A Dogo Luvr Guide for Sonora Style Hot DogsBy Juan ParadaShare this post and use #tastesonora
Note: First off, I want to salute to Dogos vendors (first 3) who waited for this to come out. With the whole covid situation, some vendors closed making the guide not so much as a guide. Now, some are making a come back. Make sure to check their status on their IG account.
Along with flour tortillas and beef, baseball is the dominate sport in the northern region of Mexico. Yes you heard right, baseball, known as beisbol Mexicano. Although they're rumors of a circus bring hot dogs to Mexico, I believe it was this American sport that brought it's beloved stadium food along with it. How can anyone argue with that? There's even more beisbol felids/stadiums than soccer in Sonora. Google map it if you don't believe me. What the heck is a DOGO? Whats makes a “dogo” different from a hot dog? Despite tons of article saying it's a bacon wrap that made it famous, it is not. It is the same reason why sonora-style-tacos are so dam good, the sonoran wheat bun called media noche. I’m sure at some point its started with a bolillo, but this is why we are here folks, to correct the false narrative given about Sonoran good eats– to start with the wheat! Media noche is the name and it usually the size of regular bolillo. Soft elastic inside and with a golden brown shell given by the oil and vegetable shortening mixture brushed on before going into the oven. All vendors either import their bread or make it themself. It is the essence of the Dogo, along with the unique toppings each vendor offers. Standard to their home town. As you can't tell, I can't write. I mean I hate writing. So look at the pictures and drool for yourself. And sorry, no Dogos passes here. Go support these vendors!
#1 Dogos El Viejon
(On sidewalk in front of Target) 9725 Laurel Canyon Blvd, Pacomia, CA https://www.instagram.com/dogos_el_viejon
#2 Dogos Yaqui
108 N Shipman Ave, La Puente,CA. https://www.instagram.com/dogosyaqui_
#3 Dogos & Burgers Inc.
82-711 Indio Blvd., Indio, CA https://www.instagram.com/dogosnburgersinc
#4 Los Dogos Sonora Style
3705 Croton Ave Whittier, Ca https://www.instagram.com/losdogossonorastyle
"Temporary Closed"
La Rueda Hot Dogs https://www.instagram.com/laruedala El Yaqui Style Dogos https://www.instagram.com/dogos_el_yaqui_style Dogos Sonora https://www.instagram.com/dogosonora Recipe: Frijoles Charros - a.k.a. Frijoles RancherosJuan Parada
If you loved the frijoles puercos (recipe here), let me show this recipe the has my whole family eating beans on weekly basis. I would recommend to make this dish well ahead and store them in the refrigerator or freeze them for convenience.
List of Ingredients:
Step 1: Pre-soak your beans for at least 2-8 hours (images: before and after). This helps with the cooking time.
Step 2: Get chopping or slicing. I'll tell you right now, size does not matter at this point, just for the meats and the slices of jalapeño. Those do serve for decoration purposes too. So far really easy right?
Step 3: Cook the chorizo and bacon. The chorizo adds flavor, but the bacons adds flavor and texture. Just something to note when chopping the bacon.
Step 4: And final step. Bring the water and beans to a boil, then add all ingredients to the pot. Cook them the same amount of time you would with just beans. This can be minutes or hours, depending on the size of your pot, amount of water, and you covered it or not. I covered mine but you need to be close by to keep the boiling down. This is where pre-soaking helps.
Please note this is a hardy meal and we highly recommend pairing it with tortilla de harina. Also, this is a very hard dish to find, either you make it or go buy some from Fat Boyz Tacos. You will not regret it.
by Juan Parada
Gallina Pinta, translated into english, painted chicken. I can tell you with certainty this contains no chicken –– all beef! What I gather, the mix of beans with homeny create a look of chicken on the plate, given it the name. It uses cut form the cow that make this a hearty soup to satisfy any apatite. Like most Sonoran dishes, the primary ingredients are the source of the flavor. So make sure you select them wisely.
PLEASE READ: This recipe is use on a pressure cooker or Instapot. COOKED hominy was used because hominy uncooked, called nixtamal, is difficult to find. I used COOKED hominy which I added after the pressure cooking. If you are able to find RAW nixtamal, add it in at the beginning of the pressure cooking along with ALL the ingredients. All ingredients (meat vs beans/hominy) ratios are measure to be exact. If you want more meat then use 1 cup each for both beans and hominy. At the end pf the day, it's up to you. **Liquid was removed to show ingredients in above picture.
