Recipes

Ingredients:

• 2 cups masa harina (yellow, white or blue)
• 1 1/2 - 2 cups of warm water
• Pinch of salt (optional)

Instructions:

1. In a mixing bowl, combine the masa harina and salt (if using). Gradually add warm water while stirring with a spoon or your hands.
2. Knead the dough until it becomes smooth and pliable. If the dough feels too dry, add a little more water, or if it's too sticky, add a touch more masa harina. The consistency should be similar to playdough.
3. Divide the dough into 10 equal-sized balls. Cover them with a damp cloth or plastic wrap to prevent them from drying out.
4. Prepare your tortilla press by lining the bottom plate with a piece of plastic, such as a cut-open ziplock bag or parchment paper. This will prevent the dough from sticking to the press. Have a separate piece of plastic to line the top.
5. Take one dough ball and place it in the center of the tortilla press between two sheets of plastic. Press down firmly on the handle to flatten the dough into a thin, round tortilla.
6. Gently peel off the plastic from both sides of the tortilla. If the edges are not perfectly round, you can use your fingers to shape them.
7. Preheat a dry skillet or griddle over medium-high heat. Place the flattened tortilla on the hot surface and cook for about 30 seconds to 1 minute on each side or until light golden brown spots appear. To ensure thorough cooking and avoid any doughiness, flip the tortilla back to the side that was placed down first, and gently press the center which should allow it to puff up, steaming the inside.
8. Remove the tortilla from the skillet and place it in a clean cloth or a tortilla warmer to keep it soft and warm. Repeat the process with the remaining dough balls.
9. Serve your freshly made corn tortillas with your favorite taco fillings, as a side for delicious Mexican dishes, or enjoy them on their own!

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons vegetable oil 

Instructions:

1. In a mixing bowl, whisk together the all-purpose flour and salt until well combined.
2. Add the warm water and vegetable oil to the flour mixture. Stir with a spoon until the dough starts to come together.
3. Knead the dough on a clean, floured surface for about 3-5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Divide the dough into 8 equal-sized balls. Cover them with a damp cloth or plastic wrap and let them rest for about 15-20 minutes to relax the gluten.
5. Place a dough ball between two pieces of plastic or parchment paper in the center of the tortilla press.
6. Gently press down on the handle to flatten the dough into a thin, round tortilla.
7. Carefully lift the flattened tortilla from the press.
8. Heat a dry skillet or griddle over medium-high heat. Place the tortilla on the hot surface and cook for about 1-2 minutes on each side or until it puffs slightly and gets golden brown spots.
9. Remove the cooked tortilla from the skillet and place it in a clean cloth or a tortilla warmer to keep it soft and warm. Repeat the process with the remaining dough balls.
10. Serve your freshly made flour tortillas with your favorite fillings, such as grilled veggies, chicken, beef, or simply enjoy them as a tasty side dish.

Ingredients

For the Empanada Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/2 cup cold water
• 1 large egg (for egg wash, optional)

For the Empanada Filling:

• Your choice of filling (e.g., ground beef, shredded chicken, cheese, or vegetable filling)

Instructions

For the Empanada Dough:

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter cubes to the flour mixture.
2. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing gently until the dough starts to come together. Be careful not to overwork the dough.
4. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to let it rest and firm up.

For the Empanada Filling:

1. Prepare your desired empanada filling. You can use seasoned ground beef, shredded chicken, cheese, or a vegetable filling with sautéed onions, peppers, and other veggies.

To Assemble the Empanadas:

1. Take a small portion of the chilled empanada dough and roll it into a ball, about the size of a golf ball.
2. Place the dough ball between two pieces of plastic or parchment paper in the center of the tortilla press.
3. Gently press down on the handle to flatten the dough into a thin round disc, similar to a tortilla, but slightly thicker.
4. Carefully peel off the plastic from both sides of the empanada disc.
5. Place a spoonful of your chosen filling in the center of the empanada disc, leaving a small border around the edges.
6. Fold the empanada disc in half over the filling to create a half-moon shape. Seal the edges by pressing them together firmly with your fingers.
7. Optionally, you can use a fork to press the edges together for a decorative touch.
8. Repeat the process with the remaining dough and filling.
9. If desired, you can brush the tops of the empanadas with a beaten egg to give them a golden finish when baked.
10. Preheat your oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper.
11. Bake the empanadas for about 20-25 minutes or until they turn golden brown and crispy.
12. Remove the empanadas from the oven and let them cool slightly before serving.

Ingredients

For the Empanada Dough:

• 2 cups masa harina (corn flour)
• 1/2 teaspoon salt
• 1 1/4 cups warm water
• 2 tablespoons vegetable oil

Instructions

For the Empanada Dough:

1. In a mixing bowl, combine the masa harina and salt. Gradually add warm water and vegetable oil while stirring until the dough comes together.
2. Knead the dough for a few minutes until it becomes smooth and pliable. If the dough feels too dry, add a little more water; if it's too sticky, add a touch more masa harina.
3. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes to let it rest and firm up.

