Fuentes Family Tortillas

Our favorite flour tortilla recipe from our friends the Fuentes.  So easy and delicious, forget about the store bought ones!  Children love to roll them out and eat them plain or fill them with their favorite toppings!

6 c. flour

1 Tbsp. salt

2 tsp. baking powder

½ c. oil, plus 2 Tbsp.

2 1/3 c. boiling water

Mix in order listed and knead to a smooth, non-sticky dough.  Add drops of hot water if too dry.  Pinch dough in small balls and use a rolling pin to flatten into tortillas.  Warm both sides of tortilla in a hot skillet until slightly brown.

Green Salsa

This recipe is from my friend Shannon. Another simple yet great recipe!

2 (28 oz) cans Tomatillos, drained
1/2 (7 oz) can Jalapeno, sliced (I use Embassa brand)
1 bunch fresh cilantro
2 tsp sugar

Drain the Jalapenos. Combine all ingredients into a food processor and blend. This salsa is very similar to the salsa at Rosa's, Tia Rosa's, and Gecko Grill

Cream Cheese Chicken Enchiladas

Erica shared this recipe on her blog. Be sure to check out Erica's post with photos! This recipe makes a lot of enchiladas. I got large and small pan full of enchiladas out of this recipe!

FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded (please, PLEASE don't use canned!)
1 can green chiles
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)

RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.


8-10 flour tortillas (you can use corn if you prefer). I use uncooked tortillas (they taste much better) and cook them quickly after making the sauce.

In a bowl: combine all filling ingredients but the chicken and shredded cheese. Mix well. Add chicken and cheese. Mix until incorporated.

Place a generous amount of filling on one end of tortilla. Roll tortilla and place in 13X9 baking dish. Repeat process until pan is filled. (you may have to slightly overlap your tortillas)

Pour red chili sauce over the enchiladas, top with shredded cheese, and bake at 350° F., 25-30 minutes until sauce is bubbling and cheese is melted. Add chopped green onions on top just before serving for garnish.

Lucia's Tres Leches Cake

This recipe is from a Mexican friend of Marti's - very yummy!

1 1/2 cup flour
1 1/2 tsp baking soda
5 eggs
1 cup sugar
1/4 cup milk
1 tsp vanilla
1 can evaporated milk
1/2 can condensed milk

Grease & flour either a 9x13 pr two round cake pans. If desired line with parchment paper.
Heat oven to 350 degrees.

Sift or whisk the flour and baking soda together set aside.

Beat eggs yolks with half of the sugar until double in volume. Add milk, vanilla & flour mixture.

In another bowl, beat egg whites with remaining sugar until soft peaks form. Gently fold into batter.

Pour batter into pan(s) and bake for 20-25 minutes or until a toothpick comes out clean.

Let cake(s) cool in pan. When cooled, poke the cake(s) all over with a fork or a knife. Mix together the evaporated and condensed milk. Pour about half the milk over the cake(s). After milk has soaked in, turn the cakes over in the pan and look for dry spots, pouring the remaining milks wherever it is needed. Store cake in the fridge until ready to serve.

NOTES: I love serving this cake topped with real whipped cream and fresh fruit especially berries! If you want a sweeter cake use the whole can of condensed milk.

Arroz Rojos

This is our favorite Mexican Rice recipe adapted from Step-By-Step Cooking: Italian, Mexican, & Chinese Recipes cookbook.

2 Tbsp. vegetable oil
1 c. raw long-grain rice
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
Dash chili powder
2 large tomatoes, seeded, chopped or 1 1/2 cup salsa
1 1/2 cups chicken broth

Heat oil in skillet over medium heat until hot. Add rice. Cook and stir about 2 minutes until rice turns opaque.

Add onion. Cook and stir 1 minute. Sit in garlic, salt, cumin and chili powder. Add tomatoes, cook and stir 2 minutes.

Stir in broth and bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes or until rice is tender.

Makes 4 to 6 servings.

NOTES: Leftover rice is great in burritos. You can also add a variety of diced peppers like jalapeños, Serrano or whatever you like to make it spicy! This is a mild recipe which is great for families with picky eaters! We usually serve this as a side with beans, fish tacos, enchiladas etc...

Sweet Corn Tamalito

This is a traditional Tex-Mex favorite side dish. If you've eaten at Chevy's Fresh Mex they serve this with most of their combos. We like to celebrate Cinco de Mayo as a family and make sure to include this with the rest of our favorite Mexican dishes.

1/4 c. butter, softened
1/4 c. Masa Harina
1/3 c. granulated sugar
1/2 c. water
2 c. corn kernels, fresh or frozen, thawed and divided
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp plus 1 tsp milk or heavy cream (I use cream)

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.

In a blender container, blend 1 c. of corn kernels with 1/2 c. water until smooth.

Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.

Pour the corn mixture into an 8-inch square baking pan and tightly cover with foil wrap.

There are 2 ways to steam this dish on the stove or in the oven. (I prefer the oven method)

STOVE TOP
Steam by setting atop a medium saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean.Tomalito should have a smooth, moist texture.

OVEN
Place pan into a 9 x 13 inch baking dish that is filled a third of the way with water. Bake in preheated 350 degree oven for 50 minutes or until set.

NOTES: Fresh corn is best otherwise use thawed out frozen corn. If the corn is sweet reduce the sugar. This dish is best served warm. Stir in some diced green chillies or jalapenos to the corn mixture before cooking. Serve corn tamalito with a variety of toppings for a main dish like diced tomatoes, sour cream, carne asada, shredded chicken, cilantro, salsa...