RECIPES

Tortilleria Kit

How to make Tortillas
STEP 1: Mix equal parts masa flour & water (2 cups flour and 2 cups warm water makes approx. 24 tortillas). Do not make too dry or too wet but sufficient to hold shape (consistency of Play-Doh). Cut Zip lock or other plastic bag on 3 sides to be used during the pressing process.

STEP 2: Form balls of dough, approximately 1 oz (slightly smaller than a ping pong ball). Place between plastic and close the Tortilla press to flatten the ball into a tortilla shape.

STEP 3: For the perfect Tortilla, after one “press”, rotate the plastic 90 degrees and gently press again.

STEP 4: To remove the pressed dough, open the lid of the press and gently peel back the plastic sheet from the dough disc. Repeat until all tortillas have been formed.

STEP 5: Tortilla should be even thickness and approximately 6 inches in diameter. Don’t worry if some break in the process, roll them up and press again. Practice makes perfect!

STEP 6: Heat pan or Comal until hot and gently place 3 to 4 tortillas on the hot surface. Cook for 60–90 seconds and flip to cook the other side. Stack cooked tortillas and keep warm in the traditional Servietta (cloth napkin). Serve immediately with your favorite Mexican Dish.

NOTE: Never place Tortilla Press on the stove – this is a tool for pressing the tortilla NOT cooking them.

BAJA FISH TACOS

The key to the crunch is to coat the battered fish in the remaining flour mix. Delicious and easy for 6.

INGREDIENTS

1 1/2 cups of flour

2 tsp pepper

1 tsp salt

2 Tbsp. paprika

1 egg, beaten

1/2 cup of beer (plus more if needed)

2 pints’ vegetable or peanut oil

2 lbs. of firm white fish such as cod, tilapia or halibut,

cut into 2oz fingers

1/2 small head of red or white cabbage or both, finely

shredded

24 corn tortillas

3 limes cut into wedges

1/2 cup finely chopped fresh cilantro

Crema sauce:

Combine a cup of Mexican Crema and 2 Tbsp. Mexican

chile sauce eg. Tabasco or Cholula.

Pickled red onions: 1 thinly sliced red onion,

1 Tbsp sugar, 1/4 cup white vinegar, 1/4 cup hot water.

Combine and seal in an airtight jar and refrigerate.

Lasts up to 4 weeks.

 

And now the cooking and assembly.

Mix the flour, salt, pepper and paprika and then divide in half. Use one half of the dry mix to make the batter by adding the egg and beer, mix well. You want the batter to cling to the fish but also drip excess away so think of the consistency very heavy cream or paint. Heat 2 pints of vegetable oil in a large deep frypan or wok. Dip pieces of fish into the batter and let excess batter drip off then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. This only takes about 3 minutes to cook the fish. Place on paper towel to drain then repeat until all the fish is cooked.

 

Use a double stack of warm tortillas, top with shredded cabbage, 1 piece of fish, pickled onions, chili mayo and cilantro. Serve with lime wedges and enjoy!

 

SAUTÉED SHRIMP TACOS

The secret to this recipe is not overcooking the shrimp – you want them to be plump and juicy! Serves 6 but can easily be doubled or even tripled.

INGREDIENTS

1/4 cup of vegetable oil

1 medium sized white onion

1 1/2 lbs of uncooked shrimp, peeled, de-veined and cut lengthwise

1 tsp salt

3 Tbsp. butter

1 to 2 jalapeño, stem and seeds removed, and finely sliced

2 Tbsp. chopped garlic

1/2 bunch of Italian parsley leaves (or if you prefer, cilantro), finely chopped

24 corn tortillas warmed on a skillet and wrapped in a cloth to keep warm

2 limes quartered.

 

And now the cooking and assembly.

Heat the oil in a large skillet over a medium to high heat until it just starts to smoke, then add the onions and cook until they just start to wilt – about 1 minute. Add the shrimp and cook until they just start to turn pink.

 

Add butter, jalapeño and garlic and cook for another minute or so but watch not to overcook the shrimp. Turn off heat and add the chopped parsley. Use a double stack of warm tortillas and spoon on the shrimp filling. Serve with the lime wedges and extra hot sauce to taste.

 

SPICY CHICKEN TACOS WITH CORN SALSA AND AVOCADO

INGREDIENTS

1 1/2 lbs. skinless chicken thighs sliced into thin strips and seasoned with salt and pepper

2 tsp your favorite hot sauce, such as Tabasco or Cholula or Tapatio

1 red onion thinly sliced

1 to 2 jalapeño, stem and seeds removed, and finely chopped (optional)

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 tsp salt

1 cup chicken stock

2 Tbsp. fresh juice from 2 limes

1/2 cup of cilantro leaves

2 ears of corn kernels, sautéed for 2 minutes to soften but not overcook.

2 ripe avocados, pitted and sliced

1/2 cup of crumbles either Queso Fresco, Cotija cheese or feta

24 corn tortillas warmed on a skillet and wrapped in a cloth to keep warm

Lime wedges for serving

 

And now the cooking and assembly.

Heat the oil in a skillet over a medium to high heat until it just starts to smoke, then add the chicken until browned – about 5 minutes and transfer to a plate while you make the sauce.

In the same pot add the onion and jalapeño and cook for a couple of minutes until wilted. Turn heat to low and add the hot sauce, cumin and oregano, mix then add the chicken broth stirring to combine, and cook for 1 minute.

Return the chicken strips to the pot and adjust heat to maintain a gentle simmer until the chicken is cooked through – about 3 to 4 minutes then add 1 tablespoon of the lime juice.

Combine corn, cheese crumbles, cilantro and remaining lime juice.

 

Use a double stack of warm tortillas and spoon on the chicken filling. Top with the corn salsa and serve with the avocado slices and lime wedges. Serves 6.

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