Today on "Let's Cook Together"
00:00:01.98\00:00:02.95
we're gonna learn
how to make Mexican
00:00:02.96\00:00:04.19
food including one
of my favorites Tamales.
00:00:04.20\00:00:07.19
So, get your pen and paper
00:00:07.20\00:00:08.35
and meet me right back here.
00:00:08.36\00:00:09.72
Hi, I'm Cari
Christian and our special guest
00:00:43.14\00:00:45.57
today on Let's Cook Together is
00:00:45.58\00:00:47.44
Maria Ronquillo
who is a nutritionist
00:00:47.45\00:00:49.87
with Para Salud
Hoy Health Ministries.
00:00:49.88\00:00:52.35
Maria welcome,
thank you very much.
00:00:52.36\00:00:55.13
So, tell us what
Para La Salud means?
00:00:55.14\00:00:57.62
Salud by the way
means Health for Today.
00:00:57.63\00:01:00.39
Did I reverse it
didn't I? That's alright,
00:01:00.40\00:01:02.67
okay well, well I
know we've got lot to do
00:01:02.68\00:01:05.13
so what's first
on the agenda here?
00:01:05.14\00:01:07.13
Well first we're gonna be making
00:01:07.14\00:01:08.24
vegetarian tamales, okay.
00:01:08.25\00:01:10.62
Tamales are really
tasty dish, Mexican dish,
00:01:10.63\00:01:14.38
yes, yeah and so
we're gonna try to make
00:01:14.39\00:01:16.28
a little bit of
healthier version of it.
00:01:16.29\00:01:18.00
Tamales are usually with pork,
00:01:18.01\00:01:20.01
in the fat that is
use to, is usually lard,
00:01:20.02\00:01:23.43
and we're not
gonna use lard, correct.
00:01:23.44\00:01:25.95
And we not even
gonna use the hydrogenated
00:01:25.96\00:01:30.17
fats that are
usually use like the,
00:01:30.18\00:01:36.25
vegetable
shortening, vegetable shortening
00:01:36.26\00:01:37.74
that's what I want to
say vegetable shortening
00:01:37.75\00:01:39.35
we're no even gonna
use that because that
00:01:39.36\00:01:40.87
has trans fats.
We're gonna avoid that too,
00:01:40.88\00:01:43.71
so instead of that
we're gonna be using
00:01:43.72\00:01:45.41
a little bit of
non- hydrogenated spread
00:01:45.42\00:01:50.01
but you can use
instead of the shortening okay,
00:01:50.02\00:01:52.97
yeah so it should
be like a soy margarine
00:01:52.98\00:01:54.86
or something like
that, yes exactly, okay.
00:01:54.87\00:01:56.61
We're gonna use
earth balance you can use
00:01:56.62\00:01:58.11
any type of non-
hydrogenated fat for it
00:01:58.12\00:02:00.92
and we're gonna
try to use not as much
00:02:00.93\00:02:03.00
but we can't cut
down too much so this,
00:02:03.01\00:02:04.86
this is gonna be
one of those dishes
00:02:04.87\00:02:06.20
that you can eat in
a special occasion like
00:02:06.21\00:02:09.51
maybe if you
wanna celebrate special
00:02:09.52\00:02:12.45
Mexican
Christmas for instance or
00:02:12.46\00:02:15.83
New Year Party you
can use to Cinco-de Mayo,
00:02:15.84\00:02:18.22
Cinco-de Mayo yeah
one of those times, yeah,
00:02:18.23\00:02:20.41
okay. So, we're
gonna use also 2 cup,
00:02:20.42\00:02:23.26
we can go ahead and
read the recipe how is that?
00:02:23.27\00:02:25.66
Okay, yeah let's do
that. Let's read the recipe,
00:02:25.67\00:02:28.19
okay For Vegetarian Tamales,
00:02:28.20\00:02:30.69
the first thing you want just.
00:02:30.70\00:02:32.09
2 c. masa
harina 2 c. water, warm
00:02:32.10\00:02:36.14
1 tsp. aluminum
free baking powder
00:02:36.15\00:02:39.09
½ tsp. salt, 1 tbsp.
chicken style seasoning
00:02:39.10\00:02:43.50
½ c. soy margarine
And for the Filling:
00:02:43.51\00:02:47.23
1½ c. textured
vegetable protein, chunky style
00:02:47.24\00:02:51.13
1 can mild red chili sauce, 16oz
00:02:51.14\00:02:54.94
and 16 corn husks
00:02:54.95\00:02:57.25
That's right and
so like I was saying
00:02:59.13\00:03:01.63
we can bit the
masa flour at almost any
00:03:01.64\00:03:05.63
grocery store, it's
really easy to find.
00:03:05.64\00:03:08.02
Now you could make the
malaise out of real masa.
00:03:08.03\00:03:10.56
But that you
would have to find a
00:03:10.57\00:03:12.84
specialty grocery
store like a Mexican Grocery
00:03:12.85\00:03:15.54
Store and now I
have that recipe in
00:03:15.55\00:03:17.32
my cook book if you wanna do it,
00:03:17.33\00:03:19.31
more in the traditional style.
00:03:19.32\00:03:21.32
Yeah and so but today
we're gonna do the easy,
00:03:21.33\00:03:23.55
easy way this is really easy.
00:03:23.56\00:03:25.32
Okay, well I'm
looking forward to it
00:03:25.33\00:03:27.02
and it's really easy to
find the ingredients too.
