Mama Lola's Authentic Tortillas perfectly complement all of your favorite recipes. From breakfast to dessert, as well as all of your favorite lunch and dinner dishes, the fresh, natural ingredients of Mama Lola's tortillas adds authentic Mexican flavor to every meal.
Chicken Avocado Wraps
- Mama Lola's Flour Tortillas (Spinach, Tomato Basil or Whole Wheat can work as well)
- 1 chicken breasts (cooked & sliced)
- 1 can corn (drained)
- 1 red bell pepper (diced)
- 1/2 cups diced red onions
- 1/4 cups cilantro (minced)
- 2 avocado (diced)
- 1/3 cups olive oil
- 1/4 cups lemon juice
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoons black pepper
- Lay Mama Lola's tortillas flat.
- Place lettuce flat on Mama Lola's tortilla.
- Place chicken flat in the center of tortilla.
- In small bowl, mix bacon tomatoes, corn, pepper, avocado, cilantro, olive oil, lemon juice, vinegar, salt and pepper (Avocado Dip)
- Scoop approximately 1/4 cup of Avocado Dip.
- Fold up tortilla like a burrito and slice in half.
Carne Street Tacos
- 1 pound flank steak
- 12 Mama Lola's corn tortillas
- 3 lime juice
- 1 orange juice
- 1/4 cups olive oil
- 6 garlic cloves (minced)
- 1/2 jalapeno chilies (finely chopped)
- 1 teaspoon cumin
- 1/2 teaspoons chili powder
- 1/2 teaspoons oregano
- 1/2 teaspoons salt
- ground black pepper (several grinds of)
- 3/4 cups chopped cilantro
- chopped cilantro
- white onion (diced)
- lime wedges
- queso fresco
- In a small bowl combine lime juice, orange juice, olive oil, garlic, jalapeno, cumin, chili powder, salt, pepper and ¾ cup cilantro. Mix well. Put steak and the marinade into a zip lock bag and let the steak marinate in the refrigerator for a few hours.
- Remove the steak from the marinade. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place the steak onto the grill and cook until it has reached your desired doneness (medium-rare preferred).
- Remove the steak from the grill and let it rest for a few minutes. Slice the steak against the grain into thin strips. Warm the tortillas according to package directions. Place some of the steak into the tortillas (use two tortillas per taco), top with cheese, cilantro, onion and a squeeze of lime.
- 2 1/2 lbs pork shoulder trimmed of fat and diced
- 8 cups water
- 1 medium onion quartered
- 2 cloves garlic minced
- 2 1/2 teaspoons salt
- 1/4 cup lard
- 1/3 - ½ cup chili powder
- ½ tablespoon for the dough, depending on your spice tolerance
- 4 cups masa harina
- 1/2 teaspoons baking powder
- 30 corn husks dried, about 8 inches long
- Place the pork in a deep saucepan along with the cold water. Add onion, chili powder, garlic and salt. Bring to a boil, then simmer for 2 hours, until the pork is very tender.
- Remove the meat from the broth. Strain the broth and reserve (allow the broth to cool if you want to remove the fat; if that's not important to you, keep it warm for tastier tamales). Allow the meat to cool and shred using two forks.
Mama Lola's Corn husks (Hojas)
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, for approximately 30 minutes to 1 hour.
- Rinse to remove any corn silk and drain well. Reserve.
The Mama Lola's masa (dough)
- Mix the lard (room temperature) with the baking powder, the ½ tablespoon chili powder and two teaspoons of salt. Slowly, alternate mixing in the masa harina, with 2 cups of the reserved broth. The result should be a thick, creamy paste.
- Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down each husk. Leave a 1-inch border on the sides. If the husks are small, use two so the tamales do not fall apart.
- Spoon 1 tablespoon of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling.
- Fold up the narrow end of the husk. Repeat to create the rest of the tamales.
- Set the steamer in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover, and steam until the dough is firm, 45 to 50 minutes. Add water when necessary.
Chicken Tinga Tostadas
For the Chicken Tinga
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 yellow onion, small dice
- 2 cloves garlic, roughly chopped
- 1 large tomatillo, husk removed, rinsed, and roughly chopped
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- One (14.5-ounce) can fire-roasted tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce
- 1/2 cup low-sodium chicken stock
- 1 bay leaf
- Kosher salt
For the Tostadas
- 1 package small Mama Lola's 6" Tortillas, fried
- 1 cup refried black beans
- 1 cup finely shredded cabbage
- freshly shredded Monterey jack cheese
- 1 avocado, thinly sliced
- 1 cup pico de gallo
- 2 scallions, sliced
- fresh cilantro
- lime wedges
- thinly sliced jalapeños
- Heat oil in large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to pot and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.
