Traditional Homemade Flour Tortillas
Recipes in this Video
Flour tortillas are a staple in Mexican cuisine, particularly in the northern regions where wheat is more prevalent than corn. They are versatile and can be used for tacos, burritos, and quesadillas. The technique of making tortillas has been passed down through generations, reflecting the rich culinary traditions of Mexico.
Ingredients
- ●all-purpose flour
- ●salt
- ●baking powder
- ●lard
- ●water
Instructions
- 1In a large bowl, combine flour, salt, and baking powder.
- 2Add lard and mix until crumbly.
- 3Gradually add water, mixing until a dough forms.
- 4Knead the dough on a floured surface until smooth.
- 5Divide the dough into equal portions and shape into balls.
- 6Roll each ball into a thin circle using a rolling pin.
- 7Cook each tortilla on a hot skillet for about 1 minute per side until lightly browned.
- 8Keep cooked tortillas warm in a cloth until serving.
Ingredient Alternatives
lard
Healthier: olive oil
Cheaper: vegetable shortening
Olive oil is healthier due to its unsaturated fats, while vegetable shortening is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs pork shoulder, cut into 1-inch cubes
- ●2 cups tomatillos, husked and quartered
- ●1 cup green chilies, chopped (such as poblano or jalapeño)
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●4 medium potatoes, peeled and diced
- ●2 cups chicken broth
- ●1 tsp cumin
- ●1 tsp oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the pork cubes and brown on all sides, about 5-7 minutes.
- 3Remove the pork and set aside. In the same pot, add the chopped onion and garlic, sauté until translucent.
- 4Add the tomatillos and green chilies to the pot, cooking for another 5 minutes.
- 5Return the browned pork to the pot, then add the chicken broth, cumin, oregano, salt, and pepper.
- 6Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
- 7After 1 hour, add the diced potatoes to the pot and stir well.
- 8Cover and continue to simmer for another 30-40 minutes, or until the potatoes are tender and the pork is cooked through.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●4 large potatoes, peeled and diced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup milk
- ●1 cup panela cheese, crumbled
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add the diced potatoes to the pot and stir for a few minutes.
- 4Pour in the vegetable broth and bring to a boil.
- 5Reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- 6Using a potato masher or immersion blender, mash or blend the soup to your desired consistency.
- 7Stir in the milk, crumbled panela cheese, salt, black pepper, and paprika.
- 8Cook for an additional 5 minutes, allowing the cheese to melt.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
Pozole, a traditional Mexican soup, has roots in pre-Columbian times when it was made with ingredients sacred to the Aztecs. This hearty dish is often served during celebrations, particularly on Mexican Independence Day and Christmas, symbolizing community and festivity. Today, variations exist across Mexico, with red pozole being a favorite for its rich flavor and vibrant color, enjoyed by families and friends alike.
Ingredients
- ●pork shoulder
- ●hominy
- ●dried chiles
- ●onion
- ●garlic
- ●cumin
- ●oregano
- ●bay leaves
- ●lime
- ●radishes
- ●cabbage
- ●avocado
- ●cilantro
- ●salt
- ●pepper
Instructions
- 1Toast dried chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- 2Remove chiles from skillet and soak in hot water for 15-20 minutes until softened.
- 3Blend soaked chiles with garlic, onion, cumin, and a bit of soaking water until smooth.
- 4Heat a large pot over medium heat and add pork shoulder, browning on all sides for 5-7 minutes.
- 5Add blended chile mixture to the pot with the pork and stir to combine.
- 6Pour in enough water to cover the pork, then add bay leaves and oregano.
- 7Bring to a boil, then reduce heat and simmer for 1.5-2 hours until pork is tender.
- 8Remove pork, shred it, and return it to the pot.
- 9Stir in hominy and simmer for an additional 30 minutes.
- 10Season with salt and pepper to taste before serving.
- 11Serve hot, garnished with lime, radishes, cabbage, avocado, and cilantro.