00:03:27.03\00:03:29.10
So, let's go ahead
but first we're gonna
00:03:29.11\00:03:31.04
empty the earth balance
it's a little bit soften
00:03:31.05\00:03:36.53
because I left it
out it's better that way
00:03:36.54\00:03:39.12
if you take it right
out of the refrigerator
00:03:39.13\00:03:41.57
you might want to
melt that a little bit,
00:03:41.58\00:03:43.36
yeah, yeah. So, that
way it will blend and
00:03:43.37\00:03:45.25
little bit better, yeah
exactly if it's too cold
00:03:45.26\00:03:47.45
it's gonna be too
hard. Well, I know this is a
00:03:47.46\00:03:49.74
special vocation
dish even so compare
00:03:49.75\00:03:52.28
to Tamale recipes
that I've used them
00:03:52.29\00:03:54.18
in the past this
looks like it's gonna be
00:03:54.19\00:03:56.02
pretty look low fat
relatively speaking,
00:03:56.03\00:03:58.25
much lower in fat,
it's no trans fats,
00:03:58.26\00:04:00.72
no saturated
fats. So, you're gonna
00:04:00.73\00:04:03.02
get only the good
fats from the healthy
00:04:03.03\00:04:06.62
margarine that
you can a get, right.
00:04:06.63\00:04:08.02
And we usually use
very good blends of oils,
00:04:08.03\00:04:10.33
so there gonna be
good. And then we're
00:04:10.34\00:04:12.66
gonna put our,
let's just beat this,
00:04:12.67\00:04:15.70
just for one second
just to spread it out.
00:04:15.71\00:04:19.80
It's not too much so
it's not gonna do much.
00:04:19.81\00:04:22.36
Well let's put the
corn flour, corn masa flour
00:04:22.37\00:04:26.44
I guess I should call
it. Now, they seven times
00:04:26.45\00:04:29.86
a special kind of
masa flour for the malaise
00:04:29.87\00:04:32.34
if you can find
that, that's even better,
00:04:32.35\00:04:33.82
really, yeah. Okay,
now I've seen maseca!
00:04:33.83\00:04:37.48
Maseca that's
what I'm using yeah,
00:04:37.49\00:04:39.73
okay but they
have a version of it,
00:04:39.74\00:04:41.63
that special for
Tamales it's almost the same
00:04:41.64\00:04:43.85
thing, it's really
very close, I'm putting the
00:04:43.86\00:04:46.69
salt in the
chicken style seasoning
00:04:46.70\00:04:49.14
and a little bit
of the aluminum free
00:04:49.15\00:04:50.87
baking powder.
Like I said the maseca
00:04:50.88\00:04:52.86
is there both
almost the same they just
00:04:52.87\00:04:54.83
have a special
version for Tamales,
00:04:54.84\00:04:56.74
it's just the
little bit less fine, okay.
00:04:56.75\00:04:59.51
That's all. It's
the same so the textures
00:04:59.52\00:05:01.26
just the little bit
difference, it's just
00:05:01.27\00:05:02.42
a little but it's almost not
00:05:02.43\00:05:03.98
noticeable, so just started.
00:05:03.99\00:05:06.83
So just enough to
mix it and we're gonna
00:05:10.92\00:05:13.31
be adding some
water. I'm gonna add about
00:05:13.32\00:05:16.77
half of the water
first and see how much
00:05:16.78\00:05:20.63
we need after
that. You want it to be,
00:05:20.64\00:05:24.48
the end product
you want it to be the
00:05:24.49\00:05:26.38
texture of thick peanut butter.
00:05:26.39\00:05:29.34
Okay. So there we go.
00:05:29.35\00:05:30.92
Now the last time I made Tamales
00:05:42.92\00:05:44.45
they were
little bit doughy after
00:05:44.46\00:05:46.59
I steam them so
did I put too much
00:05:46.60\00:05:48.38
water in, it
could be, it could be,
00:05:48.39\00:05:51.16
because to make it
really fluffy you need
00:05:51.17\00:05:54.23
enough of the oils or fats.
00:05:54.24\00:05:56.55
Now you don't have
to use the margarine
00:05:56.56\00:05:57.84
you can use also any
type of oil, you want.
00:05:57.85\00:06:00.90
But margarine really
gets it more fluffy texture.
00:06:00.91\00:06:03.89
We have to imagine
that it gives us some
00:06:03.90\00:06:05.42
flavor too because in
our traditional tamales
00:06:05.43\00:06:07.82
made with pork broth
and things like that,
00:06:07.83\00:06:10.17
yeah, yeah, okay.
So, the chicken style
00:06:10.18\00:06:12.18
seasoning in
the margarine really
00:06:12.19\00:06:13.34
gives it a good taste, alright.
00:06:13.35\00:06:14.87
Yeah, so let's put just
the tiny little bit more
00:06:14.88\00:06:17.37
water; see how this
is a little bit too dry
00:06:17.38\00:06:19.97
not too much but just
a little bit more water.
00:06:19.98\00:06:22.34
So you gonna have
to, you might not have
00:06:22.35\00:06:24.53
to add exact amount
of water that we put
00:06:24.54\00:06:26.86
in the recipe, you
might have to trick
00:06:26.87\00:06:28.49
it a little bit, maybe a little
00:06:28.50\00:06:29.47
bit more and
maybe a little bit less.
00:06:29.48\00:06:30.78
Now you can do this by hand,
00:06:39.20\00:06:40.30
this is just the
saving us a little
00:06:40.31\00:06:43.06
bit of work but
you don't have to do it
00:06:43.07\00:06:44.60
in the machine like
this, let's just put
00:06:44.61\00:06:46.56
a little bit more water
00:06:46.57\00:06:47.65
enough we're gonna be done.
00:06:47.66\00:06:49.88
This is the
opposite of bread dough,
00:07:05.55\00:07:07.25
bread dough you
want it to separate from
00:07:07.26\00:07:08.69
the sides this you
don't want to separate
00:07:08.70\00:07:10.88
from the side you
want it to be sticky.
