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By Comic Saenz, Pocho Ñews Service

She’s a popular math geek on Youtube with mad origami skillz and she takes a special approach to making a burrito.

This article was first published in Pocho.com.

POCHO ÑEWS SERVICE PNS IS A WHOLLY-FICTITIOUS SUBSIDIARY OF POCHISMO INC., A CALIFORNIA CORPORATION, WHO IS A PERSON ACCORDING TO THE SUPREME COURT.  DON’T ASK US, WE JUST WORK

By Melissa Pitts

Tamales are the Christmas food. Every year we see them on our Christmas Eve dinner table (or breakfast in my house!) and every year, they bring me the same joy- they just never get old. Of course depending on where you’re from tamales vary.

In the north of Mexico they are typically made with corn husk, and in the south (as well as Central America) they are made with plantain leaves. Also, depending on your taste they are topped with a red, green or mole sauce. This recipe is pretty basic (and yes, a labor of love too) and can be adapted easily: you can make them with beef, chicken, beans, or pork and any sauce you like. Merry Christmas!

Yields approx. 20 tamales

Preparation Time: 30 minutes

Cook Time: 1 hour 15 minutes

*Special equipment: steamer basket

For the masa:

• 4 cups corn masa (preferred: Maseca)
• 4 cups chicken broth
• 1 tablespoon kosher salt
• 2 teaspoons baking powder
• 1 cup pork lard- (yep- lard. Gotta use the real deal here folks!)

For the filling:

• 2 pounds cooked beef, chicken or pork, shredded
• 3 cups red sauce (or green sauce or mole)
• 20 corn husks, plus 5 more to line your pot, soaked for at least 2 hours

To make the masa:

Mix the corn masa, salt, baking powder, lard and broth until you have a smooth dough. Add more broth if it is too dry.

For the filling:

Mix the shredded meat of your choice with the sauce.

To make the tamales:

Begin by laying out one corn husk with the tapered side facing you.  Spread about 1/4 to 1/3 cup of masa into the wide end forming a 4-inch square.  Place 1 to 2 tablespoons of the meat and sauce mixture in the center of the masa.  Fold the corn husk in half to enclose the meat, then roll the husk to seal the tamale.  Fold the tapered end of the corn husk up and place the tamale seam side down on your work surface (you can have more than one corn husk to ensure the tamale does not come out while steaming).  Repeat until all the tamales are made.

Place 5 corn husks on the bottom of a pan (just make sure you don’t completely cover the bottom or the steam cannot come up and cook them, it may be less than 5 husks depending on the size of your steamer), and set the tamales vertically over them. Be sure not to pack the steamer as the tamales need room to grow. Pour in boiling water until filled halfway and cover. Cook at a low boil for 1 hour 15 minutes, or until the masa comes easily away from the corn husks. If water evaporates before it’s ready, add more water as needed.

Let the tamales cool at least 15 minutes before eating. The tamales can also be frozen up to 1 month- just make sure they are completely cooled before you store them in your freezer.

Enjoy these tamales topped with more of your favorite sauce and a warm champurrado!

By Melissa Pitts

Just in time for football season tlacoyos are fun little football shaped fried flattened empanadas filled with beans (and cheese). I had never heard of them until a short while ago and decided to give them a shot — and they turned out so good! They are a little labor intensive and patience is needed, if you have none that just make as bean filled empanadas and I promise no one will really care of notice.

You top the tlacoyos as you would a tostada, so pictured are two of them topped with shredded chicken, avocado, queso fresco, and salsa verde. Of course you can top with whatever you choose, either way they turn out delicious. This is a great appetizer or snack as they just the right size, but you can make them very big and have as a complete meal. Buen Provecho!

Yields: 6 servings

Preparation Time: 45 min

Cooking Time: 10 min

Ingredients: 

For the dough:

• ½ cup masa harina (preferred Maseca)
• ⅓ cup water (add more if the mixture is too dry)
• 1 tablespoon unsalted butter, melted
• pinch of salt

For the filling:

• Refried beans, black, brown- whichever you like most, seasoned
• 1 cup shredded cheese like Oaxaca or mozzarella (optional)

Directions: 

1. Combine all the ingredients for the dough until it forms a soft ball. Add more water if the mixture is too dry and crumbles. Divide the dough into 6 equal small balls.
2. Using a tortilla press lined with plastic or parchment paper, place a piece of dough in the middle and smash it just as you would as if you were making regular tortillas. Rotate the dough to ensure even thickness. Place 2 tablespoons beans in the middle (and cheese if using). Lift the sides of the tortillas and press the edges together like an empanada. The goal is to really make an oval but mine mostly turned out like empanadas. Press gently so you have an even, flat empanada (or oval, or whatever you come out with).
3. Heat a dry griddle on medium heat and heat the tlacoyo until brown on both sides.
4. Once finished, heat another pan with some cooking oil, either vegetable or canola, and fry the tlacoyo until crisp about 2 minutes each. Drain on a paper towel.
5. Top the tlacoyos as you would a tostada. Serve immediately.

