Mexican▾

HERES WHERE YOU MAY FIND A BRIEF DESCRIPTION ABOUT A DISH, IT’S ORIGIN, AND SOME INFORMATION ABOUT THE CULTURE A DISH CAME FROM. YOU MAY ALSO FIND THE RECIPES TO ACCOMPANY THESE FOODS WITH THE TAB LABELED WITH IT’S SPECIFIC CULTURE.

SOPAIPILLAS

Puffy, golden and hollow Sopapillas are perfect for drizzling with honey or stuffing with carne adovada or beans.
Author: Emily
Recipe type: Side
Cuisine: New Mexican
Serves: 10 to 12
INGREDIENTS
  • 4 cups sifted flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1⅓ cup warm water
  • More vegetable oil for frying (at least 2½ cups)
INSTRUCTIONS
  1. In the bowl of a stand mixer (or a regular mixing bowl if making by hand) whisk the flour, baking powder, salt and sugar together. Create a small depression in the center and pour in the 2 tablespoons of vegetable oil. Whisk in the oil. (I use the paddle attachment on my stand mixer.) It will incorporate unevenly into little clumps, this is okay.
  2. Gently pour in the warm water and knead the dough until it is smooth. It only takes one to two minutes using the dough hook in a stand mixer. If kneading by hand, gently knead in the bowl until the dough sticks together. Place on a lightly floured surface and continue until the dough is smooth.
  3. Divide the dough in half, and seal each half in a zipper lock bag to rest the dough while you heat the oil for frying.
  4. Heat frying oil in a stove top dutch oven, or in a heavy duty frying pan, to around 340 to 350 degrees. The oil should be at least 2 inches deep.
  5. Remove one portion of dough and roll out on a clean, flourless surface. Roll the dough to a thickness of ⅛ inch. Using a pizza cutter, cut the dough into squares approximately 4 X 4 for a nice restaurant look. (I personally don’t mind frying up the extra triangles that are left.) Place a sheet of plastic wrap over the rolled out dough. It’s very important the dough stay moist and not dry out, or it won’t puff.
  6. Gently place an individual square of dough into the hot oil. It should begin to puff up within about 5 seconds. I like to use a large spoon or tongs to carefully splash oil over the top, this really seems to help the sopaipilla puff. Once it’s finished puffing up, fry until it reaches a light golden brown on both sides. Place in a large bowl lined with paper towels. Repeat with the remaining dough. Serve immediately with honey.

Recipe from goldilockskitchen

AUTHENTIC CORN TORTILLA

Recipe type: Sides, Breads
Cuisine: Gluten-Free, Mexican
Serves: 12-15 Tortillas
INGREDIENTS
  • 2 cups masa harina
  • 1½ to 2 cups hot water
  • ½ tsp coarse sea salt
INSTRUCTIONS
  1. In a large bowl, mix salt and masa harina together.
  2. Pour 1½ cups of hot water into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If you need some more water, add it in small amounts until dough is the right consistency.
  3. Cover the bowl with a cloth napkin and let the dough rest for about an hour.
  4. Preheat a griddle or large frying pan on medium-high heat.
  5. Pinch off a golf-ball sized piece of masa harina and form it into a ball by rolling it in a circular motion in the palm of your hand.
  6. Put the masa ball in between two pieces of parchment or wax paper and flatten it using the tortilla press.
  7. Gently remove the flattened masa from the parchment paper and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks.
  8. Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. The tortilla may start to puff up in the middle, That’s okay!
  9. Remove the tortilla and place it between a cloth napkin to keep it warm. If you want to be fancy, you can keep it in a tortilla warmer.
  10. Repeat steps 5-9 until all the dough is gone.
  11. Eat!

Recipe from Fromcatstocooking

TRES LECHE

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • Add all ingredients to list

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
  8. tres leche