Lets get start!
Ingredients:
Hardware:
Step 1: Prep your ingredients. Since we are using the pressure cooker or Instapot, there is not need to cut the meat. If you are going boiling route, you will need to cut them in about 1 inch cubes, along with dicing all you're ingredients (obviously except the beans and hominy). Onion was cut in half and I did dice the pepper. Garlic peeled and placed whole. Add the salt. I recommend not skipping this step. You can adjust post pressure cook.
Step 2: Add the meat first to the pot. Then the beans (hominy if uncooked). Followed by the all listed ingredients. I used a Breville Fast/Slow cooker at set it to 80 minutes. At 45 min the beans to are cook properly. You can use that to gauge Once completed, follow your cookers opening procedure. Add in cooked hominy. All the meat should be tender and shredded. The garlic and chile pepper should as well disappeared. The onion will remain but you can remove it or stir it in amongst the rest of the soup.
Step 5: Serve. Garnish with fresh chopped cilantro and onion. Lemon or lime is optional. Chile flakes or jalapeño is suffice. If you can get your hands on chiltepin, Sonoras and surrounding region home chile, do so.
Being Sonora, you should pair it with tortillas de harina or bolillo. Tacos Lovers: A Prime Spot for Authentic Sonroa Tacos
Ceviche Sonora Style: Meet Sonora’s Unsung Hero & Your New Ceviche PlugBy Gabriela Mungarro
Truth be told, when people think of Sonoran food most tend to immediately conjure images of soft tortillas de harina on a comal, sizzling carne asada on the grill, and even mouth-watering dogos from street vendors-- but there is an unsung hero that has long stood in the shadows of these crowd favorites, until now-- Sonoran seafood.
Although Northern Mexican food (mostly from Sinaloa and Sonora) has become highly sought out throughout SoCal recently, it’s safe to say that Sonoran Seafood has also made its great debut with none other than Ceviche Plug, a 100% Sonoran style ceviche Instagram only business that offers delivery right to your doorstep. What was once a family recipe from the picturesque port city of Guaymas, Sonora flourished into a business during the height of the pandemic in March in the grit of SoCal city life. Taking her family’s traditions the 800 miles from the Sonoran coast and bringing it to Los Angeles, Orange County, and the Inland Empire, Michele Ulloa, 26, has established Ceviche Plug as a top contender in the world of mariscos.
“We were born in Guaymas, Sonora, a port, and we have some of the best seafood there. Just how you see everyone selling fruit all over L.A., in Guaymas we have little ceviche stands all over the port. Everyone sells ceviche, it's one of the most common foods out there. It's just a unique taste,” said Ulloa.
While most people associate the best seafood in Mexico to the likes of Sinaloa, Baja California, and Nayarit, to name a few, often overlooked is Sonora’s seafood scene. But what sets Ceviche Plug’s tasty ceviche apart from the competition? The simplicity in the taste. “From the ceviche I've seen here [SoCal] not a lot of them use tomatoes and other vegetables, and ours has a good amount of veggies. It has cucumbers, cilantro, onion, tomato, and then we add the jalapeno,” said Ulloa. The ceviche isn’t dressed up with extravagance that deters from the actual food. You’re able to fully experience the taste of the seafood, the freshness of the added vegetables and fruits (depending on your order), and the special secret touch that Ulloa adds to the recipe. Aside from the typical Sonoran ingredients found in the ceviche, Ceviche Plug mixes things up with their popular Mangoviche which includes shrimp based ceviche with mango that fuses a refreshing sweet and savory taste that pairs perfectly with any salsa. But for those who steer clear of animal-based products, worry not as Ceviche Plug has got you covered! Catering to their veggie-loving clients, Ceviche Plug offers a coconut-based “celiviche” which was created with the help of Ulloa’s friend, chef Araceli Gutierrez. “We wanted our ceviche to be something you can actually sit down and dine on or lunch with-- which is why we actually added the avocado and we provide tostadas and mayo,” said Ulloa.
