We headed South of the Border to Rancho La Puerta, a destination spa routinely named by Travel & Leisure as one of the best resorts in Mexico. Located just an hour and a half drive from San Diego at the base of majestic Mt. Kuchumaa, one of the most unique aspects of Rancho La Puerta is their organic gourmet cooking school, La Cocina que Canta.
To plan your Mexican fiesta, we’d like to share with you a few of our favorite recipes from Jesus Gonzales, creative chef and instructor at La Cocina que Canta, and 4 Copas Certified Organic Tequila.
Corn Jalapeno Tortillas
2 cups Maseca*
3 tablespoons spring garlic, minced (or 1 clover regular garlic, minced)
1 jalapeno, de-veined, seeds removed, minced
1 1/2-2 cups water
*Maseca is a finely ground corn flour, found in Mexican markets. Maseca aan not be substituted with coarse corn flour or corn meal.
1. Combine the maseca garlic and jalapeno. Add the water 1/2 cup at a time and knead until the water is incorporated. You may not need all of the water. The dough is wet enough when it feels like playdough.
2. Form the dough into several golf-ball sized balls.
3. Press the dough balls one at a time in a tortilla press between two pieces of plastic wrap.
4. Preheat skillet over medium heat and cook the tortillas, without oil, about 30 seconds on the first side, then turn and cook another 30 seconds on the other side. Turn once more for an additional 30 seconds. The tortillas should look slightly dry around the edges, but should not be browned. Place in a cloth-lined basket and cover.
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