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Welcome to Casa Mexicana your home for authentic Mexican products like tortillas, chilies, salsas, hot sauces and moles for easy Mexican recipes, visit our new Lisbon Store in Principe Real!

Cooking Workshops

Stay tuned for our upcoming Mexican Cooking Workshops, learn to use our products and make amazing Mexican meals for your friends and family!

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The Easiest Tamales de Pibil

The Easiest Tamales de Pibil

Did you get the baby Jesus in your rosca slice and don't know how to make tamales?

Here is the easiest, four step guide to make the perfect tamales for Dia de la Candelaria!

The Easiest Tamales de Pibil 

Prep: 45 min

Serves 4

Recipe:

70gr tamal leaves

500 gr maseca tamal

300 gr Doña maria salsa pibil

250 gr shredded chicken

400 gr chicken stock

400 gr shortening or lard

1 tbsp baking powder

Salt to taste

 

For toppings:

Pickled purple onion

Extra Doña maria salsa pibil

 IN 4 STEPS!

Step 1: Make the dough whip your shortening, add 3 cups of the tamal flour to a large bowl, with your hands gradually alternate between adding the shortening and broth, add salt to taste and baking powder. Mix until the masa is uniform and light, the texture should be that of a thick cake batter.

Step 2: Prep your filling mix the shredded chicken with the salsa pibil let it simmer for 5-7 minutes, set it aside.

Step 3: assemble the tamales pat the tamal leaf dry, then fill them assembly line-style: on the wide end of the husk, with a spoon spread 3 tablespoons dough to within 1/2 inch of the edges. Top each with 2 tb of the chicken pibil. Fold the long sides of the husk over the filling. Make sure they overlap slightly for a secure closure. Fold the narrow end of husk over. Tie with a strip of husk to secure. Repeat until all of the husks are filled and secured.

Step 4: Steam! Place a large steamer basket in a your stockpot over 1 in. Of water. Place the tamales upright in the steamer and cover with remaining tamal leaves. Bring the water to a boil. Let them steam, covered, for 45 minutes to an hour.

Enjoy!

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Step-by-step guide to the best Holiday Tamales!

Step-by-step guide to the best Holiday Tamales!

The word tamal comes from the Nahuatl tamalli which means wrapped. This delicious dish is of indigenous origin, prepared with cooked corn dough and wrapped in leaves of different plants (banana, corn, maguey, among others). Stuffed with vegetables, chili, sauce, meat, chicken or fruit, sweet or savory, for all tastes! Tamales are the most popular among Mexicans.

They say there are between 500 and 5,000 different tamales across the country. Can you imagine all those flavors?

It is a delicious part of the Mexican traditional dishes, In Mexico we eat them on many important occasions, like the Day of the dead, when life and death are celebrated, tamales are put on altars as offerings to the dead and enjoyed in the company of our loved ones. We also celebrate Candlemas day; On February 2, the person who receives the Baby Jesus figurine in their Rosca de Reyes needs to invite everyone for tamales.

These are some of the tamal varieties from all over Mexico, the possibilities are really endless, they estimate that per year the production and sale of tamales around the country is in the hundreds of millions!

Holiday Tamales Recipe

Ingredients:

  • Tamal leaf
  • Tamal Flour Maseca 1kg
  • Isadora Beans
  • Rajas Jalapeño
  • If you chose the filling rajas con queso: 200 gr of white cheese (we recommend queijo flamengo, gouda or mozzarella)
  • 4-5 cups of chicken or vegetable broth
  • 2 cups of shortening veg or pork lard, you can also sub with a cup of oil
  • 1 tablespoon of baking powder
  • 2 liters of water
  • Fine Salt 

Equipment Needed

Below is the list of tools needed to make the recipe,

  • 1 large tall stockpot (for steaming the tamales)
  • Steamer basket
  • 2 large bowls
  • Electric Mixer (optional for whipping the shortening/lard)
  • 1 small pot (for making broth)
  • Measuring cups and spoons
  • Cutting board
  • Knife

Prep for Tamales:

Step 1: Soak the corn husks tamal leaf

Rinse the corn husks to remove any debris, then place into a large bowl and cover them with cold water. Let them soak for at least one hour.

Step 3: Prep your broth

If you’re making fresh broth, please prepare before hand, if you’re making broth from bouillon cubes make sure its cool to touch by the time of the workshop.

Step 2: Whip your shortening or pork lard

Make sure the vegetable shortening or pork lard is at room temperature for easy handling, the traditional way to whip the shortening/lard to achieve fluffy tamales is to do it by hand which takes 10-15 minutes, but to simplify this step use an electric mixer on medium to high speed for around 2-3 minutes. If you don’t have an electric mixer, you can whip the shortening/lard by hand, the technique is to melt it with the warmth of your hands, by squishing it and tossing it back on the bowl, repeat this for 10-15 minutes. The shortening/lard should look white, light and creamy, adding volume to the shortening/lard will yield a lighter masa for tamales.

Make the Tamales!

STEP 1: MAKE THE DOUGH

Measure out two to three cups of broth, set the whipped shortening, pork lard, or oil on your workspace and in a large bowl, put 3 cups of the tamal flour, with your hands gradually alternate between adding the shortening and the broth. Mix until the masa is uniform and light, the texture should be that of a thick cake batter.