With the convenience of having a $10.00 container packed with delicious ceviche delivered to your home, it’s no wonder why Ceviche Plug became acclaimed for its value and quality. Each container holds about 3 large tostadas worth of ceviche that can be enjoyed as a snack or a
meal. “We’ve been perceived very well,” says Ulloa. “I thought we were only going to sell about 10 per week, I didn’t expect to be this big! We’re still really small compared to the other ceviche sellers, but just how fast our growth has been is really incredible.” If you follow Ceviche Plug on Instagram you’ll see it’s not uncommon for the ceviche sellers to completely sell out in a matter of hours in the numerous cities they deliver to, but loyal customers are willing to wait for their container of Sonoran delight. While the demand for quality Sonoran ceviche grows and seems to have no stop in sight, Ceviche Plug has begun to roll out plans for the near future. “The goal is to have small to-go restaurants within the next year or two. Like an acai bowl place, but for ceviche where you can make your own bowl to-go,” said Ulloa. As we eagerly await the brick-and-mortar to come to fruition, meanwhile find Ceviche Plug on Instagram to place your orders and get a taste of what Sonoran mariscos are all about! Follow Ceviche Plug on Instagram www.instagram.com/cevicheplugoc A Sonoran Style Taco in LondonBy Gabriela Mungarro
Post-pandemic plans? Try eating tacos...in LONDON!
Living in a diverse and metropolitan city like Los Angeles, you don’t have to travel too far to eat a great taco, but in case you are open to travel for food (post pandemic, of course!), go to London for authentic Sonoran tacos.
You might be thinking: “London for tacos?” YES!! Allow us to convince you as to why you should add this London Sonoran taquería to your foodie bucket list. Originally established as a Pollo Feliz stall in the Netil Market in Hackney, London, a popular community for arts, fashion and food, owners Michelle Salazar and Sam Napier launched London’s only northern Mexican food stand joining Salazar’s family franchise of grilled chicken restaurants that haven been family operated since the 1970s in Sinaloa and Sonora. Now, Salazar and Napier have shifted focus from grilled chicken to beef tacos during the peak of the pandemic and re-opened as Sonora Taquería after moving to a bigger space in the same market. Specializing in tortillas and beef plates, particularly tacos, Sonoran fare has taken East London by storm and made loyal patrons of new eaters.
“I get a bit nostalgic not being able to go home. So I’m trying to bring home here with the food I’m making,” said Salazar in a phone call.
Keeping her Sonoran roots very much alive and weaved into every aspect of her London business, Salazar’s goal was always centered around Sonoran food, from barbacoa to carne con chile, and of course, tortillas de harina. “We being Sonoran, incredibly beef centric, we currently sell barbacoa tacos-- kind of trying to recreate tacos del Chino in Hermosillo-- they’re super popular and that’s the barbacoa to eat. That’s what I’m trying to recreate here. I’m doing carne con chile, that’s the more traditional one, and a carne deshebrada con chile verde. I’m trying to introduce machaca, but it will come,” said Salazar, who will be making the machaca in house and serving it in the next few weeks at the taquería. Perfecting her grandma’s tortilla de harina recipe alone and 5,471 miles away from her home in Hermosillo, Salazar took to a Facebook video featuring a “lady from Obregon” to learn the step-by-step process of tortilla making. Fusing a traditional method with a modern approach, Salazar introduced her handmade wheat tortillas ( sold at £ 5) that range from using pork fat, goose fat, and vegan ingredients.
Being possibly the only northern Mexican restaurant, as well as one of the few Mexican owned restaurants in London, Sonora Taquería has faced its fair share of challenges while introducing Mexico's northern region’s cuisine.
“The Mexican food that is known here is definitely Southern-- it’s the most popular quantity. It’s been a challenge to make people understand that flour tortillas are also very traditionally Mexican and that they’re very different from the tortillas you can find in your supermarket. It’s kind of changing the concept of understanding what authentic Mexican food is and introducing the idea that northern food is its own culture,” said Salazar. Breaking the barriers of the typical ideals behind Mexican food, Sonora Taquería has allowed Londoners to first-hand experience quality tortillas de harina and also understand what northern Mexican food is all about. “People are very excited to learn more about regional stuff, so I think it’s worked so far,” said Salazar.