Ingredient Alternatives
pork shoulder
Healthier: chicken breast
Cheaper: pork loin
Chicken breast lowers fat content while pork loin is more economical.
dried chiles
Healthier: fresh chiles
Cheaper: canned chiles
Fresh chiles can be less spicy and more accessible.
hominy
Healthier: quinoa
Cheaper: corn kernels
Quinoa offers a gluten-free alternative, while corn kernels are more budget-friendly.
lime
Healthier: lemon
Cheaper: vinegar
Lemon provides a similar acidity, while vinegar is often cheaper.
Techniques
Equipment
Also Known As
Sopa de Fideo is a traditional Mexican soup that is often enjoyed as a comforting meal, especially during colder months or when someone is feeling under the weather. It is a staple in many households and is known for its simplicity and heartwarming flavors. The dish showcases the use of fideo, a type of thin noodle, which is typically cooked in a flavorful broth made from tomatoes and spices. This soup is versatile and can be customized with various ingredients, making it a beloved comfort food across Mexico.
Ingredients
- ●fideo noodles
- ●tomato
- ●onion
- ●garlic
- ●chicken broth
- ●vegetable oil
- ●cilantro
- ●lime
Instructions
- 1Heat vegetable oil in a pot over medium heat.
- 2Sauté chopped onion and minced garlic until translucent.
- 3Add diced tomatoes and cook until softened.
- 4Pour in chicken broth and bring to a boil.
- 5Add fideo noodles and cook until tender, about 5-7 minutes.
- 6Stir in chopped cilantro and adjust seasoning with salt and pepper.
- 7Serve hot with lime wedges on the side.
Ingredient Alternatives
fideo noodles
Healthier: whole grain noodles
Cheaper: spaghetti
Whole grain noodles provide more fiber, while spaghetti is often less expensive.
chicken broth
Healthier: homemade vegetable broth
Cheaper: water with seasoning
Homemade broth is healthier, while seasoned water is budget-friendly.
Techniques
Equipment
Also Known As
Sopa de Fideo is a traditional Mexican dish often served as a comforting meal, especially during colder months or as a quick lunch option.
Ingredients
- ●2 tablespoons vegetable oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium tomato, chopped
- ●4 cups chicken or vegetable broth
- ●1 cup fideo noodles
- ●1 teaspoon ground cumin
- ●1 teaspoon chili powder
- ●Salt to taste
- ●Fresh cilantro, for garnish
- ●Lime wedges, for serving
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and chopped tomato, cooking for another 2-3 minutes until the tomato softens.
- 4Pour in the chicken or vegetable broth and bring to a boil.
- 5Add the fideo noodles, ground cumin, chili powder, and salt. Reduce heat and simmer for about 10 minutes, or until the noodles are tender.
- 6Taste and adjust seasoning if necessary.
- 7Remove from heat and let it sit for a few minutes to cool slightly.
- 8Serve hot, garnished with fresh cilantro and lime wedges.
Equipment
Ingredients
- ●4 large potatoes
- ●1 cup shredded cheddar cheese
- ●1/2 cup all-purpose flour
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup vegetable oil (for frying)
- ●8 small corn tortillas
- ●1/4 cup chopped fresh cilantro (for garnish)
- ●Sour cream (for serving)
Instructions
- 1Peel and dice the potatoes into small cubes.
- 2Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- 3In a mixing bowl, mash the boiled potatoes until smooth. Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until well combined.
- 4Heat the vegetable oil in a deep frying pan over medium heat.
- 5Take a corn tortilla and place a spoonful of the potato and cheese mixture in the center. Roll the tortilla tightly around the filling and secure with a toothpick if necessary.
- 6Carefully place the rolled taco in the hot oil and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
- 7Repeat the process with the remaining tortillas and filling.
- 8Once all tacos are fried, remove toothpicks if used and garnish with chopped cilantro.
- 9Serve hot with sour cream on the side.
Equipment
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