These mulitas are sure to hit every taste bud with a burst of flavor! Hope you enjoy.

Ingredients for al pastor sauce:

6 toasted guajillo chiles

2 toasted ancho chiles

3.5 oz achiote paste

2 garlic cloves

4 tbsp of apple cider vinegar

1 c of orange juice

2 tbsp olive oil

Salt to taste

Pepper to taste

Enough water to cover all the ingredients

Blend all of the above ingredients and set aside.

Cut 3 pounds of pork into small cubes. Brown pork in 1 tbsp of lard with 2-3 bay leaves and salt to taste. After it has browned a little, add 1/2 c of water. Cover mixing every so often for about 30 minutes. Once the meat has a nice crust, add chile sauce and 1/2 c of water. Mix and let simmer for about 1/2 hour.

Once the pork is done you can assemble your mulitas.

Coat tortillas de harina from El Comal with a little bit of oil so the tortillas crisps a bit. Place on a comal on medium low heat. Add cheese, pork and a 2nd tortilla. Flip once the bottom torilla hardens a bit. It’s done once the cheese has melted. Serve and add topping.

Toppings:

Grilled pineapple chunks

Cilantro

Raddish

Salsa

Head on over to @northgatemarket for all you Tamalada needs!

They have all the authentic ingredients you need for your tamales, already made tamales and even tamal making/cooking classes!

Below you will find my Abuela’s recipe for Tamales De Res!

Enjoy.

Tamales De Res

Makes for about 50-55 tamales

9 lbs of masa for tamales

1 tsp of baking powder

1 tsp of baking soda

1 large package of corn husk

7 lbs of beef shoulder blade , Espaldilla

4 garlic cloves

1 large onion

2 bay leaves

4 tomates

5 Guajillo Chiles

5 California Chiles

3 tbsp apple cider vinegar

¼ tsp oregano

½ tsp cumin

1 large can of Jalapenos

*Soak the corn husks in warm water before starting.

Beef Preparation

1. Cut the beef into small pieces
2. In a large pot add 10 c of water, beef, ½ an onion, 3 garlic cloves, 2 bay leaves and salt.
3. Remove and deseed the chiles.
4. In another large pot add water, tomatoes and chiles.  Cook until soft.
5. Once the tomatoes and chiles are soft, blend them with 1 garlic clove, vinegar, oregano and salt.
6. Set aside 1 cup of the chile mix.
7. Once the beef is soft and tender, add 1 tbsp of lard or cooking oil to a large pan.  Once the lard is hot, add the beef and give it a little fry.
8. Once the beef has browned a little, add chiles sauce, ½ cumin,½ c of beef broth.  Let it simmer for about 10 minutes.  Check for salt.

Masa preparation

(You can mix all the ingredients the old fashion way or use a mixer.)

1. Mix the masa, 1 tsp of baking powder, 1 tsp of baking soda, 1 c of the chile sauce, and 1 c of beef broth.

Assembling tamales

1. Spread about 2 tbsp of masa to the soft side of the corn husk leaving the half of the husk without masa.
2. Add about 1 tbsp of beef to the middle of the masa spread.
3. Add 1 slice of jalapenos chile.
4. Fold one side of the husk over the other.  Then fold the section without the masa towards the center.  
5. Repeat until ingredients are done.
6. Fill a steamer pot with enough water to the designated area.
7. Heat the water to a soft boil.
8. Add the tamales one by one with the opening facing up.
9. Add corn husks over the tamales and cover well with the lid.
10. Cook for about 1 hour to 1 hour and 15 minutes.

My sister in law took a road trip up the coast and made a quick stop in San Luis Obispo, CA. She saw some strawberry items and I came to her mind ( I’m on everyone’s mind. LOL J/K). She bought me a strawberry themed spatula, a butter/jam spead and some strawberry spread that looked super delicious. As soon as I saw it I knew I needed to make some strawberry muffins. Find the recipe to this deliciously -moist muffins.

Ingredients:

1/2 c melted butter

3/4 c granulated sugar

2 eggs (room temp)

1/2 tbsp vanilla extract

1/3 c sour cream

1/3 c milk

2 c flour

1 1/2 tsp baking powder

1/4 tsp salt

2 c chopped up strawberries

Strawberry Jam

Topping

3 tbsp melted butter

1/2 c sugar

1/2 c flour

1/2 tsp cinnamon

sprinkle some walnuts for crunch factor

INGREDIENTS

6-8 lbs of Beef Boneless Clod Roast or Chuck Roast

5 chiles Anchos

6 chiles California

2 onions

6 chiles Guajillos

1/4 c of apple cider vinegar

2 tsp toasted sesame seeds

12 black peppers whole

1 tsp oregano

1 tsp cumin

1 tsp thyme

3/4 tsp ground ginger

5 allspice

2-3 garlic cloves

5 bay leaves

3 beef bouillons

cilantro

salt to taste

INSTRUCTIONS

• Cut large pieces of beef roast into smaller sizes to cut down cooking time.
• Remove seeds and veins from the chiles. Add the chiles to a medium pot with water and heat until soft.
• Blend chiles with 1 onion, garlic, sesame seeds, black peppers, oregano, cumin, thyme, ground ginger, salt and all spice with enough water to cover all the ingredients.
• Place beef roast in a sow cooker or instant pot with 1 cup of water.
• Add chile sauce over the beed (strain if desired).
• Cook on medium heat for 6 hours in a slower cooker or 1 hour in an instant pot on high pressure.
• Once the birria is done, you can remove the fat if you like.
• Serve in tacos or a small bowl.
• Top with cilantor, onion and dash of lime.
• Recipe great for quesabirrias.

