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Making Mexican at home

Mexican

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#361 EatNopales

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Posted 09 November 2011 - 12:50 PM


After a bit of research I decided to start with making my own corn based tortillas. I went to the health food shop, the supermarkets etc to look for "masa harina"-fine ground corn flour processed with lime... No such luck. If I dont find any, can I replace with regular corn meal or the fine powdery white corn flour?



Sorry, you can't make tortillas from regular corn meal.

It's not the same thing. Masa harina has been nixtamalized which changes the properties of the corn, making the protein and other nutrients easier to digest.

A friend in Alabama says she has had some luck with grinding canned hominy (similar process) and pressing it in a colander and drying it then grinding it again but it is a time-consuming project and I don't think she is truly pleased with the results.

Some friends who visited Israel a couple of years ago found a Mexican restaurant not too far from Tel Aviv and they sent me the URL to pass on to other folks who had planned a trip over there and who keep kosher and this restaurant is so. You might phone them and ask if they can recommend a source.
Amigos Mexican Grille

(They tried another Mexican restaurant in Jerusalem which was not even remotely authentic with "tortillas" which were sort of like pita.)



You can't make tortillas from Hominy... but I did recently make Hominy Cakes from some Pozole leftovers based on a recipe in the CONACULTA series.. and those were pretty delicious & simple.... grind the hominy, mix in an egg & a tablespoon of masa harina per cup.. add in some leftover proteins and/or cheese... panfry or roast on a cookie sheet. They are very nice with a Guajillo sauce.

#362 EatNopales

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Posted 09 November 2011 - 12:53 PM

Perhaps you could try flour tortillas. They are authentic in the areas of Mexico where they grow flour, mainly in the state of Sonora.

Then you could get on to the main dishes, etc.



Coincidentally wheat flour tortillas were invented in the late 16th Century by Sephardic Jews in what is now Monterrey

#363 kalypso

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Posted 09 November 2011 - 01:12 PM

You can't make tortillas from Hominy... but I did recently make Hominy Cakes from some Pozole leftovers based on a recipe in the CONACULTA series.. and those were pretty delicious & simple.... grind the hominy, mix in an egg & a tablespoon of masa harina per cup.. add in some leftover proteins and/or cheese... panfry or roast on a cookie sheet. They are very nice with a Guajillo sauce.


Which CONACULTA book EN? That sounds pretty good.

BTW, did I tell you I found amaranth flour when I was in Veracruz? In Xico, to be exact. Bought some, but haven't worked with it yet. It's a very fine, light and airy grind, akin to cake flour.

#364 Lior

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Posted 09 November 2011 - 01:13 PM

Hi
We cannot get hominy here at all!!! I will look up what tamales are...
In the meantime I found a store called Tres Pesos that carries all sorts of Mexican products-including the masa harina and corn flour Minsa or Minessa or something like that (??)in extra white-whatever this flour is... SO I will look up a few recipes and then go there!! Yaay!!

#365 Darienne

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Posted 09 November 2011 - 02:21 PM



It was a wonderful day for me. Made my first corn tortillas. Managed to burn my finger also. A warrior's wound. :wub:

We made the following:
* Tilapia ceviche with tostadas
* Ensalada de nopal
* Cochinita pibil
* Hand-made Corn tortillas/tostadas
* Sopes/Chalupas
* Flan de caramelo
* Horchata



Congrats on the warrior wound! How was the Cochinita versus your prior attempts?

I have to admit I liked mine better. Mine was the Robert Rodriguez recipe. I don't know where hers came from. (Not suggesting that his is authentic or that he is a chef or anything.) Mine was nippier. And lime. She used vinegar. Mine had more ingredients and was slow cooked. Hers was not. But then I always tend to like my own food better. What the hey! I like what I like.

Thanks for the information about the flour tortillas.
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#366 EatNopales

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Posted 09 November 2011 - 03:25 PM


You can't make tortillas from Hominy... but I did recently make Hominy Cakes from some Pozole leftovers based on a recipe in the CONACULTA series.. and those were pretty delicious & simple.... grind the hominy, mix in an egg & a tablespoon of masa harina per cup.. add in some leftover proteins and/or cheese... panfry or roast on a cookie sheet. They are very nice with a Guajillo sauce.


Which CONACULTA book EN? That sounds pretty good.

