoon salt
½ Cup hot water
Puree hominy in food processor. Add masa harina and salt. Slowly pour in hot water until
dough forms in to a soft and pliable ball.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
After making tortillas, stack and cut them in to strips. Place strips on baking sheet and bake in
400° Fahrenheit oven for 7 minutes or until crisp. Serve with fresh tomato salsa.
FRESH TOMATO SALSA
2 Medium sized tomatoes cut in to quarters
¼ Onion
¼ to 1/2 Jalapeno pepper or to taste
2 Cloves garlic
2 Table spoons cilantro
¼ Teaspoon Salt or to taste
1 Table spoon lemon juice
Place all ingredients in to a food chopper. Process the chopper for a few seconds until all
ingredients are chopped to your desire.
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BREAKFAST BURRITOS
1 Medium‐sized potato
1 lb bulk sausage
1 Small onion chopped
1 Teaspoon chili powder
Dash cayenne pepper
2 eggs
6 Flour tortillas
1 Cup shredded Monterey Jack cheese
Tomato salsa
Sour cream
Cook potato in boiling water, or until tender. When cool, peel and cut in to cubes. Brown
sausage in frying pan; add chopped onion, chili powder and cayenne pepper. Cook for 10
minutes, stirring often. Drain and discard fat. Add cubed cooked potato. Beat eggs and add to
pan. Stir until eggs are set. Spoon mixture in to center of warm tortilla, top with shredded
cheese and roll up tortilla to enclose mixture. For an authentic Mexican touch, serve topped
with sour cream and salsa. Makes 6 servings.
EASY FAJITAS
1 lb Skinless, boneless chicken breast, cut in thin strips
1 medium onion thinly sliced
1 medium bell pepper, cored, seeded and sliced in to thin strips
2 Tablespoons Olive or vegetable oil
2 Tablespoons lime juice
1 Teaspoon crushed oregano leaves
2 Teaspoons Chili powder
½ Teaspoon garlic powder or 1 clove, finely minced
1 Teaspoon soy sauce
In large skillet, brown chicken in 2 tablespoons oil; add onion and bell pepper and cook for 5
minutes or until chicken is no longer pink. Mix together lime juice, oregano, chili powder and
soy sauce. Add salt and pepper to taste. Stir well and add to chicken. Cook for about 5
minutes. Place ¼ of the mixture on center of warm tortilla. Top with salsa and sour cream and
roll up. Makes 4 servings.
Variation: Use strips of beef sirloin, or chicken and beef combination.
QUESADILLAS
1 Can (7oz) green chilies, seeds and stem removed
1 lb Monterey Jack cheese
12 Corn or Flour tortillas
Butter, lard or vegetable oil for frying (optional)
To make each quesadilla, place about half a Chile and a thick slice of cheese in center of
tortilla. Fold tortilla over cheese and pin shut with a small wooden skewer. Place the folded
tortilla on bottom cooking plate of the tortilla maker and close the lid, turn every few 15‐20
seconds until cheese has melted.
For fried Quesadillas: Fry in butter, lard or vegetable oil in shallow pan, turning occasionally,
until crisp and cheese has melted. Drain on paper towels.
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