Although tortillas were at the forefront of their business since their Pollo Feliz days, currently, Sonora Taquería had to limit their packaged tortilla production due to increased demand of their tacos and have opted to only producing tortillas for their food, making an estimated 1,000 tortillas for service during the 3 days a week they are open.
For Salazar, Sonora Taquería has allowed her to find her true voice in the culinary world as she repositioned herself from her family’s franchise to creating her own space. “I’m never not going to be part of that business, but it sort of felt necessary for me to make that change and to have something that’s mine more than trying to recreate something that I did not come up with,” said Salazar. While the taquería offers everything from beef tacos to nopales, refried beans and quesadillas, Sonora Taquería is currently in the works of introducing another Mexican food staple: frijoles charros-- a perfect menu addition given the seasonal change. It’s safe to say that Sonoran cuisine has finally entered the arena after years of being an outcast and followed solely by Sonorans. Sonoran food is here to stay, and its takeover has only just begun. Sonora Taqueria London 13, 23 Westgate St, Hackney, London E8 3RL, United Kingdom www.sonorataqueria.com Meet the Healthy Handmade Tortilla With a Sonoran Flare from San Diego - Tortillas CoyotasBy Gabriela Mungarro
The quest to find the best tortilla de harina has long been the stuff of myths and legends. At times even folklore where tales of ventures to restaurants and puestos to taste a good tortilla de harina have both enticed and disappointed us. But why the obsession?
To put it in the simplest terms, eating a tortilla is a sacred experience. Not just for Sonorenses and the rest of Mexico, but for all Latinos. It's not just because of the taste or the quality (though those are crucial elements) but rather the memories and customs that are attached to tortillas that make it incredibly difficult to evolve or alter. It’s almost blasphemous-- a change to a cultural norm that is basically embedded in our DNA. For Janet Flores Pavlovich, 34, of Hermosillo, Sonora, tortillas de harina not only represent her heritage, but also her passion. As owner of Coyotas Tortillas, a small company that creates cassava flour based tortillas made by hand, her new venture would be her toughest obstacle to overcome, it would be her Mt. Everest placed on a comal. As a born and raised Sonorense, Pavlovich thought the idea of creating a Sonoran tortilla without the staple ingredient of flour would be immediately rejected with expected backlash. What would her fellow country people think? Who would even buy a Sonoran tortilla without the typical ingredients, she wondered? To her demise, there would be many! Hailing from the San Diego area (but technically, Hermosillo, Sonora) comes a new type of tortilla that looks like a tortilla de harina and tastes like a tortilla de harina, but alas, it is not a tortilla de harina. For people with diet restrictions or who eat on the healthier side, this tortilla is quite possibly salvation for those looking for a substitute.
Truthfully, the idea to make tortillas sparked when Palvovich began selling classic tortillas after moving from Hermosillo to San Diego-- where she studied culinary arts. Using her family’s recipe and her skills as a trained chef, Palvovich was finding much success in her new hustle.
Yet, life struck-- or rather, unforeseen health changes. How could her family’s old tortilla recipe (a typical Sonorense recipe) cause her stomach discomfort? She quickly realized that many people might be experiencing the same situation when they ate tortillas de harina. Embracing her new diet, Palvovich saw an opportunity to test her skills and create something completely different-- a cassava flour based tortilla. “Changing the stigma behind traditional tortillas, that's all I want to do-- to dignify the tortilla, any tortilla for that matter,” said Palvovich during a phone call. Placing a modern twist on traditional recipes, Palvovich has taken all the great qualities of a tortilla de harina and added a Californian flare, as Palvovich mentions, with a touch or two of healthy ingredients. But don’t get Palvovich wrong here, she’s not looking to reinvent the famed tortilla de harina, rather present a healthy alternative. Daring to challenge the status quo, Palvovich has opted to question our perceptions and tastes when it comes to tortillas de harina--one that at times can be filled with cruel judgement.
“I think Mexicans are just barely adapting to a special tortilla like mine. It’s different. Many told me, ‘those are not tortillas’ and then they tried them and ended up taking a pack home. It was a fight with Mexicans due to their criticism about my tortilla,” said Palvovich.