BTW, did I tell you I found amaranth flour when I was in Veracruz? In Xico, to be exact. Bought some, but haven't worked with it yet. It's a very fine, light and airy grind, akin to cake flour.



Sorry I don't remember exactly which volume (I borrow them from the local library) but it was one of the Guerrero issues.

#367 EatNopales

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Posted 09 November 2011 - 03:28 PM


You can't make tortillas from Hominy... but I did recently make Hominy Cakes from some Pozole leftovers based on a recipe in the CONACULTA series.. and those were pretty delicious & simple.... grind the hominy, mix in an egg & a tablespoon of masa harina per cup.. add in some leftover proteins and/or cheese... panfry or roast on a cookie sheet. They are very nice with a Guajillo sauce.


Which CONACULTA book EN? That sounds pretty good.

BTW, did I tell you I found amaranth flour when I was in Veracruz? In Xico, to be exact. Bought some, but haven't worked with it yet. It's a very fine, light and airy grind, akin to cake flour.


Hola... how does it compare to the stuff from Bob's Red Mill? I was just gifted a book written by Sebastian Verti where he has an entire section devoted to Amaranth... it seems that La Costena (which sponsored the book) sells Amaranth pasta.

#368 EatNopales

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Posted 09 November 2011 - 03:32 PM

Hi
We cannot get hominy here at all!!! I will look up what tamales are...
In the meantime I found a store called Tres Pesos that carries all sorts of Mexican products-including the masa harina and corn flour Minsa or Minessa or something like that (??)in extra white-whatever this flour is... SO I will look up a few recipes and then go there!! Yaay!!



Minsa... it is one of the major mills of Masa Harina (Maseca being the other giant)



I am not surprised Tres Pesos exists in Israel... I have heard several Jewish-Mexican celebrities talk about going abroad to Israel to reconnect with roots etc., whine about how much they missed the food after a few weeks.

#369 Lior

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Posted 10 November 2011 - 07:27 AM

great! Thanks for the insider info- just waiting to have some free time to go there!!!

#370 rancho_gordo

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Posted 11 November 2011 - 05:29 PM

Hola... how does it compare to the stuff from Bob's Red Mill? I was just gifted a book written by Sebastian Verti where he has an entire section devoted to Amaranth... it seems that La Costena (which sponsored the book) sells Amaranth pasta.


I've also tried a faro pasta. Sometimes, wheat is popular for a reason.

Not that it matters, but that Verti book was published a few times and Costeña just slapped their logo on a special edition. I have another Spanish and English version, neither with the sponsorship.
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#371 rancho_gordo

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Posted 14 November 2011 - 06:36 PM

I had a surprise supply of really fresh, organic Mexican pumpkin seeds so i've been playing around with pepita recipes. What a great sauce! I mostly used the Mole Verde from Alicia Gironella's Larousse de la Cocina mexicana and I think I'm smitten.

P1000333.JPG

The sauce is basically roasted pepitas, tomatillos, garlic, onion, radish greens, romaine leaves, epazote, parsley, chiles. She calls for sesame seeds but I didn't have any.

I served this for lunch yesterday, with plain rice and a salad of nopales, tomatoes and queso fresco.
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#372 Lior

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Posted 16 November 2011 - 02:23 PM

Well it is a beginning. So I drove to Holon, where there is a store called Tres Pesos, behind an open vegetable store, and it was pouring blessed rain! :biggrin:
It is on the second floor of some storage house or something and consists of a few quaint rooms- one main one and a few small offices. There are some sombreros and baskets and mexican looking things and a with a few shelves and a lovely variety of products, most of which I have no idea what they are. The owner is very charming and chatted to me for at least 20 minutes and gave me tips and all. On Thursday there will a Maya fair at the docks in Yafo and a chef from Mexico will also be there. I would so love to go but can't!!!!!! SO here is what I did/learned today: (Oh, I have NO IDEA if I did things right-thickness, thinness etc...)

Attached Images

  • Masa mix.jpg
  • tortilla maker.jpg
  • masa flour.jpg
  • dough.jpg
  • tortilla balls.jpg
  • presssing ball.jpg
  • pressed ball.jpg
  • frying1.jpg


#373 Lior

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Posted 16 November 2011 - 02:24 PM

final result:

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  • done.jpg


#374 Lior

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Posted 16 November 2011 - 02:25 PM

I am sure I did some wrong things. how does it look and what should I do/change? :hmmm:

#375 Darienne

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Posted 16 November 2011 - 02:30 PM

It looks great! Hooray for you!!!! :smile:
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#376 Darienne

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Posted 16 November 2011 - 02:31 PM

What time is dinner?

