Tastes of Mexico with Pico de Gallo and Flour Tortillas

Tastes of Mexico with Pico de Gallo and Flour Tortillas

 

Our post is a day late but here we are. Welcome again to the Tastes of Mexico here at Splendid recipes and More with Norma our guest blog speaker (If you missed any posts with Norma link here and scroll the page to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico).

So lets get started.

SRandM: So Norma tell us what you are doing with those tomatoes?

Norma: I am dicing them up to make some Pico de Gallo.

SRandM: So how is it prepared?

Norma: Will this is what you will need.

8 fresh ripe tomatoes, seeded and diced

½ large onion, diced

1 jalapeno pepper, seeded and finely minced

1 bunch fresh cilantro, stems removed and finely minced

Juice from 1 fresh lime

SRandM: What kind color of onion should you use? I am asking as there are a few different colors.

Norma: Yes, the most popular one used in this dish is the yellow onion. Though you ca use the white or red onion if you want to.

You could liven up this dish by adding other ingredients like shrimp, avocado, cucumber, radish or firm fruit like mango.

I just wanted to add, that pico de gallo is much like Kenyan’s kachumbari, or chutneys made in India, but since pico de gallo contains less liquid, apart from dipping tortilla chips into it, you can also use it as a main ingredient in dishes such as tacos and fajitas.

SRandM: Wow that is good to know.

Norma: So once you have prepared the ingredients, place diced tomatoes, and onion, in a glass bowl and stir to combine. Next stir in the cilantro and lime juice. Though I would recommend adding the juice and cilantro a little at a time, tasting it with each addition until you have the flavor you like. You can also add a little salt if you like.

Serve as a side with your favorite Mexican dish, as I mentioned earlier, it could be tacos or fajitas, or by itself with corn tortilla chips.

pico de gallo

SRandM: Wow this is great Norma. Tell use about the flour tortillas that you prepared.

Norma: OK. This is how you make fresh flour tortillas. Here is what you will need.

4 cups all-purpose flour

1 teaspoon salt

3 tablespoons vegetable oil

1.5 cups hot water

In a large bowl, combine dry ingredients. Then make a whole in the center and pour in the oil and hot water.

preparing Homemade Flour Tortillas

Lightly mix the wet ingredients into the dry ingredients. Next place the dough on a lightly floured surface and continue kneading until a smooth ball is formed. Divide dough into 16 equal sized portions and placing each ball into a bowl covered with a cloth.

making flour tortillas

Next place each small dough portion onto a lightly floured surface. With a floured rolling pin, roll the dough into a thin, round shape. Preheat a large dry cast iron skillet over medium-high heat. Add one rolled out dough circle and heat until golden brown, then flip and cook until golden brown on other side. Repeat with remaining dough pieces. Place each finished tortilla onto a plate.

After you have made your tortillas, have a medium sized piece of wax paper cut out and set aside. Now separate each tortilla and while doing so place the first one onto the wax paper and each additional over each other. Place the tortillas into a large zip lock bag. Seal and allow to cool and store in the refrigerator for up to about two weeks.

 

 

Homemade Flour Tortillas

 

SRandM: Thank you Norma for coming on Splendid recipes and More and showing us all of these great Tastes of Mexico. As well as sharing some history with us.

Norma: My pleasure. I hope your readers have enjoyed it and will be able to prepare theses Mexican delights for themselves.

SRandM: For any posts on the Tastes of Mexico with blog speaker guest Norma just link here and scroll down to – Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico -.

 

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Wonderful Beverages From Mexico

Wonderful Beverages From Mexico

Splendid Recipes and More (SRandM) present’s another post with Norma our guest blog speaker on the Tastes of Mexico. If you missed the last three conversations with Norma link here and scroll to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico.

Today Norma is going to present some great beverages from Mexico. What are they Norma?

Norma: Classic Margaritas on the Rocks, and Watermelon Aqua Fresca.

SRandM: OK so let’s get started.

Norma: I think the key to making a classic margarita is striking the right balance between your tequila of choice and the orange-flavored liqueur you pair with it. Strong flavored tequila needs a strong-flavored orange liqueur to stand up to it. As a result, the following is a more of a formula than a true recipe. Use your favorite tequila and orange-flavored liqueur, such as Cointreau or Grand Marnier.

SRandM: Can you use any flavor you like other than orange?

Norma: Yes, and actually a true Margarita has no flavoring other than lime. But with the new generation of Mexicans, their changing things up.

So you will need

1.5 oz. tequila

1.5 oz. orange-flavored liqueur

1.25 oz. freshly squeeze lime juice

cocktail shaker full of ice and add the tequila, orange liqueur and lime juice

Fill a cocktail shaker full of ice and add the tequila, orange liqueur and lime juice.

Classic Margarita on the Rocks

Shake vigorously to combine and pour into salt-rimmed margarita glasses filled with ice. Serve with a wedge of lime, if desired.

Note this is a strong drink when first poured. The flavors will mellow a bit as the ice melts.

SRandM: OK Norma, while I enjoy this Margarita you just made…what do you have for us next?

