Recipes

Corn Crepes

Corn Crepes

Crepas de Harina de Maiz
Classic French crepes became firmly entrenched in the cuisine of Mexico following the French reign in the mid-nineteenth century, but it's an American idea to make a batter of cornmeal mixed with flour for another kind of crepe. These are tender and are an excellent substitute for tortillas in baked enchiladas, or instead of classic crepes in some savory dishes such as Corn Crepes with Chicken and Corn. Corn crepes, kept firm with eggs and flour, hold well when sauced ahead of time, and don't become soggy the way corn tortillas do.
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Ingredients

Makes about 16 crepes

Instructions

  • Put all the ingredients except the vegetable oil in a blender and blend 15 seconds.
  • Scrape down the sides of the jar and blend 20 seconds.
  • Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before baking (in a separate recipe).
  • Cover and refrigerate up to overnight if made ahead.
  • Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
  • When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
  • (Use a pot holder as some skillet handles get very hot.
  • )
  • Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned.
  • With a small flexible spatula, lift and turn crepe.
  • Cook about 5 seconds and flip crepe out onto a plate.
  • Repeat with the rest of the batter.
  • Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
  • Stack the cooked crepes; they are ready to use.
  • Note: Crepes may be cooked ahead, cooled, wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month.
  • Return crepes to room temperature before separating to prevent crepes from sticking together.

Notes & Wine Advice

Handle carefully; they are tender.
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Course; Tortilla
Cuisine; Mexican

Basic Crepes

Basic Crepes

Crepas
Crepes are used in a number of ways in Mexico, especially in restaurants serving sophisticated savory dishes or desserts. Crepes with Corn Mushroom, is probably the best-known savory crepe dish, and Mexican Caramel Crepes, is a famous dessert crepe dish.
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Ingredients

Makes about 12 crepes

Instructions

  • Put the milk, eggs, flour, and salt in a blender.
  • Blend on high speed until completely smooth, 10 to 12 seconds.
  • Add the melted butter and blend 10 seconds.
  • Let the batter rest covered at room temperature about 45 minutes.
  • Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
  • When the oil is hot, give the batter a good stir to remix, then pour about ¼ cup batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
  • (Use a pot holder as some skillet handles get very hot.
  • ) Cook about 25 seconds, or until the surface looks dry and the edges are lightly browned.
  • With a small flexible spatula, lift and turn crepe.
  • Cook about 10 to 15 seconds and flip crepe out onto a plate.
  • Repeat with the rest of the batter.
  • Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
  • Stack the cooked crepes; they are ready to use.

Notes & Wine Advice

Crepes may be cooked ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully; they are tender.
 
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Course; Tortilla
Cuisine; Mexican

White Flour Tortillas

White Flour Tortillas

Tortillas de Harina
The Spanish introduced cattle, sheep, and goats to Mexico along with the wheat to feed them. Wheat flour and the making of flour tortillas followed, particularly in Sonora, Baja, and much of northern Mexico. Traditional Mexican cooks mix and knead the dough by hand, but here's the modern way to make flour tortillas with a food processor.
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Ingredients

Makes 12 (8-inch) tortillas

Instructions

  • Put the flour, baking powder, and salt in a food processor.
  • Pulse 3 to 4 times to blend.
  • Add the shortening and process until well blended with a mealy texture, about 10 seconds.
  • Add the water all at once, and process until the dough cleans the sides of the bowl, then process about 15 seconds more.
  • Remove the dough to a lightly floured board, and cut into 12 equal pieces.
  • Roll each piece into a ball, cover with plastic wrap and let rest about 45 minutes at room temperature.
  • With a rolling pin, on a floured board, roll each ball into a thin tortilla about 8 inches in diameter and 1⁄8-inch thick.
  • Heat a medium ungreased skillet over high heat.
  • Place 1 tortilla in the hot pan.
  • (The tortilla should rise in spots on the top surface in about 2 seconds if the pan is hot enough.
  • ) Cook about 5 seconds, or until the underside has brown spots.
  • Turn and cook 3 to 4 seconds on the second side, until barely spotted.
  • Place tortilla between folds of a clean kitchen towel.
  • Repeat rolling and pan-cooked tortillas, and stack as they are finished.
  • Keep them covered.
  • Serve while still warm, or cool, place in a plastic bag, and refrigerate.
  • Flour tortillas will keep refrigerated up to 2 weeks, or frozen up to 3 months.
  • To reheat, place tortillas, 1 at a time in a hot skillet, turning every 3 to 4 seconds until soft and pliable.
  • The tortillas may also be heated in a microwave following the manufacturer’s instructions.
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Course; Tortilla
Cuisine; Mexican