00:07:10.89\00:07:12.39
Okay. Okay so let's
get this out and maybe
00:07:12.40\00:07:18.70
you could help me with one side,
00:07:18.71\00:07:20.25
sure to get all
over this stuff out,
00:07:20.26\00:07:23.76
and will give you spatula.
00:07:23.77\00:07:25.44
Okay and I will
do the other side and
00:07:25.45\00:07:27.10
we will share the
work not much hard.
00:07:27.11\00:07:29.60
There you go, let
the noise we're making
00:07:31.80\00:07:36.61
music yeah, yeah there you go.
00:07:36.62\00:07:39.48
So, let's put
this over by the sink.
00:07:39.49\00:07:41.28
Now, show you how
to well first before
00:07:42.66\00:07:45.55
I assembling the
tamales let's put the oven.
00:07:45.56\00:07:47.70
I'm gonna show
you the hot sauce here
00:07:47.71\00:07:49.92
and you can make
you own hot sauce
00:07:49.93\00:07:53.23
and I've basically
brought this to save
00:07:53.24\00:07:56.92
some time but
you can make your own
00:07:56.93\00:07:58.33
out of mild chilies,
the mildest ones that
00:07:58.34\00:08:01.52
I found are called
the California chilies,
00:08:01.53\00:08:03.57
and you can that
at the grocery store
00:08:03.58\00:08:07.83
and you just
basically boil them with some
00:08:07.84\00:08:09.84
onions and garlic
little bit of salt and blend
00:08:09.85\00:08:12.44
them and then you
have to strain it and
00:08:12.45\00:08:14.82
then you have some chilly sauce.
00:08:14.83\00:08:17.13
So otherwise you
can buy some mild chilly
00:08:17.14\00:08:19.29
sauce at the store
and if you really refuse
00:08:19.30\00:08:21.77
to buy any chilly
sauce because you don't
00:08:21.78\00:08:23.75
want the hotter, this
is not gonna be too hot,
00:08:23.76\00:08:25.79
but if you don't want
to do that you can always
00:08:25.80\00:08:28.49
go back and make it out
of tomato or half tomato
00:08:28.50\00:08:31.86
or something like
that, that's why to,
00:08:31.87\00:08:33.31
you can actually
feel your tomato is just
00:08:33.32\00:08:34.93
about anything you
want. It's up to you.
00:08:34.94\00:08:37.45
It's imagination,
it's limit so you can play
00:08:37.46\00:08:40.96
around the
different ingredients and
00:08:40.97\00:08:42.45
very versatile.
Yeah that's right,
00:08:42.46\00:08:44.12
so what we're gonna
add is our vegetarian
00:08:44.13\00:08:48.38
chicken substitute,
how is that? Alright!
00:08:48.39\00:08:51.34
And you can use
any thing you want,
00:08:51.35\00:08:52.47
you can use the
TVP, you can use tofu,
00:08:52.48\00:08:57.93
you can use
vegetables, you can add whatever
00:08:57.94\00:09:01.73
you want I just
brought this for convenience
00:09:01.74\00:09:03.83
and it's a good
transition too for
00:09:03.84\00:09:06.54
people who are
use to eating meat and
00:09:06.55\00:09:08.83
this will help them
to transition out of it
00:09:08.84\00:09:11.20
because they has
good taste and what we
00:09:11.21\00:09:13.17
will do is warm this
up and maybe even leave
00:09:13.18\00:09:17.26
it simmering for a
few minutes it's maybe
00:09:17.27\00:09:19.00
5 to 10 minutes so
the flavor smell better,
00:09:19.01\00:09:21.28
smell better and
blend better, I want to say
00:09:21.29\00:09:23.86
and well we're gonna
go ahead and assemble one
00:09:23.87\00:09:27.02
how's that? Okay!
Well we have these corn
00:09:27.03\00:09:29.36
husk a lot of
people don't even know
00:09:29.37\00:09:30.73
what they are,
so I just wanna show
00:09:30.74\00:09:32.74
what a corn husk
looks like it's basically
00:09:32.75\00:09:35.74
what the outer
leaf of the corn grey.
00:09:35.75\00:09:37.98
These have been
dried and of course
00:09:37.99\00:09:40.26
what we do is that
we soak them in hot
00:09:40.27\00:09:43.55
water first and
then we wash them.
00:09:43.56\00:09:46.38
So we basically get
all the degree out of them,
00:09:46.39\00:09:50.01
they might have,
like corn husk silks
00:09:50.02\00:09:52.50
or anything. No, they have it,
00:09:52.51\00:09:53.48
the silken just a bred
that they usually have,
00:09:53.49\00:09:55.97
sometimes they
are just not clean
00:09:55.98\00:09:57.33
so we wanna wash them like this,
00:09:57.34\00:09:59.33
and what you wanna do
this look for the once
00:09:59.34\00:10:01.94
out very big enough
to wrap around tamale.
00:10:01.95\00:10:05.95
Alright, so
basically let me show you
00:10:05.96\00:10:08.65
how you do this. You
grab a little bit of the
00:10:08.66\00:10:11.44
masa and you
spread it, you can use the
00:10:11.45\00:10:15.75
back of the spoon,
you can use spatula
00:10:15.76\00:10:18.83
like this and what I
do is I fill up about
00:10:18.84\00:10:22.85
half of the leaf
of the corn husk and
00:10:22.86\00:10:27.03
about two sets of the width.
00:10:27.04\00:10:28.90
You wanna leave a
little bit empty here
00:10:28.91\00:10:31.78
so you can you know
let's folded in stuff,
00:10:31.79\00:10:34.20
so you see that.
Do you wanna try that?
