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

Hey … Pull up a chair!

Let me tell you a little secret–

–I feel like I’m on a rollercoaster these days.  

There are moments where I have this immense longing to create.

But then I ask myself…

What’s the point of posting pictures of me?  Who wants to see those? 

Is there a purpose behind my cooking videos without abuela?  There are so many new amazing creatives these days! 

What am I doing? Who do I think I am acting like an influencer.. Btw I hate that term.  

The truth is, there are moments that I allow those voices to get to me.

But then t I remember my Abuela feeling the same way.  And I would give her the pep talk–letting her know how valuable she was and how much she had to offer those who watched her.  I would ask her, are you having fun?  “Si.”  Well then, lets just have fun y que ruede el mundo.  

So I ask myself, “ Do I have fun when creating, no matter what it is?”  I can honestly say I do…

So I’m going to keep creating… for me… and for whoever wants to watch.  Y pues que ruede el mlundo.

INGREDIENTS

•1 pound of Longaniza

•1 cup of Queso manchego or cheese of choice

•1/2 cup Cilantro

•Cream Cheese

•Won Ton wrappers

•Water

•Cooking oil

•Crema Mexicans

•Chili Garlic Sauce

•Chicharron crumbs

•Siracha

•Cotija Cheese

INSTRUCTIONS

•Cook the longaniza.

•Shred the manchego cheese.

•Chop up the cilantro.

• Mix longaniza, manchego cheese and cilantro together.

•With your fingers, moisten the sides of the won ton wrap.

•Add a tablespoon of the longaniza mix to the center of the wrap with 1/2 a teaspoon of cream cheese.

•Fold wrap over to form a triangle sealing the sides together.

•You can pinch the corners together or leave as is.

•Fry for 1 minute on each side in oil of choice or until golden and crispy.

Sprinkle won tons with chicharrón crumbs, Cotija cheese, Siracha and cilantro.

DIPPING SAUCE

•Mix 1 tablespoons of Chili Garlic Sauce per 1/2 cup of Mexican sour cream .

Enjoy

My Abuela was the simplest of women and it was reflected in the dishes she prepared. Nothing complicated–most–well, really easy to make. Her dishes were that of a seasoned home cook. She used minimal ingredients due to the little resources she had and I imagine they just became part of her who she was. She also cooked with just a few spices to not take away from the natural flavor of her main ingredient–But just enough to enhance it. Although #SalAPunos (If you know you know!). It is possible that you ran across one of her videos an thought, “How can that even be good?”. Oh but it was because she used her special ingredient in all the dishes she prepares–amor.

Ingredients:

(Makes 18-20 sopes.)

•2 pounds of ground beef

•1 large potato (cut into small cubes)

•2 pounds of masa

•1 Lettuce head (chopped finely)

•1-2 tomatoes (sliced thinly)

•1 garlic clove

•Mexican sour cream

•Cotija cheese

• Salsa of choice (Abuela used Tapatio or a Valentina on her sopes.)

•Sal a puños

Instructions:

1. Place ground beef in a pan and add 1/2 a cup of water and salt to taste and a garlic clove.

2. Let it brown for a couple minutes and add potatoes that have been cut into small cubes.

3. Let the meat brown and potatoes soften, then remove from heat.

4. Make masa dough for the sopes. If you use Maseca, follow the instruction on the package. You can also buy already prepared masa for tortillas where available.

5. Heat up a pan to medium heat with lard or cooking oil. Enough to have a nice coat of lard in the pan.

6. Make a dough ball a little smaller than the size of your palm.

7. You can use a tortilla press to make the sope or you can use your hand by patting the masa between your hands, flipping back and forth and rotating the masa to form a circle. They can be about 2-3 inches wide.

8. Place you sope on your pan and fry until golden brown. Flip it and fry the other side until golden brown.

9. Remove from heat and let it cool down for a few minutes.

10. Once the sope has cooled, you are going to pinch the edges while pulling out at the same time to create the sope. You are creating the rim of the sope.

11. Add the meat and potatoes, lettuce, tomato slices, sour crema, salsa and Cotija cheese to the sope.

12. Enjoy.

Sopes YouTube vídeo

https://youtu.be/O0JzQRniO9M