2 cups of fine corn flour
2 scant cups of water
Medal or wood tortilla maker and plastic (used old ziplock bags work great)
Cast iron pan or griddle
Insulated tortilla holder
1. Mix corn flour and water together. Knead and split into 28 balls.
2. Heat a cast iron pan or griddle over medium high for a few minutes. Meanwhile, put two plastic bags over each side of the tortilla press.
3. Put a ball in middle of the tortilla maker and press. If you want it to be thinner, flip over and repeat.
5. Place tortilla on hot pan and cook for 1:30-2 minutes each side.
6. Then place in a tortilla maker or in cloth with foil paper.
Serve hot and enjoy
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*I followed the recipe on the outside of the Masienda package
1 large round loaf
¼ cup ghee or regular butter
¼ cup milk or milk alternative
¼ cup warm water (110 degrees)
3 cups all-purpose flour
1 ¼ teaspoons active dry yeast
½ teaspoon salt
2 teaspoons anise seed
¼ cup white sugar
2 eggs, beaten
2 teaspoons orange zest
¼ cup white sugar
¼ cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar
1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F
2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
*substitute 1/2 teaspoon anise extract for the anise seeds.
Nutrition Facts Per Serving: 208 calories; protein 4.8g; carbohydrates 35.7g; fat 5.1g; cholesterol 31.4mg; sodium 155.6mg.
can also make smaller ones
Carrots and chard are chock-full of vitamin A, which is important for healthy eyes and skin. Pineapple contains an enzyme called bromelain, which helps prevent bloating and is great for post-workout recovery. Chia adds protein and healthy fats.
3 cups Swiss or red chard
1 ½ carrots, cut into chunks (You can lightly steam the carrots to make a creamier smoothie)
3 cups water
1 cup almond milk (I used lactose free milk at my sister’s - it came out good!)
3 cups (375 mL) pineapple
3 tablespoons chia seeds
5 scoops of collagen powder (at least 20 grams of protein)
1. Place chard, carrots, and water in a blender. Blend until smooth.
2. Add remaining ingredients and blend again. I used frozen pineapple to make the smoothie cold, or you can serve over ice.
I love this delicious, portable breakfast. You can change it up by using the fruits and nuts you have on hand. It doesn't get much easier to have something delicious to eat on hand when you have a busy morning.
2/3 cup rolled oats
1 tsp chia seeds
1 tbsp pumpkin seed (or 10 almonds)
1 cup almond milk
1/2 cup frozen blueberries or strawberries
1 tsp maple syrup
1/2 tsp cinnamon
Mix all ingredients in a jar and let sit overnight.
Gracias por la paciencia!
If you like cooking with us and/or picking up tips on creating healthy and delicious meals for your family, you will want to join the Mamacita Challenge. We normally kick it off every month on the first Monday (in July we will start Tuesday, July 5). You'll get menus, recipes, workouts, accountability, and the support of an awesome group of like-minded people.
Can be served as an appetizer or a meal. If a meal I do make rice and beans for family.
1/2 lbs of large or small shrimp (no preference-small shrimp you don’t have to chop)
Juice of Lemons or limes (about 3 large)
1 large cucumber chopped (about 2 cups)
1 red onion chopped 5 big Roma tomatoes (seeds out)
1/2 cup of cilantro 2 Jalapeños (depends on how spicy you want it)
Salt and pepper to taste
Avocado (pitted and sliced)
Corn tortillas (whole or as chips)
Avocado oil spray Instructions
1. Bake corn tortillas in air fryer or oven (spray with avocado oil and a little salt- don’t over lap) 350-400 for 5-6 min flipping after three. Depending on your air fryer!
2. Depending on how big your shrimp are, chop into smaller pieces
3. Juice limes or lemons allow shrimp to marinate in juice for 15 min.
4. Add tomatoes, jalapeños, cucumbers, cilantro, and red onion to shrimp. Toss ingredients and allow to sit for 10 min.
5. Spread about 1/3 -1/4 of a cup on tortilla and top with avocados and tapatío.
Nutritional Facts: did for 4:
386 calories, 10 grams fat, 53 grams carbohydrates, 22 grams protein.
Brought to You by Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.