Recipes and Photos from Hispanic Heritage Month Cooking Demonstrations

During National Hispanic Heritage Month, Sept 15-Oct 15, one group of parents organized and provided a unique experience for George Watts students – hands-on cooking lessons! It took 8 days, but they made sure that every classroom got to participate!

For the complete story, see http://georgewattspta.org/2009/11/newsletter-fall-2009/

For their time, talent, community spirit, and significant investment, we thank these parents:

Claudia Martinez, Juana Rangel, Juana Rosales, Liliana Aguilar, Edelmira Hernandez, Isabel Morales, Rosa Guerrero Fuentes, Alejandra, Aida, and Julia.

Below are the recipes they prepared and shared.

First, some information for novices:

• Maseca / Masa de Maiz is corn flour used for making the dough for tortillas, tamales, empanadas and a variety of other Latin American items.  Maseca is a common brand (see http://intlfoodspotter.com)
  

  Guajillo chiles

• Fresh corn tortillas are much tastier than pre-made ones available in the grocery stores.  They are made with Masa de Maiz, and can be pressed into shape using a tortilla press, which is a simple gadget available in kitchen stores.  YouTube has lots of videos showing how this is done.  For example, see http://www.youtube.com/watch?v=oggABhqD8hw or if you don’t have or want to buy a tortilla press, here’s how you make the tortillas by hand (takes a little more time): http://www.youtube.com/watch?v=OndTIwC41gM
  
• Guajillo chile – a type of chile pepper often used in Mexican cooking
• Queso fresco - “fresh cheese” found in Latin American food stores/sections often used in Mexican recipes
• Chorizo Mexicano – Mexican style sausage

****  Tamales made with leaves and cheese in red or green hot sauce *****

Cooking time: 2-3 hours

• Masa de Maiz
• Chicken broth
• Salt
• Lard from pork (or margarine)
• Guajillo chiles
• Green tomatoes
• Red tomatoes
• Chicken
• Mozzarella cheese
• Corn husks
• Banana leaves

1. Prepare the corn dough with chicken broth, lard and salt to taste.
2. Cook the chicken in salt to taste and shred.
3. Cook the chiles and tomatoes in water.
4. Soak the corn husks in water (the banana leaves will be cooked after everything has been prepared.)
5. Begin making “little pockets” out of the corn and banana leaves. Place the chicken or cheese filling along with tomato/chile mixture on each leaf. Next, fold the sides to the middle to form a point (like a closed rectangle).
6. Put the tamales in a steamer or double bolier to steam several hours or overnight.

For more tips on how to make homemade tamales, see http://www.buzzle.com/articles/homemade-tamale-recipes-how-to-make-tamales.html

*****  Tlacoyos *****

Tlacoyos are oval-shaped cakes made of corn masa (corn dough), stuffed with fillings like cheese, refried beans, fava beans, or chicharron.

• Maseca
• Water
• Salt
• Oil
• Queso fresco
• Beans
• Shredded cabbage
• Salsa

1. Prepare the corn dough with water and salt (according to package directions).
2. Form the dough into tortillas using a tortilla press.
3. Stuff with beans and/or cheese.
4. Warm on a griddle and then in oil until hot.
5. Serve tortilla with shredded cabbage, cheese and salsa on top. It’s ready!

***** Tostadas with Chicken Salad *****

• 1 package of Mexican tostadas
• Potatoes
• Carrots
• Canned peas
• Mayonnaise
• Lettuce
• Chicken

1. Chop the potatoes and carrots into small squares.
2. Cook the potatoes, carrots, and canned peas
3. Chop the lettuce.
4. Cook and shred the chicken.
5. Mix all together and place on top of the tostada. Serve and enjoy!

***** Enchiladas Potosinas (meaning “from the town of San Luis Potosi”) *****

• 

  Pressing corn dough into tortillas

  Masa de Maiz

• Guajillo chile salsa
• Queso fresco
• Oil
• Water

1. Prepare the corn dough with water and salt (according to package directions).
2. Add guajillo chile salsa.
3. Form the dough into tortillas.
4. Sprinkle with cheese, fold in half, and brown a bit in oil.
5. Serve with beans, sour cream, lettuce, pork rinds and hot sauce.

Another version of this recipe, illustrated step by step with photos can be seen at http://rollybrook.com/ar-ench-potos.htm

***** Molotes Poblanos *****

Molotes (“cigars”) is a popular dish of Oaxaca, Mexico, made of corn tortillas and usually filled with chorizo and potato.

• Masa de Maiz
• Salt
• Potatoes
• Queso fresco
• Chorizo
• Oil
• Water

1. Prepare the corn dough with water and salt (according to package directions).
2. Lightly fry the sausage.
3. Cook the potatoes.  Mix with the sausage.
4. Form the dough into tortillas.
5. For the filling, place the sausage-potato mixture on top and roll into an oblong cigar shape.
6. Fry lightly in a little oil until a little crispy.
7. Serve with lettuce, cheese, sour cream and hot sauce or salsa to taste.

***** Sopes Mexicanos (Mexican corn patties) *****

• 

  Yum!

  Masa de Maiz

• Water
• Chicken
• Beans (black or pinto)
• Queso fresco
• Oil
• Lettuce
• Sour cream
• Hot sauce or salsa

1. Prepare the corn dough with water and salt (according to package directions).
2. Form the dough into tortillas.
3. Lightly fry the tortillas in a skillet with oil.
4. Cook and shred the chicken.
5. Spread the tortillas with beans and top with chicken, lettuce, cheese, sour cream and salsa to taste.
6. Serve and enjoy!

***** Mexican Tostadas *****

• 

  Students enjoying their cooking

  1 package of tostadas

• Beans (black or pinto)
• Chicken
• Tomatoes
• Lettuce
• Sour cream
• Queso fresco
• Oil

1. Prepare the cooked chicken with the chopped tomatoes.
2. Top each tostada with beans, chicken, lettuce, sour cream, cheese and hot sauce to taste.
3. Enjoy!

***** Crispy Fried Tacos *****

• Masa de Maiz
• Oil
• Cooked potatoes
• Queso fresco
• Cooked chicken
• Lettuce
• Sour Cream
• Hot sauce

1. Prepare the corn dough with water and salt (according to package directions).
2. Form the dough into tortillas.
3. Lightly fry the tortillas in a skillet with oil.
4. Sprinkle cheese and salt over peeled and cooked chopped potatoes.
5. Place shredded cooked chicken on top of the hot tortillas.
6. Fold each one in half and stuff with the potatoes and grated cheese.
7. Heat the oil in a skillet, and fry the tacos until golden and crispy. Remove them and place on a plate with a paper towel to absorb the oil.
8. Serve with lettuce, cheese, sour cream and red or green hot sauce.  Enjoy!