Participants: Cari Christian (Host), Maria Ronquillo
Series Code: LCT
Program Code: LCT000033
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00:01 Today on "Let's Cook Together"
00:03 we're gonna learn how to make Mexican 00:04 food including one of my favorites Tamales. 00:07 So, get your pen and paper 00:08 and meet me right back here. 00:43 Hi, I'm Cari Christian and our special guest 00:45 today on Let's Cook Together is 00:47 Maria Ronquillo who is a nutritionist 00:49 with Para Salud Hoy Health Ministries. 00:52 Maria welcome, thank you very much. 00:55 So, tell us what Para La Salud means? 00:57 Salud by the way means Health for Today. 01:00 Did I reverse it didn't I? That's alright, 01:02 okay well, well I know we've got lot to do 01:05 so what's first on the agenda here? 01:07 Well first we're gonna be making 01:08 vegetarian tamales, okay. 01:10 Tamales are really tasty dish, Mexican dish, 01:14 yes, yeah and so we're gonna try to make 01:16 a little bit of healthier version of it. 01:18 Tamales are usually with pork, 01:20 in the fat that is use to, is usually lard, 01:23 and we're not gonna use lard, correct. 01:25 And we not even gonna use the hydrogenated 01:30 fats that are usually use like the, 01:36 vegetable shortening, vegetable shortening 01:37 that's what I want to say vegetable shortening 01:39 we're no even gonna use that because that 01:40 has trans fats. We're gonna avoid that too, 01:43 so instead of that we're gonna be using 01:45 a little bit of non- hydrogenated spread 01:50 but you can use instead of the shortening okay, 01:53 yeah so it should be like a soy margarine 01:54 or something like that, yes exactly, okay. 01:56 We're gonna use earth balance you can use 01:58 any type of non- hydrogenated fat for it 02:00 and we're gonna try to use not as much 02:03 but we can't cut down too much so this, 02:04 this is gonna be one of those dishes 02:06 that you can eat in a special occasion like 02:09 maybe if you wanna celebrate special 02:12 Mexican Christmas for instance or 02:15 New Year Party you can use to Cinco-de Mayo, 02:18 Cinco-de Mayo yeah one of those times, yeah, 02:20 okay. So, we're gonna use also 2 cup, 02:23 we can go ahead and read the recipe how is that? 02:25 Okay, yeah let's do that. Let's read the recipe, 02:28 okay For Vegetarian Tamales, 02:30 the first thing you want just. 02:32 2 c. masa harina 2 c. water, warm 02:36 1 tsp. aluminum free baking powder 02:39 ½ tsp. salt, 1 tbsp. chicken style seasoning 02:43 ½ c. soy margarine And for the Filling: 02:47 1½ c. textured vegetable protein, chunky style 02:51 1 can mild red chili sauce, 16oz 02:54 and 16 corn husks 02:59 That's right and so like I was saying 03:01 we can bit the masa flour at almost any 03:05 grocery store, it's really easy to find. 03:08 Now you could make the malaise out of real masa. 03:10 But that you would have to find a 03:12 specialty grocery store like a Mexican Grocery 03:15 Store and now I have that recipe in 03:17 my cook book if you wanna do it, 03:19 more in the traditional style. 03:21 Yeah and so but today we're gonna do the easy, 03:23 easy way this is really easy. 03:25 Okay, well I'm looking forward to it 03:27 and it's really easy to find the ingredients too. 03:29 So, let's go ahead but first we're gonna 03:31 empty the earth balance it's a little bit soften 03:36 because I left it out it's better that way 03:39 if you take it right out of the refrigerator 03:41 you might want to melt that a little bit, 03:43 yeah, yeah. So, that way it will blend and 03:45 little bit better, yeah exactly if it's too cold 03:47 it's gonna be too hard. Well, I know this is a 03:49 special vocation dish even so compare 03:52 to Tamale recipes that I've used them 03:54 in the past this looks like it's gonna be 03:56 pretty look low fat relatively speaking, 03:58 much lower in fat, it's no trans fats, 04:00 no saturated fats. So, you're gonna 04:03 get only the good fats from the healthy 04:06 margarine that you can a get, right. 04:08 And we usually use very good blends of oils, 04:10 so there gonna be good. And then we're 04:12 gonna put our, let's just beat this, 04:15 just for one second just to spread it out. 04:19 It's not too much so it's not gonna do much. 04:22 Well let's put the corn flour, corn masa flour 04:26 I guess I should call it. Now, they seven times 04:29 a special kind of masa flour for the malaise 04:32 if you can find that, that's even better, 04:33 really, yeah. Okay, now I've seen maseca! 