Mexican Food Recipes » Mexican Recipes

I would like to know how to make authentic mexican flour tortillas at home any recipes??

admin — Fri, 10 Jul 2009 05:50:09 +0000

I believe the basic recipe is flour, warm water, shortening, and a little bit of salt, but check out some recipe sites.

I’ll provide a few links!

How does the Mexicans make their homemade tortilla?

admin — Wed, 08 Jul 2009 03:44:14 +0000

so simple Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

What’s that Mexican meal with the tortilla that’s rolled like a pancake and with meat and veggies inside?

admin — Mon, 06 Jul 2009 01:48:25 +0000

My brain has literally stopped, one of my favorite meals, yet for the past few days I can’t get the name.

I even searched Google and Yahoo for mexican meals but every list proves useless when I can’t find it, even Wikipedia!!!

I know it’s got a J that’s pronounced H and that’s all my brain will give me!!!
I knew it that the moment I would ask, it owuld come to me.
FAJITA!!!!!
I knew it that the moment I would ask, it would come to me.
FAJITA!!!!!

fajita? soft taco? enchilada ?

How are Mexican sopes served?

admin — Sat, 04 Jul 2009 03:44:50 +0000

I am referring to those that are sold in packages in the Mexican mercados (near the tortillas). I am very familar with authentic Mexican food, but I can’t figure out how to use sopes.

The best way 2 use the packed ones is to deep fry them. My favorite toppings mashed refried beans, salsa, cheese, thinly sliced cabbage. Serve immediately.

What do you call the wrapper that is use to wrap the ingredients or meat in burrito, is it tortilla or tamale?

admin — Thu, 02 Jul 2009 02:50:08 +0000

The wrapper that is use to wrap the mexican burrito, is it what they called tortilla or is it called tamale?

Tortilla, a tamale is meat and chile or chile and other ingredients that is wrapped around fresh masa (stone ground corn) and then wrapped in corn husks or banana leaves and then steamed.

What is the difference between a flour tortilla and a wrap?

admin — Tue, 30 Jun 2009 00:45:03 +0000

I know that tortilla’s are used in mexican food and served warm for burritos, fajitas, etc and can also be baked or fried for other mexican type foods. Wraps on the other hand are used primarily for sandwiches.What is the actual difference between the two? Can they be used interchangeable for both mexican cooking and sandwiches?

The tortilla refers specifically to the “bread” of the wrap. A wrap itself is the whole meal. The difference is the same as bread to a sandwich. As to Mexican versus Wraps. It depends on where you get your Mexican food. For most generic Mexican places (Taco Bell for example) there is no differences between their tortillas and a wrap style tortilla. Most true Mexican tortillas however are usually thicker and lightly fried giving them more flavor.

Isn't funny how Mexico is worried about tortilla prices?

admin — Sun, 28 Jun 2009 11:58:09 +0000

I am not making fun, I am Mexican….I was just seeing on the news how tortilla prices are worrying the poor in Mexico. I guess Mexicans love their tortillas..I do!

It is only funny if you are completely insensitive to the impact of even a small increase in the price of THE staple food for most Mexicans. Tortillas are part, in some form (tortillas, tostadas, nachos, etc.) of EVERY meal for the poor majority. And since these people cannot go without the basic food they need, something else will have to go, like school books for the kids, or new shoes, or even force them to change from fresh milk for their kids to cheaper powdered milk.

Isn't it funny, as a Mexican, that you don't already know this. No, come to think of it, it isn't funny at all; it is very sad.

I want to make Mexican Pizza i want to know what kind of tortilla to buy and do I fry it or is it precooked?

admin — Fri, 26 Jun 2009 18:54:22 +0000

Flour is best. Since you are using it for a pizza, you don't have to precook it. Tortillas can be easily overcooked, that's why there's no need to precook it before putting it in the oven. It will be cooked in the oven, once you put it everything on it.

I would like a recipe for homemade Mexican flour tortillas, simple as possible.?

admin — Tue, 23 Jun 2009 23:56:04 +0000

HOMEMADE FLOUR TORTILLAS

3 tbsp. shortening
1 tsp. salt
2 c. flour
3/4 c. water

Sift dry ingredients together in a bowl. Cut in shortening. Add water to make dough. Take handful of dough and roll out on a lightly floured board, as thin as you can. Bake on a lightly greased griddle. Turn to brown

3 cups flour (unbleached or all-purpose)
2 tsp baking powder
1 tsp salt
4-6 tbsp lard (plus extra for pan)
about 1 cup warm (not hot) water

In a large bowl, mix together flour, baking powder and salt. Cut in lard and mix with your hands. Stir in warm water a little at a time until you reach of dough-like consistency. You may not need all the water or you may need a little more. Knead dough on a floured work surface for about 2 minutes. Seperate the dough into 12 balls. Let them rest for 10 minutes (or more) covered with plastic wrap.

Heat up a cast iron skillet over medium-high heat. On a floured work surface, roll out tortillas with a floured rolling pin until very thin with about a 8-inch diameter. Melt about a tsp of lard on the pan and distribute evenly on pan surface. Lay one tortilla on the pan. Once the tortilla has hit the pan, flip (with your fingers or tongs) when you see the first few bubbles appear, about 1 minute. Cook another 30 seconds or until just slightly browning on bottom. Transfer on a plate and cover with tin foil while remaining tortillas are cooked. Add more lard to pan if necessary.

Makes 12 tortillas

Can you make sopapias ( mexican honey puffs) with corn tortillas or are flour tortillas required?

admin — Mon, 22 Jun 2009 02:58:15 +0000

Will a corn tortilla puff up?

Sopopillas are made with flour. Here is an easy recipe to make your own.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F. Fry until golden brown on both sides. Drain on paper towels and serve hot with butter and honey.
Hope this helps..