Edited by Darienne, 16 November 2011 - 02:31 PM.

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#377 heidih

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Posted 16 November 2011 - 04:18 PM

How did it taste Lior?

#378 andiesenji

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Posted 16 November 2011 - 05:00 PM

They look as good as some I have seen made by folks who have been doing them for years.
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#379 Lior

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Posted 17 November 2011 - 09:54 AM

Wow thanks everyone! Well, they taste a bit bland and this nice corn kind of a taste, but not yellow corn taste. I liked them. I did not have anything really to fill them with as I was so excited to first just make them. I tried stuffing with cheese and frying-was yummy. They did not get bubbles, but it kind of reminded me of making pita-and one or two even was split- able like pita kind of. Now I need to think what to do with the ones I plan on making on Saturday for family lunch!
This is fun! :laugh:

#380 andiesenji

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Posted 17 November 2011 - 11:20 AM

I like to add a pinch or two of ground dried chile - regular red chiles or, if you can find them, my preference is the guajillo chiles, which are reddish-brown when dried but sometimes less red, more of a mushroom color. You don't need much, it's a moderately hot chile but it really pairs well with the flavor of corn.

However, if these are not available to you, try some of the hot pimenton or even the smoky type, which is especially good if you are using chicken or turkey for filling.

Edited by andiesenji, 17 November 2011 - 11:22 AM.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#381 Darienne

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Posted 17 November 2011 - 11:44 AM

This kind of fun :laugh: is a very good kind of fun.

Andie, I like the idea of a pinch of chile pepper. Must try it soon.
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#382 Lior

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Posted 17 November 2011 - 12:17 PM

we get all sort of peppers here but I have no idea what kind! Will try -I have some dried-a bit strong tasting but my kids like hot-much more than I do.

#383 andiesenji

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Posted 17 November 2011 - 12:22 PM

we get all sort of peppers here but I have no idea what kind! Will try -I have some dried-a bit strong tasting but my kids like hot-much more than I do.



If the peppers are hot, use just a scant pinch until you know how it will taste in the finished product.

Many years ago I began with just McCormick's taco seasoning in the envelopes - and most of the tortillas were fried into chips for my kids.
That was before flavored chips were available in markets.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#384 Lior

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Posted 17 November 2011 - 02:29 PM

nice idea!

#385 heidih

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Posted 17 November 2011 - 04:09 PM

For a very elemental prep you could have them with simply cooked and lightly mashed beans (starting with dried beans) and a simple fresh salsa of chopped tomato, onion, fresh chili and cilantro (all to taste). Cheese melted with the beans is nice too.

#386 Lior

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Posted 17 November 2011 - 10:26 PM

I really like that idea. What beans are appropriate? I also thought to look up a recipe for refried beans. I hope I will find soft avocadoes today!I thought to use that too.Thank you soooooo much!

#387 threestars

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Posted 18 November 2011 - 05:43 AM

That looks great Lior! :) Congratz! :D

#388 Lior

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Posted 18 November 2011 - 05:48 AM

wow! Thankl you-how kind! :wub:

#389 MikeHartnett

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Posted 18 November 2011 - 06:38 AM

I really like that idea. What beans are appropriate? I also thought to look up a recipe for refried beans. I hope I will find soft avocadoes today!I thought to use that too.Thank you soooooo much!


Refried beans- look no further: http://homesicktexan...ried-beans.html

#390 Lior

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Posted 18 November 2011 - 08:18 AM

Oh my gosh! What a lovely blog! I can see this young family at that restaurant! Thank you ever so much for the delightful look into this refried bean topic! Isnt it amazing how so much can be said about one dish? Sadly I need to forego the bacon/pork! :unsure: And I went to get beans and got the wrong ones! I got dark ones-they are not Pinto as in the pictures. On SUnday I will go get the right ones and delay the meal till another family get together. ANyhow, the avoes are hard as rock. Thank you!!!! :rolleyes:
p.s. looking and googling for refried I came across how to make McDonald french fries on a video-wild!!! who would have ever guessed??? And I found advice how to soften avoes -doubt any really work!!





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