Norma: Will I have a drink that is light and refreshing. It’s a popular drink in Mexico and is perfect for hot summer afternoons. It can be made with any number of fresh fruits, but melons are the most popular. While this beverage is non-alcoholic, rum or tequila and triple sec can be added to create a delicious adults-only beverage.

I am going to prepare a  Watermelon Aqua Fresca. Here is what you will need:

6 cups watermelon, seeded

1¼ cup water

1½ limes, juiced

4 tablespoons honey

½ lime, sliced

Fresh mint leaves

ice

Add the watermelon, water and lime juice to a blender or food processor and blend until smooth. If any seeds or large chunks remain, strain through a sieve to remove.

Pour the blended juice into a pitcher and stir in honey until blended, though you can replace the honey sugar. Now crush the mint leaves with your fingers and put them in the bottom of each glass. Fill the glasses with ice and top with watermelon mixture. Garnish each glass with a slice of lime or fresh mint leaves, if desired and enjoy the freshness.

Watermelon Aqua Fresca

SRandM: Norma you have out done yourself today with these wonderful beverages. So what will you present next time?

Norma: How about  Pico de Gallo and Homemade Flour Tortillas?

SRandM: Looing forward to it Norma. To our readers of Splendid Recipes and More, you know were to return for more great Tastes of Mexico from our guest speaker, Norma.

Link Here for: Tastes of Mexico with Pico de Gallo and Flour Tortillas 

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Mexican Desserts to Satisfy Any Sweet Tooth

Mexican Dessert Menu

 

If you hear “Mexican food,” your thoughts may instantly turn to enchiladas, burritos, guacamole, Pico de Gallo and fajitas. But what comes after those savory, spicy delights?

Something sweet, of course!

The best way to wrap up a delicious Mexican meal is with a classic Mexican dessert. Sweet and decadent, the three tasty desserts listed below never go out of style. What’s even better is they are all easy to make once you know how!

Let’s take a look at these desserts and get busy planning your next adventure in Mexican cooking.

Flan

Flan

Flan

This ancient recipe can be traced all the way back to Rome where chickens were first known to be used just for their eggs. This custard dish was originally a savory meal, but was so versatile that it soon became flavored with other natural ingredients, like honey.

We can see an evolution of flan through the centuries and across borders. Because flan is such a simple dish to make, it became popular with many cultures, each adding their own local special touches. We can see the Spanish influence in the Mexican recipes which are traditionally sweetened with a glaze of caramelized sugar.

When Columbus journeyed to the Americas, he brought with him his love of flan and his recipes. Flan became a classic dessert in Mexican homes. Chickens – and their eggs – were plentiful, making this dessert affordable for all people of any economic status.

This wonderfully elegant, yet simple dessert remains virtually unchanged in Mexican cooking where it is basic custard, molded, then turned over onto a plate. It may have a caramel coating or caramelized sugar coating, and is served either room temperature or cold.

Tres Leches Cake

Tres Leches

Tres Leches

Cake is good, but cake soaked in something delicious is better. Like flan, you can trace this type of cake way back to ancient times. There are soaked cakes on every continent with so many variations that it boggles the mind.

For instance, rum or sherry soaked cakes are very British, while fruit juice soaked cakes are a familiar dessert in tropical regions. Cakes soaked in wine are common in Italy and France. It seems that each version has reasons why the ingredients are what they are. The Mexican version features a sweet spongy cake soaked in three kinds of milk.

This dessert, the Tres Leches Cake, translates to “3 milks” cake. The origin of that term and the recipe itself is still questionable. Some believe the recipe originated with the introduction of condensed and evaporated milk. The three milks included in most recipes for Tres Leches Cake are sweetened condensed milk, evaporated milk, and heavy cream.

No matter what the origin of the recipe is, the combination of these three rich milks makes one delightful dessert.

You can serve your Tres Leches Cake with a layer of whipped cream sprinkled with cinnamon, topped with fruit, or plain. It’s a nice treat any way you choose.

Empanadas

When you think of an empanada, you could be thinking of many types of foods. As a matter of fact, the word simply means a pastry. That leaves a lot to the imagination, but the basic design is the same for any recipe.

The pastry itself is simple, much like a pie pastry. You form a circle or a square, spoon in the filling, fold, seal and bake or fry. The filling is what makes the dish. In this case, we are making a Mexican dessert so we are going to stick to a sweet filling.

In Mexico, a dessert empanada could contain many fruits and other fillings, but what comes to mind, of course, is bananas along with another Mexican favorite, chocolate. Nuts would add a lot of flavor and texture to this dessert. As with many authentic Mexican recipes, keeping the empanada pastry plain and simple is traditional. If you want to get a little more creative, try using puff pastry instead.

If you are not a fan of making homemade pastry, go ahead and use pre-made pie crusts, frozen empanada discs or other pastry dough. As long as it’s flaky, hot, and sweet, your Mexican empanada dessert will be perfect.

Try your hand at these three desserts the next time you want to treat your family to something deliciously sweet after dinner. These classic Mexican desserts will become family favorites in no time!

 

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