Flautas translated to English means "flutes". The dish is comprised of large corn tortillas with a small amount of filling and rolled up tightly to make a "flute" shaped taco. The taco is then fried crisp. It is important to serve the flautas just as the come from the fryer otherwise they will get tough and chewy. This recipe is by Diana Kennedy "The Art of Mexican Cooking"....
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...
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.
This Chipotle Cornbread recipe was the invention of Andrea Weeks. An almost ordinary cornbread is enhanced with onions and chipotle paste. Chipotle paste is not always easy to find so we've included a link to a recipe for making your own. Serve the cornbread right out of the oven with a nice pot of frijoles. I like to serve this cornbread with our recipe for Learn More
This recipe for a Quick Chipotle Cornbread makes use of the famous Tabasco hot chipotle sauce for a quick chipotle flavor. You start with a corn muffin mix, add egg, milk, whole kernel corn, and minced chipotle in adobo sauce. This makes a quick, hearty cornbread to serve with beans or a warm soup.