Our post is a day late but here we are. Welcome again to the Tastes of Mexico here at Splendid recipes and More with Norma our guest blog speaker (If you missed any posts with Norma link here and scroll the page to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico).
So lets get started.
SRandM: So Norma tell us what you are doing with those tomatoes?
Norma: I am dicing them up to make some Pico de Gallo.
SRandM: So how is it prepared?
Norma: Will this is what you will need.
8 fresh ripe tomatoes, seeded and diced
½ large onion, diced
1 jalapeno pepper, seeded and finely minced
1 bunch fresh cilantro, stems removed and finely minced
Juice from 1 fresh lime
SRandM: What kind color of onion should you use? I am asking as there are a few different colors.
Norma: Yes, the most popular one used in this dish is the yellow onion. Though you ca use the white or red onion if you want to.
You could liven up this dish by adding other ingredients like shrimp, avocado, cucumber, radish or firm fruit like mango.
I just wanted to add, that pico de gallo is much like Kenyan’s kachumbari, or chutneys made in India, but since pico de gallo contains less liquid, apart from dipping tortilla chips into it, you can also use it as a main ingredient in dishes such as tacos and fajitas.
SRandM: Wow that is good to know.
Norma: So once you have prepared the ingredients, place diced tomatoes, and onion, in a glass bowl and stir to combine. Next stir in the cilantro and lime juice. Though I would recommend adding the juice and cilantro a little at a time, tasting it with each addition until you have the flavor you like. You can also add a little salt if you like.
Serve as a side with your favorite Mexican dish, as I mentioned earlier, it could be tacos or fajitas, or by itself with corn tortilla chips.
SRandM: Wow this is great Norma. Tell use about the flour tortillas that you prepared.
Norma: OK. This is how you make fresh flour tortillas. Here is what you will need.
4 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1.5 cups hot water
In a large bowl, combine dry ingredients. Then make a whole in the center and pour in the oil and hot water.
Lightly mix the wet ingredients into the dry ingredients. Next place the dough on a lightly floured surface and continue kneading until a smooth ball is formed. Divide dough into 16 equal sized portions and placing each ball into a bowl covered with a cloth.
Next place each small dough portion onto a lightly floured surface. With a floured rolling pin, roll the dough into a thin, round shape. Preheat a large dry cast iron skillet over medium-high heat. Add one rolled out dough circle and heat until golden brown, then flip and cook until golden brown on other side. Repeat with remaining dough pieces. Place each finished tortilla onto a plate.
After you have made your tortillas, have a medium sized piece of wax paper cut out and set aside. Now separate each tortilla and while doing so place the first one onto the wax paper and each additional over each other. Place the tortillas into a large zip lock bag. Seal and allow to cool and store in the refrigerator for up to about two weeks.
SRandM: Thank you Norma for coming on Splendid recipes and More and showing us all of these great Tastes of Mexico. As well as sharing some history with us.
Norma: My pleasure. I hope your readers have enjoyed it and will be able to prepare theses Mexican delights for themselves.
SRandM: For any posts on the Tastes of Mexico with blog speaker guest Norma just link here and scroll down to – Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico -.
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