To Assemble and Deep-Fry the Empanadas:

1. Preheat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C).
2. Take a small portion of the chilled empanada dough and roll it into a ball, about the size of a golf ball.
3. Place the dough ball between two pieces of plastic or parchment paper in the center of the tortilla press.
4. Gently press down on the handle to flatten the dough into a thin round disc.
5. Carefully peel off the plastic from both sides of the empanada disc.
6. Place a spoonful of your choice of empanada filling in the center of the empanada disc.
7. Fold the empanada disc in half over the filling to create a half-moon shape. Press the edges together firmly with your fingers to seal them.
8. Carefully drop the assembled empanadas into the preheated oil and fry them for about 2-3 minutes on each side or until they turn golden brown and crispy.
9. Remove the fried empanadas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. Serve the deep-fried empanadas hot and enjoy their delicious crispy exterior and flavorful filling.

Ingredients:

• 2 cups pre-cooked white or yellow cornmeal (harina precocida or masarepa)
• 1 teaspoon salt
• 2 1/2 cups warm water
• 2 tablespoons vegetable oil (optional, for added richness)

Instructions:

1. In a mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add warm water to the mixture while stirring.
2. If using vegetable oil, add it to the dough and mix well. The dough should be moist and slightly sticky but still hold its shape.
3. Let the dough rest for about 5 minutes to allow the cornmeal to fully absorb the water.
4. Divide the dough into equal-sized balls, about 2-3 inches in diameter.
5. Place one dough ball between two pieces of plastic or parchment paper in the center of the cold tortilla press.
6. Gently press down on the handle to flatten the dough into a round disc, about 1/4 to 1/2 inch thick.
7. Carefully peel off the plastic from both sides of the arepa.
8. Heat a non-stick skillet or griddle over medium heat. You don't need to add any oil to the skillet.
9. Place the arepa on the hot skillet and cook for about 4-5 minutes on each side or until golden brown and slightly crispy.
10. Remove the arepa from the skillet and let it cool slightly before serving.
11. Slice the arepa in half horizontally, creating a pocket for the filling.
12. Fill the arepa with your favorite ingredients, such as shredded meat, beans, cheese, avocado, or any other toppings you like.
13. Serve immediately and enjoy your homemade arepas!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup wheat flour
• 1 teaspoon salt
• 2 teaspoon active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the all-purpose flour, wheat flour, and salt.
3. Gradually add the yeast mixture and olive oil to the flour mixture while stirring with a wooden spoon or spatula.
4. Mix until the dough starts to come together. Then, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. Form the dough into a ball and place it back into the mixing bowl. Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours or until it doubles in size.
6. Once the dough has risen, punch it down to release the air and divide it into equal-sized balls, about the size of a golf ball.
7. Preheat your tortilla press to room temperature (cold).
8. Take one dough ball and place it between two pieces of plastic or parchment paper in the center of the tortilla press.
9. Gently press down on the handle to flatten the dough into a round disc, similar in size to a tortilla, but slightly thicker.
10. Carefully peel off the plastic from both sides of the pita bread.
11. Preheat a skillet or griddle over medium heat. You don't need to add any oil to the skillet.
12. Place the pita bread on the hot skillet and cook for about 1-2 minutes on each side or until it puffs up and gets golden brown spots.
13. Remove the pita bread from the skillet and let it cool slightly before serving.
14. Repeat the process with the remaining dough balls.

Ingredients:

• 2 cups whole wheat flour
• 1 tablespoon salt
• 3/4 cup warm water
• 2 tablespoons vegetable oil or ghee (clarified butter) for brushing (optional)

Instructions:

1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Gradually add warm water to the flour mixture while mixing with your hands or a spoon.
3. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water; if it's too sticky, add a touch more flour.
4. Form the dough into a ball, cover the bowl with a damp cloth or plastic wrap, and let it rest for about 15-20 minutes.
5. Divide the dough into equal-sized balls, about the size of a golf ball.
6. Preheat your tortilla press to room temperature (cold).
7. Take one dough ball and place it between two pieces of plastic or parchment paper in the center of the tortilla press.
8. Gently press down on the handle to flatten the dough into a round disc, similar in size to a tortilla, but slightly thicker.
9. Carefully peel off the plastic from both sides of the roti.
10. Preheat a skillet or griddle over medium heat. You don't need to add any oil to the skillet.
11. Place the roti on the hot skillet and cook for about 1-2 minutes on each side or until you see light golden brown spots.
12. If desired, brush the cooked roti with vegetable oil or ghee for added flavor and softness.
13. Repeat the process with the remaining dough balls.