00:10:34.21\00:10:36.23
I see that
yeah. I wanna try one,
00:10:36.24\00:10:37.21
there is a
spatula over there and
00:10:37.22\00:10:38.19
you can try okay.
Alright, so it just
00:10:38.20\00:10:42.87
is this kind of
be big enough, maybe
00:10:42.88\00:10:45.07
it's kind of be
skinny one I think,
00:10:45.08\00:10:46.40
skinny tamale
okay, it's okay though.
00:10:46.41\00:10:48.47
Then I will take
this. There all in various
00:10:48.48\00:10:49.86
sizes because of
the sizes of the husks.
00:10:49.87\00:10:53.81
Now, let me
clarify too that you don't
00:10:53.82\00:10:55.64
eat the husk
because a lot of people have
00:10:55.65\00:10:57.78
husk they get the
tamale and they go okay
00:10:57.79\00:11:00.44
so how do I eat this
and they start eating
00:11:00.45\00:11:01.76
with husk and stuff
and you don't do that.
00:11:01.77\00:11:03.83
Okay you wanna peel your tamale.
00:11:03.84\00:11:05.72
Exactly, yeah! So
once we have it spread
00:11:05.73\00:11:08.42
out like that then we
can put about tablespoon
00:11:08.43\00:11:12.05
of the filling
however much you can fit
00:11:12.06\00:11:14.90
in it because it
will vary in size and
00:11:14.91\00:11:17.55
when you do, you
grab the end that has
00:11:17.56\00:11:19.59
some masa in it
and just simply fold it
00:11:19.60\00:11:21.72
over the filling.
And fold the other side
00:11:21.73\00:11:24.03
over and the end you
just fold up like this,
00:11:24.04\00:11:28.62
and then you have
tamale. There is the tamale.
00:11:28.63\00:11:31.90
Now, you can try
yours okay let see
00:11:31.91\00:11:34.60
we got this in put a
little bit of filling
00:11:34.61\00:11:35.78
in there, yeah
however much you can fit.
00:11:35.79\00:11:38.24
See you just
gonna be skinny one,
00:11:38.25\00:11:40.78
it's a really pretty
one that's okay, okay.
00:11:40.79\00:11:42.86
So, you just, just fold
it over and then we add,
00:11:42.87\00:11:46.75
just like that,
there you go, you kind a
00:11:46.76\00:11:47.73
like an envelope, okay
and it's okay if spill a
00:11:47.74\00:11:49.58
little bit and see
that we got two tamales
00:11:49.59\00:11:52.05
already. Let's make
another one this look
00:11:52.06\00:11:54.99
for nice looking corn husk.
00:11:55.00\00:11:56.69
Okay could you layer
two together like this?
00:11:56.70\00:11:58.77
Yeah exactly I
was gonna say that,
00:11:58.78\00:12:00.34
because sometimes
you won't find the big
00:12:00.35\00:12:02.37
enough, but you can
always put two together
00:12:02.38\00:12:04.63
and you don't
wanna waste also there is
00:12:04.64\00:12:06.82
a smooth side and
more of a rough side
00:12:06.83\00:12:10.52
to the husk. To
which side? You wanna use
00:12:10.53\00:12:12.40
the smooth side of the
husk to put our filling,
00:12:12.41\00:12:16.13
so that would be
more like the inside part?
00:12:16.14\00:12:17.83
Yeah, exactly,
exactly. So, like I said again
00:12:17.84\00:12:21.59
we just spread a little
bit maybe a 2 tablespoons
00:12:21.60\00:12:25.66
of masa that will
depend again on the size of
00:12:25.67\00:12:28.09
your corn husk, so
my husband like some big
00:12:28.10\00:12:30.81
and then every
member my mother-in-law
00:12:30.82\00:12:32.99
she makes really good tamales,
00:12:33.00\00:12:34.58
she use to like
to make them small,
00:12:34.59\00:12:36.47
so taste varies
now people like them
00:12:36.48\00:12:38.66
different sizes
it's okay. You don't have
00:12:38.67\00:12:40.70
to worry about a
certain size of tamale;
00:12:40.71\00:12:43.35
has to be exactly
2 tablespoons now you
00:12:43.36\00:12:45.20
don't have to worry
about. Nobody is grading
00:12:45.21\00:12:46.76
you. Nobody is
measuring anything
00:12:46.77\00:12:48.98
you can just go and
have a fun time making
00:12:48.99\00:12:51.16
this get all
the family together.
00:12:51.17\00:12:52.68
Usually tamale
making in Latin America,
00:12:52.69\00:12:55.52
it's a family event,
it's social event people
00:12:55.53\00:12:57.64
get together in the
kitchen and they just
00:12:57.65\00:12:59.22
have fun and talk
and then of course eat.
00:12:59.23\00:13:01.56
Yeah, that's the
best part yeah so go
00:13:01.57\00:13:04.18
and put your filling in, okay.
00:13:04.19\00:13:05.87
So you're
becoming a tamale maker
00:13:05.88\00:13:07.62
and now you
become famous and people
00:13:07.63\00:13:10.32
watch the look for
you, and so tamale maker.
00:13:10.33\00:13:13.96
Once you know
how to make tamales
00:13:13.97\00:13:16.54
you become famous
in your neighborhood
00:13:16.55\00:13:18.04
and your family and
friends, I can believe
00:13:18.05\00:13:19.22
that, yeah.
Everybody like some but not
00:13:19.23\00:13:20.67
everybody knows how to make.
00:13:20.68\00:13:21.65
Exactly! So what
do you now once you
00:13:21.66\00:13:24.39
have them all
assembled this recipe
00:13:24.40\00:13:26.23
is enough to
make about 16 tamales.
