Tortilla Steamer Press
Preparation: Preparation of Tortillas: Mix the 2 flours with the salt, forming a well and add water. Mix together until dough is thick and smooth. Let it rest for about 30 minutes. Divide dough into 8 balls the size of a tangerine. Flour the work surface well and gently stretch the dough with a rolling pin with flour. Turn the dough, flouring the rolling pin and roll back again. Do not tortilla steamer press too hard with the rolling pin, otherwise the dough may stick to the work plan. Cook one tortilla steamer press at a time in a very hot non-stick pan without added fat for 1-2 minutes per side. The dough should puff a little '. The recipe is a bit 'long, but it is easy to achieve. Use corn flour to get a taste of real Mexican tortillas. As for the filling, I have given you just one example, but you can use the remains of chicken, prepare vegetarian fajitas, meat slices, etc. . Put cooked ground beef with onions and spices all possible and imaginable available to you. Add a little water and simmer. As for the trim . . I have given you an example: you do what you want. leftover chicken, only vegetarian, beef strips . . For the dough tortillas I seasoned with garlic powder, pepper and a little Espelette oregano, the end result was worthy of a Tex-Mex restaurant. At the top, the finished product, tortillas are handmade by Elena Macri Salvatores Restaurant Bar Colotepec. In between, Elena forms the dough into balls before putting them in the press of tortilla. Below, cooking tortillas on the stove wood. IN TIMES OF COLUMBUS, at least 150 plants were domesticated in the New World. It's hard to imagine a world without corn, beans, squash, tomatoes, chiles, peppers, potatoes, peanuts, pineapples, avocados, papayas, not to mention chocolate, snuff, chewing gum, rubber, and cochineal. These are just some of the wonders that changed the world of Europeans and were found in America. Finally recognized as one of the great cuisines of the world, Mexican cuisine is also one of the oldest. Mesoamerican societies were primarily agricultural in 2000 BC, but the main crops of the Mexican diet and current hunter-gatherers were planted the year 5000 a. C. Nothing represents the soul of Mexican cuisine as the tortilla. As old as Mexico itself, the tortilla steamer press is versatile enough to define most aspects of their cuisine. Whether fresh, hard or dry toast, tortilla steamer press begins as essential cooked corn kernels in a solution of lime and water, where you let them soak until they are soft and can be ground to obtain a soft dough. Tortillas can be made by hand with a press or machine and cooked on a griddle or skillet without oil until a brown specks appear, without ceasing to be soft and flexible. At this point you can eat instead of bread, or can be used as edible spoons. Wrapped around small pieces of meat, vegetables or cheese, become a taco, in its simplest form. Getting a little hard, cut into triangles and fried until crisp, and is now a taco chips or toast, and can be used as a spoon for the guacamole and refried beans. Hard and dry, cut into pieces and fry lightly incorporated into a sauce, richly seasoned and get chilaquiles (which means, literally, broken pieces of old hat). You can also replace the pasta in a stew, or be the basis of a dry soup or a pudding. It can fry a tortilla steamer press and cover complete with a paste of beans, topped with meat and salad, a dish edible getting: a toast. Even when the tortilla steamer press is dry and crisp, can be ground to produce a meal of rough texture, after wet to a paste that is used to make small round cakes and fat, called soups, boats or fat, or can be prepared metabolites (small dumplings) that are incorporated into a soup. In addition, to bring the tables at all stages, the mass of raw corn can be used alone or mixed with cheese, potatoes and peppers, to transform and produce any of the appetizers such as quesadillas and empanadas. Oaxaca is known, and justly for their appetizers. You will find these sandwiches almost anywhere. Are almost invariably made from dough, filled or covered with cheese, beans, sauces, meat, potatoes, etc. . Unlike the fatty snacks from other parts of Mexico, most of which are made in Oaxaca are cooked on a griddle or skillet without grease, instead of frying. The most popular of these delicious snacks and more traditionally known as tlayuda Oaxaca, a giant omelette, prepared as a Mexican pizza. You can also find soups, boats, chopped molotes, tostadas and empanadas. The tacos are also popular here, but most of the taquerias offers a variety of outlandish names like tacos with wire, synchronized, gringo, stubborn mule, among others. Most taquerias also pozole, a rich soup made with pork or sometimes chicken, grits and tender vegetables. At serving time is a bit simple but accompanied with various seasonings can be added to taste: onion, oregano, lemon, chile, chile powder. tacos al pastor tacos filled with meat carved slices of beef or pork grilled, garnished with pineapple commonly. tlayudas: corn tortillas cooked large charcoal on a grill until it becomes a chewy texture, served with beans, beef, pork, cheese and salsa. . . .
