Mama Lola's Authentic Tortillas perfectly complement all of your favorite tortilla 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.
- In a large skillet, heat oil and add onion.
- Add chicken to the pan along with the corn, salsa, and taco seasoning. Stir and cook until heated through.
- Spread ¼ cup of beans down the center of each tortilla, then top with chicken mixture and cheese.
- Roll the burritos up by folding the 2 sides about an inch over the filling, then fold the bottom half of the tortilla over the filling and roll to close.
- Heat a clean, large skillet on medium heat. Brush or spray bottom and top of each burrito with oil, then place seam side down on the skillet. Heat about one minute, then turn and heat the other side.
Peanut Butter Banana Wraps
- Slice steak into strips and marinade with olive oil, lime juice, garlic and salt and pepper.
- While steak is marinating cut peppers and onions into ½ inch strips.
- Cook steak in a cast iron skillet for 4-5 minutes on each side or until it reaches your preferred doneness.
- Next, add your peppers and onions to the pan with taco seasoning and cook until onions are translucent and peppers are blistered.
- Spoon desired amount onto a Mama Lola’s Low Carb Tortilla and top with plain Greek yogurt.
Hot Dog Wraps
- Chop up veggies of your choice. We like ours with bell peppers, onion and black beans.
- Butter one side of a tortilla and place in a pan (butter side down) on medium heat.
- Sprinkle a good amount of shredded cheese (cheddar, chihuahua, or monterey jack) to cover the entire surface of the tortilla.
- Next, evenly spread your veggies on top of the cheese.
- Take another tortilla and butter one side. Place on top with buttered side facing up.
- Once the bottom tortilla is browned, use a spatula to flip the quesadilla.
- After both sides are browned and the cheese is melted, remove from the pan and use a knife or pizza cutter to cut into triangles.
- Serve with sour cream, guacamole, or salsa.
- Heat oven to 375°F.
- Cook ground beef over medium to high heat for 5-7 minutes until thoroughly cooked. Drain beef and stir in 1 cup of salsa.
- Spread ½ cup of red enchilada sauce in the bottom of a 9×13 baking dish. Grab a tortilla and spread ¼ cup of beef mixture down the center of each tortilla and roll. Place each enchilada seam side down in the baking dish until filled. Top with remaining enchilada sauce and sprinkle with shredded cheese of your choice.
- Bake for 20-25 minutes.
- Serve with sliced jalepeños, chopped cilantro, sliced avocados and sour cream.
- Heat corn or canola oil in a fryer or large pot to 400°F.
- Cut your tortillas into 6-8 triangles using a large knife or 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. Add salt to taste.
- Preheat the oven to 375°F.
- While the oven is preheating, cook your chorizo in a pan on medium to high heat until cooked through.
- Line a baking sheet with parchment paper and place a layer of tortilla chips to fill the pan. Next, add even layers of chorizo, black beans, chopped tomatoes, sliced bell peppers, jalepeños, sliced radish, and cover with shredded mexican cheese.
- Bake in the oven for 20 minutes or until cheese is melted.
Chicken Avocado Wraps
- 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.