When I think about flour tortillas, I think about buying them in the store. Although I'm very selective where I buy these beautiful flat breads. Where can I find a tortilla that does not have so much sodium? Where do I buy fresh ones? What brand can I trust? I suppose I'm much like my father these days, always reading the ingredients of each package. Before it was just grab-n-go! But now I just wish to research for quality ones. OK, so I don't feel like going to the store. And the ones I like are just too far to get too. So what do I do? I'll just make them. It's not like I can't. And guess what else, finally? It can be really fun. If you get the ingredients right, it's really easy and fun. So here it goes.....
These tortillas may of not turned out like I would of wanted them too, but they are nonetheless quite delicious. I may have to tweak it a bit, trying to figure out how I made them the last time, since they did turn out well. So my own critic is myself. I know there are so many recipes out there. And I would say go for it!! If anything you can easily use this recipe and video as a reference and the technique of making flour tortillas. Maybe I'll get better, or just thank my lucky stars that they have them at the super market. Still they are fun to make and I'll just make them from scratch. I hope you enjoy this segment, as you watch me sweat like crazy making them! Have fun!
Making Tortillas!
Handmade Flour Tortillas
Mise-en-place ingredients for recipe:
AP flour (all purpose), unbleached, 4 cups
Cooking oil, 3/4 cups
Baking powder, 1 and 1/2 teaspoon
Sea salt, 1 ans 1/2 teaspoon up to a tablespoon (I would use less)
Warm water, 3.4 cups or more
Extra flour for board and rolling pin
Mise-en-place for Sweet Potato Tortillas!!
Mix all of the above ingredients into a bowl and knead into a soft pliable dough. You may need more liquid to make sure it has a consistency of softness, or else you will be using a lot of elbow grease, like I did in my recipe video clip.
Pumpkin Flour Tortilla Dough
Heat up the grill you are going to use. make sure grill is well heated. You may have to adjust heating in between each tortilla. Flour rolling pin and board. Roll dough into small balls, about 3 ounces each. Now begin rolling each ball into a round flat tortilla.
Tortilla bubbling
Keep tortillas wrapped in a clean cloth
Beautiful Handmade Flour Tortillas!
Immediately place the tortilla on the hot grill. As soon as it bubbles, which it should, turn them over. Take tortilla and make a pile by placing each grilled tortilla on each other. The tortillas do not need to grill for a long period and should be a golden brown color. Practice makes perfect. So if the first couple of tortillas are funky, keep rolling. You will be a pro in no time! Cover them up as you go. When done serve immediately or you can reheat them back on the grill or over fire. Yummy!! These make great soft tacos! Enjoy with butter as well!! Any questions. feel free to watch the video!
Thinking about my mother today. About her thoughts and what she was thinking while peeling her cactus. She never wrote a journal, yet she would pray daily. She would read her special bible and with pray her rosary beads. Peeling cactus was one of her rituals in her personal garden. She would make "Nopales' at least once a week. Oh and her Nopales were the best, made with onions, eggs, and fresh tomatoes, after she would can them. I miss talking to her.
One late night around midnight when I had just moved into my small apartment, (I lost my home of 24 years). She asked, "Hija, que estas hasiendo?", which means "Daughter, what are you doing?". I told her "Estoy haciendo tortillas de harina", which means "I'm making flour tortillas". I could hear her giggle, as though we were little girls having a girlfriend talk. Then she reaffirmed, "A esta noche?" which means "This hour of the night?". It was midnight. I responded in a confident manner, "Si" which means "Yes". (Some people read, some watch TV, and here I was making flour tortillas). Although I was a distant from her, I felt very near to her as though she was right there with me. I was simply remembering how comforting it was for me when my mother made flour tortillas. My absolute favorite were cinnamon flour tortillas. Strange how we do things that remind us of those who do love us and those who comforted us at one time or another. It may not be the way we would wish it to, but it is their way. And many of us who had a very close relationship, end up doing things just like them.
One most valuable and memorable way my mother would share her love was simply cooking for us. Flour tortillas was one of my favorite foods, yet she made something special for herself and I always wanted to try it. And it was Noplas. She would can them and have a collection. She then sauteed them with onions, fresh garlic, chorizo (a spicy Mexican meat), and sometimes green beans and eggs! Green beans? Yes, anything that would bring a unique flavor she would add while cooking them. And what goes better with cactus, "noplaes", then flour tortillas?