00:13:26.24\00:13:28.16
I tell you what in
my house that is never
00:13:28.17\00:13:31.11
enough; always have
to double this recipe.
00:13:31.12\00:13:33.48
So you might have
to double, triple it
00:13:33.49\00:13:35.38
depending on the
size of your family.
00:13:35.39\00:13:37.08
But this is enough
for 16, so what you would
00:13:37.09\00:13:39.34
do is, you would get
a big pot like this that
00:13:39.35\00:13:42.16
has a steam insert.
If you don't have steam
00:13:42.17\00:13:44.79
so you can always
do the Mexican way
00:13:44.80\00:13:47.28
and put out a
whole bunch of corn husks
00:13:47.29\00:13:49.04
and put water at
the bottom and just put
00:13:49.05\00:13:51.04
a whole bunch of
corn husks or maybe
00:13:51.05\00:13:52.39
crumbled up aluminum
and just make it tall
00:13:52.40\00:13:55.83
enough so that the
tamales won't touch
00:13:55.84\00:13:57.35
the water
because what you wanna do
00:13:57.36\00:13:59.06
is steam them, you
would place them in
00:13:59.07\00:14:01.38
you steamer like
this, and what you wanna
00:14:01.39\00:14:05.20
do once you have
them all arranged is
00:14:05.21\00:14:08.82
maybe cover them with
some of the corn husks
00:14:08.83\00:14:11.64
as well, so the water
from the lid sometimes
00:14:11.65\00:14:15.69
will drip off to the
sides of the pot you don't
00:14:15.70\00:14:18.13
want to, that's
right, yeah so you would
00:14:18.14\00:14:19.66
wanna cover them
like that with one of
00:14:19.67\00:14:22.28
the husks, we
will cover with husks
00:14:22.29\00:14:24.32
and then turn on
your steam, your water
00:14:24.33\00:14:29.06
and start boiling it
basically and steaming
00:14:29.07\00:14:31.96
the tamales.
You wanna steam them
00:14:31.97\00:14:33.85
for about an hour
and fifteen minutes,
00:14:33.86\00:14:36.16
to about an hour
and half, and afterwards
00:14:36.17\00:14:39.04
it will be done
and you don't wanna
00:14:39.05\00:14:41.40
take them out and
start eating them.
00:14:41.41\00:14:42.98
First of all there
gonna be really, really
00:14:42.99\00:14:44.38
hot and it just
taste better when you let
00:14:44.39\00:14:46.99
them sit for about
half an hour and then
00:14:47.00\00:14:50.24
eat them, enjoy them
there are really good
00:14:50.25\00:14:51.79
when you warm them up again.
00:14:51.80\00:14:53.38
If you wanna warm
them up on a griddle
00:14:53.39\00:14:55.32
after the next day or whatever,
00:14:55.33\00:14:57.56
there are
excellent, very delicious.
00:14:57.57\00:15:00.08
The flavor is
really get to mingle that,
00:15:00.09\00:15:01.49
yes exactly. So this
is one great recipe to
00:15:01.50\00:15:04.34
share with your
family, it's a very traditional
00:15:04.35\00:15:06.44
Mexican recipe. I'm
looking forward to it
00:15:06.45\00:15:08.81
and I like the
texture of this dough here.
00:15:08.82\00:15:10.74
Yes so we're
ready to move on to wow
00:15:10.75\00:15:13.06
that was fast, yeah,
yeah fastest tamales.
00:15:13.07\00:15:15.50
I'm gonna make a
lot of Mexican food
00:15:15.51\00:15:17.07
today that's for
sure. So let's move on to
00:15:17.08\00:15:19.26
our next recipe
which will be the
00:15:19.27\00:15:20.89
Wheat Flour
Tortillas, you wanna read the
00:15:20.90\00:15:22.96
ingredients for
us. Love to. Okay the
00:15:22.97\00:15:25.34
ingredients for
Wheat Flour Tortillas are.
00:15:25.35\00:15:27.15
2 c. water, hot 1 c. rolled oats
00:15:27.16\00:15:31.20
½ c. walnuts 1 1/4 tsp. salt
00:15:31.21\00:15:35.69
2 c. unbleached four
2½ c. whole wheat flour
00:15:35.70\00:15:40.76
Okay so we are
ready. This is a pretty good
00:15:43.00\00:15:45.22
recipe and it's
not very hard to do.
00:15:45.23\00:15:48.41
We're gonna use the
rolled oats then just
00:15:48.42\00:15:51.09
put them in the
blender, oats in there.
00:15:51.10\00:15:52.85
I know and this
recipe will also be
00:15:52.86\00:15:54.63
trans-fat free
because we're gonna use
00:15:54.64\00:15:56.52
walnuts instead
of the traditional
00:15:56.53\00:16:00.48
hydrogenated fats,
put the water in them
00:16:00.49\00:16:03.78
about two cups and blend, great.
00:16:03.79\00:16:08.72
So, at home what
we wanna do is blend
00:16:29.66\00:16:31.14
it for quite while
until the walnuts are
00:16:31.15\00:16:34.05
completely ground up.
00:16:34.06\00:16:35.57
So, let's jut blend a
little bit longer here,
00:16:35.58\00:16:38.41
since we are on
TV we're gonna do
00:16:47.48\00:16:48.91
this quickly but like
I said at home you will
00:16:48.92\00:16:52.25
want to blend for
quite a while okay.
00:16:52.26\00:16:54.78
So, let's put the
other part of our machine
00:16:54.79\00:16:57.22
here and we're
gonna put the whole wheat
00:16:57.23\00:17:00.53
flour 100
percent whole wheat flour
00:17:00.54\00:17:05.59
and we're gonna add
some unbleached flour.