04:37 Maseca that's what I'm using yeah, 04:39 okay but they have a version of it, 04:41 that special for Tamales it's almost the same 04:43 thing, it's really very close, I'm putting the 04:46 salt in the chicken style seasoning 04:49 and a little bit of the aluminum free 04:50 baking powder. Like I said the maseca 04:52 is there both almost the same they just 04:54 have a special version for Tamales, 04:56 it's just the little bit less fine, okay. 04:59 That's all. It's the same so the textures 05:01 just the little bit difference, it's just 05:02 a little but it's almost not 05:04 noticeable, so just started. 05:10 So just enough to mix it and we're gonna 05:13 be adding some water. I'm gonna add about 05:16 half of the water first and see how much 05:20 we need after that. You want it to be, 05:24 the end product you want it to be the 05:26 texture of thick peanut butter. 05:29 Okay. So there we go. 05:42 Now the last time I made Tamales 05:44 they were little bit doughy after 05:46 I steam them so did I put too much 05:48 water in, it could be, it could be, 05:51 because to make it really fluffy you need 05:54 enough of the oils or fats. 05:56 Now you don't have to use the margarine 05:57 you can use also any type of oil, you want. 06:00 But margarine really gets it more fluffy texture. 06:03 We have to imagine that it gives us some 06:05 flavor too because in our traditional tamales 06:07 made with pork broth and things like that, 06:10 yeah, yeah, okay. So, the chicken style 06:12 seasoning in the margarine really 06:13 gives it a good taste, alright. 06:14 Yeah, so let's put just the tiny little bit more 06:17 water; see how this is a little bit too dry 06:20 not too much but just a little bit more water. 06:22 So you gonna have to, you might not have 06:24 to add exact amount of water that we put 06:26 in the recipe, you might have to trick 06:28 it a little bit, maybe a little 06:29 bit more and maybe a little bit less. 06:39 Now you can do this by hand, 06:40 this is just the saving us a little 06:43 bit of work but you don't have to do it 06:44 in the machine like this, let's just put 06:46 a little bit more water 06:47 enough we're gonna be done. 07:05 This is the opposite of bread dough, 07:07 bread dough you want it to separate from 07:08 the sides this you don't want to separate 07:10 from the side you want it to be sticky. 07:12 Okay. Okay so let's get this out and maybe 07:18 you could help me with one side, 07:20 sure to get all over this stuff out, 07:23 and will give you spatula. 07:25 Okay and I will do the other side and 07:27 we will share the work not much hard. 07:31 There you go, let the noise we're making 07:36 music yeah, yeah there you go. 07:39 So, let's put this over by the sink. 07:42 Now, show you how to well first before 07:45 I assembling the tamales let's put the oven. 07:47 I'm gonna show you the hot sauce here 07:49 and you can make you own hot sauce 07:53 and I've basically brought this to save 07:56 some time but you can make your own 07:58 out of mild chilies, the mildest ones that 08:01 I found are called the California chilies, 08:03 and you can that at the grocery store 08:07 and you just basically boil them with some 08:09 onions and garlic little bit of salt and blend 08:12 them and then you have to strain it and 08:14 then you have some chilly sauce. 08:17 So otherwise you can buy some mild chilly 08:19 sauce at the store and if you really refuse 08:21 to buy any chilly sauce because you don't 08:23 want the hotter, this is not gonna be too hot, 08:25 but if you don't want to do that you can always 08:28 go back and make it out of tomato or half tomato 08:31 or something like that, that's why to, 08:33 you can actually feel your tomato is just 08:34 about anything you want. It's up to you. 08:37 It's imagination, it's limit so you can play 08:40 around the different ingredients and 08:42 very versatile. Yeah that's right, 08:44 so what we're gonna add is our vegetarian 08:48 chicken substitute, how is that? Alright! 