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.
From El Restaurante Mexicano Magazine. Papadzules is actually a simple Mayan dish of warmed tortillas served with a pumpkin seed sauce flavored with epazote. Diana Kennedy recommends that only the freshest pumpkin seeds be used to avoid a bitter flavor in the sauce.
Chilaquiles, pronounced [chee-lah-KEE-lehs]. This dish is popular from the U.S. border all throughout Mexico and downward into Guatemala because it is a popular way to use stale corn tortillas.
Recipe by: Tabasco.com. Makers of the famous Tabasco hot pepper sauce. This is one of our favorite web sites. Find fun recipes, learn about the history of this all American company and you can even listen to Zydeco music.
Flour tortillas have to be rolled out with a rolling pin. The best (and traditional) rolling pin (palote) made of wood and is 14" - 18" long and about 1" in diameter.Flour tortillas are made with wheat flour and in order for the tortilla to maintain its flattened shape the dough must be rolled until the gluten strands break down. Without rolling the ball of dough would just snap back into its p...