00:17:05.60\00:17:07.21
Now, you don't have
to do this, you could
00:17:07.22\00:17:08.69
always use all
whole wheat but since
00:17:08.70\00:17:11.41
we're not using any
oil, or any shortening,
00:17:11.42\00:17:15.55
it makes a little
bit softer if you make
00:17:15.56\00:17:17.36
the two flours together.
00:17:17.37\00:17:18.74
So let's just
mix a little bit to
00:17:18.75\00:17:21.16
get the two flours mixed,
00:17:21.17\00:17:24.08
very short and
then we're gonna dump
00:17:26.43\00:17:28.50
our walnut and
oat, mix now when you
00:17:28.51\00:17:32.44
use hot water for
this you don't want it
00:17:32.45\00:17:34.40
to boiling water
because then you would cook
00:17:34.41\00:17:35.92
the oats. Okay that
would change texture,
00:17:35.93\00:17:38.55
yes just a little,
just warm waters is fine.
00:17:38.56\00:17:41.31
Like you will use
for bread or something
00:17:41.32\00:17:42.47
you don't have to
measure the temperature
00:17:42.48\00:17:44.11
or anything. So,
okay now oats and
00:17:44.12\00:17:46.95
walnuts aren't
usually what I think
00:17:46.96\00:17:48.78
I was being in
Tortillas. I know how this makes
00:17:48.79\00:17:50.97
it healthy and you
don't have to use the oils
00:17:51.17\00:17:54.80
or hydrogenated fats. Alright!
00:17:54.81\00:17:57.20
Okay, I would
home, I would do it's a
00:18:15.59\00:18:18.05
little bit longer
just enough to get our
00:18:18.06\00:18:20.72
really soft dough
and we gonna go ahead
00:18:20.73\00:18:27.72
and you can even
leave it for about 20 maybe
00:18:27.73\00:18:31.19
30 minutes that would
even make it better just
00:18:31.20\00:18:34.26
so that the dough
has time to sit there for
00:18:34.27\00:18:37.36
little while. Okay,
now we're gonna move
00:18:37.37\00:18:40.15
this to that side
so you can see better,
00:18:40.16\00:18:42.33
and gonna have a
nice soft dough and
00:18:42.34\00:18:45.93
if we need a
little bit more flour
00:18:45.94\00:18:47.60
you can always keep
some to right out of
00:18:47.61\00:18:51.05
your side, and
you don't even have to
00:18:51.06\00:18:54.11
use this thing, you
can do this whole thing
00:18:54.12\00:18:56.59
by hand. It's just
convenience thing that,
00:18:56.60\00:18:59.93
for convenience reason
we are using this Bosch
00:18:59.94\00:19:03.45
machine but you don't have to,
00:19:03.46\00:19:05.07
it makes it faster
and cleaner too, yeah
00:19:05.08\00:19:06.44
it does make it
faster so see we have a
00:19:06.45\00:19:08.45
soft dough. It's
not sticky or anything
00:19:08.46\00:19:12.34
like that, and to
make that the Tortillas
00:19:12.35\00:19:15.06
you basically
we're gonna grab a little
00:19:15.07\00:19:16.95
ball now the size of it
there is no strict rules
00:19:16.96\00:19:21.87
on the size I use. I
make them a little bit
00:19:21.88\00:19:24.10
because I make
burritos out of them
00:19:24.11\00:19:25.78
for my husband.
But you can make them;
00:19:25.79\00:19:27.85
whatever size
you want small or big
00:19:27.86\00:19:30.00
and basically we're
gonna make a little boll
00:19:30.01\00:19:32.83
and use a rolling pin
to and we can put this
00:19:32.84\00:19:37.91
we wanna these
containers and what
00:19:37.92\00:19:40.14
you wanna do while you
do your Tortillas cover
00:19:40.15\00:19:42.39
you dough with
maybe with towel or maybe
00:19:42.40\00:19:47.88
plastic wrap so
that your dough doesn't
00:19:47.89\00:19:50.94
get too dry. So,
here is a towel so yeah
00:19:50.95\00:19:54.11
maybe a different
towel, yeah because
00:19:54.12\00:19:56.53
at home you're gonna be
making a lot of Tortillas
00:19:56.54\00:19:58.24
so by the time you
done with all of them
00:19:58.25\00:20:00.71
your dough might
be a little bit dry
00:20:00.72\00:20:02.49
and see you're gonna
start making a little
00:20:02.50\00:20:05.34
circle. Now I'm not
an expert because I'm not
00:20:05.35\00:20:08.71
Mexico but my
tortillas are not gonna be
00:20:08.72\00:20:11.06
100 percent
around and yours don't
00:20:11.07\00:20:13.55
have to be either,
you don't have to worry
00:20:13.56\00:20:15.62
if they come out
kind a square looking,
00:20:15.63\00:20:17.51
it's okay just relax
and have a good time.
00:20:17.52\00:20:20.57
As long as they
look like tortillas and
00:20:20.58\00:20:23.15
they taste like
tortillas not seeing for 100
00:20:23.16\00:20:26.72
percent, so you
basically are going to use a
00:20:26.73\00:20:29.22
rolling pan to get
them as close to tortillas
00:20:29.23\00:20:32.88
possible. So you roll
this as thinly as you can,
00:20:32.89\00:20:35.64
right. Yeah you
don't have to be paper thin
00:20:35.65\00:20:38.43
and like I said again
that varies to some people
00:20:38.44\00:20:41.59
like them really
thin, some people don't and
00:20:41.60\00:20:44.73
we're gonna use
the hot griddle and
00:20:44.74\00:20:47.33
basically just leave
it there until we start
00:20:47.34\00:20:51.86
seeing little
bubbles on the surface.