08:51 And you can use any thing you want, 08:52 you can use the TVP, you can use tofu, 08:57 you can use vegetables, you can add whatever 09:01 you want I just brought this for convenience 09:03 and it's a good transition too for 09:06 people who are use to eating meat and 09:08 this will help them to transition out of it 09:11 because they has good taste and what we 09:13 will do is warm this up and maybe even leave 09:17 it simmering for a few minutes it's maybe 09:19 5 to 10 minutes so the flavor smell better, 09:21 smell better and blend better, I want to say 09:23 and well we're gonna go ahead and assemble one 09:27 how's that? Okay! Well we have these corn 09:29 husk a lot of people don't even know 09:30 what they are, so I just wanna show 09:32 what a corn husk looks like it's basically 09:35 what the outer leaf of the corn grey. 09:38 These have been dried and of course 09:40 what we do is that we soak them in hot 09:43 water first and then we wash them. 09:46 So we basically get all the degree out of them, 09:50 they might have, like corn husk silks 09:52 or anything. No, they have it, 09:53 the silken just a bred that they usually have, 09:56 sometimes they are just not clean 09:57 so we wanna wash them like this, 09:59 and what you wanna do this look for the once 10:01 out very big enough to wrap around tamale. 10:05 Alright, so basically let me show you 10:08 how you do this. You grab a little bit of the 10:11 masa and you spread it, you can use the 10:15 back of the spoon, you can use spatula 10:18 like this and what I do is I fill up about 10:22 half of the leaf of the corn husk and 10:27 about two sets of the width. 10:28 You wanna leave a little bit empty here 10:31 so you can you know let's folded in stuff, 10:34 so you see that. Do you wanna try that? 10:36 I see that yeah. I wanna try one, 10:37 there is a spatula over there and 10:38 you can try okay. Alright, so it just 10:42 is this kind of be big enough, maybe 10:45 it's kind of be skinny one I think, 10:46 skinny tamale okay, it's okay though. 10:48 Then I will take this. There all in various 10:49 sizes because of the sizes of the husks. 10:53 Now, let me clarify too that you don't 10:55 eat the husk because a lot of people have 10:57 husk they get the tamale and they go okay 11:00 so how do I eat this and they start eating 11:01 with husk and stuff and you don't do that. 11:03 Okay you wanna peel your tamale. 11:05 Exactly, yeah! So once we have it spread 11:08 out like that then we can put about tablespoon 11:12 of the filling however much you can fit 11:14 in it because it will vary in size and 11:17 when you do, you grab the end that has 11:19 some masa in it and just simply fold it 11:21 over the filling. And fold the other side 11:24 over and the end you just fold up like this, 11:28 and then you have tamale. There is the tamale. 11:31 Now, you can try yours okay let see 11:34 we got this in put a little bit of filling 11:35 in there, yeah however much you can fit. 11:38 See you just gonna be skinny one, 11:40 it's a really pretty one that's okay, okay. 11:42 So, you just, just fold it over and then we add, 11:46 just like that, there you go, you kind a 11:47 like an envelope, okay and it's okay if spill a 11:49 little bit and see that we got two tamales 11:52 already. Let's make another one this look 11:55 for nice looking corn husk. 11:56 Okay could you layer two together like this? 11:58 Yeah exactly I was gonna say that, 12:00 because sometimes you won't find the big 12:02 enough, but you can always put two together 12:04 and you don't wanna waste also there is 12:06 a smooth side and more of a rough side 12:10 to the husk. To which side? You wanna use 12:12 the smooth side of the husk to put our filling, 12:16 so that would be more like the inside part? 12:17 Yeah, exactly, exactly. So, like I said again 12:21 we just spread a little bit maybe a 2 tablespoons 12:25 of masa that will depend again on the size of 12:28 your corn husk, so my husband like some big 12:30 and then every member my mother-in-law 12:33 she makes really good tamales, 12:34 she use to like to make them small, 12:36 so taste varies now people like them 12:38 different sizes it's okay. You don't have 12:40 to worry about a certain size of tamale; 12:43 has to be exactly 2 tablespoons now you 12:45 don't have to worry about. Nobody is grading 12:46 you. Nobody is measuring anything 12:49 you can just go and have a fun time making 12:51 this get all the family together. 12:52 Usually tamale making in Latin America, 12:55 it's a family event, it's social event people 12:57 get together in the kitchen and they just 12:59 have fun and talk and then of course eat. 13:01 Yeah, that's the best part yeah so go 13:04 and put your filling in, okay. 13:05 So you're becoming a tamale maker 13:07 and now you become famous and people 13:10 watch the look for you, and so tamale maker. 