Delicious Homemade Tortas!

Let me start this post by saying that I LOVE sandwiches.  They can be eaten at home or on the go.  They are easily customizable, easy to make and absolutely delicious.  The Mexican torta is no exception.  I grew up eating all sorts of tortas whenever I would visit Mexico City.  Some came from restaurants, some from little shops or huts and some were made at the local market.  As good as all those were my favorites were always the ones prepared by either my grandmother or my mother. Those always seemed to have the extra something and personal touch that made them stand above all others. 

Before jumping into how to make your own torta, let's take a look into what a torta really is.  At its most basic a torta is just a sandwich, in other words, it is two pieces of bread that have a bunch of tasty ingredients wedged between them.  What really differentiates a torta from other sandwiches is the type of bread used to make it.  A torta is made with a bolillo, which is an oblong crusty white bread with a soft interior.  

A variety of the bolillo is the telera though it has a more rounded shape, is divided in three sections, and is usually softer.

The bolillo is the foundation of a good torta, so having a good bolillo is essential.  Luckily finding good bolillos is not difficult, especially if you live somewhere with a significant Hispanic population.  Here in Houston I have a lot of choices.  I can always go to the panaderia (Mexican bakery) right down the street.  Or if I am doing my weekly shopping I can just pick some up at my local HEB in their bakery.  Heck I am even lucky enough to have La Michoacana (a local grocery chain catering to Hispanic clientele) that sells both bolillos and teleras.  If you are not lucky enough to have any of these resources at hand and simply cannot find bolillos or teleras, use French rolls or Italian bread.  My mom says even a baguette can be used in a pinch. 

Like with anything in life, there is a great variety in the types of tortas made.  Usually they are simply classified by what they are made with. For example a tora de jamon is a torta made with ham or a torta de huevos is one made with scrambled eggs.  Besides the main ingredient and the bread itself tortas vary by just how they are prepared.  Some are served cold or prepared simply while others are made hot on a griddle.  In Guadalajara there is a variation call the " torta ahogada" or drowned torta due to the fact that after the sandwich is made it is then smothered in a red sauce. 

Making your own torta is as easy as making a ham sandwich.  As stated earlier you will need some bolillos to start with.  Since bolillos come in whole pieces you will then need to split them in half.  Once the bread has been cut it is important to remove some of the migajon, or soft white part from the upper piece of the bread.  This will give you a concave piece of bread that will help hold the sandwich together.

Once you have your bread ready you can go ahead and leave it as is to make your sandwich or you can toast it in the oven.  We choose to toast our bread in a 350 degree oven for about 5-10 min.

While the bread was toasting my mom and I gathered up our sandwich fixings which included refried black beans, mustard, Mexican cream, queso fresco, sliced pickled jalapeno, ham, head cheese, fresh tomatoes, avocado, and red onion.

After the bread was done toasting, we were ready to build our tortas.  First thing we did was spread our cream on the concave side of the bread.  We then spread the black beans and mustard on the bottom half of the bolillo. 

Next we started piling on the meats. First the ham, then the head cheese. After the meat was arranged so it would lie flat against the bread we added the queso fresco.  Now we cut the cheese into slices, but it is possible and acceptable to crumble it and add it to your sandwich this way.

 Then we started to add the veggies such as the onions, tomatoes, and avocado.  It is important to try to add the veggies in a manner to keep them flat so that they won't slide off your sandwich. 

The last thing we added to the torta before topping it off with the other piece of bread was the pickled jalapenos.  The jalapenos add little kick as well as a nice tang to the overall flavor profile of the sandwich. 

All that was left to do was put the lid on the sandwich and enjoy.  The sandwiches were so massive that we simply had to cut them in half just to handle them.  They were a great lunch and so delicious.  They reminded me so much of my visits to Mexico City.

The beauty of the torta is in its simplicity.  A torta is so easy to assemble and to make it just how you want it.  For instance I know head cheese may not be the most popular ingredient.  If that is the case with you then just simply leave it out.  Are you a vegetarian?  Then make yourself a torta de aguacate (avocado)!  The choice is yours. Hopefully this inspires some of you to just go out there get yourself some fresh bread and go nuts! 

