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Use  of corn masa in tortillas or other applications is very important in Mexican cuisine. Sopes are small thicker tortillas with a little rim around the edge to contain the toppings. Sopes are appropriate for breakfast, lunch or dinner. The simplest toppings are beans, Mexican cream, avocado slices, and sprinkled Queso Fresco or farmer’s cheese.

 

Ingredients (Makes 4-6 servings)

1 lbs of corn tortilla flour or “masa harina de maiz”

5 to 6…

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Fritas are the Cuban equivalent of the American hamburger. They are a little more savory and delicious because of the addition of ground chorizo (sausage). While some Hispanic markets sell chorizo already ground, you can easily make this by removing the casings, cutting the chorizo into small pieces, and blitzing it in a food processor. Traditionally, a mound of thin crispy fries is placed on top of each frita just before adding the bun.…

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This is a classic northern Mexican recipe. The word charro means cowboy in Mexican Spanish. You can easily imagine these beans being made by charros over a campfire. Serve with steak, tortillas, salsa and a sombrero.



Ingredients (makes 10 servings):

2 cans…

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Makes 10 servings

 

Ingredients:

20 to 25 corn husks, washed

1 lb. corn tortilla flour (“Masa Harina de Maiz”)

3 oz pork lard or butter

3 oz shortening

8 cups of water

3 Mexican cinnamon…

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