13:13 Once you know how to make tamales 13:16 you become famous in your neighborhood 13:18 and your family and friends, I can believe 13:19 that, yeah. Everybody like some but not 13:20 everybody knows how to make. 13:21 Exactly! So what do you now once you 13:24 have them all assembled this recipe 13:26 is enough to make about 16 tamales. 13:28 I tell you what in my house that is never 13:31 enough; always have to double this recipe. 13:33 So you might have to double, triple it 13:35 depending on the size of your family. 13:37 But this is enough for 16, so what you would 13:39 do is, you would get a big pot like this that 13:42 has a steam insert. If you don't have steam 13:44 so you can always do the Mexican way 13:47 and put out a whole bunch of corn husks 13:49 and put water at the bottom and just put 13:51 a whole bunch of corn husks or maybe 13:52 crumbled up aluminum and just make it tall 13:55 enough so that the tamales won't touch 13:57 the water because what you wanna do 13:59 is steam them, you would place them in 14:01 you steamer like this, and what you wanna 14:05 do once you have them all arranged is 14:08 maybe cover them with some of the corn husks 14:11 as well, so the water from the lid sometimes 14:15 will drip off to the sides of the pot you don't 14:18 want to, that's right, yeah so you would 14:19 wanna cover them like that with one of 14:22 the husks, we will cover with husks 14:24 and then turn on your steam, your water 14:29 and start boiling it basically and steaming 14:31 the tamales. You wanna steam them 14:33 for about an hour and fifteen minutes, 14:36 to about an hour and half, and afterwards 14:39 it will be done and you don't wanna 14:41 take them out and start eating them. 14:43 First of all there gonna be really, really 14:44 hot and it just taste better when you let 14:47 them sit for about half an hour and then 14:50 eat them, enjoy them there are really good 14:51 when you warm them up again. 14:53 If you wanna warm them up on a griddle 14:55 after the next day or whatever, 14:57 there are excellent, very delicious. 15:00 The flavor is really get to mingle that, 15:01 yes exactly. So this is one great recipe to 15:04 share with your family, it's a very traditional 15:06 Mexican recipe. I'm looking forward to it 15:08 and I like the texture of this dough here. 15:10 Yes so we're ready to move on to wow 15:13 that was fast, yeah, yeah fastest tamales. 15:15 I'm gonna make a lot of Mexican food 15:17 today that's for sure. So let's move on to 15:19 our next recipe which will be the 15:20 Wheat Flour Tortillas, you wanna read the 15:22 ingredients for us. Love to. Okay the 15:25 ingredients for Wheat Flour Tortillas are. 15:27 2 c. water, hot 1 c. rolled oats 15:31 ½ c. walnuts 1 1/4 tsp. salt 15:35 2 c. unbleached four 2½ c. whole wheat flour 15:43 Okay so we are ready. This is a pretty good 15:45 recipe and it's not very hard to do. 15:48 We're gonna use the rolled oats then just 15:51 put them in the blender, oats in there. 15:52 I know and this recipe will also be 15:54 trans-fat free because we're gonna use 15:56 walnuts instead of the traditional 16:00 hydrogenated fats, put the water in them 16:03 about two cups and blend, great. 16:29 So, at home what we wanna do is blend 16:31 it for quite while until the walnuts are 16:34 completely ground up. 16:35 So, let's jut blend a little bit longer here, 16:47 since we are on TV we're gonna do 16:48 this quickly but like I said at home you will 16:52 want to blend for quite a while okay. 16:54 So, let's put the other part of our machine 16:57 here and we're gonna put the whole wheat 17:00 flour 100 percent whole wheat flour 17:05 and we're gonna add some unbleached flour. 17:07 Now, you don't have to do this, you could 17:08 always use all whole wheat but since 17:11 we're not using any oil, or any shortening, 17:15 it makes a little bit softer if you make 17:17 the two flours together. 17:18 So let's just mix a little bit to 17:21 get the two flours mixed, 17:26 very short and then we're gonna dump 17:28 our walnut and oat, mix now when you 17:32 use hot water for this you don't want it 17:34 to boiling water because then you would cook 17:35 the oats. Okay that would change texture, 17:38 yes just a little, just warm waters is fine. 17:41 Like you will use for bread or something 17:42 you don't have to measure the temperature 17:44 or anything. So, okay now oats and 17:46 walnuts aren't usually what I think 17:48 I was being in Tortillas. I know how this makes 17:51 it healthy and you don't have to use the oils 17:54 or hydrogenated fats. Alright! 