I hope you enjoy these recipes of Tortillas de Harina (Flour Tortillas) and Nopales con Carnitas (Cactus with Pork) the way my mother use to make them. I've also included a special recipe of a Red Cabbage and Avocado Salad that go well with this delicious meal. The menu will display Nopales con Carne Asada which is normally used for beef. It can also read Carnitas, which is common for Pork. In memory of my beautiful and only mother. Missing my mother very much. (:
Select any Cactus at a nearby Mexican store or at your local Farmer's Market. Carefully hold each cactus at the end were it has been cut. (Make sure you have some gardening gloves, My mother was a pro). Now carefully begin to remove the stickers that are facing upward, using a very sharp paring knife. Then trim the edges, but not too much. Rinse each one, and then begin to cut to your preference. My mother would cut them in square pieces, slicing them horizontally and vertically, into medium diced. Then place them in a pot of boiling water. (Add a bit of salt, if desired). Simmer for at least 20 minutes or until they have changed color, a dull green. Taste to make sure they are tender to the bite, yet a bit still crunchy. A soft crunch! (Cactus will not be completely soft, it's still a bit crunchy). Drain liquid, and use the water for a liquid drink if you like. It has healthy nutritional values. Another way of using cactus is fresh without the boiling process. You can simply add it to any food, but be aware, some of the goo from the cactus will disperse into your dish, almost like a texture of okra. Still very delicious!!
Mary's Making Nopales con Carne Part 1
Noplales-Cactus
Mise-en-place for recipe:
Lean pork, 1/2 pound to 1 pound, medium diced. pork sirloin chops are great as well! (Non GMO)
Cooking oil, 2 tablespoons. I use extra virgin olive oil, or your preference.
Onion, 1 whole, peeled and medium diced
Garlic, 2 to 3 cloves, thin sliced and minced
Egg, 1 to 2 lightly beaten. (optional)
Heirloom or very ripe tomatoes, 2 large, medium diced
Jalapenos, 2 or more roasted, peeled, and diced. Use your favorite peppers! Remove seeds
Ground smoked paprika, 1 teaspoon
Chile powder, 2 teaspoons (optional)
Salsa, 2 tablespoons (optional)
Cactus, 1 and 1/2 pounds small to medium diced. Preferably cooked and drained
Salt and pepper to taste, your preference
Cilantro, 1/2 of bushel; handful. Small diced/roughly chopped. Herbs are thoroughly rinsed
Rinse and drain your cooked cactus, set aside. Heat the stainless steel saute pan or skillet on high heat then lower heat to medium. Add oil and saute diced lean pork or other meat of your preference. Season with salt and pepper. Cook till browned for approximately 6 minutes. Add diced onions. Sweat onions, meaning cooking until tender. Add garlic. Add beaten egg/s and cook for about 1 minute. Add heirloom or very ripe tomatoes, peppers, and gently saute. If desired add your spices, such as, chili powder, salsa, etc. Since the cactus is already cooked, it just needs to heated. Make sure it;s thoroughly drained.
If the cactus is fresh, add it on the beginning stages after the meat is cooked. If you plan to make it vegetarian, omit meat and use the fresh cactus instead. If the cactus is cooked, follow the same original steps. Hope that's not too confusing. It's worth the effort if you give this dish a try.
Making the meal! Part 2
Avocado Cabbage Salad
Mise-en-place for Recipe:
Purple Cabbage (for color) 1 cup, thinly sliced
Green onion, 3-4 sprigs, cut thin, diagonally (Couldn't think of the name on video)
Jalapeno, 1 finely chopped. If you use one. I recommend red bell pepper
Radish, 1-2 finely diced
Tomatoes, 1 very ripe and small diced
Avocado, peeled and medium diced
Lime, squeeze juice from 1/2
Cilantro, finely diced, 1/4 cup
XVOO (Extra virgin olive oil), 1 teaspoon or your preference
Oregano, 1 teaspoon dry oregano or 2 teaspoons of diced fresh (optional)
Salt and pepper to taste
Please note, before cutting your produce, please rinse thoroughly
Make sure you have a clean surface and mix all ingredients together into a bowl. This dish can be eaten alone or can be served with your cactus dish with flour tortillas! Delicious!! Enjoy!
Noplaes con Carne Asada/Carnitas (Cactus with Pork) Served with Flour Tortillas!
