Simple Salsas, Casa Guacamole and more…  

Casa Guacamole

  To start the Guacamole take 2 tomatoes, ¼ onion, and chop into small chunks, add ¼ Serrano Chille finely chopped, mix together with 1 Avocado, (smooshed), in a bowl. Add 1 squeeze of lemon and ¼ to ½ tsp of salt and mix. Garnish with 1 tbsp dry Parmesan cheese. -Serve with fresh made Totopos, – continue on for Totopo and other recipes.

Begin with taking 1/2 litre of Nopales, (flat cactus can be purchased in Mexican grocery, usually frozen) and place in 1 litre of water with a little salt, (as Ruby says –“salt as you like it”,  when I press her on this, it usually is around ½ tsp) and boil till soft, (about 15 minutes). Chop fine 3 plum tomatoes along with 1/4 onion. Add to this 5 or more stalks of cilantro also chopped fine, (“The More the Better”), add 1 or more spicy Serrano Chile, (depending on your penchant for “heat”) and a cucumber chopped up as well and mix all the ingredients in a bowl with all the nopales chopped up and finish with 1/2 tsp of salt – Listo!

Salsa Mexicana
Is pretty much the same as above except without the Nopales, instead, substitute 1 Jalapeno Pepper finely chopped.

Tortillas and Totopos

Always Fresh

Ensalada Nopales

There is nothing like fresh hot tortillas, unless of course it is fresh hot tortillas smothered with KaKoeKee, (home made Mexican sour cream, I’m spelling it the way it sounds as I have no idea how you spell it), especially after eating a particularly spicy salsa. Anyway, start with 1/2 cup white or wheat flour and 1 cup corn flour, add water and mix until you have a dough. Form 2″ diameter balls and place between 2 pieces of wax paper in the center of a Tortilla press, (these can be purchased at a Latin Market, or you can use a chapatti press from an Indian market) – press and flatten into a thin round pancake about 6” in diameter. – peel the tortilla off the wax paper. This next portion is the fun part and in cooking class at the Casa, very few people actually watch Ruby closely enough not to miss a simple secret, (which I won’t tell you here – you’ll have to come to the Casa to see it – or wait for the movie), this simple secret keeps the tortilla from sticking to itself when you place it on the griddle, so you don’t end up with a lumpy lopsided mess – which happens to most of us the first few times, and some of us, (like me) even more often – so don’t despair. Like I always tell my students and my kids, when trying to master something, remember the 3 P’s to success – Patience, Practice and Persistence.

Guacamole Salsa Verde, Totopos, Salsa Mexicana...

Guacamole, Salsa Verde, Totopos, Salsa Mexicana…

– Let them brown on the griddle and then flip.

To make Totopos, simply take the fresh tortillas, (if you don’t want to make them yourself, you can always get them at your local tortilla factory, like the one across the street from the dock in the Boca),  slice them diagonally 4 times (so you have 8 little “Pie” wedges and drop them into hot oil, (we usually use canol

Tortilla off the press

a), until golden, remove and place in a colander to “drip dry”, then salt “as you like it” and serve.