18:15 Okay, I would home, I would do it's a 18:18 little bit longer just enough to get our 18:20 really soft dough and we gonna go ahead 18:27 and you can even leave it for about 20 maybe 18:31 30 minutes that would even make it better just 18:34 so that the dough has time to sit there for 18:37 little while. Okay, now we're gonna move 18:40 this to that side so you can see better, 18:42 and gonna have a nice soft dough and 18:45 if we need a little bit more flour 18:47 you can always keep some to right out of 18:51 your side, and you don't even have to 18:54 use this thing, you can do this whole thing 18:56 by hand. It's just convenience thing that, 18:59 for convenience reason we are using this Bosch 19:03 machine but you don't have to, 19:05 it makes it faster and cleaner too, yeah 19:06 it does make it faster so see we have a 19:08 soft dough. It's not sticky or anything 19:12 like that, and to make that the Tortillas 19:15 you basically we're gonna grab a little 19:16 ball now the size of it there is no strict rules 19:21 on the size I use. I make them a little bit 19:24 because I make burritos out of them 19:25 for my husband. But you can make them; 19:27 whatever size you want small or big 19:30 and basically we're gonna make a little boll 19:32 and use a rolling pin to and we can put this 19:37 we wanna these containers and what 19:40 you wanna do while you do your Tortillas cover 19:42 you dough with maybe with towel or maybe 19:47 plastic wrap so that your dough doesn't 19:50 get too dry. So, here is a towel so yeah 19:54 maybe a different towel, yeah because 19:56 at home you're gonna be making a lot of Tortillas 19:58 so by the time you done with all of them 20:00 your dough might be a little bit dry 20:02 and see you're gonna start making a little 20:05 circle. Now I'm not an expert because I'm not 20:08 Mexico but my tortillas are not gonna be 20:11 100 percent around and yours don't 20:13 have to be either, you don't have to worry 20:15 if they come out kind a square looking, 20:17 it's okay just relax and have a good time. 20:20 As long as they look like tortillas and 20:23 they taste like tortillas not seeing for 100 20:26 percent, so you basically are going to use a 20:29 rolling pan to get them as close to tortillas 20:32 possible. So you roll this as thinly as you can, 20:35 right. Yeah you don't have to be paper thin 20:38 and like I said again that varies to some people 20:41 like them really thin, some people don't and 20:44 we're gonna use the hot griddle and 20:47 basically just leave it there until we start 20:51 seeing little bubbles on the surface. 20:54 These side has to all already okay, 20:57 because otherwise you're first tortillas 20:58 is not gonna come out really get so the 21:00 first tortilla has to be in hot griddle already. 21:02 When you see little bubbles come out of 21:04 the surface it's time to turn it and when 21:08 you turn it you're gonna turn it maybe 21:10 2 or 3 times, until you see nice looking 21:14 brown on both sides and when you done 21:18 basically you gonna maybe use one of these, 21:21 a clean rag and maybe press it a little bit, 21:25 really and that will make this steaming 21:27 side of the tortillas to sort of make it expand. 21:31 And that will cook it really good inside see, 21:33 how we starting to see a little bit of bubbling 21:35 on the surface, when you start seeing that 21:38 it's time to turn. And you turn it like this 21:43 2 or 3 times or it maybe 5 seconds in between 21:46 turns until you see a little bit of brown on 21:47 both sides and at the end you will press 21:50 it a little bit. Let me show you the final 21:52 product because we made a whole stack 21:54 of them last night to show you what they 21:56 were look like when they are done. 21:57 I didn't make a small one because we had 21:59 a little bit left over but basically this is 22:02 what do you want them to look like. 22:04 You can make your burritos, 22:05 now I notice the colors little bit darker is that 22:07 because it's, because they have been sitting, 22:09 yeah they have sitting in the refrigerator. 22:10 So let's move on to the next recipe so 22:12 we can use these tortillas to eat with something 22:16 inside of them, okay. So let's read the 22:18 next recipe. Well the next 22:19 recipe is for Tofu Fajitas. 