Gabriela Lopez was born in Albuquerque, New Mexico and currently lives in New York City. She is the publisher of Gabriela’s Kitchen, a Latin recipe focused blog and is mentored by legendary chef, cookbook author, and restauranter, Zarela Martinez. She highly recommends Martinez’s cookbooks but especially her first, “Food From My Heart” which is part memoir and part cookbook and documents her experience growing up on a ranch in Mexico.
Other noteworthy Latino food blogs worth exploring:
Zarela Martinez’ Website http://www.zarela.com/
Pati’s Mexican Table: http://patismexicantable.com/
The Otherside of the Tortilla: http://theothersideofthetortilla.com/
A Chica Bakes: http://www.achicabakes.com/
The Mija Chronicles: http://lesleytellez.wordpress.com/
Cooking in Mexico : http://kathleeniscookinginmexico.wordpress.com/
Recipe: Homemade Tortillas the Way Grandma Made Them
A recipe for tortillas and beans by Gabriela Lopez.
- 4 cups all purpose flour or 2 cups white flour + 2 cups whole wheat flour
- 2 Tbs. baking powder
- 1 1/2 tsp. salt
- 1/4 cup lard or vegetable shortening
- 1 cup + 1/2 cup warm water
- 2 cups dry pinto beans
- 8 cups water
- 2 cloves garlic, peeled
- 1/2 small white onion, peeled but root intact
- 2 slices bacon (optional)
- Salt to taste
- Sift flour, baking powder and salt together. Cut in the lard or shortening until evenly dispersed, the dough should feel more coarse and mealy. Add 1 cup warm water and knead, if dough is too dry add more water a tablespoon at a time until the dough is soft and pliable but not too sticky. Knead for 3 minutes. Form into a large ball and let rest for 1/2 hour in a floured bowl covered with a damp cloth.
- Form into round balls, about the size of a ping-pong ball. On a lightly floured surface with a lightly floured rolling pin roll dough into discs about 1/8 inches thick. Cook on a preheated, very hot, griddle for about 30 seconds per side until golden brown speckles appear, flipping only once.
- Keep the tortillas warm by placing in a clean, dry towel. Store cooked tortillas in an airtight container in a cool, dry place for one day or in the refrigerator for up to five days. Reheat on the griddle before serving.
- Measure 2 cups dry beans and spread them out on a clean, dry surface. Pick over beans making sure to remove any broken, shriveled or black ones and pebbles. Place beans in a colander and rinse.
- Place beans, water, garlic, onion and bacon in a large pot with a lid. Bring to a boil on medium-high. Reduce to a gentle simmer on low heat and cover. Cook for 2 ½ hours, checking water level to ensure the beans are not dried out. If needed, add more very hot water to the pot.
- Remove the whole onion. Salt to taste and simmer for another 30 minutes, until beans are fully tender. Enjoy with fresh tortillas! Beans may be stored in the refrigerator for a week or frozen for up to six months.