CORN TORTILLA MAKING CLASS WITH CHEF RICKY FLORES

Tortillas de Maíz Hechas a Mano

Ingredients (Makes 6-7 Tortillas)

I Cup Masa

1/2 Teaspoon Fine Salt

3/4 Cups Warm Water

1/2-1 Teaspoon Olive Oil or Lard, Optional

Directions

Mix masa, harina, salt, and water in a bowl until you get dough that feels like Play-Doh.
Knead the dough for 2-3 minutes until it’s smooth and firm.
Cover the dough with a damp towel and let it rest for 10 minutes.
Scoop out dough balls the size of a golf ball and roll them round.
Press the dough ball between plastic until it’s a 4-5 inch flat tortilla.
Heat a skillet on medium-high, and cook the tortillas, pressing and cooking at the same time.
Repeat the process for the rest of the tortillas, pressing and cooking at the same time.
Stack the tortillas in a towel or warmer, then enjoy them soft and fresh.

SHOP MASIENDA WITH OUR SPECIAL 15% DISCOUNT CODE: SINTITULO15

Valid from 9/26 to 11/26

Traditional Margarita

Ingredients

2oz Jose Cuervo Traditional Plata Tequila

3/4oz Agavero Orange Agave Liquor

3/4oz Fresh Lime Juice

1/2oz Agave Syrup

Tajin and Lime to Garnish

AGUA DE PEPINO, LIMA Y CHIA

Ingredients (Serves 6-8)

2 Cucumbers, divided

6 cups water, divided

1 cup pure cane sugar

1/2 cup lime juice

2 tablespoons chia seeds

lime slices for garnish

Directions

Chop 1 1/2 cucumbers into large pieces. Reserve the rest for garnish.
Place cucumber pieces, 1 cup water, and sugar in blender. Blend until smooth. Transfer mixture to serving pitcher.
Stir in remaining 5 cups water, lime juice, and chia seeds.
Using a peeler, make thin cucumber strips out of the remaining cucumber half.
Divide between serving glasses. Add ice, then add drink. Garnish with. lime slices and serve.

POCHOS CHILAQUILES

Ingredients (Makes 3-4 Servings)

One Dozen Pack Tortillas

8 Medium Tomatillos

1 Poblano

1 Jalapeño

1/4 Spanish Onion

2 Garlic Cloves

7 Grams Cilantro (~0.5 Tablespoon)

1 Tablespoon Water

Salt to Taste

Eggs to your likings

Sour Cream and Queso Fresco for Toppings

Directions

Make the salsa. Roast jalapeño and poblano, sweat, dressed and peel.
Bring water to a soft simmer, add onion and garlic, and salt.
Once onion is translucent add tomatillos, remove from heat when tomatillos start to change color. It is critical to remove from heat before all tomatillos lose bright green color.
Place all ingredients in a blender, blend until you reach desired consistency.
5. Warm a frying pan, add oil. When oil is hot drop in sliced tortillas to make chips (or add pre-made chips).
6. When chips are nice and crispy add in hot salsa. Coat chips thoroughly with salsa and serve immediately.
7. Plate chilaquiles, garnish with sour cream and queso fresco. We highly recommend serving with an egg or two. You can also kick it up a notch by adding grilled chicken or steak.

WHERE FOOD IS, COMMUNITY GROWS