Tortillas form basis for authentic Mexican recipes

 

Onions, avocados, and other vegetables grilled under her father’s watchful care while Sonia’s mother finished preparing warm homemade tortillas, crumbly queso fresco, and fresh refried beans. “As a child, I was fascinated by how my mother created a fabulous meal with simple ingredients,” says Sonia Vasquez-Grizzle, the founder and owner of Margarita’s Tortilla Factory. “My parents always cooked all the meals. I didn’t even know what a ‘frozen dinner’ was until college.”

These early days absorbing her family’s deep love of authentic Mexican food would end up inspiring and informing much of Sonia’s life. “With my family, I continue the tradition of home cooking all the meals,” she said. “I love staying true to my roots, my heritage. I enjoy watching the expressions of my family and friends as they eat the food I have prepared. Good food is to be shared. It brings joy and happiness to everyone present.”



Print Recipe
Jonathan’s Easy Bean ’n’ Cheese Tacos

Ingredients

  • 1 package Margarita’s Tortilla Factory tortillas
  • 1 can refried beans spicy black or pinto
  • cheddar-jack cheese grated

Instructions

  1. Heat iron skillet (comal). Warm each tortilla on skillet over medium-high heat. Remove tortilla from skillet and spread beans over half of tortilla. Add cheese. Fold tortilla and press firmly to create a taco shape. Place taco on skillet. Flip and continue to cook until cheese melts and tortilla is golden brown. Cut each taco into three wedges.



Print Recipe
Hannah’s Tasty Spinach Quesadillas
Spinach and onions, spiced with a hint of serrano peppers, make a tasty filling for quesadillas. You can also try this recipe using Margarita's flour tortillas: spinach/onion, wheat, white, or spelt.

Ingredients

  • 1 package Margarita's corn tortillas
  • 1 Tbsp vegetable oil
  • ½ medium onion sliced
  • 2 cloves garlic finely chopped
  • 8 oz fresh baby spinach rinsed and dried
  • 8 oz Monterrey Jack cheese shredded
  • 1 small serrano pepper finely chopped
  • salt to taste

Instructions

  1. Heat vegetable oil over medium-high heat. Sauté onions, serrano pepper, and garlic. Add spinach and cook for 5 minutes. Season with salt.
  2. Lightly brush corn tortillas with oil. Warm tortillas on a heated cast iron skillet. Set aside.
  3. Top half of the tortilla with cheese, spinach mixture, and more cheese. Fold tortilla in half and press firmly, and place on skillet. Flip and continue to cook until cheese melts. Cut into wedges and serve with your choice of toppings: salsa, sour cream, guacamole, etc.



Print Recipe
Patrick's Chicken Tostadas
To make a great meal in minutes, pick up prepared foods, such as a rotisserie chicken, and combine them with fresh items. Use pre-shredded cheese or a fresh Mexican-style queso fresco for authentic Mexican tostadas. Make your own tostadas by lightly brushing with a bit of oil and then baking them in a 400°F oven until crisp and golden brown.

Ingredients

  • 1 package Margarita's corn tortillas prepared as above for tostadas
  • 3 cups refried beans black or pinto, heated
  • 1 cup Monterrey Jack cheese shredded (can also use shredded cheddar cheese or crumbled Mexican-style queso fresco)
  • ½ medium onion finely chopped
  • 1 tomato chopped
  • 2 cups rotisserie chicken shredded
  • 2 cups lettuce shredded
  • 1 potato boiled, peeled, skinned, and cubed
  • 1 Hass avocado cubed
  • salsa
  • sour cream

Instructions

  1. Spread tostadas with beans. Then top with lettuce, chicken, tomatoes, onions, potatoes, avocado cubes, and cheese. Serve immediately with your choice of toppings: salsa, sour cream, etc.



Print Recipe
Roasted Poblano Pepper Chickpea Soup
After my husband’s heart attack in 2011, he switched to a vegan diet. My mother came up with this delicious soup to supplement his dietary needs. I've soaked dried chickpeas and cooked them for this soup. Not that there's anything shameful about using canned chickpeas, but WOW, did the freshly cooked chickpeas taste wonderful in this soup! Even better, the liquid the chickpeas cooked in became the base of the soup, which made it extra flavorful. You can also make this soup with canned chickpeas. For a heartier soup, serve over brown and wild rice blend. All soups are great when accompanied with freshly warmed Margarita’s Tortilla Factory corn tortillas!

Ingredients

  • 1 lb dried chickpeas cooked
  • 1 32-oz container low-sodium vegetable broth
  • 1 large white onion diced
  • 6-8 cloves garlic diced very small
  • 1 tsp olive oil or less, depending on your pan
  • 3 poblano chiles
  • 1 bunch cilantro chopped
  • salt to taste
  • 1 package Margarita's corn tortillas

Instructions

  1. Roast the poblano chiles on a hot grill, gas stovetop, or in a broiler under high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove them from the heat and let them cool to room temperature so that you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it. Slice off the stem and remove all seeds, then chop.
  2. Soak chickpeas overnight or for at least 8 hours in cold water. Drain chickpeas and discard water. Place chickpeas in heavy soup pot with water, bring to a boil, then reduce heat and simmer until chickpeas are tender. Timing will depend on how fresh the dried chickpeas were, but the simmering takes me about two hours. Use a spoon or stock skimmer to remove any foam that appears.
  3. When chickpeas are tender, heat olive oil in heavy frying pan, and then sauté onions about 5 minutes, until fairly soft. Add garlic and poblanos, and cook 2 to 3 minutes more. Add onions, garlic, and chiles to soup pot. Let soup simmer on low heat about 30 minutes.
  4. Stir in chopped cilantro and cook 5 minutes. Season soup with salt to taste and serve hot. Serve over brown and wild rice blend and accompanied with Margarita’s Tortilla Factory corn tortillas.



Print Recipe
Enchiladas Mexicanas
Unlike the Americanized version, these enchiladas are not baked but made fresh on the spot and served right away.

Ingredients

  • 5 guajillo or chilacate dried chiles stemmed and seeded
  • 4 chiles anchos stemmed and seeded
  • 3 tomatoes
  • 5 stems cilantro
  • 2 serrano peppers
  • 1 clove garlic
  • 2 cloves
  • 1 pinch of thyme
  • 1 pinch of granulated chicken consumé
  • 2 cups fresh Mexican queso fresco shredded, or shredded rotisserie chicken
  • ½ cup onion finely chopped
  • 2 packages Margarita's corn tortillas

Instructions

  1. In a stock pot, place all chiles and peppers, tomatoes, and cilantro. Cover with water and cook until tomatoes are done.
  2. Place the cooked peppers, tomatoes, and cilantro in a blender with a little salt, the garlic, cloves, thyme, and chicken consumé. Blend to a smooth puree. The sauce should be thick. Pass sauce through a sieve and place in a deep dish or large bowl. Place a skillet on medium heat. Add one teaspoon of oil. Then add the sauce. Set aside.
  3. Lightly brush corn tortillas with oil. Fry tortillas on a heated cast iron skillet. Slide the tortillas through the enchilada sauce and then fry briefly (5 or 10 seconds) in the oil. Fill the tortilla with some cheese and some onion, roll up, and serve immediately. Repeat for the remaining tortillas.
  4. Top these enchiladas with the enchilada sauce and garnish with shredded Mexican queso fresco. Serve immediately. If desired, serve with rice.

Margarita’s Tortilla Factory
www.margaritastortillafactory.com/
512-905-2015

By Christine Switzer
Photos by Tina Lopez

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