My beautiful parents, 3 months after they were married. (1953)
Writing about my mother and my heritage with her tells others a lot about me. She was my best friend, but not always. There's just something about the Mexican/Spanish culture that makes one feel so warm inside. It's a deepness of love. An intimacy. I remember when we would go to Mexico, me and my cousins, embraced each other's arms when we went places together. We never walked alone. We always had each other to depend on. It was the way it was, and how it was. In our American society, not so much, I felt. Yet, in Mexico, back in my earlier years, it was a beautiful thing. Felt like security that one would receive from one another. Always a beautiful friendship of love. On most days, mom was my mother. Still, she would laugh at me when I did crazy things, only at home of course. I think she stopped judging me when she realized that my personality was just different from others. I never really liked strict rules, yet, I sometimes appreciated some sort of structure, at times, but not always. But sometimes I did rebel, because I wanted to be that free and independent woman. It just wasn't how she felt she wanted me to be at times, which I felt strongly many times. Other times, I didn't care what she thought. I just did whatever I felt, which later cost me. Still, we always kept in touch and shared affection, hugging and kissing as I would go and come. I had developed a special love for my mother as she opened herself up to me,as I did to her. But she didn't share everything and I often wondered why.
We went to church every Sunday. Sunday church was just part of our lives. My father went to his Baptist church, while my mother took us to her Catholic church, which became ours. Although I never felt complete in it, I would embrace what was given me. And growing up, I had no other choice. She wanted us to be very close to her religion, and my father respected that as he would go to his. Sometimes I think it was so that he could feel connected with his roots. Although, my church was Catholic most times it was alright. There I learned how to pray, and pray a lot. Mom was always the pillar of our family, even when my father thought he was. Yep, she ran the household, when he would say, " I am the king of this castle". And what he said, it was so, in his mind, because we were always careful. (Smile) Many times my mother would just ignore him. Those were my favorite times of course. When we got out of church we would always want something special to eat. Nothing extravagant just a simple dinner, like fried chicken, mash potatoes, gravy, rolls, tortillas always, and homemade salsa of course. At times she would just go buy KFC. If we had leftovers, it was what we ate. I think I was simply spoiled a little and she didn't mind contributing to my appetite at times. I wanted something different, always, and loved to watch my mother cook her specialty dishes.
I didn't take into thought about how hard my parents worked many times. It was until I began to have responsibility for my own family then I realized how hard work was, especially labor work. I would often say, "What the heck am I doing, working this hard?" But I suppose it was my passion. I wanted to work for myself, be close to my kids, and build something special for my own family. A culture that would not be forgotten, and something that seem to be easy to do at the time. That's when cooking became my passion. It was not only therapy, it was my life now. Still, going back to my mother's cooking, I loved when she would make certain foods. I would watch her. I had some of my own ideas. Before she passed away I would come over and cook for her at times, and then she would watch me. We watched each other as though we were both learning from one another sharing recipes. It was a beautiful thing. That's how we became very close, in the kitchen. That was our ultimate and intimate connection.
We began to make jokes in the privacy of our kitchen, hers and mine, which of course were only meant for "us" gals. Sometimes she didn't feel like joking, but other times, she would laugh internally, I could see her stomach move, saying, "Ay que muchacha", meaning "Oh that girl". It was our moment, my solace moment with her. I just felt I was her special child. Of course, it was my ego! I knew she had to be fair to others. But I felt the privilege of being her youngest, and she was the only one who truly had my heart and trust, more then most times.
This chile colorado is a dish that has to be made when one is in the mood for it, simply because it has so many different spices. I'm sure many eat it regularly, but for me, it is special. I loved my mother's Chile Colorado! Something about her cooking that made you want more of it. And oh her re-fried beans, Spanish rice, and tortillas just made it all the better. With this recipe video, I do prepare it with my Creamy Polenta Recipe, which I learned in my culinary program. I often wondered how those tubal packages were made, that where wrapped in plastic with clamps on each end. But I never used them, I don't think....or maybe I did at one time and didn't really connect with them. In the culinary program, we used the highest quality of dried polenta as well as other high quality ingredients which made the school's program special. When I made it, one of the chef's at the school made a rare compliment, saying it was very delicious. And when one goes back for seconds, that tells you more.
My father was a rare "compliment-or" and when he wanted seconds, I knew I had suited his palette, and that made me feel good. or maybe he just kept his feelings to himself of how he truly felt about the dish so that I wouldn't get my feelings hurt, who knows. Only he does, but he's no longer here. As for my mother, there were times she wasn't so pleasant in her compliments, when I was experimenting my culinary skills from watching Julia Child. At times, it felt like she hated me. But as I became an adult, she did compliment me. Unfortunately, there were times that she would make remarks that only indicated that her food was more delightful them mine. it was a time, I wanted to do my own cooking style and have my own catering business. But this isn't about that. It's about honoring the woman who gave me birth regardless of how I felt about her and how she felt about me. and the good memories of my mother, not the bad ones.
