Mexican Foods

The street foods of Mexico that serve as the snacks we've all grown to love are known as Antojitos. Most Antojitos begin with the centuries-old ingredients of water and corn used to form a rustic Dough. This dough known as Masa. Masa is the basis of the quick flat bread the tortilla, the tortilla serves as both a plate, and spoon in Mexico so it's the perfect food to serve during those casual get togethers . You'll find Masa Harina readily available in your local grocery store, and is highly recommended that you pick up a bag to create homemade tortillas when serving Mexican foods.








Melted cheese with mushrooms and poblano chilies

Ingredients:

1 poblano chili, roasted, peeled and cut into strips

2 tablespoons unsalted butter

3 ounces Crimini mushrooms, sliced

2 cups grated cheddar or Monterrey Jack cheese

salt and pepper to taste

Steps:

1. sauté the chili strips in 1 tablespoon of unsalted butter, season with salt and pepper and set aside.

2. Sauté the mushrooms in the remaining unsalted butter until they begin to lose their juices. Season with salt and pepper and set aside.

3. Lightly grease two small flame proof soufflé cups. In one, place half the cheese and half the chili strips.

4. In the second dish, place the remaining cheese and half the mushrooms.

5. Cover the soufflé dishes with aluminum foil and set over low heat until the cheese begins to melt, about three minutes. Uncover and cook another two minutes or until the cheese is completely melted.

6. Add the remaining mushrooms and chili strips to their respective soufflé dishes.

7. Serve hot with flour tortillas, and fresh salsa so the cheese can be used in preparing individual tacos.



Mexican Salsa

This fresh salsa is used to make the classic condiment that complements the foods served in every Mexican restaurant. Please note that the ingredients should be chopped by hand, and not puréed.

Ingredients:

3 tomatoes, chopped

1/2 cup onion, chopped

3 jalapeño peppers, seeds and stems removed, minced

1/2 cup cilantro, chopped

2 tsp. lime juice

salt and black pepper to taste

1/4 teaspoon Santa Catalina Guacamole Seasoning

Steps:

1. Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a small non-reactive dish. Stir well and adjust the seasonings to taste with Santa Catalina Guacamole Seasoning. Allowed to rest one hour in the refrigerator prior to service to allow the flavors to blend.

Tortillas made with Masa Harina

While fresh Masa is certainly available throughout the Southwest, many will find the only Masa available at the local supermarket will be a dried version known as Masa Harina. Masa Harina, a unique kind of flour, must be used when making tortillas. Please do not attempt to substitute corn flour, or cornmeal in this recipe.

Ingredients:

2 cups of Masa Harina

1 1/2 cups lukewarm water (approximately)

Steps:

1. Place the Masa Harina in a large bowl and add the lukewarm water, mixing with your hands to incorporate the flour and form a ball. Cover with a cloth and let stand for 5 to 10 minutes.

2. Heat a Comal, or cast iron skillet (ungreased). Need to go for 2 to 3 minutes, then form into a ball approximately 1 1/4 inch in diameter.

3. Cover your tortilla press with a sheet of plastic wrap and place a ball of dough in the center. Place another sheet of plastic wrap on top, lower the lid of the press and push down on the handle. The tortilla form should be porn a half to 5 inches in diameter.

4. Open tortilla press and remove the top sheet of plastic wrap from the tortilla. With the tortilla using the bottom sheet and turn it over onto your hand.

5. Peel off the bottom sheet of plastic wrap and place the tortilla on the hot Comal or skillet.

6. As soon as the edges of the tortilla start to dry out, approximately 30 seconds, turn it over.

7. The second side for approximately 20 seconds and turn the tortilla again. After cooking for about 20 seconds longer, remove the tortilla from the heat. Transfer to a cloth, or tortilla warmer so that the tortilla may remain covered.