While the ingredients used might be considered new in the world of tortillas, the spirit behind Coyotas Tortillas is not-- down to the name. To gain the insight she needed for her new found business, Palvovich decided to go straight to the source-- Sonora. Although much of her knowledge came from her family, Palvovich returned to her beloved Hermosillo and spent an entire summer in the sweltering desert heat learning the true ins and outs of making tortillas de harina, from the proper amount of heat needed to the types of harinas used, Janet became an expert. For those who might not be too familiar with the word coyota, here’s a little lesson. No, coyota does not mean a female coyote. In Sonora, coyotas are actually a dessert that are very similar to a pop-tart, but round like a cookie, and are filled with a variety of flavors like guava and piloncillo-- but obviously, we’re not talking about dessert here. The word coyotas is said to have originated as a name given to the small children who were descendants of Sonoran natives and Spanish colonizers. The term caught on and then expanded into the popular aforementioned dessert. For Janet, a 100% Sonoran, the term holds special significance and evoked the very essence of her roots. She dubbed her new tortillas the unforgettable name-- coyotas. What you read on the packaging (or site) is exactly what you get with Coyotas Tortillas. There are no surprises, except for the taste! Each pack features 8 tortillas that are handmade in small batches by Palvovich, and are made of cassava flour, a peeled, dried and ground yucca root. Among some of the ingredients are water, organic coconut oil, and sea salt, to name a few. But as stated, Coyotas Tortillas are grain free, paleo, non-GMO, gluten-free, vegan, and dairy free--yet don’t compromise flavor. Granted, there is a noticeable difference, but in a great way. They’re soft, tasty and thicker when compared to most tortillas de harina. Palvovich designed her recipe and tortillas for optimum use-- these tortillas won’t tear under the pressure of a carne asada (or veggie) packed taco drowned in salsa.
“The most important thing for me was to create a clean label with few ingredients that are natural. Ingredients that we’re all able to digest well,” said Palvovich, and that’s exactly what she did.
Featuring minimal ingredients and maximum flavor, Coyotas Tortillas have conquered skeptics and even gained the seal of approval from her hometown of Hermosillo-- where she tested her tortillas and completely sold out. If Sonorenses loved them, it’s safe to say Palvovich’s tortillas were a hit when she launched in January at her local farmers’ market in San Diego earlier this year. “I started at the farmers’ markets. The good thing was that they were still open and while I was there I was able to test my own focus group and handout samples. People there are quick to tell you if they like your product or not. Since people don't know you, they don't mind telling you the truth or give their opinions, but I was having a very good acceptance,” said Palvovich. Selling her tortillas at the farmers’ market and online, Palvovich saw an incredible amount of support from patrons across the country from New York to Hawaii who were frequently ordering. Shortly after her debut, Palvovich was approached by grocery store chain Sprouts. Suffice it to say, she was in shock to see her product on the shelves of a popular store she admired. Not long after, her expectations would again be surpassed when California luxury supermarket Erewhon offered to sell her tortillas at all locations throughout Los Angeles.
Currently, Palvovich is expanding and testing her next product-- a take on tostadas with the same ingredients featured in her tortillas.
So for those on the quest for a good tortilla, let it end here. You’ll thank us later when you eat it in a carne asada taco, a machaca burrito, or pair with a steaming bowl of caldo-- as any proud Sonorense would. *Due to the ongoing pandemic, Coyotas Tortillas are no longer being sold at the San Diego farmers’ market and can only be purchased via their site or the locations listed below. Sprouts Eastlake, Chula Vista Jensen’s Foods, Point Loma Seaside Market, Cardiff Healthy Creations, Encinitas Nectarine Grove, Leucadia Paleo Treats, San Diego Erewhon, Santa Monica Erewhon, Calabasas Erewhon, Venice Erewhon, Pacific Palisades Erewhon, Beverly Hills Coyotas Tortillas www.eatcoyotas.com How to make Sonora Style Hot Dogs called DogosBy Juan Parada
Just like tacos have taken over the U.S., so have the hot dogs in Sonora, officially knowns as Dogos. What makes them great? It's the special bread created just for them. Soft and fluffy inside, rectangle-shaped, oversized purposely to fit up to 2 beef franks inside along with a boat-load of toppings (not shown here to highlight the bread). Built like Noahs Arch, it can literally hold an unsafe amount toppings with no oceans to keep it afloat but your two hands.