Pro tip: For a foolproof dough, there is a float test! Take a small chunk of your dough and drop it into a cold cup of water, the dough should float, if it doesn’t you have to keep working it!

STEP 2: PREP YOUR FILLING

Today you had two options for filling, Rajas con Queso and Beans with chipotle.

For the rajas con queso, we have provided you a can of rajas which already comes cut in strips, please drain and properly shake out the water, we don’t want soggy tamales.

For the beans and chipotle, open the packet of beans and put the beans in a small bowl. Open the can of chipotle, take out the chilies in the chipotle can and cut them into manageable strips to add to your tamales.

STEP 3: ASSEMBLE THE TAMALES

Drain the tamal leaves that have been soaking for the last hour, and pat them dry, then we will fill them assembly line-style:

  • On the wide end of the husk, with a spoon spread 3 tablespoons dough to within 1/2 inch of the edges
  • Top each with 2 rajas and 1 strip of cheese OR 2 tablespoons of beans and 1 strip of chipotle
  • Fold the long sides of the husk over the filling. Make sure they overlap slightly for a secure closure
  • Fold the narrow end of husk over
  • Tie with a strip of husk to secure
  • Repeat until all of the husks are filled and secured 

Pro tip: Treat your spoon like a paint brush and your filling like the paint on the corn husk, put the leaf up to the light and if there are noticeable gaps on the leaf not covered by the dough then you need to cover those. In my family we don’t like to make fat tamales, so a thin even layer of dough on the leaf is optimal.

STEP 4: STEAM

Place a large steamer basket in a your stockpot over 1 in. of water. Place the tamales upright in the steamer and cover with remaining tamal leaves. Bring the water to a boil. Let them steam, covered, for 45 minutes to an hour.

Pro tip: This is a long steam, and water level will drop as the water boils off. Be sure to check on the water frequently, add more water as needed. You don’t want the pot to boil dry; this can damage the pot and makes for sad tamales. Mexican grandmas sometimes put a coin at the bottom of the pot so that it rattles when the water is getting low!

To see if they are cooked take one tamal out let it cool for 5-10 minutes and if the dough peels away cleanly from the leaf its ready, if the dough is still soft steam for another 15-20 minutes.

Tamales of the variety that we’ve just made can be served with salsa on top or sour cream, you can also enjoy these for breakfast with a fried egg on top!

To reheat them, place them in a plate still wrapped in their corn husk in and microwave for 2-3 minutes or take them out of their corn husk and lightly fry them on a pan, they will develop a crunchy exterior!

 

Pro tip: Uncooked tamales can be frozen for later, just be sure to pack them tightly in freezer bags before freezing. To serve, thaw in the refrigerator overnight, and then steam for for 45 minutes to an hour.

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Easy Chiles Rellenos

Easy Chiles Rellenos

This is the easiest chile relleno recipe using our dried chile ancho, follow our step by step guide and serve this beautiful dish to your friends and family!

Ingredients for the Chiles Rellenos:

  1. Casa Mexicana Chile Ancho
  2. 350gr of white cheese (we recommend queijo flamengo or mozzarella)
  3. 2 liters of water
  4. 3 eggs
  5. 2 tbs of wheat flour
  6. ½ tsp baking powder
  7. 6 tbs cooking oil
  8. Cilantro for garnish (optional)
  9. Serve with Komali Tradicional 500gr 

Ingredients for the Chile relleno salsa:

    1. Casa Mexicana Chile guajillo
    2. Casa Mexicana Chile árbol
    3. Salt
    4. 3 tomatoes
    5. ½ onion
    6. 1 garlic clove

STEP 1 – HYDRATE THE ANCHO CHILIES

Start by carefully making a transversal cut in the chilies, just on one side, remove the seeds and veins. Let them soak in a bowl with enough hot water for 5 minutes to soften them out, drain. Dry with a paper towel and set aside.

STEP 2 – PREPARE THE FILLING

To prepare the filling, heat a tablespoon of oil in one pot and fry the chopped onion for a couple of minutes, then add the beans and continue cooking for a couple of minutes. Add the shredded cheese and season with salt if necessary and reserve. Fill each ancho with the previous mixture, you can also use meat or veggie picadillo as well as just cheese for filling.

STEP 3 – WHIP THE EGGS

Beat the whites to nougat in a bowl for 5 minutes until they turn white and frothy. Add the yolks and continue beating until integrated. When the whip is ready, prepare the frying pan by adding enough cooking oil and set medium heat. Stir each chile ancho in the and fry in the pan when the oil is very hot, one or two at a time.

STEP 4 – PREPARE THE SALSA

In a small pot add 4 cups of water, add the tomatoes, onion, garlic, guajillo and árbol chilies. Let it boil for 5-6 minutes. Transfer the ingredients to a food processor along with some of the boiling water in the pot and blend for 30 seconds. Discard the rest of the water. In the same pot strain the sauce with the colander and bring to boil for 3-5 minutes. 

STEP 5 – SERVE 

Once all the chilies are evenly fried, they are ready to serve! Start by placing you chile ancho on an extended dish, pour the salsa, top with sour cream, cilantro or parsley. Enjoy!

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