I suppose being a chef there has to be some sense of egotism which can only come from passion or a sense of identity, I'm not quite sure, but still learning. That's alright, it's what we learn to absorb in the kitchen, when we work with others. I felt I was good at making this particular dish, as long as I was given some time and time to learn. So this is a bit of my passion, ego, with a lot of my Mama's memory of her love for cooking a special dish, Chile Colorado. I hope you enjoy it. And I'm anxious to share the recipe. Thank you!
Chile Colorado! Part 1
Mise-en-place
Sirloin beef, 2 pound slab, seasoned with salt and pepper to taste
Jalapenos, 1-2, rinsed and finely diced, without seeds (Seeds are hot!!)
Chipolte, 2 tablespoons
Stock or beef broth, 2 cups (Optional, 1 cup red wine for the 1 cup stock)
Lime juice from 1/2 of whole
Salt & pepper to taste
Cilantro, (optional), 1/2 diced or rough chopped
Heat up a large stainless steel saute pan, adding oil to a hot point. Meanwhile, season the meat lightly, as stated, and dice to medium cuts. Immediately place in hot saute pan. Cook for 10 minutes or until liquids from meat evaporate leaving a caramelized flavor. Add onions, bell peppers, carrots, and garlic until the vegetables are wilted. Add chili powders and continue to stir until all spices are thoroughly blended. Add diced tomatoes, jalapenos, stock, and a squeeze of lime juice. Season with salt and pepper, and cilantro (optional). Cover and simmer on medium low heat for 30 minutes. If it begins to dry out add more stock and re-season. Make sure you are tasting between each step.
Mexican Chile Colorado over Creamy Parmesan Polenta!
Mise-en-place for creamy Parmesan Polenta:
Dry Polenta, 1 cup, (optional) heat in oven
Stock or broth, 2 and 1/2 cups, preferably chicken stock
Milk, Cream, or Half and Half, 2 and 1/2 cups. I prefer half and half
(The creamier the better)
Unsalted butter, 8 ounces
Parmesan cheese, grated, 3/4 cups
Salt and pepper to taste
Take some time making this polenta. It will take approximately 45 to 50 minutes for that rich creamy polenta. Heat stock in a separate pot. Add one cup in another pot. Pour polenta slowly while stirring with a wooden spoon. Add 1 cup of hot stock at a time as it becomes thicker. Then add milk, cream, or half and half. Continue to stir. After the polenta becomes thicker, add butter. Then add cheese. Season with salt and pepper. Continue to stir. Delicious! Oh and don't forget to taste in between.
Chili Colorado Part 2
Squash Flower Tostitos with Cabbage Slaw and Guacamole Fresco!!
Mise-en-place recipe ingredients for Tostitos:
Oil for frying small corn tortillas
Organic corn tortillas, 3"
Colander, tongs, plate
Grated cheese, (optional)
Mise-en-place recipe ingredients for sauteed Squash Flowers;
Onion, 1/2 washed, peeled, and julienne sliced
Extra virgin olive oil and canola, 2 tablespoons
Ripe tomatoes, 2 medium or 1 large, I prefer Heirloom. medium diced
Squash flowers, 15-20, medium sliced
Jalapeno pepper, thinly sliced and finely diced without seeds
Salt and pepper to taste
Mise-en-place recipe ingredients for Cabbage Slaw:
Purple and green cabbage, sliced thin. Mix 2 cups
Cilantro, 1/2 cup thinly sliced
Red bell pepper 1/2, julienne and chopped
Lime, squeeze 1/2 into cabbage mixture
Salt & pepper to taste
For tostitos, heat oil in a medium saute pan enough to cover bottom, about 1/8" above the inside of the pan. (1 cup) Make sure oil is at smoke point them lower heat. Place 3-4 tortillas into oil and turn over with tongs when crispy on each side, about 3 to 5 minutes each. Place colander on plate. Using tongs, place crispy tostitos into colander so that they drain.
Saute squash flowers, heat oil in a saute pan. Carefully place onions in pan, season with salt and pepper. Sweat the onions in pan and add tomatoes. Stir until heated, and add diced jalapenos. Immediately add squash flowers, season with salt and pepper.
For cabbage slaw, mix all of the ingredients into a bowl and stir. Squeeze lime juice. Season with salt and pepper. Serve on top of Squash Tostitos.
