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.

Chicken avocado wrap with mama lola's spinach tortilla

Chicken Avocado Wraps

Get Recipe

Chicken Avocado Wraps

Chicken avocado wrap with mama lola's spinach tortilla
Ingredients
Directions
  • 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.
street tacos made with mama lola's authentic mexican tortillas

Carne Street Tacos

Get Recipe

Carne Street Tacos

street tacos made with mama lola's authentic mexican tortillas
Ingredients
  • 1 pound flank steak
  • 12 Mama Lola's corn tortillas
  • Marinade
  • 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
Garnish
  • chopped cilantro
  • white onion (diced)
  • lime wedges
  • queso fresco
Directions
  1. 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.
  2. 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).
  3. 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.

Pork Tamales

Get Recipe

Pork Tamales

Ingredients
  • 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
Directions

The filling:

  • 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.

Assemble

  • 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.

Homemade Corn Tortilla Chips

Get Recipe

Homemade Corn Tortilla Chips

Ingredients
  • 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)
Directions
  • 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.

Red Chile Chicken Chilaquiles

Get Recipe

Red Chile Chicken Chilaquiles

Ingredients
Directions
  • 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.