Let's Cook Together

Mexican Food

Three Angels Broadcasting Network

Program transcript

Participants: Cari Christian (Host), Maria Ronquillo


Series Code: LCT

Program Code: LCT000033

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