00:20:51.87\00:20:54.45
These side has
to all already okay,
00:20:54.46\00:20:57.40
because otherwise
you're first tortillas
00:20:57.41\00:20:58.55
is not gonna come
out really get so the
00:20:58.56\00:21:00.32
first tortilla has to
be in hot griddle already.
00:21:00.33\00:21:02.77
When you see
little bubbles come out of
00:21:02.78\00:21:04.66
the surface it's
time to turn it and when
00:21:04.67\00:21:08.64
you turn it you're
gonna turn it maybe
00:21:08.65\00:21:10.18
2 or 3 times, until
you see nice looking
00:21:10.19\00:21:14.56
brown on both
sides and when you done
00:21:14.57\00:21:18.59
basically you gonna
maybe use one of these,
00:21:18.60\00:21:21.90
a clean rag and maybe
press it a little bit,
00:21:21.91\00:21:25.20
really and that
will make this steaming
00:21:25.21\00:21:27.68
side of the tortillas
to sort of make it expand.
00:21:27.69\00:21:31.54
And that will cook it
really good inside see,
00:21:31.55\00:21:33.29
how we starting to see
a little bit of bubbling
00:21:33.30\00:21:35.68
on the surface, when
you start seeing that
00:21:35.69\00:21:38.49
it's time to turn.
And you turn it like this
00:21:38.50\00:21:43.35
2 or 3 times or it
maybe 5 seconds in between
00:21:43.36\00:21:45.98
turns until you see a
little bit of brown on
00:21:45.99\00:21:47.76
both sides and at
the end you will press
00:21:47.77\00:21:50.28
it a little bit. Let
me show you the final
00:21:50.29\00:21:51.97
product because
we made a whole stack
00:21:51.98\00:21:54.15
of them last night
to show you what they
00:21:54.16\00:21:56.58
were look like
when they are done.
00:21:56.59\00:21:57.77
I didn't make a
small one because we had
00:21:57.78\00:21:59.91
a little bit left
over but basically this is
00:21:59.92\00:22:02.84
what do you want
them to look like.
00:22:02.85\00:22:04.31
You can make your burritos,
00:22:04.32\00:22:05.74
now I notice the colors
little bit darker is that
00:22:05.75\00:22:07.66
because it's, because
they have been sitting,
00:22:07.67\00:22:08.98
yeah they have
sitting in the refrigerator.
00:22:08.99\00:22:10.56
So let's move on
to the next recipe so
00:22:10.57\00:22:12.69
we can use these
tortillas to eat with something
00:22:12.70\00:22:15.99
inside of them,
okay. So let's read the
00:22:16.00\00:22:18.08
next recipe. Well the next
00:22:18.09\00:22:19.09
recipe is for Tofu Fajitas.
00:22:19.10\00:22:21.44
1 pgk. tofu, extra firm
00:22:21.45\00:22:24.66
1 tbsp. olive oil
00:22:24.67\00:22:26.68
1 tbsp. Bragg's Liquid Aminos
00:22:26.69\00:22:29.50
½ green bell pepper, strips
00:22:29.51\00:22:33.07
½ red bell pepper, strips
00:22:33.08\00:22:35.47
½ yellow bell pepper, strips
00:22:35.48\00:22:38.41
1 medium onion, sliced thin
00:22:38.42\00:22:41.01
1 or 2 garlic clove, minced
00:22:41.02\00:22:43.76
½ tbsp. salt
00:22:43.77\00:22:45.03
1 tbsp. mild
chili powder (optional)
00:22:45.04\00:22:48.35
1 tbsp. paprika
00:22:48.36\00:22:50.35
½ tsp. cumin, ground (optional)
00:22:50.36\00:22:54.52
8 whole wheat flour tortillas
00:22:54.53\00:22:57.12
Okay. So we are
back this is one of
00:22:59.21\00:23:00.71
those recipes that is
very easy and very tasty.
00:23:00.72\00:23:04.09
And so what we did
is that we already put
00:23:04.10\00:23:06.39
the tofu here and
we did ahead of time
00:23:06.40\00:23:08.66
to save time and
we browned it with a
00:23:08.67\00:23:10.62
little bit of olive
oil that's all see how
00:23:10.63\00:23:12.40
tasty it looks, it looks good.
00:23:12.41\00:23:14.01
We're gonna go
ahead and turn this back
00:23:14.02\00:23:14.99
on and add some of the Bragg's,
00:23:15.00\00:23:17.53
you know Bragg's Liquid Aminos.
00:23:17.54\00:23:19.74
Okay, can I just
pour that in? Go ahead,
00:23:19.75\00:23:21.43
yeah Bragg's Liquid
Aminos is instead of
00:23:21.44\00:23:23.88
soy sauce, but soy
sauce is fine in this
00:23:23.89\00:23:26.60
application too.
Maybe a light soy sauce
00:23:26.61\00:23:29.86
so it's not too high
in sodium and Bragg's
00:23:29.87\00:23:33.12
just kind a light
on sodium so that's
00:23:33.13\00:23:34.67
another good thing.
So, basically we do is
00:23:34.68\00:23:36.83
just turn it around
so let the soy sauce
00:23:36.84\00:23:39.25
or drag the tofu
soak the soy sauce,
00:23:39.26\00:23:42.97
and basically
what we're gonna do is,
00:23:42.98\00:23:44.61
use the same
skillet for the vegetables.
00:23:44.62\00:23:47.54
So let's dumb this
here okay since it's
00:23:47.55\00:23:50.75
done already, and there we go.
