Dougherty Family Recipe Box

Category: Mexican

  • Tortillas

    Ingredients

    • 1 1/2 cups masa harina
    • 1 1/4 cups water
    • 1 tablespoon lime juice
    • 1/2 teaspoon salt

    Method

    1. Heat a cast iron pan or griddle over medium high heat.
    2. Mix together all ingredients.
    3. Line tortilla press with heavy plastic bag.
    4. Using a small ice cream scoop, put a ball of dough into the tortilla press and press until thin.
    5. Cook until one side browns.
    6. Flip and brown second side.
    7. Flip again and press down on top of tortilla with paper towel.
    8. Tortilla is done when it puffs up.
    9. Keep cooked tortillas on a plate in a stack under a warm damp tea towel.

    Source

    Cooking class on 2016 trip to Costa Rica.

  • Guacamole

    Ingredients

    • 1/2 white onion finely diced
    • 1/2 head garlic minced
    • 1/2 cup cilantro chopped
    • 1/4 cup lime juice
    • 1 teaspoon salt
    • 4 large ripe avocados

    Method

    1. Mix together all ingredients except avocado in a bowl.
    2. Add avocado to mixture.
    3. Mash avocado into mixture until a roughly uniform sauce forms.
    4. Smooth out the top of the guacamole and cover with a thin layer of lime juice until ready to serve.
    5. Cover and let sit in fridge for a few hours before serving.

    Source

    Cultural tour on trip to Puerto Vallarta in 2011.

  • Salsa Fresca

    Ingredients

    • 1/2 white onion diced
    • 4 medium tomatoes diced
    • 2 jalapeños deseeded and diced
    • 1/2 cup cilantro chopped
    • 1 garlic clove minced
    • 2 tablespoons lime juice
    • 1/2 teaspoon salt 

    Method

    1. Mix together all ingredients in a large bowl.
    2. Cover and let sit in fridge for a few hours before serving.

    Source

    Cultural tour on trip to Puerto Vallarta in 2011.

  • Mexican Rice and Beans

    Takes just over an hour.

    Ingredients

    • 2 cups uncooked brown rice
    • 4 cups water
    • 1 1/2 tablespoons salt
    • 2 tablespoons olive oil
    • 1 head garlic finely chopped
    • 1 white onion finely chopped
    • 3 fresh jalapenos finely chopped
    • 2 (14-ounce) cans black beans drained and rinsed
    • 1 (30-ounce) can crushed tomatoes
    • 1/4 cup hot sauce
    • 1/4 cup lime juice
    • 1 tablespoon cumin
    • 1 teaspoon chili powder
    • 1/2 cup chopped cilantro

    Method

    1. Cook rice in water with salt until rice is done but still firm.
    2. When rice is almost done cooking, brown the garlic, onion, and jalapenos in the olive oil over medium heat in a dutch oven on the stove.
    3. Combine cooked rice and all remaining ingredients with the cooked vegetables in the dutch oven.
    4. Simmer uncovered over medium-low heat until the liquid is reduced.

    Source