Our neighborhood Farmer’s Market opened up this past weekend so we dropped by to pick up some goodies. I brought home fava beans, Mexican mint, and Pipicha (pictured, above right). While I’d never heard of Pipicha before, the farm owner selling the herb explained to me that Pipicha is an herb commonly used in Mexican cooking. It tastes like a cross between cilantro and mint, with hints of lemon and anise. I brought home a bundle of it and had to try it out right away. I also had to use up some of my mint by making drink’s I’ve dubbed “Brazilian Mojitos.” I recently bought a tortilla press and have been dying to try it out by making homemade tortillas. I was shocked at how fast it was to make my own corn tortillas at home. If you don’t have a press, you can still easily make your own tortillas using the bottom of a glass pie plate or simply with a rolling pin. No matter what you use, make sure you flatten the tortilla dough between two pieces of parchment paper for easy handling. To make the tortillas, just buy a bag of Masa Harina (on the Hispanic foods aisle) and mix it with water. The bag will typically say what ratio to use; I mixed 1 & ¾ cup masa harina to 1 & ⅛ cup water, which made about 12 small corn tortillas. Mix the dough, let it rest for 3o minutes while you prep the rest of your meal, divide the dough into 12 portions and form it into balls, then press using your method of choice into round tortillas. Simply cook them in a skillet over medium-high heat for thirty seconds per side and keep them warm in the oven until you are ready to eat them. How to Make Homemade Tortillas: A Step by Step Guide with Instructions and Pictures. These tacos really hit the spot. I roasted some Poblano Chiles under the broiler and mixed them with some chicken I grilled up in a skillet. I added some of the pipicha to the pan and then de-glazed it with tequila. I added the pipicha to the chicken and poblano mixture and kept it warm in the oven while I fried up the tortillas. I assembled my little tacos and topped them off with fresh cilantro, more pipicha, and crumbled cotija cheese. This was meant to be enough for four servings (12 tacos, so 3 tacos per person seems reasonable, right?) but the husband and I ate all 12 of them in one sitting. Whoops.
Other Mexican Recipes You’ll Love:
Easy Birria Tacos Loaded Tortilla Breakfast Pizzas Chilaquiles Rojos Mexican Corn Salad
What are you looking forward to picking up at the Farmer’s Markets this summer?