Just like tacos, dogo styles vary from town-town, with the bread being the common denominator. I'll be honest, it took me 5 rounds before I got this right. So here are a couple of things to keep in mind before starting. Ambient temperature. I worked in 80-82 degrees in my kitchen. All ingredients to be at room temperature. Get ready to work your mixer hard. I have a Kitchen Aid 6.qt version and it got hot at one point. Determine the size of the franks to be used. Lastly, get your yeast ready before hand. Whether you're using fast acting or instant, make sure it's set before you add it. Note: this recipe was provide by Molino La Fama. I took some liberty to adjust due to the difference in climate in Los Angeles. Okay, lets get started! Ingredients:
Toppings for your Dogo: Bacon for wrapped Tomatoes Grilled onions Diced onoins Mayo Nopales Guacamole Salsa de Aguacate Chorizo Various grilled chili peppers Diced jalapeño Pickels Relish Mushrooms About 2-4 types of cheese Beans (whole or smashed) Salsas And any more a particular vendor may offer To mention a few.
Step 1: Add all dry ingredients and mix. This step happens quickly. Next, add your 2 eggs and set to a medium speed setting. Do not expect your dough to thicken at this point. With the mixer still set to a medium speed, add your activated yeast. I did my yeast using the warm liquid milk option. Slowly pour it in and allow it to mix well. If you're using water, introduce it slowly to the mix. After adding the yeast and liquids, the dough will look like "Image 4" above. Remember, if you're using liquid milk and/or water combination, the total ml's of liquid should not exceed 600ml.
Sigh, they're all in. Let's begin to mix! Depending on your mixer, you way many to stay close by. Mix for 8-12 minutes, set to medium speed . During this process you will begin to see the dough thickening. The dough will begin to peel off the walls of the bowl and eventually stick to the hook. Once it's at this step, lets check the consistency. See "Image 6". Is will be elastic, but if it is sticking to your hand like a kid eating a chocolate cake, you may want to mix it more. Note, it will always stick but you want it to a bare minimum. Once your mixer begins to smell like a firework, just kidding. The dough should be very elastic, sticky but not adhering and the viscosity of silly putty, you're done. See "Image 7".
Step 2: Let's get rolling. Grease the baking tray. Create a ball of about 150 grams. Be tough, it won't cry. Roll in back and forth until you get the length you desire. The prank size will predetermined this. Try not to tapper them. Place them close but not touching. This step is critical to achieving the shape of the bun. My tray is a half size tray. I was able to fit 5 at the angle shown. Note, the smoother you can get the surface, the better looking the bun will be once it's baked.
Step 3: Let it rise! Again, depending on how well you activated the yeast and the ambient temperature, this step will take from 45-90 minutes. Being November in L.A., I went all the way to 90 minutes.
If you look at the images above, you can see by placing them closely, it allowed them to expand towards each other side ways, thus forcing them upwards. This will give you the iconic Dogo bun shape. The opening surface is not the top part, its the side. So please make sure you get the previous step correct to achieve this. As for creating a golden brown finish, there are three ways you can do this. You can do nothing. You can mix an egg and sugar (remember about ambient temperature), or like panaderos in Mexico do it, premix shortening and oil and rub it on the dough before it starts to rise.
Step 4: Bake at 350 degrees fahrenheit for 14-18 minutes or until the desired golden brown look you desire is achived. One kilo yields about 9 medias noches using 150 gram per ball.
NOTE: THESE ARE SERVED STEAMED BEFORE SERVING FROM A REAL SONORAN VENDOR. IF YOU OWN A STEAMER, IT IS A MUST YOU DO NOT SKIP THIS STEP TO EXPERIENCE THE TRUE AUTHENTIC TASTE.
Step 5: Serving. The skies the limit here. You can bacon wrap the beef frank or even wrap the media noche and grill it before serving. Franks can also be combined with sliced peppers of your choice along with melted cheese before going in. The wheat bread is part of the show, just like most Sonoran plates featuring wheat.
Buen provecho! How to make authentic tortillas-de-harina at homeBy Juan Parada
If you had no idea, la tortillas de harina is from the region of Sonora. It can even be argued that the creation of the burrito as well. These aren't bold claims, it's just most have forgotten in the past centuries. That is why we are here folks. With that said, we have a new comer to Souther California, a 85 year old wheat mill called Molino La Fama, based in city of Hermosillo, the capitol of Sonora.
