More than 100 Tantalizing Tortilla Recipes for Appetizers, Main Dishes, Soups, Salads and Desserts!
What could be better than a fresh, hot, homemade tortilla?
The tortilla has had an illustrious history. The tortilla, a flat corn pancake, was a staple of many native North American diets for centuries.
When the Spaniards arrived in the New World in search of wealth and conquest they introduced many new products to the native diet, including wheat. They shared their knowledge of growing, harvesting and milling the new food. The tortilla became the dietary foundation for new and native peoples. And the cultures merged.
Today, we have a choice between two basic types of tortillas, flour and corn. More recently, whole wheat and blue corn tortillas have gained in popularity. Such newcomers as green chile, blueberry and chocolate tortillas has emerged as added culinary delights.
The corn tortilla still accompanies most Mexican meals. You can serve it flat, rolled, fried, baked, folded, stacked, wet or dry, plain, stuffed with ingredients or topped with sauces. Today, there are no limits when creating tantalizing tortillas for any feast. Tortilla creations vary, from tacos and burros to enchiladas and tostadas and from quesadillas and flautas to chimichangas and burritos.
Tortilla Lovers Cook Book is a collection of savory, Southwestern dishes featuring the tortilla prepared in a variety of ways to satisfy the most discriminating tortilla prepared in a variety of ways to satisfy the most discriminating tortilla lover's tastes. You will find traditional recipes that have their roots in Mexico and the American Southwest. Other tortilla recipes have been adapted to meet today's contemporary life styles and preferences.
In the traditional method of preparing corn tortillas, dried corn kernels were simmered in lime and water until softened (called mixtamal). A stone mortar (metate) and pestle (mono) were used to hand grind the corn. Once ground, the meal was moistened with water to create a fresh, smooth dough (masa).
As the native cooks handled the masa, they formed it into small balls. Then, with moistened palms, they patted the balls into thin pancakes which were cooked on a lime coated grill or metal griddle called a comal.
This process released locked proteins and minerals from the dry corn kernels. The flavor of fresh masa is unforgettable. It is similar in taste to grilled corn on the cob; some compare it to savoring the most exquisite, freshly made, buttery popcorn. The ancient method of preparing corn tortillas is still practiced in some rural areas of Mexico today!
If you wish to make your own masa, you may do so by purchasing masa harina a parched, ground corn flour treated with lime, produced by Quaker and available in our store. By simply adding water and a little salt to taste, you can make fresh masa to create delicious corn tortillas.
Today, packaged corn tortillas are available in most grocery stores. Keep corn tortillas in the refrigerator for approximately 3-5 days, but don't freeze them because they will not soften after initial hardening. When purchasing packaged corn tortillas, look for ones that are soft and fairly pliable, whitish in color and even textured. You should be able to detect a fresh corn aroma.
The early Spanish settlers imported the first flour tortillas from the northern part of Mexico into the Southwest. These tortillas were easy to make and cooked well on a hot griddle over an open campfire. Lard, make from pork fat, was used for cooking. Today, you can substitute margarine, vegetable oil, canola oil or butter for the lard.
You can make your own flour tortillas or purchase packaged ones from us. Flour tortillas store well in the refrigerator, lasting a week or more. They also do well when frozen for lasting freshness.
Flour tortillas are kneaded on a lightly floured board. After the thin, round pancakes are formed, they are cooked on a hot, ungreased surface. (Some cooks prefer a lightly greased surface)
Packaged flour tortillas come in many sizes ranging for 6 to 12 and even 18 inches. Most standard recipes call for burrito size, or 10 inch tortillas.
Featuring traditional southwestern favorites and exciting, innovative tortilla dishes!
*Green Chile Tortillas, *Whole Wheat Tortillas, *Chihuahua Cheese Crisp, *Quick Tortilla Bites, *Blue Corn Tortillas, *Blueberry Tortillas, *Poco Crisps, *Southwestern Enchilada Stack, *Sombrero Roll ups, *Santa Fe Enchiladas, *Curried Breakfast Tortillas, *Enchilada Soup, *Pina Quesadillas, *Saucy Southwestern Burros, *Tijuanna Tortilla Treats, *Nachos Supreme, *Apple Tortillas, *Arizona Taco Salad, *Chicken and Avocado Tacos, *Mexican Pizza, *Old Town Tortilla Bake, *Beef and Chicken Fajitas, *Peanut Butter and Jelly Tortilla, *Sonoran Raspberry Rolls, *Mexican Big Wheels, *Chocolate Tortilla Bread Pudding, * .... and more!
93 pages, spiral bound, paperback.
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