By Melissa Pitts

Yep, another way to use up your corn this summer! This time it’s in a creamy ice cream topped with blueberries and blackberries. The first time I had sweet corn ice cream I thought I died and went to heaven–it was served as a sundae with toffee popcorn and blueberry sauce. Once I tried it I knew I had to try it at home. This ice cream is fluffy and not too heavy as it doesn’t have a dozen eggs like other recipes. The compote can be served over anything and the berries can be replaced with whatever is in season such as cranberries or strawberries. Buen provecho!

Cook Time: 20 minutes

Preparation Time: 20 minutes

Yields 6 servings

Ingredients

• 2 cups heavy cream
• 1 1/2 cups whole milk
• 3 ears of sweet corn- about 3 cups, cobs reserved if using fresh
• 3/4 cup sugar, plus 2 tablespoons separated
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup blueberries (frozen is fine)
• 1 cup blackberries (frozen is fine)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cinnamon stick

Directions

By Melissa Pitts

Yep- another corn recipe! In my effort to use up all the corn I’ve bought on sale (who can beat 5 ears for 2 bucks?!) I’m continuing to find ways to make the grain beyond just boiling.

Esquites is a fast snack and staple on the streets of Mexico. It’s sold at food carts, served in cups usually, and it’s a great way to serve up this season’s corn. This is a spicy recipe so if you prefer less heat, omit the piquin pepper and remove the seeds and vein from the serrano pepper. If you’re making this off season frozen corn is a fine substitute. Buen provecho!

Cook Time: 7 minutes

Preparation Time: 5 minutes

Yields 2 servings

Ingredients

• 2 cups fresh corn kernels
• 2 tablespoons unsalted butter
• 1 serrano pepper, diced (about 2 tablespoons)
• 1 teaspoon salt
• 1/4 teaspoon piquin peppers (if you have dry peppers, just grind ¼ teaspoon)
• 2 tablespoons mayonnaise (low fat is fine) or Mexican crema
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 2 tablespoons queso fresco or cotija cheese, crumbled
• 1 lime, cut into wedges (optional)

Directions

By Melissa Pitts and Abigail Garcia

Mexican corn bread is very different from your typical American corn bread. It’s a wet mixture that has very little flour and instead of sugar- sweetened condensed milk. As I’ve said in previous posts- anything that calls for a can of sweetened condensed milk MUST be good. I first tried this bread on one of my first trips to Monterrey, Mexico. It was at a roadside stand and they were selling sheets of the stuff for practically nothing. This recipe came from an accumulation from another FT blogger, Abigail- and I messed with the measurements so it was just perfect. Hope you enjoy this bread this summer as corn is at its peak!

Cook Time: 45 minutes

Preparation Time: 10 minutes

Yields 6 servings

Ingredients

• 3 cups fresh corn kernels
• 1 14oz can sweetened condensed milk
• 3 eggs
• 2 teaspoons baking powder
• 6 tablespoons all purpose flour
• 1 teaspoon vanilla
• 4 tablespoons room temperature unsalted butter
• 1/2 teaspoon salt

Directions

Castro’s Campaign Will Inspire A New Generation Of Latino Leaders

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Elote Loco

Immigrant, Minority Babies, Boosted Number Of U.S. Kids

By Melissa Pitts

Tis the season for corn and  grilling! What better way to enjoy it than grilled smothered with mayo, chili and queso fresco– a roadside favorite throughout Mexico? Here’s my recipe for the classic Elote Loco.

Cook Time: 15 minutes

Preparation Time: 5 minutes

Yields 2 Servings

Ingredients:

• 2 ears of corn, husks removed
• low fat mayonnaise, enough to cover 2 ears of corn, about 1/4 cup
• 2 tablespoons dark chili powder, or as much as you want to sprinkle on your corn
• 1/4 cup queso fresco or cotija, crumbled
• lime wedges (optional)

Directions:

1. On an outdoor grill or grill pan, heat on medium high heat. Add the corn ears. Rotate until slightly charred on each side–about 5 minutes per side.
2. Let the corn ears cool slightly.
3. With a pastry brush or spatula, cover the corn with mayonnaise. Then, sprinkle with the chili powder and queso fresco (squeeze lime juice if using). Serve immediately.