- Place chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- To assemble, place a fried tortilla on a plate and top it with a smear of warmed refried beans, about a 1/2 cup of Chicken tinga, some finely shredded cabbage, a few tablespoons of freshly shredded Monterey jack cheese, as many avocado slices as you want, a healthy spoonful of pico de gallo, some sliced scallions, fresh cilantro, thinly sliced jalapeños and serve it alongside some additional lime wedges
Homemade Corn Tortilla Chips
- 1 package of Mama Lola's Corn Tortillas
- Corn or canola oil (enough to fill your fryer or pot half full)
- Salt to taste
- Lime juice (optional)
- Heat your oil in a fryer or large pot to 400.
- Cut your tortillas into 6-8 triangles, using a large knife, or even a pizza cutter.
- When oil is hot, add a small batch of tortilla triangles and fry for about 2 minutes, or until the chips are golden and crunchy.
- Remove chips from oil and place on a paper towel. Pat off excess oil, salt to taste, and add just a little bit of lime juice.
- Repeat the frying process until all of your chips are cooked.
Fresh Fruit Breakfast Tacos
- Mama Lola's Chocolate Tortillas
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup coconut oil
- 4 tablespoons agave nectar
- 1-1/2 cups warm water
- 1 small papaya
- 1 mango
- 1/2 cup blueberries
- 1 cup strawberries
- 2 kiwis
- Juice from one lime
- Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the Mama Lola's Chocolate Tortillas and cook for 30 seconds
- Flip the tortilla and cook for an additional 30 seconds. Transfer the tortillas to a plate lined with a damp paper towel
- Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.
- Place one chocolate tortilla on a serving plate
- Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango and a handful of strawberries to the center of one chocolate tortilla
- Top the fruit with additional toppings of your choice of chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully
Breakfast Tortilla Cups
- 12 ounces Breakfast Sausage
- 9 flour Mama Lola's 6" Tortillas (Flour or Chocolate)
- 2 cups Mexican cheese blend (shredded)
- 6 eggs (beaten)
- 1/2 cups milk
- 1/4 cups red bell pepper (finely chopped)
- 1/4 cups chopped cilantro (finely)
- 1/8 teaspoons salt
- 1/8 teaspoons pepper
- Carefully remove from muffin cups. Serve hot with salsa.
- Cook sausages according to package directions; cut into 1/4-inch slices; set aside.
- On a piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray.
- Cut tortillas into fourths.
- Arrange three tortilla pieces (pointed end down) into muffin cups that have been sprayed with cooking spray
- Overlap edges of tortilla pieces and press gently into muffin cups. Rounded edges will extend above muffin cups.
- Divide 1 cup of cheese evenly into tortilla-lined muffin cups.
- Top with sausage slices and remaining cheese.
- In a bowl, combine eggs, milk, bell pepper, cilantro, salt and pepper.
- Carefully pour into tortilla cups.
- 1/2 cup white granulated sugar
- 1 tablespoon cinnamon
- 1 cup vegetable oil
- 6 small Mama Lola's flour tortillas (use small size)
- 1 cup fresh strawberries, sliced
- 1 pint vanilla ice cream
- chocolate syrup
- chocolate sprinkles
- In a large shallow dish mix together the granulated sugar and the cinnamon. Set to the side.
- In a large skillet heat the canola oil until hot. Place one tortilla in the skillet cook for 10 seconds then using tongs flip over.
- Remove from the skillet, drain quickly on a paper towel.
- Dip both sides in the cinnamon sugar.
- Shake excess cinnamon sugar off and quickly fold while tortilla is still warm.
- Repeat until all the taco shells are cooked.
- Once the taco shells are cooked, filled tacos with 1-2 small scoops of vanilla ice cream, drizzle with chocolate syrup and top with sliced strawberries. Sprinkle with chocolate sprinkles. Serve quickly.
Red Chile Chicken Chilaquiles
- 1 Package Mama Lola's White Ranchera Tortillas
- 1 lb. chicken breast
- 5 Hot Chile pods
- 1 or 2 Chile de arbol
- 1 queso fresco
- ½ cup of sour cream
- 4 tomatoes
- 1 medium white onion
- Garlic clove
- Epazote leaves
- Canola oil
- Salt and pepper
- Cut tortillas into squares and fry in oil, until tortillas are crisp and golden brown.
- Roast tomatoes and Chile pod, and later put in hot water for 5 minutes.
- Grind tomatoes, Chile pod, Chile de arbol, garlic and salt (salsa).
- Cook chicken breast with onion and salt. When cooked, shred the chicken.
- In a large pan, heat the oil and stir the salsa carefully, cook the salsa for few minutes and add tortillas and shredded chicken.
- Add cheese, sour cream and onions.