How To make Blue Corn Sopapillas
1 c AM Blue Cornmeal
1 c AM Whole Wheat Flour
1 tb Dry yeast
2 ts Non-alum baking powder
1 ts Sea salt (optional)
1 tb Butter; softened
1 c Milk
1 Egg; slightly beaten
1 ts Honey
Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden. Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Blue Corn Sopapillas's Videos
Traditional Mexican Concha Shell Soup with Ground Beef (Sopa de Conchitas con Carne Molida)
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Today I will be showing you how I make Mexican style sopita de conchas with ground beef ????This is a Mexican classic and one of my family's favorite soup. Plus, it's so good and easy to make. If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
MEXICAN CONCHITA SOUP WITH GROUND BEEF INGREDIENTS:
► 3 tomatoes
► 1/4 of white onion
► Small piece of chile serrano
► 1 garlic clove
► 1 tsp tomato bouillon
► 1 tbsp chicken bouillon
► 1 lb. ground beef
► 1/4 of white onion
► 2 minced garlic cloves
► 1 7oz bag of sopa de conchas (shells)
► 1 potato
► 1 carrot
► Bunch of cilantro
► Salt and pepper to taste
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Padilla's New Mexican Kitchen | Red or Green? On-Site Series
Hey Chile-Heads! Today's video is our first on-site interview with the folks over at Padilla's New Mexican Kitchen right here in Albuquerque, NM. They served me up their famous Blue Corn Chicken Enchiladas, Sopapillas, and Natillas and talked to us about the story of Padilla's. Thank you to Irene Leyba, Mary Padilla, and Joseph Vau for your hospitality; please go visit this amazing restaurant - you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican, Mexican cuisine, and to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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Senor Vecino Homemade CORN Tortillas.wmv
Better than store-bought, these are HOME MADE and easy!
Blue Corn Tortillas #shorts Soft and Delicious
Homemade tortillas is the best. I love the smell of fresh cooked tortillas, yellow and blue corn. Blue corn has its particular earthy flavor and less corn like flavor. I do not know how to describe. Try it and let me know what you think! Happy Cooking
What you need as tools:
A comal, griddle, or cast iron pan
Tortilla press or anything to press down
1 freezer plastic bag cut all sides to make into two separate squares
Ingredients
1 ½ cup Maseca Azul
¼ tsp table salt
1 cup warm water and a couple of tablespoons as needed
Instructions
Make the masa
1. In a large bowl, add all ingredients and mix until all ingredients are combined.
2. Knead with hands until the masa comes together. About a couple of minutes. Masa should not crack( if crack, it is too dry). Should not stick to your hands
3. Let the masa for 20 minutes so masa can fully hydrate
4. Divide and roll masa into small balls or discs to make about 10-12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying.
Cook the tortillas
1. Heat the comal, griddle or iron skillet on medium high heat.
2. Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
3. Turn the heat down to very low heat.
4. Place the tortilla gently with your hands on it. Cook for 30-45 seconds. Flip tortilla and cook for another 30-45 second or more. Turn the tortilla one more time and cook for another 30-45 seconds or more
5. Place the tortillas in a clean kitchen towel and cover. This will steam and finish the cooking process and will keep the tortillas soft.
#vegetarianrecipes #texmex #tortillas
Sopapilla's: Making Blue Corn Chicken Enchilada
Sopapilla's Owner, Steve Dale, takes us into the kitchen for a behind-the-scenes look at how they make the delicious Blue Corn Chicken Enchilada with Hatch Green Chili Sauce.