To wrap up our recipe Monday series with the conclusion of season 6 of Immigrantly, I thought that I would share two very simple recipes from my mom which very much remind me of my childhood and remind her of hers. For me, I remember spending rainy or snowy days at home, making tortillas from scratch with my mom, or going to a party with a big bowl of guacamole and just barely dipping the edge of a tortilla chip in the guacamole because it was too spicy for me.
2. To wrap up our recipe Monday series with the conclusion of season 6 of
Immigrantly, I thought that I would share two very simple recipes from
my mom which very much remind me of my childhood and remind her
of hers.
By Cassandra
Clifford
OVERCOMING ANXIETY TALK
3. For my mother, tortillas
and beans are her bread
and butter. Both of them
are peasant food in Mexico,
but she isn’t shy about or
ashamed of eating them,
now or ever. In fact, there
are plenty of days when all
she wants to eat is a plate of
tortillas and beans.
4. I hope what you can take away
from this series of family recipes
is that anything and everything
is a part of history.
6. 01
Heat a comal, a cast-
iron pan, or a skillet
over medium-high
heat.
Directions
7. 01
Combine the maseca
and water in a large
bowl with your hands
until the mixture has a
consistency that is
highly moldable, but
not dry or crumbly (if
it is too sticky, put in a
bit more corn flour.
Directions
8. 01
Form the dough into
balls about the size of
a golf ball (or slightly
larger or smaller based
on your personal
preference).
Directions
9. 01
Use a tortilla press or a
heavy pot or baking
dish to press the
dough between two
pieces of parchment
paper.
Directions