Flaming Tortillas is dedicated to bringing the best of Latin cuisine, culture, and food news to your kitchen table. It features what’s in season right now,  favorite recipes from all over Latin America and fresh cultural Latin events around the country. Follow us on Twitter and get the latest news on Facebook.

By Melissa Pitts

Before you judge the black, smokey corn smut known as huitlacoche, give it try with these easy and delicious enchiladas! While this is a vegetarian version, you can stuff the tortillas with chicken or meat if you chose. You can find huitlacoche (or cuitlacoche) in most Latin supermarkets and can range in price- but expect to pay about $6/can for this Mexican delicacy.

Cook Time: 30 mins

Preparation Time: 15 mins

Yields 4 Servings

Ingredients:

• 12 corn tortillas
• 1 15 oz can of huitlacoche
• 1 cup warm water
• 2 tablespoons canola oil, plus more for frying tortillas
• 2 cups Oaxaca or Monterey Jack cheese, shredded
• 1/2 ½ cup fresh or frozen corn kernels

Directions:

Flaming Tortillas is dedicated to bringing the best of Latin cuisine, culture, and food news to your kitchen table. It features what’s in season right now,  favorite recipes from all over Latin America and fresh cultural Latin events around the country. Follow us on Twitter and get the latest news on Facebook.

By Aurora Ibarra

Although summer is still a month away, beautiful corn cobs are now in every supermarket. So, why not start enjoying summer dishes early? A bite of this salad will instantly transport you to a sunny summer day! Serve with quesadillas for a complete meal.

Cook Time: 5 mins

Preparation Time: 10 mins

Yields 4 Servings.

Ingredients

• 1/2 red onion, coarsely chopped
• 2 garlic cloves, minced
• 1 cup fresh corn kernels (from 1 ear of corn)
• 15 cherry tomatoes, quartered
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro (optional)
• 1 avocado, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoon fresh lemon juice
• 1 teaspoon agave nectar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Fresh ground pepper to taste
• sunflower or canola oil

Directions

Well, scientists have saved us again!

Put down that taco bub — unless you want liver cancer.  A study from the Southside of San Antonio found that people there had higher incidences of liver cancer and attributed it to a “microtoxin linked to liver cancer when moldy.”

So, just to rewrite history here, the Incas’, Mayas’ and Aztecs’ love of corn that allowed these civilizations to survive much longer than the United States have were actually wrong all along.  If they knew what was good for them, they would have avoided corn!

“A controversial study exploring if liver cancers on parts of the Southside are caused by corn tortilla consumption — a suspected cause of disease rates roughly twice the statewide rate — has been accepted for publication, a top health official said.”

But it gets BETTER:

“Researchers are trying to get a handle on the reason for higher-than-average liver cancers near the former Kelly Air Force Base – now an 1,800-acre industrial park named Port San Antonio — which residents contend are attributable to chemicals once used at the site.”

So, just to recap.  Mexicans, it’s not the chemicals from an AIR FORCE BASE near your house that’s giving you cancer (because there couldn’t possibly be any noxious chemicals at an AIR FORCE BASE!), rather, it’s the corn tortillas you’ve eaten your entire life.  Just giving you cancer.  Now.  Because scientists said so.

You know, the same scientists that told us in the 1990s that babies born along the Rio Grande Valley border in Texas without brains (anencephaly) were also the victims of corn.  To quote that study:

“Along the Texas–Mexico border, the prevalence of neural tube defects (NTDs) among Mexican-American women doubled during 1990–1991. The human outbreak began during the same crop year as epizootics attributed to exposure to fumonisin, a mycotoxin that often contaminates corn. Because Mexican Americans in Texas consume large quantities of corn, primarily in the form of tortillas, they may be exposed to high levels of fumonisins.”

Which makes sense, because along the border with Mexico where all those maquiladoras and superfund sites are, there are no possible chemicals that could cause poor people to experience birth defects.  How can you argue with science?

Just to recap, it’s not chemicals or irresponsible business practices that lead to birth defects, it’s corn people.  Stop eating corn you crazy Mexicans!  It’s not like it’s your way of life or anything!  Science!

[Images via Elisa Arteaga and El Comandante]