He grew up in southern California, so it's in his blood. To him, avocados are like apples. Cilantro is like parsley. Lime juice is like water.
Here he is in his natural habitat:
One of the best and most cost-effective things we've started doing is making our own Mexican food at home, from scratch. With cilantro growing like crazy in the garden, peppers on their way, and Wisconsin being the state of good cheeses, it's almost too easy.
This year for Christmas, my sister and brother-in-law gifted us with something awesome.
--Photo borrowed from Amazon.com
A tortilla press! Now we can make our own fresh corn tortillas, which are about 1,000 times better tasting than the prepackaged ones.
The secret?
--Photo borrowed from static.caloriecount.about.com
Masa flour! We use Maseca, but there are lots of others on the market. It's 100% gluten free, and all it needs is a bit of water (and sometimes some non-stick cooking spray, oil, or butter) to make delicious corn tortillas.
I cook more than my husband does, but on Mexican night, it's all him. Shorts. Rainbow sandals. Beach t-shirt. Tortilla press. He's one happy guy.
Have you ever made your own tortillas? How did it go?
Abuela got me hooked.
ReplyDeleteIt has become my fastest dinner ever.
3 cups maseca + 2 cups hot water (~100F) (or replace part of the water with a fresh squeezed lemon).
to mix, I found the best way: use a knife and cut across the container, turning the container slowly clockwise as you keep cutting. Once the container is full of wet lumps, you only need to kneed 2-3 times with your palm, and your dough is ready.
Warm dough rises slightly better and fluffier.
Store the left overs in a tight container in the fridge. and cut in pieces before adding more maseca and hot water for the next batch.
We eat them with Daiya and tiny pieces of smoked salmon ;-)