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

▢ 1½ cups masa harina flour for corn tortillas
▢ 1 teaspoon baking powder
▢ 1 teaspoon salt
▢ ¼ cup vegetable shortening
▢ ¼ cup unsalted butter at room temperature
▢ 1¼ cups warm water plus extra if needed

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

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

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

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

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

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

Fried Plantain Pancakes 2

Fried Plantain Pancakes version 2

Tostones

Tostones areflattened and fried plantains from the state of Tabasco. If you prefer not todouble fry the tostones, try this method of steaming the plantains beforepressing them flat. If you wish to try both methods to compare the results,read the instructions for Fried PlantainPancakes . A tortilla press is needed to make the pancakes.

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Equipment

2 pieces plastic 8-inch square) / to line the tortilla press

Ingredients

Makes 9 (5-inch) tostones

▢ 3 large firm barely-ripe plantains with mostly green peel
▢ Pan with a steamer insert
▢ Oil for frying, such as safflower, corn, or canola oil
▢ Salt to taste

Instructions

Trim both ends off the plantains and cut them crosswise in 2-inch-long pieces.
Peel off the skin.
(There should be 3 pieces per plantain.
) Pour about 2-inches of hot tap water in the bottom of a steamer and bring to a boil.
Put the plantain pieces on the steamer rack, cover with a piece of foil and put on the lid.
Steam the plantains 8 minutes.
Remove to a plate.
Blot with paper towels and let cool 6 to 8 minutes.
Put 1 piece of plastic on the bottom of the tortilla press and stand 1 plantain piece upright in the center of the plastic.
Flatten the plantain slightly with the palm of your hand.
Put the other piece of plastic on top of the plantain and close the hinged top.
Press the handle gradually to flatten the plantain to a circular shape with irregular edges about 5 inches in diameter.
In a large nonstick skillet, heat about 4 tablespoons of oil until the oil shimmers.
Peel the top piece of plastic from the tostone.
Sprinkle with salt.
Flip the tostone onto your palm and carefully remove the second piece of plastic.
Carefully transfer the tostone to the hot oil and fry, turning with a wide spatula, until brown on both sides.
Drain on paper towels.
Keep warm in a 200° oven on a paper lined baking sheet.
Repeat until all are flattened and fried.
Serve.

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Course; Pancake’s / Crepes / Vegetables

Cuisine; Mexican

Diets; Vegetarian

Fried Plantain Pancakes

Tostones

I learned about tostones when I traveled to Tabasco with a group of dedicated cooks who were introduced to the foods of the region. We were with cooking instructor and author Diana Kennedy, and chocolate expert and historian Elaine Gonzales. Elaine guided us through cacao plantations and explained the history of chocolate, and Diana demonstrated the cooking of some regional dishes, including tostones made from plantains (plátanos machos). We ate tostones or fried plantains in some form daily.I make these smashed plantain pancakes in two ways. This recipe, in which they are fried once to soften them and then a second time to make them crisp, is the more traditional way. In the second version (Fried Plantain Pancakes II) the plantains are steamed before they are flattened and fried. Both methods give good results. A tortilla press is needed to make the pancakes.

Couverts9

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Equipment

Tortilla press
2 plastic 8-inch square / to line the tortilla press

Ingredients

▢ 3 large firm barely-ripe plantains with mostly green peel
▢ Oil for frying, such as safflower, corn, or canola oil
▢ Salt to taste

Instructions

Trim both ends off the plantains and cut them crosswise in 2-inch-long pieces.
Peel off the skin.
(There should be 3 pieces per plantain.
)
In a small heavy saucepan, pour oil to a depth of about 2 inches and heat until the surface shimmers.
Fry 2 to 3 pieces of plantain at a time, turning with the aid of two wooden spoons, until golden brown on all sides, about 6 minutes.
Drain on paper towels.
Repeat until all are fried and drained.
Reserve pan of oil off heat.
Preheat the oven to 200°.
Put 1 piece of plastic on the bottom of the tortilla press and stand 1 plantain piece upright in the center of the plastic.
Flatten the plantain slightly with the palm of your hand.
Place the second piece of plastic on top of the plantain.
Close the hinged top and press the handle gradually to flatten the plantain to a circular shape with irregular edges about 5 inches in diameter.
Pour about 4 tablespoons of oil from the pan of reserved oil into a large nonstick skillet and heat until the oil shimmers.
Peel the top piece of plastic from the tostone.
Sprinkle with salt.
Flip the tostone onto your palm and carefully remove the second piece of plastic.
Carefully transfer the tostone to the hot oil and fry, turning with a wide spatula, until brown on both sides.
Drain on paper towels.
Keep warm on a paper-lined baking sheet in the oven.
Repeat the process with the other plantains until all are fried.
Serve warm.

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Course; Pancake’s / Crepes / Vegetables

Cuisine; Mexican

Diets; Vegetarian

Stuffed Potato Appetizer

Botana de Papitas

Bite-size red potatoes are available in most of Mexico's public food markets, but small 2-ounce red potatoes are easier to find here, so that's what I used for this recipe. Each potato is cut in half, baked, and stuffed—which can be done ahead. A final finish under a hot broiler to melt the cheese takes only a few minutes. Buy potatoes that are uniform in size and shape.

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Ingredients

Makes 4 to 6 servings (16 appetizers)

▢ 8 small red potatoes scrubbed and halved crosswise
▢ 2 teaspoons olive oil plus extra to brush on potatoes
▢ ¼ teaspoon salt or to taste
▢ ⅓ cup finely chopped white onion
▢ 1 cup shredded manchego cheese
▢ Finely chopped fresh parsley optional

Instructions

Preheat oven to 400°.
Using a small sharp knife shave a very thin slice off the bottom half of the potato pieces so they will sit flat.
Brush the potatoes all over with oil and place cut side up on a baking sheet.
Sprinkle lightly with salt and bake in preheated oven under tender, about 25 minutes.
Remove from the oven and, when cool enough to handle, scoop out the centers with a melon ball scoop to form a cup.
Chop the centers very finely and set aside.
Heat 2 teaspoons of olive oil in a medium skillet and cook the onion over medium heat until it starts to brown, about 4 minutes.
Stir in the reserved chopped potato.
Cool.
Mix in the cheese.
Fill the potato cups equally with the cheese mixture and put on a baking sheet.
Shortly before serving, preheat an oven broiler and broil the stuffed potatoes until the cheese melts.
Sprinkle with parsley, if desired.

Notes & Wine Advice

Serve warm.

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Course; Cheese / Side Dish / Vegetables

Cuisine; Mexican

Diets; Vegetarian