ArchivesTag : Tortillas

Harina Tortillas…how do they get them so thin?

I have seen this done in homes, on roadsides, and in little roadhouse eateries on this one near Janos. It looks easy when you see it done. However to keep those thin little deals to keep from rolling up on the roller is a trick…a pressure and timing trick. Watch this video closely to see […]

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Asado

Asado is this traditional meat dish through the Copper Canyon area which is made in a variety of ways. The meat can be pork or beef and the make up of the stuff can be from stew out to something like pulled pork. It can stand alone or be served with rice or be filling […]

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Pico…the always present side dish

People go nuts over the food in the Sierra Madres. One of my faves is the simple pico. I think the key is the fresh ingredients. Like real tomatos and peppers: The stuff is really simple…just fresh peppers, tomatos, cilantro, garlic,  and onions. Then sometimes there is radish or cukes or whatever thrown in. I […]

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Harina Tortillas and Heat

The northern areas are where the harina tortillas originated (the yellow corn ones are Aztec in origin and are preferred in other areas). In Chihuahua they tend to be a bit smaller and thicker. In Sinaloa they are larger and thinner. There is a trick to getting them rolled out thin…I have watched novices there […]

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