Using their recipe and their product you will get an authentic taste. The shape and thickness are all up to you though. This is a skillset many do not bare, not even in Sonora. With a little help with old tech, you to can achieve the perfect tortilla de harina, eventually. Thickness and size vary from taco to taco, burrito to burrito. Depending the experience you're looking for. So don't worry, no one can judge. I used a hand press for this recipe. Using a heated hand press is even better as the tortilla will hold its size and will not shrink as much. Frankly, the harina is part of the taco and should be major part of the experience. What I aimed for was a 6 inch but got about -5+ inch tortilla. I did get smaller ones that didn't make cut. Your first time will not be a 100% success so don't stress out. Your results will be a thick for two reason, you're not an expert and second, this variation of their harina is for general purpose and tends to be more for breads and some pastries They have a specific brand for only tortillas that is not yet available in the states. This is a secret most master tortilleros hold. Let's get started! List of Ingredients :
List of hardware needed :
Tips: Use warm water. You may want to add some more salt than stated. I felt it wasn't enough and I personally don't eat much salt.
Step 1: Mix the harina and salt in a bowl. Do this with the same bowl used with the mixer. Once you got it well mixed, add your shortening. Attach the dough hook as its the closest to hand mixing. If you don't have a mixer or want to become a expert even faster, use your hands and follow the same steps. Start to mix all three ingredients until the you get a consistent mix. If you're using a mixer, you equate to something like a soft ice cream easily scooped. (Image 7).
Step 2: Add water slowing, very, very slowing. By hand you will have to pour and mix about 10-15 times for this recipe. Now with the mixer do this in a low setting and add water gradually in the span of 6-8 minutes until you get the texture needed to proceed. See "image 10/11". The dough will stick to the hook versus the side wall of the mixing bowl. That's a good indication it's ready. If you're doing this by hand, make a ball out of it and roll it side-to-side on the surface of your work area. If you get a similar texture and reaction, then you're good. Note, you're doing this by hand, you will need to insert those fingers deep enough to get through this.
Step 3: At this point you should have a defined working area for this next step. I would recommend a large baking sheet to place the balls of dough you're about to make. Add some harina to the tray to prevent the balls sticking. Grab and pinch about a 30 gram ball. Hold it between both palms and softly massage in a circular motion into a smooth finish. Do not smash it. Just imagine you are holding a fresh egg doing the same thing to it but without breaking it. Reference "image 16" above to compare a ball that is not smooth (right) to one that is (left).
Step 4: Before you start pressing, turn on the stove and place your comal and set it to a medium heat. The weight of the ball is important so you can maintain a consistence finished sized of the tortillas. This way you can use the same pressure throughout the tortillas pressing process. Press and hold for about 5-8 long seconds and you should get what you see in "image 20" above. I used wax paper to line the press. You can also use a sandwich size plastic bag cut on both edges. Place the raw tortillas QUICKLY on the comal and hold it down with the spatula for about 5 seconds. This will reduce the shrinkag. Flip it to the opposite side and REPEAT. Then flip it back to the original side and cook to your preference.
Since this recipe yields a boat load of tortillas, I recommend cooking to 65-75%, cool down, package and store for up to 5-7 days. You'll even have extras to give away. When you feel like having a freshly cooked tortilla, just preheat the comal and cook the remainder of the 25-35%. How can you tell it's cooked 100%? Easy, if it looks "wet" just like "image 22/23" it's not done. Usually, you get a soft white surface to the tortillas indicating its ready to be eaten. Note: in some cases you will not achieve 100% as there are so many uncontrolled variables like flame strength, heat distribution, thickness of the comal. Not to mention ambient temperature. There is a reason why tortillas de harina come from Sonora, THE DESERT HEAT.
Step 5: Enjoy.
