Menu and Recipes from our Mexican Feast

Menu:

Handmade Corn Tortillas

Salsa Verde

Pico De Gallo

Vegetable Fajitas

Gallo Pinto

Recipes and Ingredients:

Corn Tortillas:

INGREDIENTS

Masa Harina and Water

2 cups of Masa Harina to 1-1/4 (yield: 12-15 6” tortillas)

About Masa Harina: To make masa harina, field corn (or maize) is dried and then treated in a solution of lime and water, also called slaked lime. This loosens the hulls from the kernels and softens the corn. In addition, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. The soaked maize is then washed, and the wet corn is ground into a dough, called masa. It is this fresh masa, when dried and powdered that becomes masa harina.

DIRECTIONS

Mix the Masa Harina and the water; knead to form your masa (dough)

Pinch off a golf-ball sized piece of masa and roll it into a ball

Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic

Press the masa

Transfer the tortilla to a hot, dry skillet

Cook for about 30 seconds on one side; gently turn

Cook for about 60 seconds (it should puff slightly); turn back to the first side

Cook for another 30 seconds on the first side

Remove and keep the tortilla warm

Salsa Verde

INGREDIENTS (Yields 2 cups)

2 large fresh Anaheim chilies

1/2 pound tomatillos, husked, rinsed, diced

2 large green onions, chopped

1 large serrano chili, stemmed, seeded

2 large garlic cloves

1/4 cup (firmly packed) fresh cilantro leaves

1 tablespoon fresh lime juice (optional)

DIRECTIONS

Remove papery husks from tomatillos and rinse well.

Cut Anaheim chilies and tomatillos in half and place cut side down on a foil-lined baking sheet with whole garlic cloves. Place under a broiler for about 5-7 minutes to lightly blacken the skin- make sure not to char garlic as it will turn bitter.

Place tomatillos, lime juice, onions, cilantro, chili peppers, in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

Gallo Pinto (Costa Rican Rice and Beans)

INGREDIENTS (serves 6)

2 tablespoons canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

3 cups cooked white or brown rice

2 cups cooked black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground ginger

2 -3 tablespoons Worcestershire sauce        

Salt & freshly ground black pepper, to taste

Fresh cilantro         (optional)

Sliced green onion         (optional)

DIRECTIONS

Heat oil in a large skillet over medium heat.

Add onion and sauté until it just begins to soften and turns color.

Add garlic and sauté for about 5 minutes, or until onion is golden.

Add spices and Worcestershire, and stir into onion and garlic.

Next, add the beans and then the rice.

Combine the rice and beans evenly and cook until mixture is heated through.

Add salt and pepper to taste and serve hot.

Garnish with some chopped cilantro or green onions if you prefer.

Pico De Gallo

INGREDIENTS (yields 3 cups)

3 ripe plum tomatoes, seeded, pulp removed, finely chopped

1 medium white onion, finely chopped

2 large cloves garlic, minced

2/3 cup cucumber, peeled, seeded, finely diced

2 tablespoons minced cilantro leaves

3 or 4 fresh Jalapenos, seeded, very finely chopped

1 tablespoon white wine vinegar

1 tablespoon fresh lime juice

Salt to taste

DIRECTIONS

Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chilies and vinegar. Sprinkle lime juice over all. Add salt to taste.

Best if refrigerated, covered, for at least 1 hour, and served the same day made.

Veggie Fajitas:

INGREDIENTS (serves 4)

2 teaspoons olive oil

2 cloves garlic, minced

2 green bell peppers, sliced

2 yellow bell peppers, sliced

1/2 onion, sliced

1-cup mushrooms, sliced

3 green onions, chopped

Lemon to taste

DIRECTIONS

In a large frying pan over a medium heat, sauté olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers sauté for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.