Prep Time:  1 hour

Cooking Time:  30 Minutes

Yields: 5-7 Servings

INGREDIENTS

3 potatoes

1 cup cotija cheese

8 california chiles

1 ½ tomatoes

1-2 tablespoons oregano

3 teaspoons vinegar

1 garlic clove

salt

water

lettuce

lard or cooking oil

corn tortillas

Potato Mix:

In a small sauce pan, place the potatoes and boil until soft.  Once potatoes have cooled down, peel and place in a large bowl.  Add cotija cheese, salt to taste and mash.

Enchilada Sauce:

Devain and deseed the chiles and place them in a small sauce pan with enough water to cover the chiles.  Bring to a boil and set aside until cooled.  Once the chiles have cooled, place in blender along with oregano, vinegar, garlic, 1 tablespoon of salt and enough water to cover the chiles.  Blend and strain over a medium size bowl.  

Dressing sauce:  

Cut up the tomatoes and place in a blender with oregano, 1 teaspoon of salt and water to cover half of your tomatoes.  Blend and pour into a salsa bowl.

Heat a large pan.  Once pan is hot, add lard or cooking oil.  Dip a single tortilla in your enchilada sauce making sure it is completely covered.  Place in your pan and fry for 30 seconds and flip. Fry tortilla for another 30 seconds.  Add 2 tablespoons of potato mix to the middle of your tortilla.  Quickly flip in both sides of your tortilla to close.  Flip your enchilada until desired crisp.  

Repeat until done.

Serve enchiladas and top with lettuce, cotija cheese, sour cream (optional) and dressing sauce. 

A que la tingada!

Ingredients:

Tostadas

3 pounds of chicken

2-3 Chipotle Chile peppers in adobo

2 onions

4 tomatoes

1 tsp oregano

1 tsp pepper

3 garlic cloves

3 bay leaves

salt to taste

Instructions:

1. Place chicken in pot with 1/2 a onion, 1 bay leaf, 1 garlic clove and salt. Cook until done.
2. Blend tomatoes, 2 garlic cloves, 2-3 chipotle peppers with some of the adobo with one cup of water. Set aside.
3. Add some lard or oil to a pan.
4. Sauté 1 onion (julianed) with 1 tsp of oregano and 2 bay leaves.
5. Add tomato mix.
6. Add salt and pepper to taste.
7. Let simmer for 2 minutes and then add the chicken.
8. Let it simmer for 5 minutes with the chicken.

Enjoy

As simple as this recipe might seem, it was tasty enough to be featured in the Food section of The New York Times. If you would like to taste test it for yourself, you can find my Abuela’s recipe below.

Ingredients

2 pounds of Beef Sirloin Tip Steak

3 tomatoes

2 chiles California

5-8 chiles Japones

1 garlic clove

lard or cooking oil

salt to taste

Instructions

1. Slightly roast chiles.
2. Boil tomatoes until soft.
3. Once tomatoes are done, blend with chiles, garlic, salt, 1/2 cup of water and set aside.
4. Cut meat into cubes.
5. Place meat in a pan with 1/3 cup of water, and salt on medium heat.
6. Once the water has evaporated, add a tbsp of lard to the meat and continue cooking until it has melted.
7. Add chile sauce, lower heat and let it simmer for 5 minutes.
8. Taste for salt.

Enjoy!

I hope this holiday season, you enjoy the little things with those you love.

INGREDIENTS

2 c of flour

1 ½ tsp baking powder

½ cup melted butter

½ c room temp milk

2 eggs

Pinch of salt

Oil

Ground cinnamon

Sugar

INSTRUCTIONS

*In a small plate mix ½ c of sugar and 1 tablespoon of ground cinnamon

And set aside to sprinkle the buñuelos once they are cooked.

*Sift flour, baking soda and salt over your working surface.

*Open up the dry ingredients and add butter, eggs and begin to mix with your hands.

*Add milk a little at a time.

*Knead until everything comes together.

*If too soft, add a little bit of flour at a time until you can make 

A solid ball without dough sticking to your hands.

*Knead for 5 minutes.

*Divide the dough into 14-16 small balls.

*Heat up cooking oil on medium high.

*While oil is heating up, spread a pinch of flour on your working surface

And roll out each dough ball to create a round buñuelo until it’s almost transparent.

*Once your oil is hot, place one buñuelo at a time in the oil.

*Using 2 forks, spin buñuelo until the sides are golden brown and flip, occasionally poking the bubbles with the forks.

*Once the other side is golden brown remove the buñuelo from the oil, placing them on

A plate covered in paper towns.

*Sprinkle desired sugar and cinnamon mix.

ENJOY!   

#AbuelasKitchen #Buñuelos #Mexicancooking