Fonda Santa Rosa

A co-worker once asked me that if I had to choose just one type of food to eat the rest of my life what would it be.  My natural response was Mexican food.  I mean I grew up eating pretty much nothing but Mexican food.  I always loved my mom's cooking and I have very fond memories of both my grandmothers' tantalizing cuisine.  So when ever I find a place that comes close to replicating it I am more than happy to give that establishment my patronage.  Luckily I have found such a place in Fonda Santa Rosa.  My wife actually discovered the restaurant when we were looking for a place for dinner.  She found out that Fonda Santa Rosa was owned by the same people who are responsible for Tamales Dona Tere, a favorite place of ours for breakfast.  Naturally we were intrigued and as it turned out we loved the place.

FSR however has not really worked into heavy rotation of our places to go out to eat.  Not for any real rhyme or reason.  Therefore, my latest trip to FSR was with my mom.  She is currently living with us and it was just her and me for dinner.  After weighing some options close to the house and trying to determine what type of cuisine we wanted for dinner, I remembered that FSR was not too far away and quite delicious.  I also figured that my mom being a Mexico City native would appreciate a taste of home.

Of the multiple time that I have dined at FSR I have never experienced a full or busy restaurant.  This night was no exception.  The dinning area consist of several tables in an L shape around what is an open and very visible "kitchen".  This  area was occupied by a large family at one end and a couple of gentlemen at the other.  As we walked in we were greeted and invited to sit anywhere we liked by a friendly waitress.  My mom and I sat kind of in between the two parties.  The fact that it was so quiet gave the place a much more intimate feel. 

While looking over the menu my mom and I had a hard time deciding what we wanted.  The choices were so many and they all sounded tasty.  So to help give us some more time we decided to order some guacamole to start as well as some aguas frescas to drink.

The guacamole was served in a small plastic molcajete with some freshly made tortilla chips.  Not only were the chips fresh, but the guacamole was also exceptionally fresh.  I think it may have even been made only after we order it.  The flavor of the guacamole was quite exceptional.  It was well seasoned as well as very balanced.  The flavor of the avocados was dominant with undertones of sourness from the lime and spiciness from the chile.  It was just the right consistency, not being so smooth that it would seem derived from an avocado paste. 

The aguas frescas were a mixed bag.  My mom got the Jamaica (hibiscus) and I got the pineapple.  My mom's was just right.  It had the flavor that I have come to expect from that drink.  It was naturally tangy balanced out with sweetness derived from the added sugar.  My drink was not quite as flavorful as I would have expected.  It seemed quite bland and insipid.  I was hoping to get a bolder pineapple flavor.  My mom also made the comment that the pineapple tasted as if it was on the verge of going bad.

While looking at the menu we also noticed that they offered agua mineral.  Since we both hand not had one in a while we ordered one for each of us.  They brought us the typical 12 oz glass bottle of Topo Chico which we both loved.

At that point my mom and I had finally made up out minds about what we were going to have for dinner.  My mom decided on the Molcajete Mixto which is basically a small molcajete filled with a combination of beef, chicken fajitas and chorizo in a spicy sauce with tender cactus, Panela cheese, onions, and cilantro.  It was served with rice and refried beans on the side as well as a compliment of corn tortillas.

My mom absolutely loved this dish.  She was enthralled with the presentation as well as the flavors of the different meats. She quickly ate up the tender cactus and enjoyed making tacos from the meats and the plethora of corn tortillas given to us to accompany our meal. She also remarked that the chorizo tasted like real authentic Mexican chorizo.  She was also impressed with the quantity of food.  She had enough to eat her fill and take some home.

