1 pound masa harina 2 tablespoons lard or vegetable shortening 1 teaspoon salt 1/4 cup all-purpose flour 1/2 teaspoon baking powder vegetable oil -- for frying Combine the masa harina, lard, salt, flour, and baking powder in the bowl of an electric mixer; mix thoroughly. Divide the dough into 16 equal ball-shaped portions to make gorditas, or 8 portions to make gordas, the larger version. Press out to 1/8-inch with a tortilla press lined with lightly oiled plastic wrap. Pour enough oil in a frying pan to come 1/2 inch up the side. Heat the oil to 350F or until just barely smoking over medium heat. Place a comal or skillet over medium-high heat for 5 minutes. Cook each gordita for 30 seconds on each side or until lightly browned. Carefully place the gorditas, 3 or 4 at a time, in the pan of hot oil. Brown on one side, turn with tongs, and brown on the other side. When puffed and crispy, remove from the oil and drain on paper towels until cool. 8/29/98 kitpath@earthlink.net [PER SERVING: 250 cals, 5g fat] I've heard that like tortillas, gorditas may be baked in a 350F for 10 to 12 mins. Spray both sides with vegetable cooking oil to force browning.
Huge Shout out to La Casita, they are some of the best.. Try them out in Bernalillo New Mexico. Let us know if you try it!! #foodreviews #chicanos #foodporn
2014 Duranes Posole Dinner
Students Performance
el sabor a mexico - Reviews about el taquitos truck 8
EL Taquitos truck - Best Taco truck in the Bronx, Dont forget that we also do delivery, We remain Open to 4AM IN OUR 138 STREET AND BROOK AVE LOCATION, You are just want phone call away to Try the best Mexican food in Town #tacotruck #eltaquitos #taquitostruck #foodtruck
HUEVOS RELLENOS , RESETA FÁCIL
HOY LES TRAIGO UNA RECETA MUY SENCILLA UNOS DELICIOSOS HUEVOS RELLENOS
In the Kitchen: Torta Ahogada
In the Kitchen: Torta Ahogada The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Indigenous Cuisine of Texas and the Americas
As part of our first opening season weekend, Celebrating Latin America, Adán Medrano – author of the cookbook, “Don’t Count The Tortillas: The Art Of Texas Mexican Cooking” – discusses Texas and Mexican plants and foods, and their Indigenous cultural roots. He also demonstrates how to cook guisado de quelitre (braised amaranth leaves) and chipotle turkey tostadas.
In case you want to try these at home, Adán Medrano was kind enough to share the recipes with us, and you:
The Amaranth Guisado: The Chipotle Turkey Tostadas: