Tortillas 101

The Future Comes Sooner: sabores in Greece!

From my mother's travel blog in Greece. Check out the recipes at the bottom!

The Future Comes Sooner: sabores in Greece!: The food we eat in Greece. We are eating very well, mostly doing our own cooking. Greek food in the southern Peloponese is rather simple...

Luna's Salsa de Molcajete

Do you use your molcajete for decoration? Or leave it in the kitchen so that your friends' assume that you're a hardcore Mex cook? Well now you don't have to hide in embarrassment anymore! With Luna's step-by-step instructions, you can actually USE the molcajete for delicious salsa and not as an ashtray.

Ingredients:
1) chiles 2-3
2) tomates or tomatillos 2-3
3) ajo 2 cloves
4) salt (al gusto)

Instructions
1) Toast the chiles and tomates on a comal until brunt--it's really OK to burn here. If you don't have a comal use a frying pan or just burn them on the burner (old school technique)--watch your deditos!
2) Mash garlic in molcajete. Now the trick here is to mash not hit. Use the wrist. Then mash tomates, and chile. Add salt. Ajua, all done.

Still confused? Watch video for secret Aztec twisting technique.

Aztec Question of the day:
What is the difference between jitomates and tomates?

Secreto #3: Doña Maria Elena's Chili

While traveling through the Rio Grande Valley I came upon an Educator/Technology Region One Coordinator/Mother/Botanist named Maria Elena Ovalle. Ms. Ovalle is a Native Tejana, whose family goes back at least 500 years. This recipe she learned from her mother, who learned it from her mother's grandfather, next-door neighbors great grandmother. This chili recipe is old, it's Tex-Mex and it will delite!

Doña Maria Elenena's Chili
(serves 4 people)

Ingrediants
1 lb. of Carne Molida (Hamburger Meat)
1 diced tomato
1 cup kidney beans
1 tsp Red Pepper
I clove of mashed Garlic
Union (or union salt for people who're allergic to union)

Recipe
Mash the meat into a large cooking pot
Add tomato and a small can of tomato sauce
Add onion
Add tablespoon of chile powder (chimayo is best)
Cook until meat cooked
Add comino 1/4 tsp and tsp of black pepper
Mix
Add cooked kidney beans (can use any type of beans) last after meat is cooked.
Let sauce marinate.

Cuauhtemoc's Comitl "Cooking Pot"

Buried deep in a mountain cave nestled in the jungles of Mexico City, I came upon Secreto Number 2: the famous recipe for Cuauhtemoc's Comitl (Cooking Pot).

Many people know Cuauhtemoc's story. Aztec ruler who was tortured, feet put to fire, by Cortez. But what many people don't know is that Cuauhtemoc had a flare for cooking. According to Bernardo Diaz del Castillo (a conquistador under Cortez who wrote of his experiences in a book), "Cuauhtemoc was a likable chap who could make the most divine dishes from a few leftover table scraps. He has this one specialty he called Comitl. It is the most incredible food I've ever had. It warmed my heart, satisfied my appetite, and brought me one with God." Sadly, Bernardo Diaz del Castillo died soon after this report.

Cuauhtemoc's Comitl
Ingredients:
2 cup of beans
2 cups of amaranth (huautli)
2 jalapenos
2 pieces of chipotle sausage (Trader Joe's)
2 tomatoes
2 cloves of garlic
1 teaspoon of salt
fresh ground pepper
cilantro



Directions:
1) Add 2 cups of beans with 6 cups of water to a clay cooking pot. Add 2 gloves of garlic and let cook on medium heat. After about 15 minutes add 2 cups of amaranth. Place lid on pot.
2) Chop up jalapenos, tomatoes and sausage. Add to pot.
3) Beans will take between 30 minutes-3 hours to cook depending on variety. It is super important that you stay close to the pot so that you don't burn the beans! (Trust me I've burned many pots of beans.) Add hot water as needed. The best way to know when they're done is to taste frequently.
4) When beans are soft, add salt and freshly chopped cilantro. Then sit back and enjoy!




"Cuauhtemoc's Comitl has supernatural powers that teleported me back to my ancestors," Joaquin de Jesus Arguello, willing guinea pig to my cooking experiments.

Secreto #1

Bienvenidos a Chencha's Morral de Secretos,

A blog to list, diss, or rave about your favorito culinary masterpieces. Whether you're a Maestro or think you're a Maestro, or just like to play in the kitchen, Chencha's Morral is right for you. Need to spice up your marriage or just want to impress your new Sancho? Chencha's Morral is right for you. Do you burn tortillas? Are you tired of your family laughing at your quesadillas? Chencha's Morral is right for you.

Here at Chencha's Morral you will become part of an international network of Chenchas who are each striving within their communities to:
a) improve their cooking repertoire.
b) preserve and uncover ancestral traditional meals.
c) explore new recipes and foods

To become a member is easy. All you need to do is sign in and list your favorite recipe. Take a picture of your dish and post it if you can. Then try out some of the other Chencha dishes and post your results. When your meals come out great please let us know. If you're dishes flop, tell us, and we'll try to help you out. Con tiempo and practice you'll uncover the treasures of Chencha's Morral de Secretos and impress your friends too.

And when your family and friends ask:
"Where did you learn how to cook so good?"
Smile.
Place your index finger over your lips and say:
"That's Chencha's Secret."

*Chenchos are totally welcome to join tambien.