Masa Dumplings

Masa Dumplings

Chochoyones
Tiny dumplings made with masa harina (corn flour for tortillas) are traditionally added to yellow mole stews, such as Pork and Vegetables in Yellow Mole with Masa Dumplings, or some soups in Oaxaca. Lard is usually mixed with the masa to make the dough for the dumplings, but vegetable oil is used in this version. Forming the dumplings is similar to shaping "thumbprint" cookies.
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Ingredients

Makes about 16 dumplings

Instructions

  • In a bowl, mix the masa harina, salt, and water to make a soft, moist dough.
  • Add the oil and salt.
  • Mix very well with your hands and form into small balls about the size of a large cherry.
  • Make an indentation with your finger in each ball so that it resembles a small fat bowl.
  • Put the dumplings on a plate and cover with plastic wrap.
  • The dumplings are ready to use.
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Course; Snack / Tortilla
Cuisine; Mexican

Basic Tamale Dough

Basic Tamale Dough

Masa para Tamales
This basic dough is easy to work with and is used for most of the tamale recipes on this site. Vegetable shortening and butter are used instead of lard, which is more common in Mexico. If you prefer lard for more authentic flavor, substitute H cup Basic Fresh Lard in place of both fats in this recipe.To make preparing tamales easier, make the dough and filling a day ahead. Cover and refrigerate until ready to use. Also, if you live near a tortilla factory, ready-to-use fresh masa for tamales can be purchased instead of making this dough.
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Ingredients

Makes 14 to 16 small tamales

Instructions

  • In a medium bowl, mix together the masa harina, baking powder, and salt.
  • Set aside.
  • In another medium bowl, using an electric mixer, beat shortening and butter until creamy.
  • Beat in about one quarter of each of the masa mixture and water.
  • Continue beating and adding the remaining masa and water in 3 additions.
  • Beat until the dough is soft and fluffy, scraping down the edges of the bowl as needed, about 4 to 5 minutes.
  • To test, drop a small piece of dough into a glass of water.
  • If it floats, the dough is ready, if not, beat some more.
  • The dough should be soft, moist, and easy to spread, but not wet or sticky.
  • If dough is too thick, beat in 1 tablespoon water at a time.
  • The dough is ready to use, or cover and refrigerate for up to 3 days, or freeze up to 3 months.

Notes & Wine Advice

Bring to room temperature before using.
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Course; Basic recipe / Tortilla
Cuisine; Mexican

Basic Corn Tortillas

Basic Corn Tortillas

Tortillas de Maiz
Here you'll find how to press corn tortillas from fresh masa dough—or from fresh tortilla dough purchased from a tortilla factory—how to use a tortilla press, then how to bake the formed tortillas.Always put the dough between pieces of plastic or it will stick to the tortilla press. Stack the tortillas as they are baked to keep them warm and moist. When the tortillas are cool, put them in a plastic bag, and refrigerate up to 1 week. Reheat tortillas briefly in a hot dry skillet, or directly over a gas flame until warm and pliable, or reheat in a microwave oven.
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Equipment

  • Tortilla press
  • plastic wrap

Instructions

  • Basic Corn Tortillas
  • Form the dough into 12 equal balls, about golf ball size.
  • Keep the dough lightly covered with plastic wrap while working, to prevent the dough from drying out.
  • Heat a Mexican comal or medium skillet over medium-high heat.
  • Open the tortilla press, and place 1 piece of plastic on the bottom of the press.
  • Put a ball of dough on the plastic and lay another piece of plastic on top of the dough.
  • Lower the hinged lid quite firmly to form a round tortilla.
  • Open the lid, and lift the tortilla with the plastic onto the palm of your hand.
  • Carefully peel off the top piece of plastic.
  • Pick up the tortilla from underneath, with the bottom piece of plastic still attached.
  • Flip the tortilla over in your hand and peel off the bottom piece of plastic.
  • Lay the tortilla on the hot pan.
  • Cook 20 to 30 seconds, or until the edges look dry.
  • With a flexible spatula, flip the tortilla over, and cook about 1 minute.
  • Turn again and cook 15 seconds.
  • Put the hot tortilla between folds of a clean kitchen towel.
  • Repeat to make 12 tortillas.
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Course; Tortilla
Cuisine; Mexican

