Easy Mexican Cuisine with Help from La Tortilla Factory

 

Looking to simplify your Mexican meals at home? The woman to turn to is Jenny Tamayo. As a 3rd generation proprietor and marketing specialist, Jenny is promoting her family’s traditions and recipes for La Tortilla Factory, which was started by her grandparents in 1977.

The reason La Tortilla Factory has remained relevant for decades, is first and foremost their loyal dedication to traditional Mexican flavors. They also keep current with contemporary twists such as hatch chili tortillas and by offering products that align with healthy lifestyle choices. La Tortilla Factory tortillas are thicker, stronger and hold up to a variety of applications without breaking. Try these plump tortillas in dishes such as, Hatch Enchladas Suizas. The recipe below was designed by Chef Marco Zapien of Zapien’s Salsa Grill, voted best Mexican Restaurant on LA’s Hot List for 9 consecutive years. Go Chef Marco!

Hatch Enchiladas Suizas by Chef Marco Zapien of Zapien’s Salsa Grill

2 lbs. Grilled chicken breast diced
2 TB Olive Oil
½ lb. tomatillos
1 clove chopped garlic
½ Diced Yellow Onion
½ each Green Bell pepper
½ bunch cilantro
3 Diced roasted hot hatch chiles
2 ½ cups chicken broth
1 cup sour cream
½ cup heavy cream
Salt and Pepper to Taste
6 – La Tortilla Factory yellow corn and wheat tortillas
6 – La Tortilla Factory original flour Tortillas
6 – La Tortilla Factory smokey chipotle chile tortillas
2 cups shredded jack cheese
1 cup salad oil

Directions:
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch chilies.
Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth. Return the sauce to the saucepot and bring to a simmer.
Add heavy cream and allow to reduce for 5 minutes
Finish with sour cream and season with salt and pepper.
Heat the salad oil in a sauté pan. Soak the tortillas to soften.
Fill the tortillas with diced chicken and roll.
In a baking dish place the rolled enchiladas. Top with Sauce and cheese. Place in 350 degree oven and heat for 10 minutes.
Remove from oven and serve.

Yield – 4 cups

You can also stuff the soft, warmed tortillas with your favorite fillings and a protein or vegetable made in one of La Tortillas super easy Sauce Starters available at Ralph’s, Gelson’s, Vons, Pavilions and Albertsons. These easy-to-prepare sauces and marinades take all the guess work out of conjuring traditional Mexican elements.

La Tortilla Factory also originated a line of crisps, which are a high intensity alternative to tortilla chips. Available in a a variety of flavors, be sure not to miss the churro crisp which adds a new dimension of joy to ending a meal.

The savory La Tortilla Crisps pair exceptionally well with Melissa’s Hatch Salsa, which is available through Amazon.

A Mexican meal is incomplete without a refreshing beverage. Dragon Fruit Agua Fresca adds an exciting new spin on the concept with its stunning blend of tangy citrus and sweet dragon fruit flesh. The recipe, designed by Chef Savannah Munoz of Melissa’s Produce  is super simple.

Dragon Fruit Mocktail

4 Melissa’s Dragon Fruit, peeled; rough chopped
2 cups of Your Favorite Lemonade
2 1/2 quarts of Your Favorite Lemonade
1 cup Fresh Mint Leaves

Place the dragon fruit and 2 cups of lemonade in a blender and purée. Transfer the mix to a 4 liter pitcher and add the 2 1/2 quarts of lemonade.

Bruise the mint leaves with the back of a knife or mortar and pestal, then add to the pitcher. Stir well and refrigerate overnight.

Strain out the mint leaves and stir. Serve over ice and garnish with fresh mint leaves. Makes 4 liters.

For a memorable finale, heat a can of dulce de leche (a caramel flavored dessert sauce available in most Latin markets or at Smart & Final) in a sauce pan, stir in fresh raspberries, let cool and serve as a smashingly unique fruit dip.

Thanks to Melissa’s Produce, Melissa’s staff and chefs, La Tortilla Factory and Chef Marco Zapien for the delicious recipes provided.

 

Published by

LAGourmet

Culture and Cuisine Guru

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