*March 2010 COTM--Kennedy: Masa Fantasies, Tortillas and Tortilla Dishes, Tamales
- Caitlin McGrath Feb 28, 2010 08:09 PM
Please post reports in this thread on recipes from The Essential Cuisines of Mexico chapters MASA FANTASIES, TORTILLAS AND TORTILLA DISHES, and TAMALES
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Tacos de Papa - Potato Tacos (Señora Josefina Velázquez de León) p. 82
Ever since I tried these, this is one of my favorite uses for leftover boiled, baked, or roasted potatoes. Easy too - just toss diced cooked potatoes with chopped white onion and crumbled queso fresco/fresh cheese. Fill a corn tortilla with filling, secure with toothpicks, and fry until "just crisp on the outside". Simple, but so good with some crema and spicy salsa. Sometimes I add minced cilantro and/or some ground chipotle or ancho chili powder, but they're really good as is. Kennedy mentions that the original recipe calls for mashed potato, which I haven't tried yet.
Has anyone tried to make her tortillas starting with dried corn, soaking/cooking it in a lime solution, then rubbing off the "skins", grinding and adding water?
I found her instructions a bit minimal but followed an Alton Brown link (found here, but can't find it now) where he discussed the process.
In the video, the corn looks white after having the skins rubbed off, but mine stayed yellow. I (stupidly) added pureed fresh corn to the meal instead of water (when will I learn to follow the directions until I get a pleasing result and THEN modify???) and got yellow goo that was way too wet to form a tortilla.
Am about to try the whole thing over again but would LOVE to hear from someone who's been successful.
re: miss louella
Yes, I have made masa from dried corn, with Diana Kennedy no less. Grinding is the hardest part. Unless you've got the right molino it's hard to get the texture right. If you really want to try (and I do encourage you to try) find a copy of DKs The Art of Mexican Cooking. There is quite a detailed description of the process in the very front of that book. She begins with the soaking process and goes from there...over several pages.
Here are some photos of the grinder DK uses. It's a 2 step grinding process. You put the nixtamalized corn through once, and then again. If you look closely at the photos, the first 2 should be of the nixtamalized corn and the 2nd two of the second grind.
I've been on the lookout for a molino for the last little while so that I can make fresh masa (because it's absolutely worth the effort!). Most of the ones that I've found in the local stores look like they would have too coarse of a grind for my needs. Do you have a recommendation for brands? I'd really appreciate the help! On my first attempt at making fresh masa, I tried using a food processor. Hah! What a terrible idea that was. I ended up pounding the corn for hours in a molcajete, and still ended up with inedible crunchy tortillas.
Several people have recommended a grinder that 's used for grinding Indian spices. Other's have said it works, but only marginally well. Talk to Steve Sando at Rancho Gordo beans, he's been working with corn and trying to find appropriate grinding options for home cooks. He might be able to point you in a better direction. I'm luck enough to be able to get good masa from corn that's been nixtamalized from a local tortillaria, so making it totally from scratch isn't necessary for me.
Enchilada Sencillas - pg. 59
Why buy canned enchilada sauce when you can make it so easily. Enchiladas Sencillas translates as Easy Enchiladas, and they are!!
I blogged about them a number of years ago. You can find step-by-step directions, with photos, here - http://thediningdiva.typepad.com/the_...)
(I used chicken rather than scrambled eggs as the filling
Along with a green salad, these making a pretty satisfying meal for a cold night.
Chorizo Con Papa, chorizo and potato filling, p.35
cook crumbled chorizo, add cooked potato and chipotles in adobo. This is the easiest thing ever, it's embarrassing to call it dinner but it was a really good filling for tortillas. I don't eat pork, so I used soy chorizo, and left over mashed potatoes and they were very tasty. I added some queso fresco and ate them with sour cream.
Enchiladas Rojas de Aguascalientes (Red Enchiladas), Pg. 60
This took a bit of prepping and executing but everything went together rather quickly and easily. I halved the recipe. First, 4 dried ancho chiles are toasted, torn into pieces, added to a blender and re-hydrated in hot milk for 10 minutes. Salt, chopped garlic and a hard-boiled egg yolk are added and all is blended till smooth. Water is added if this mixture doesn't add up to 2 cups. The resulting sauce is cooked for 5 minutes in hot oil. In another skillet, tortillas (I used Trader Joe's small organic corn tortillas) are lightly fried, drained and kept warm for the assembly. Each tortilla is dipped in the sauce, filled with crumbled queso fresca and chopped white onion, rolled and placed side by side on a platter. The remaining sauce is thinned out and poured over the enchiladas. These are then topped with chopped egg white, shredded lettuce, sliced radishes, pickled chile strips and served.
I thought this was very tasty. But, with this recipe DH declared he Does Not Like Mexican Food. Emphatically. He didn't like the way it looked on the plate. Little does he know that I have several other recipes planned before the end of the month. He couldn't possibly think he doesn't like All Mexican food, does he?
Here is my enchilada soup that is fantastic!
Julies Enchilada Soup
1 LB Chicken Breast
1 C Masa
1 T Vegetable Oil
½ C Diced Onion
1 Serrano Pepper (can de-seed if desired)
1 Minced Garlic Clove
½ C Wine
1 Quart Chicken Broth
3 C Water
1 C Enchilada Sauce
2 C Shredded Cheddar Cheese
1 t Salt
1 t Chili Powder
½ t Ground Cumin
Cube chicken, sauté in oil, and remove from pan. Add onions to pan on medium heat and cook for 1 minute. Add garlic and cook for two or three minutes until the onions are translucent. Add wine and reduce until it is all evaporated. Add the chicken broth. Mix Masa with two cups of the water. Add the masa mixture and the extra cup of water. Add the enchilada sauce and seasonings and bring to a boil. Reduce and simmer 30 minutes. Reduce heat to low and add the cheese until melted.