Sunday, September 9, 2012

How to Make Mexican Tortillas

Put one gallon of shelled corn in enough water to cover; dissolve one-half cup lime in a little water and add to cover; boil fifteen or twenty minutes; remove from fire, pour off first water and add fresh cold water; rub with hand to remove husk. Rinse in another water and it is ready to grind. Don't wash too much or it will not be pasty enough to make tortilla.

Tortillas No. 2

Another way and liked best by some people: Add to the corn dough (masa) rounding tablespoon of lard to four cups dough, little salt.

Tortillas No. 3

Still another way: Corn meal and coarse flour half and half wet to stiff dough, salt and lard.

Tortillas No. 4

But the best to my taste is the hominy or corn ground into a smooth paste, three cups corn, one of flour, two tablespoons melted lard, teaspoon salt, cook on ungreased iron, have ready enough hot salted lard to dip tortilla in just before you add filling to make Enchiladas. When flour is used, dough may be rolled out on a board, a small pie tin placed on and cut round the edge to form cake; lift up with pancake turner.

How to Shape Tortillas

Take piece of dough size of biscuit and press with hand into cake size of small pie plate, toast on top of stove moderately warm. Do not brown.

Tuesday, January 10, 2012

Calabaza and Poblano-Cilantro Rice

Poblano and Cilantro Rice Mexican RecipeA US Military recipe from "The Grill Sergeants" at The Pentagon Channel http://www.pentagonchannel.mil"

Poblano-Cilantro Rice

1 can poblano chilies, seeded and peeled
1 bunch of cilantro
2 cups basmati rice
3 cups of water
KSP (kosher salt and pepper)

1. Remove poblano chilies from can, and slice finely, set aside in strainer over a larger bowl, let drain.
2. Add rice and water to rice cooker, cook according to directions.
3. Add chilies and roughly chopped cilantro to taste and season with KSP.

Calabaza

1 yellow squash; diced
1 zucchini; diced
1 yellow onion, finely chopped
1 tomato, diced
1 corn on cob, fresh, roasted and off of cob
1/2 cup chicken stock
1/2 cup Longhorn cheddar cheese

1. In a skillet, add onion and corn and sauté until onion is opaque; add squash, zucchini and season with KSP, add small amounts of stock to prevent sticking, cover and cook until vegetables are fork tender. Add tomatoes and stir to combine. Top off with cheese!

Wednesday, March 25, 2009

Huevos a la Mexicana (Mexican Scrambled Eggs)

Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly.

When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

Thursday, August 21, 2008

Emparadas

Take some beans cooked as in Mexican Beans No. 1 and mash them to a paste. Then roll out some puff paste very thin--about the sixth of an inch--cut this into rounds with a large patty cutter, put a spoonful of the bean purée on the half of each round, wet the edges of the pastry, cover, press the edges together, making a half moon, brush them over with beaten egg and bake in a hot oven, or they may be fried in boiling oil or fat until a delicate brown.

Wednesday, August 20, 2008

Mexican Beans II

Soak over night a pint of beans and boil as in Mexican Beans I until soft. Then melt a tablespoonful of butter in a spider; when it bubbles put in a small onion chopped very fine, and fry a delicate brown. Drain the beans and turn them into the spider, add a cup of boiling water and stir until the water becomes thick like cream.

Tuesday, August 19, 2008

Mexican Beans I

Put one cup of Bayo or Mexican red beans to soak over night, in the morning drain off the water and put them in a saucepan with plenty of fresh water, let them cook for two hours, drain again, and add to them three fresh tomatoes, skinned and cut small, or a cup of canned tomatoes, and half an onion cut as small as the beans, then cover with boiling water and cook for one hour. Then stir in a very generous tablespoonful of butter, and salt and pepper to taste.

Wednesday, August 13, 2008

Mexican Recipes: Potato Papa

Wash, pare and boil one dozen small white potatoes, mash while hot and add to them half a cup of raisins stoned and chopped very fine, twenty large Queen olives stoned and chopped fine, one tablespoonful of parsley finely minced, an even teaspoonful of sugar, and salt and pepper to taste.

Mix all well together, form into an oblong shape, leaving the top rough. Brown a little butter in a spider, put the papa into it, and after a few moments' frying scatter little lumps of butter over the top and set in the oven to brown.

Garnish with parsley and hard-boiled eggs cut in quarters lengthwise.