Named after the huaraches, Mexican sandals the dish is made by flattening rounds of masa dough then topped with various fillings. You can form these by hand unless by the proper tool to use is the huarache press.
(Bread for the Day of the Dead) From Zarela Martinez. Visit Zarela's Web Site.
Enfrijoladas are common in Oaxaca and are served for the Mexican equivalent of brunch. They are corn tortillas dipped in bean sauce and folded into fours.
Flour tortilla are a simple mixture of flour, fat (lard or vegetable shortening), salt and water. Despite what you may have read, flour tortillas are NOT made with a tortilla press. The dough is too soft and sticky and will not flatten without the assistance of skilled hands or (for the rest of us) a rolling pin (palote). The best (and traditional) rolling pin (palote) is made of wo...