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Corn Tortillas

Corn Tortillas

"This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets."
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Corn Tortillas

This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
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Blond Chicana Corn Tortillas

In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again!You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!
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Champurrado, Mexican Chocolate Atole

Not a common atole, this one is thickened with fresh corn masa and has no milk in it. It is very simple to mkke and requires only a few ingredients.You can make you own masa from masa harina, but if you can get the fresh masa from a tortilleria, do! Raw sugar cane cones can be substituted by any kind of raw sugar, like turbinado, or you can use dark brown sugar. This makes plenty of atole as it is usually made for family gatherings to serve with tamales. Prep time is the time it takes for the water to boil.
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Corn Tortillas

Instead of making masa with masa harina and water, you can often buy fresh masa in Mexican grocery stores. These are so much better than store bought tortillas, but take a bit of practice to get the process right.
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Ecuadorean Ecuadorian Tamales De Navidad - for Christmas

This is our family recipe for traditional Christmas tamales. They are nothing at all like Mexican tamales. The dough is smoother and slightly sweet. The filling is also completely different from any other kind of tamale I have ever eaten. I have given the family recipe but, of course, I have made a few changes to it. I use all butter instead of using any lard, though everyone says that they taste better if you use the lard. I usually use 4 lbs of masa flour and 12 cups broth. I use 2 large whole chickens for that quantity of masa, and 2 1/2 lbs butter, no lard, and it works out well. Of course you have to increase all other ingredients accordingly. Some stores carry Maseca instead of Masa Harina. It is just as good. Though these are very fattening and very labor intensive, they are worth it. I make the increased quantity so that I can give them away. Even the people at work like them. We make them only once a year, so forget about the diet. We all love these!
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Conch Tamales with Jalapeño-Cheese Pesto

Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture.\r\n\r\nThese tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.
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Corn, Cheese, and Chili Tamales with Tomatillo-Avocado Salsa

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.
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