A reminder, this will take some time to perfect. Get a heated press if you want more control and consistency of the end result. Here is a hidden cookie for those you actually read the whole post. Set your room temperature to 78-82 degree (85 if you can tolerate it) about 3-4 hours before and let all the ingredients set to that ambient temprature. Just like in color theory, color is affected by its surrounding color. Wheat is affected by ambient temperature. This differs throughout the whole world– especially a desert region. The Taco Guide Every Sonorense is Looking For: in Los Angeles Area
By Juan Parada
Taquitos Mela is a cenedureria (a homes front portion opened to make and sell homemade food) in the city of Hermosillo, Sonora. They make one of best chimichanga I had ever tasted. I grew up with chimis my whole life and my mother never made them this way. Their menu consist mostly of fried foods, labeled as "La Casa de la Chimichanga Especial" their version is composed of a thin tortillas de harina, fresh and crispy, not over filled and with layers of flavors. There is only two options available, carne con papa or beans. Every time I pass through Hermosillo, I have to make a pit stop. Chimichangas are a traditional food from Sonora – Taquitos Mela just takes it up a notch.
Special thanks to my Tia Anita and Tio Victor from Hermosillo who introduced me to Mela back in ~2009. This recipe is inspired by Taquitos Mela. Let's get started. List of Ingredients for the Chile Colorado:
Makes about 4-6 servings Ingirents for the Chimichanga:
Besides the count on tortillas, serving is dependent on preference. See final image for suggested amount per chimichanga.
Step 1: Let's start by removing all the seeds (1). Cut the stem off then split the chile in half, then gut the chile. Make sure to remove all the seeds (2) or else someones going to be very upset with you, including yourself. Doing this guarantees 99.9% no spice. The .1% is if you didn't listen to me on the previous step. Next, grab a pot, add your water, chile, onions, garlic and cumin. Not in that particular order. Boil until the chiles softens to a tender feel. I covered it but maintain a close eye to avoid spillage. Boil no more than with a medium heat. Make sure to wash you hands after handling this chile.
Step 2: Depending on the size your blender, I dump the whole pot into it. If not, do this step in batches according to your blender size. Use the same water you boiled the items with. Just like the beans, do not over fill with water, add be as you go. Start to blend, you might want to blend in various modes. I started low for a couple of minutes. Then on high for no more than a minute to get every little piece finely chopped as I will not strain. Why? I want to maintain the thickness of this sauce as much as possible. If you happen to go ver with the water, use starch or flour, whatever is handy. Add salt during this step. Make sure to taste it. Adjust accordingly. Blend and then you're done with the sauce. Onto the rest.
Step 3: On to the burrito. Wait, before you combine this baby, lets warn it up, this makes the folding easier and you avoid breaking the thing. Heat your pan with about .25 inches of preferred frying oil. Set heat no more than medium.
Grab and open the tortilla and place the beans dead center (I used our bean recipe here). Create a semi-rectangle shape. Fold the left and right sides by OVER folding then set back to spread beans. Do the same for the bottom. Then, fold the whole burrito up TWO times. You should get the opening on the botton of the burrito. If you're wondering why im calling it a "burrito", its still a "burrito" until it meets the oil. Let's proceed. Place burrito with the opening on the frying pan with the opening facing towards the bottom. This assures your burrito, now becoming chimichanga doesn't open on you when you flip it for the first time and also doing this maintains its preferred flat shape. This is important, get a good deep fried chimichanga. Once a golden brown chimichanga emerges, place on some paper towels to soak of the left over oil off.
Step 4: Final step, add the goods in this order. Chile Colorado, sliced avocado, sprinkle some lettuce (not shown, I don't like lettuce), pour your table cream and then finish off with the cheese. Add as much cheese as you like, no ones going to judge.
Note: This recipe is a mere recollection from the many times been I visited Mela. The key here is to created a well-layered without over filling the dam burrito. This is not an American burrito simply fried.
Step 5: Final step, repeat as many times creating the chimichangas because once you start eating, the last think you want do is go back to step 1.
Recipe: Frijoles Puercos Estilo SonoraBy Juan Parada
Hold the lard said no Sonorense. These beans are truly a staple, not just to any Mexican, but a Mexican from Sonora. Paired perfectly with flour tortillas. Handmade preferably. But what isn't.
Good enough for dip, in a taco, burrito, make sure you have adequate storage for this beans. You will not want to not have these around for the next couple of days. Okay lets get started. List of Ingredients:
Servings 8-12
STEP 6: Run back to the store because you forgot flour to make the tortillas de harina.
We recommend reading this How to make tortillas de harina.
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