For my dinner I chose the Tampiqueña, which is a plate consisting of juicy grilled tender beef accompanied by mole enchilada, fire-roasted Poblano pepper rajas, fresh guacamole, Mexican rice and refried beans. The beef was a thin piece of steak resembling a cecina. It was excellently seasoned and tender as advertised on the menu.  It was great for eating with the tortillas.  The enchilada was sublime.  It was some of the best mole I have had in a long time.  My overall plate was portioned just right so that I ate everything without feeling as if I had over eaten.

As we were wrapping up dinner, my noticed the coffee and asked if it was cafe de olla, which is a coffee prepared with cinnamon and piloncillo.  The waitress informed us that it was indeed cafe de ollo and asked if we wanted to sample it.  My mom accepted.  As soon as she sniffed the coffee my mom's face was an expression of absolute joy.  The coffee was beyond good.  It was delectable with the spiciness of the cinnamon and the sweetness of the piloncillo.  It was so good, I ordered one to go.  I was unable to finish the coffee that evening, but saved it for the next day.  It was excellent even the next day drinking it cold.  My mom also mentioned that if it was this good, after having sat all day on a warmer, imagine how good it would be when it was freshly made.

The waitress told us about the buffet during the weekends from 11AM to 2PM.  They have pretty much all of their menu available for you to partake.  It sounds delicious but dangerous.  I could easily see eating myself into a food stupor.  I highly enjoy this quaint little restaurant and would encourage anyone who wants a taste of truly authentic Mexico City cuisine!

In Honor of National Chocolate Day, Try Some Mole

Today, December 28, is national chocolate day. That is great for chocoholics everywhere. But what if you don't have a sweet tooth? Well, there is at least one way that I know of to enjoy chocolate on this day that is not sweet. I'm talking about mole. Mole is a traditional Mexican savory sauce that can be used with just about anything. Mole, like Mexican cuisine itself, has a considerable number of variations dependent on region, custom, family tradition, even an individual cook's style. The most "typical" mole people think of is a thick rich dark brown to brick red concoction made of dried chiles, peanuts, other spices, and unsweetened chocolate.

To make truly authentic Mexican mole is a long arduous process involving multiple steps as well as a plethora of ingredients. For this reason mole sauce bases are the easiest way to prepare it. Even in Mexico it is not uncommon to use a premade base. However, those are usually available at the local market and usually prepared by the person selling it. Here in the US, there are many brands you can find at your local supermarket. El Mexicano, Doña Maria, and La Costeña come to mind. They are typically concentrated so you will have to add liquid to it.

If you are willing to and brave enough, you can always try making your own. The internet is filled with recipes for all levels of cooking acumen. In fact, here are some good ones:

Authentic Mole Recipe

Quick Chicken Mole Recipe

Mole Sauce Recipe

Rick Bayless Red Mole Sauce


So there you have it. Mole sauce works well on everything from chicken to shrimp to even eggs. On this national day of chocolate go out and enjoy some chocolate, even without a sweet tooth.

100% Taquito

Located off US-59 between Buffalo Speedway and Edloe Street, this little slice of truly authentic Mexican street food is one of the best places for tacos in Houston that is not found on four wheels.  100% Taquito's origins though are not that far off.  It was originally started as a project form the University of Houston and began as a trailer in '96.  Eventually it got a store front but kept the look and feel of a taco stand.  The first thing you encounter when you enter 100% Taquito is that it is painted to look very much like Mexico City including a full sized Volkswagen beetle taxi cab very typical of the city.

The counter where you order your food has a facade made out to resemble food trucks.

!00% Taquito succeeds in providing a good place to eat..  The atmosphere there is always good with TV's showing music videos in Spanish or, as in the case this last time we went, having on Mexican soccer games.  It is never too loud or too crowed so that you can actually have conversations with someone if you choose to eat there.  There is also the option of taking stuff to go when you are on the run.

The menu of 100% Taquito is very simple.  You have your five main types of food (tacos, quesadillas, sopes, tostadas, and tortas).  Within each type of food you have about five or six variations depending on your filling.  Also available are salads, some sides, desserts and some items that just don't fall under any of these classifications, such as the chicken mole with rice or the molletes. 