Pressing Tortillas

Print

Pressing Tortillas

Course: Basic recipe
Cuisine: Mexican
Calories:
Author: Recipecollector Cor Kevenaar

Instructions

  • Making tortillas is a tradition that dates back to the Aztecs.
  • After the masa dough was made, it was patted by hand into thin discs.
  • These days, hand-pressing is still practiced by some cooks, but most people use a tortilla press.
  • The best and most common press is about 7 inches in diameter and made of heavy cast iron with a silver finish.
  • Lightweight presses made of aluminum are not as good because they may not remain stable as you work.
  • In my experience, rustic wooden presses can be difficult to use, although they are beautiful to display.
  • Tortilla presses are sold in Mexican or Latin-American markets and some cookware stores in the United States.
  • Always line the plates of the press with plastic before pressing tortillas, or the dough will stick to the metal surface.
  • After using it, clean the press with a damp sponge or cloth and dry well to prevent rusting.
  • In a pinch, it is possible to press tortillas without specialized equipment by placing the dough between pieces of plastic, then putting a completely flat object on top, and pressing firmly and evenly to form the tortilla.

Deviled Eggs, Mexican Style

Deviled Eggs, Mexican Style

Huevos Endiablados Deviled eggs are prepared for picnics and party buffets in Mexico just like here, but the seasonings may differ.
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Ingredients

Makes 4 to 6 servings

Instructions

  • Cut the eggs in half lengthwise.
  • Remove the yolks and put them in a bowl.
  • Mash well and mix in the mayonnaise, lime juice, cumin, capers, and salt.
  • Fill the egg white halves equally with the yolk mixture.
  • Sprinkle lightly with chili powder.
  • Arrange on a serving plate.
  • Garnish with cilantro.
  • Serve cold.
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Course; Eggs / Snack
Cuisine; Mexican

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Botana de Pepitas
Pumpkin seeds are used in many dishes in Mexican cooking. They taste great as a snack with cocktails and also add a nice crunch to salads. Green hulled pumpkin seeds can be found in health food stores and most Mexican markets.
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Ingredients

Makes 1 cup

  • 2 teaspoons olive oil
  • 1 cup green hulled pumpkin seeds
  • ¼ teaspoon salt or to taste

Instructions

  • Heat the oil in a medium nonstick skillet over medium heat.
  • Add the pumpkin seeds and salt.
  • Toast, stirring constantly, until the seeds pop in the pan and start to turn brown, 4 to 5 minutes.
  • Transfer to a plate.
  • Cool; then store in an airtight container at room temperature for 3 to 4 days.
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Course; Snack
Cuisine; Mexican
Diets; Vegetarian

Spicy Roasted Cocktail Peanuts

Spicy Roasted Cocktail Peanuts

Cacahuates con Chile
Peanuts are often brought to the table when the drinks are served, and if they're not you just have to ask, "Tiene Cacahuates?" ("Do you have peanuts?") to get some of these spicy nuts delivered. Raw red peanuts with skins are used in Mexico, and can be found in health food stores or some supermarkets in the United States. If you prefer, use peanuts without skins.
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Ingredients

Makes 2 cups

  • 3 to 4 small garlic cloves quartered lengthwise
  • ¾ pound raw red peanuts with skins on
  • 2 teaspoons vegetable oil
  • 4 whole chiles de arbol cut crosswise 3 times and seeded
  • ½ teaspoon salt or to taste

Instructions

  • Preheat oven to 300°.
  • Put all of the ingredients in an 8-inch baking pan.
  • Toss to coat with oil.
  • Roast, uncovered, in preheated oven, stirring occasionally, until the nuts are crisp and brown, about 1 hour to 1 hour 15 minutes.
  • Remove the nuts from the oven and discard the pieces of chile.
  • (Some folks like the crisp bits of garlic, so leave them in, if you like.)
  • Let peanuts stand until cool.
  • Store in a covered container.

Notes & Wine Advice

Peanuts will keep crisp for 2 to 3 weeks.
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Course; Nuts / Snack
Cuisine; Mexican