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National Hispanic Heritage Month is an annual month long observation from September 15th through October 15th. It recognizes the contributions of Hispanic Americans and celebrates Hispanic heritage and culture in the United States.
In honor of Hispanic Heritage Month I’ve asked Mexican-American food blogger, Gabriela Lopez of Gabriela’s Kitchen, to share one of her favorite recipes from her childhood.
As you will see, her childhood memories in the kitchen have not only kept her connected to her culture but has greatly influenced her relationship with food and family.
“My grandmother’s gas stove had four burners and all four were always full. On one she’d simmer a huge pot of pinto beans, on two others a pot of New Mexican green chile and another of red chile. On the front burner she’d flip flour tortillas on a hot comal or griddle and lovingly stack the hot, handmade tortillas between a folded soft clean kitchen towels. This was the meal I’d look forward to with each weekly visit to my grandma Ida and grandpa Lorenzo’s adobe home.
“I learned how to clean beans at their kitchen table where it was my grandpa’s job to remove the out-of-place pebbles and malformed frijoles. The black, shriveled, broken, and small beans got tossed aside. Grandma would then rinse the plump freckled beans, put them in a big pot with a few slices of bacon and place them atop the gas stove to cook for three hours. Two and a half hours in, she’d add salt and simmer them for a half a hour more. The end result was simple, humble and soul filling.
“My grandma Ida would let my brother and I help knead and roll-out the dough for the tortillas. Although ours weren’t perfect round discs my grandma would cook them up on the comal. My brother would eat his immediately, while I was so proud that I’d take it home and keep it until my mother convinced me that I would make one next week and I would sorrowfully toss away the stale tortilla.
“We learned the importance of coming together as a family to create and share in a meal through these experiences as small children in the kitchen. Allowing children to take on small tasks like cleaning beans or kneading and rolling out dough gives them the confidence and interest in cooking that will not only provide them with fond memories but also help them have a healthy and happy relationship with food for the rest of their lives.”
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.
Ingredients
- 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
Homemade Tortillas
Homemade Beans
Instructions
- 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.
Tortillas
Beans