In a large mixing bowl, combine all of your dry ingredients. In a measuring cup, mix together your water and chile sauce.
Slowly add the wet ingredients to the dry mixing well for about 4 minutes until it’s completely smooth. If it seems too dry, add a little liquid (about 1 tsp. at a time), but make sure it doesn’t get sticky.
Cut the dough into 8 golf ball size pieces. To ensure they are even in size you can weigh them on a baking scale.
Line your tortilla press with wax paper. Place the ball in the center of the press and push down firmly until it is completely flattened.
You can cook the tortillas on a griddle or in a cast iron skillet. The flatter the surface, the better. After about 30 seconds, flip the tortilla and again cook for about 30 seconds.
Once you remove the tortilla from the griddle, immediately place in your tortilla basket to keep them warm.
Fill tacos with shredded beef/pork/chicken/shrimp and desired toppings.
You can also make tortilla chips with this recipe. Just cut them in triangles and deep fry them. Serve with fresh guacamole.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.