00:23:50.76\00:23:55.56
See how nice and
brown that looks it
00:23:55.57\00:23:57.25
looks beautiful,
yes. We can just add a
00:23:57.26\00:23:59.66
little bit more olive
oil. It doesn't really
00:23:59.67\00:24:01.49
require much maybe
half of the tablespoon
00:24:01.50\00:24:03.82
that's all. Let's put
the onions and the bell
00:24:03.83\00:24:05.90
peppers and the onions
are cut in longer strips
00:24:05.91\00:24:09.87
then usual. And the
bell peppers are cut
00:24:09.88\00:24:13.34
and strips as well, see
how colorful this looks,
00:24:13.35\00:24:16.53
yeah looks like a
fiesta, it looks really good
00:24:16.54\00:24:19.69
and let just add the
rest of the ingredients.
00:24:19.70\00:24:22.10
So, you cut them in
the longer strips they roll
00:24:22.11\00:24:24.90
up easier or is that
why. No, it's just because
00:24:24.91\00:24:26.83
that's usually they
way that the, for fajitas,
00:24:26.84\00:24:31.77
I have done okay.
Put some garlic then put
00:24:31.78\00:24:35.13
some the paprika and
you can add some mild
00:24:35.14\00:24:39.73
chili powders if
you would like as well,
00:24:39.74\00:24:41.93
if you're not.
Necessary it's not 100 percent,
00:24:41.94\00:24:45.71
a mandatory, it just
gives us a little bit
00:24:45.72\00:24:48.86
of flavor and
basically stirred it around
00:24:48.87\00:24:51.76
you would do this
much longer at home
00:24:51.77\00:24:53.50
and basically stir
it around and when you
00:24:53.51\00:24:56.73
were done you would
add the tofu back on.
00:24:56.74\00:24:59.69
And you would
have a completed dish,
00:24:59.70\00:25:02.87
looks good I'm
looking forward to
00:25:05.13\00:25:06.35
trying this and we
will be right back.
00:25:06.36\00:25:08.42
We hope you enjoyed cooking
00:25:10.17\00:25:11.51
with Maria
Ronquillo. Now let's take a
00:25:11.52\00:25:13.99
moment to review
our Mexican recipes.
00:25:14.00\00:25:16.31
For the Vegetarian Tamales.
00:25:16.32\00:25:18.90
2 c. masa
harina 2 c. water, warm
00:25:18.91\00:25:23.68
1 tsp. aluminum
free baking powder
00:25:24.85\00:25:27.63
½ tsp. salt
00:25:28.71\00:25:30.64
1 tbsp. chicken style seasoning
00:25:31.93\00:25:35.11
½ c. soy margarine
00:25:36.38\00:25:38.57
And for the Tamale Filling:
00:25:40.01\00:25:41.67
1½ c. textured
vegetable protein,
00:25:41.68\00:25:45.44
1 can mild red chili sauce, 16oz
00:25:46.80\00:25:50.52
and 16 corn husks
00:25:50.53\00:25:53.61
For the Whole Wheat
Tortillas, you will need.
00:25:55.81\00:25:58.14
2 c. water, hot 1 c. rolled oats
00:25:58.15\00:26:02.83
½ c. walnuts 1 1/4 tsp. salt
00:26:04.46\00:26:10.50
2 c. unbleached four
00:26:11.98\00:26:14.02
2½ c. whole wheat flour
00:26:15.39\00:26:18.44
For the Tofu
Fajitas, you will need.
00:26:20.13\00:26:22.62
1 pgk. tofu, extra firm
00:26:22.63\00:26:25.04
1 tbsp. olive oil
00:26:26.63\00:26:28.69
1 tbsp. Bragg's Liquid Aminos
00:26:30.60\00:26:33.32
½ green bell pepper, strips
00:26:34.77\00:26:37.56
½ red bell pepper, strips
00:26:39.09\00:26:41.55
½ yellow bell pepper, strips
00:26:42.50\00:26:44.80
1 medium onion, sliced thin
00:26:46.70\00:26:48.79
1 or 2 garlic clove, minced
00:26:49.72\00:26:52.19
½ tbsp. salt
00:26:53.33\00:26:55.50
1 tbsp. mild
chili powder (optional)
00:26:55.51\00:27:00.94
1 tbsp. paprika
00:27:02.09\00:27:04.86
½ tsp. cumin, ground (optional)
00:27:06.37\00:27:09.69
8 whole wheat flour tortillas
00:27:10.75\00:27:13.48
If you would like
more information on
00:27:15.94\00:27:17.36
how you can contact Maria,
00:27:17.37\00:27:18.94
or if you would like to
receive today's recipes,
00:27:18.95\00:27:21.66
please write to 3ABN PO Box 220,
00:27:21.67\00:27:25.72
West Frankfort, Illinois 62896,
00:27:25.73\00:27:28.91
or call us at 1800-752-3226.
00:27:28.92\00:27:34.34
Now let's take a look at our
00:27:34.35\00:27:35.89
finished recipes with Maria.
00:27:35.90\00:27:38.13
Welcome back.
Maria this is gorgeous.
00:27:41.12\00:27:44.37
Yes so we are here to
show our final product.
00:27:44.38\00:27:46.96
We have the Tamales
that are done already,
00:27:46.97\00:27:49.29
ready to eat, they
are very delicious.
00:27:49.30\00:27:51.21
Then we made the wheat tortillas
00:27:51.22\00:27:53.52
then you can
make a bread with or
00:27:53.53\00:27:55.30
you can make it or
you can eat them with
00:27:55.31\00:27:57.11
the tofu fajitas
that we baked today.
00:27:57.12\00:27:59.55
Wonderful Maria!
Thank you so much
00:27:59.56\00:28:01.37
for being with us here today and
00:28:01.38\00:28:03.02
thank you for joining us
00:28:03.03\00:28:04.29
here on Let's Cook Together.
00:28:04.30\00:28:06.45