22:21 1 pgk. tofu, extra firm 22:24 1 tbsp. olive oil 22:26 1 tbsp. Bragg's Liquid Aminos 22:29 ½ green bell pepper, strips 22:33 ½ red bell pepper, strips 22:35 ½ yellow bell pepper, strips 22:38 1 medium onion, sliced thin 22:41 1 or 2 garlic clove, minced 22:43 ½ tbsp. salt 22:45 1 tbsp. mild chili powder (optional) 22:48 1 tbsp. paprika 22:50 ½ tsp. cumin, ground (optional) 22:54 8 whole wheat flour tortillas 22:59 Okay. So we are back this is one of 23:00 those recipes that is very easy and very tasty. 23:04 And so what we did is that we already put 23:06 the tofu here and we did ahead of time 23:08 to save time and we browned it with a 23:10 little bit of olive oil that's all see how 23:12 tasty it looks, it looks good. 23:14 We're gonna go ahead and turn this back 23:15 on and add some of the Bragg's, 23:17 you know Bragg's Liquid Aminos. 23:19 Okay, can I just pour that in? Go ahead, 23:21 yeah Bragg's Liquid Aminos is instead of 23:23 soy sauce, but soy sauce is fine in this 23:26 application too. Maybe a light soy sauce 23:29 so it's not too high in sodium and Bragg's 23:33 just kind a light on sodium so that's 23:34 another good thing. So, basically we do is 23:36 just turn it around so let the soy sauce 23:39 or drag the tofu soak the soy sauce, 23:43 and basically what we're gonna do is, 23:44 use the same skillet for the vegetables. 23:47 So let's dumb this here okay since it's 23:50 done already, and there we go. 23:55 See how nice and brown that looks it 23:57 looks beautiful, yes. We can just add a 23:59 little bit more olive oil. It doesn't really 24:01 require much maybe half of the tablespoon 24:03 that's all. Let's put the onions and the bell 24:05 peppers and the onions are cut in longer strips 24:09 then usual. And the bell peppers are cut 24:13 and strips as well, see how colorful this looks, 24:16 yeah looks like a fiesta, it looks really good 24:19 and let just add the rest of the ingredients. 24:22 So, you cut them in the longer strips they roll 24:24 up easier or is that why. No, it's just because 24:26 that's usually they way that the, for fajitas, 24:31 I have done okay. Put some garlic then put 24:35 some the paprika and you can add some mild 24:39 chili powders if you would like as well, 24:41 if you're not. Necessary it's not 100 percent, 24:45 a mandatory, it just gives us a little bit 24:48 of flavor and basically stirred it around 24:51 you would do this much longer at home 24:53 and basically stir it around and when you 24:56 were done you would add the tofu back on. 24:59 And you would have a completed dish, 25:05 looks good I'm looking forward to 25:06 trying this and we will be right back. 25:10 We hope you enjoyed cooking 25:11 with Maria Ronquillo. Now let's take a 25:14 moment to review our Mexican recipes. 25:16 For the Vegetarian Tamales. 25:18 2 c. masa harina 2 c. water, warm 25:24 1 tsp. aluminum free baking powder 25:28 ½ tsp. salt 25:31 1 tbsp. chicken style seasoning 25:36 ½ c. soy margarine 25:40 And for the Tamale Filling: 25:41 1½ c. textured vegetable protein, 25:46 1 can mild red chili sauce, 16oz 25:50 and 16 corn husks 25:55 For the Whole Wheat Tortillas, you will need. 25:58 2 c. water, hot 1 c. rolled oats 26:04 ½ c. walnuts 1 1/4 tsp. salt 26:11 2 c. unbleached four 26:15 2½ c. whole wheat flour 26:20 For the Tofu Fajitas, you will need. 26:22 1 pgk. tofu, extra firm 26:26 1 tbsp. olive oil 26:30 1 tbsp. Bragg's Liquid Aminos 26:34 ½ green bell pepper, strips 26:39 ½ red bell pepper, strips 26:42 ½ yellow bell pepper, strips 26:46 1 medium onion, sliced thin 26:49 1 or 2 garlic clove, minced 26:53 ½ tbsp. salt 26:55 1 tbsp. mild chili powder (optional) 27:02 1 tbsp. paprika 27:06 ½ tsp. cumin, ground (optional) 27:10 8 whole wheat flour tortillas 27:15 If you would like more information on 27:17 how you can contact Maria, 27:18 or if you would like to receive today's recipes, 27:21 please write to 3ABN PO Box 220, 27:25 West Frankfort, Illinois 62896, 27:28 or call us at 1800-752-3226. 27:34 Now let's take a look at our 27:35 finished recipes with Maria. 27:41 Welcome back. Maria this is gorgeous. 27:44 Yes so we are here to show our final product. 27:46 We have the Tamales that are done already, 27:49 ready to eat, they are very delicious. 27:51 Then we made the wheat tortillas 27:53 then you can make a bread with or 27:55 you can make it or you can eat them with 27:57 the tofu fajitas that we baked today. 27:59 Wonderful Maria! Thank you so much 28:01 for being with us here today and 28:03 thank you for joining us 28:04 here on Let's Cook Together. |
Revised 2014-12-17