Guacamole Fresco!
Mise-en-palce recipe ingredients for guacamole fresco:
Firm ripe avocados, 2, cut and peeled. Remove seed.
Ripe tomato 1 large, small diced
Cheese, grated or sour cream, your choice, or both! 1/2 cup
Red onion, or green onions, small diced, 1/3 cup
Jalapeno, finely diced without seeds (seeds are hot!)
Lime, 1/2 lime juice
Cilantro (optional), 1/4 cup finely chopped
Salt & pepper to taste
Salsa, (optional)
Place all ingredients into a bowl and mash with a whisk or a fork. That simple! Season with salt and pepper and taste! Delicious!!
Putting it all together!!
Place grated cheddar cheese on the tostito, add a bit of squash flower. Then add cabbage slaw and top with guacamole fresco. Enjoy your first bite!! Absolutely New Mexico!!
Mexican Chili Colorado Dinner!! Part 3
Now this video should help with placing it all together. I do apologize for the amateur setting but you will get the jest of it. I have to say that for my kids, this is easy simply because they helped me in the kitchen with many catering events and my business. Those were the great times we spent together, just like I was able to spend with my mother. Thank you for joining me and I do hope that you enjoy this meal wherever you maybe!! God bless!
Gosh, I was sort of tired when I recorded this recipe. After having to regather all of the ingredients because of the first recording flaw, with perseverance I was able to complete it. These videos are not easy to do. But my hopes is that they will reach the people that I love the most, my kids and grand-kids, and of course my fans. So let's get started!!
Everyday I have picked a handful of squash flowers. At first I was excited, like anything else in life. Something special is exciting at first with a newness, such as a new born baby. Babies are very special! How does this relate to picking squash flowers? Well, these squash flowers were beginning to become a little monotonous. They just don't go away. They keep growing and growing and wanting more water!! What can I say? I was filling and frying them, tearing them into salads, and sauteing them with meats, etc. Then the thought came to me, these guys are truly very special. They are so delicate and beautiful. I can only imagine them being a big deal to their indigenous ancestors for thousands of years. They are so deserving of a special way to be treated and prepared. How would I like to eat them and savor the memory while keeping their tradition of beauty of the Americas cuisine? So I decided to fill these handmade corn cakes with a this delicious mixture of zucchini flowers, enhancing the flavors by adding heirloom tomatoes, onions, and jalapeno peppers. Trying to keep the delicacy and simplicity by bringing some flavors to celebrate this dish took some thought after nurturing these little guys. And that would be to reflect on the many trips I took as a child with my mother as a child to deep parts of Mexico. Not only has this recipe become a food memory to me, but has become an enhancement to a staple food, maize, my grandmother would use everyday on her home ranch. I hope you enjoy this recipe as much as I had fun making them!!
Mary's Blue Corn Cakes with Delicate Squash Fowers
Mise-en-place
Corn meal/masa mixture (1 pound)
Wax paper
Grated Cheeses/ Casero and Cheddar
Squash flowers mixture
Butter for the griddle
Iron cast skillet
Spatula
Corn meal/masa mixture is real easy. Add 1 teaspoon of salt, 3/4 teaspoon of each, baking soda and baking powder (non aluminum). Add 2 tablespoons of fat, (melted butter or cooking oil). Mix dry ingredients then add 2 tablespoons of finely diced cilantro, 1 to 1-1/2 cups of liquid slowly to a soft dough consistency.
Place 1/4 sliced onion, and rough chopped, with 2 tablespoons of butter in a heated saute pan. Stir for a minute and add 1/2 of a sweet tomato, diced. Cook for about a minute. Stir clean and loosely cut squash flowers just enough to heat them up. Do not overcook and set aside.
Cast Iron Skillet/Hot Griddle!!
Heat cast iron skillet on medium. Meanwhile, place about 2 tablespoons of corn meal/masa mixture in the palm of your hand and roll into a ball. Place the round ball in between a folded wax paper, and lightly press down to form a round thick round flat cake, ( 3" in diameter). Place a dab of butter on heated skillet.
Gently paced each cake on the griddle. Wait for about 2 minutes then turn over with a spatula. Very easy!! Also Fun!! These are going to be sooooo delicious!!
Add cheese while hot!
Add the beautiful squash flowers!
After adding the flowers and cover each one with the other corn cake. Serve while warm!You are going to love these delicious appetizers or have a wonderful meal. If you have some extra squash flowers, they will compliment your salad!!