Along with the food, 100% Taquito has a varied drink list.  They have a wide choice of Mexican bottled sodas as well as your typical beers.  They also provide juices and fruit slushies as well as some liquor based drinks such as sangria or margaritas.  The chela-rita (a frozen margarita with a bottle of beer upturned in it) is always popular.

For tonight's dinner I choose to order the baderitas and the tacos mixtos.  The banderitas are three chicken or beef flautas (tightly rolled tacos that have been fried) covered with red salsa, cream and queso fresco, and green salsa to form the Mexican flag.

The banderitas are excellent when you get them nice and hot.  You kind of have to eat them right away otherwise the salsa will make them a bit soggy.  While this does not affect the overall taste, it is a much better experience to eat the banderitas hot and crispy.  The three different sauces also provide your palate with some nice variation as you eat them.  The green salsa is tangy with some sour undertones. The cream and cheese provide a nice mellow and cooling contrast with the other two salsas, while the red has an earthy robust flavor.

The tacos come three small tacos to an order on corn or flour tortillas.The tacos mixtos are a basically a sampler of three different types of taco.  They include a chicken mole, asada (beef fajita), and tinga (spicy chipotle brisket).  All tacos come with freshly chopped cilantro and diced onions if you choose.

All of the meats are quite tasty.  They are cooked only after you have ordered them so you can taste the freshness.  The chicken mole is so good my wife has compared it to my mom's.  The fajita meat is nice a tender and juicy.  The brisket is moist and flavorful and not too spicy.  These tacos are best when you add some fresh salsa and lime juice from the salsa bar.

My wife ordered the chicken mole sopes and the esquites (corn in a cup with cream and cheese). The sopes are essentially a thick corn tortilla with black beans, the chicken mole and topped with cilantro, onions and queso fresco. Think of sopes as a cross between tacos and tostadas.  For me, nothing beats these with a little red salsa on top.

The esquites are a cup of roasted corn kettles mixed together with lots of cream, cheese and a spicy chile powder blend.. You can choose to have them with lime juice and a spicy chile powder blend.  Since my wife does not like spicy stuff that much she opted to not have any.

The mixture of corn, cream and cheese is just exquisite.  The flavor play very well with each other.  This serves as a perfect side for any of the other options form the menu.

My wife and I also shared a small order of chicharrones (pork rinds).  They were so fresh, they were still popping when they got to the table.  We added a squeeze of lime juice and I added some Valentina hot sauce and were ready to go.

As far as drinks go, my wife ordered a glass of the sangria.  The sangria is here is always very well made.  They know how to get the right balance between acidity and sweetness.  The wine is front and center but does not push back the natural fruit and juices.

I had two things to drink.  I had a mangonada, which is a natural mango slushy with plenty of the spicy chile powder blend.  If you have never tried it, there are many brands out there such as Tajin.  The beauty of it is that it plays so well with the natural sweet and tangy flavors of the mango.  The mangonada also comes with a Mexican spicy lolipop.

The last thing I had to drink was what they call a michelada.  A michelada is a drink prepared from a beer that has various things added to it such as lime juice, salt, hot sauce and Worcestershire sauce.  I will admit that this drink is not for the faint of heart and may not be up everyone's alley.  But I like it.  It is very refreshing and it gives a new twist to a frosty brew.

The thing that I most like about 100% Taquito, besides the authenticity, is that since the food is very inexpensive and comes in small enough sizes you can be bold and try different things very easily.  So if you are ever in the mood for authentic Mexican street food, come check this place out.

Calabaza and Pork Stew

   This is a recipe that takes me back to my youth.  I am pretty sure anyone of a Latino persuasion has eaten some variety of this dish.  Of course, we know as Calabaza con Puerco.  It also works with chicken in which case, it is known as Calabaza con Pollo.  What exactly is a calabaza?  The word itself is just the Spanish term for gourd or squash.  However, I am referencing one particular type of squash.  It is also known as Mexican, calabacita or tatuma squash. You can usually find it hanging around with the zucchini and yellow squash.  It is mainly green and white flesh and has a very mild flavor not unlike the two aforementioned vegetables.  In fact, in a pinch  or if you can't seem to find the calabaza you can use zucchini. 

   The great thing about this dish is that it is fairly easy to make, very hearty, and will give you great bang for your buck.  Using some simple ingredients you can make this delicious recipe.  For this dish you will need:

1lb pork (which cut is up to you)
1 onion diced
1-2 cloves garlic minced
1 can beans (I prefer black, but any will do)
1 can tomatoes
1 can corn or about 1-2 cups frozen corn
2-3 good sized squash
1 bell pepper diced
1/2 bag baby or matchstick carrots
2-3 cups of cooked rice (white or Mexican)

   The first step to the perparation is to dice your pork.  You want to cut it into bite size pieces, big enough to coexist on a spoon with other ingredients.  One chef I worked under always told me the key to a successful dish is to have everything fit on a spoon.  The other advantage of cutting your pork to this size is that it will cook quickly and even if it is a touch cut of pork it will have time to braise and become tender.

   The next step is to cut your vegetables.  Dice your onion and bell pepper into small pieces.  The calabaza can usually just be quartered then cut into pieces.

If you are using baby carrots, this would be the time to cut them into smaller pieces.  If you are using matchstick carrots, you don't really have to do anything to them.

   The next step is to start cooking.  First start to cook your onions and garlic in a pan large enough to hold everything.

After the onions and garlic become translucent, add your pork and allow it brown.

While the meat is browning take advantage and open your cans and or packages.

As you can tell, we had to use black eyed peas.

After the meat is mostly brown add your vegetables and allow them to start cooking.  Next add your tomatoes, corn and beans.  Drain your beans as you will get plenty of liquid from the tomatoes and other vegetables.

 Stir it around and season with salt and pepper.  If you want you can add dried oregano.  Next slap on the lid and allow it to simmer for about 20 minutes.

 Now would be the perfect time to cook your rice if you have not done so already.  It works out perfectly because the stew will be done by the time the rice is also fully cooked.

   Once everything is done, serve it in a bowl having the rice topped with the stew.  Some great options for this are to add a little queso fresco or avocado to it.  Picante sauce is also a great condiment for this dish.

Que Disfruten!

Carnitas

First a brief history.  Carnitas literally means little meats.  Typically carnitas are made from the tougher cuts of pork, but you can make them with beef and more tender cuts.  Carnitas are twice fried and braised to make them nice and tender.  They are often served with warm tortillas and green tomatillo salsa.  Here is my mother's way of making carnitas.

1 lbs. pork shoulder or butt
1/4 cup of lard or shortening
1 Medium orange
Salt and pepper to taste

Cut the pork into about 1" cubes.
Heat a pan large enough to hold the pork and add the lard.
Add the pork and cook until it changes color on the out side. 
Season with salt and pepper and the juice of the orange.
Add enough water to submerge the pork and turn the heat down to a simmer.
Let the water boil off.  Be patient, as this will take a while, but it will tenderize the meat.
When the water is boiled off, turn the heat up and fry the pork in its own fat. 
Adjust the seasoning and serve with sprigs of cilantro.


Green Tomatillo Salsa

4 medium to large green tomatillos, husks removed and quartered.
    If you are feeling adventurous fire roast the tomatillos before quartering
2 cups of water or chicken stock
4 cloves of garlic
1 jalapeno  (to tone down the heat, remove the seeds and veins)
1 chile serrano
1/2 a white onion diced
1/4 bunch of cilantro
salt and pepper
Optional 1 lime

First boil the tomatillos and  two garlic cloves in the liquid until fork tender.

In a blender, blend the tomatillos, garlic, chiles onion, and cilantro with about half the liquid.

Use the remaining liquid as needed to adjust the consistency of the salsa during blending. 

After the salsa is blended and to the right consistency, season with salt and pepper.

For a little extra zazz, squeeze fresh lime juice into the salsa.