Shaboom's Kitchen -- Totally Tortillas

Today tortillas are prepared using the same ingredients but machines have replaced Indian women working over a grinding slab. Each tortilla is perfect and uniform in size. They are made from corn as well as wheat flour and they come in every flavor imaginable. But even with all our new technology one can still make them from scratch if they so choose.
Tortillas once only thought of as a Mexican food, is now being eaten by Americans with everything one can think of; hotdogs, peanut butter and jelly, pizza, casseroles, sandwiches, a wrap for anything you can think of. Tortillas have become, a bread product you can find almost anywhere from fast food restaurants to gourmet shops. Americans have fallen in love with this new and exciting flat bread that has been around for centuries.

Make Your Own Tortillas
FLOUR TORTILLAS 2 cups unbleached all-purpose flour
1/2 teeaspoon fine sea salt
1/4 cup canola oil
2/3 cup water
Place flour and salt in the bowl of food processor. Add oil and process about 3 seconds. With machine running, pour water through feed tube in a steady stream Run machine until dough forms a ball. Dough should be medium-stiff consistency; if too stiff, add a little more water.
Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let rest at least 30 minutes. (Dough can also rest in a covered bowl before shaping.)

FLOUR TORTILLAS WITH LARD 1 3/4 cups unbleached all-purpose flour
5 tablespoons lard (can be mixed with some vegetable shortening if desired)
3/4 teaspoon fine sea salt
3/4 cup very warm water
Place flour and salt in the bowl of food processor. Add lard and process about 3 seconds. With machine running, pour water through feed tube in a steady stream Run machine until dough forms a ball. Dough should be medium-stiff consistency; if too stiff, add a little more water.
Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let rest at least 30 minutes. (Dough can also rest in a covered bowl before shaping.)

CORN TORTILLAS 2 cups Masa Harina
1/2 teaspoon fine sea salt 1 cup warm water
Place Masa Harina and salt in the bowl of a food processor. With machine running, pour water through the feed tube in a steady steam. Let machine run until dough forms a ball. If dough is too stiff, add a little more water. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let rest at least 30 minutes. (Dough can also rest in a covered bowl before shaping.)

WHOLE WHEAT TORTILLAS: 1 1/2 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
1/3 cup canola oil
1 cup warm water
Use the same directions as those for flour tortillas above.

TORTILLA "COUSINS" Other cultures besides the Latin countries also had it right. The French made crepes. the Italians make pasta, the Asian countries make egg roll wrappers, and many more. Here are just a few to add to your collection: BASIC CREPE BATTER Recipe by Sata Moulton
Yield: Makes enough batter for about 20 crepes
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt
In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for about an hour. The batter may be made 1 day in advance and kept covered and chilled.
If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

CHOCOLATE DESSERT CREPE BATTER This recipe came with my Berndes Crepe Pan. I can serve about 6, and is quite deliciious
1 cup all-purpose flour
3 tablespoons cocoa powderm
4 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
3 eggs
In a blender, pulse flour, cocoa, sugar and salt until well mixed. Add eggs one at a time. Add milk slowly and process until all incorporated. Continue to mix 30 seconds. More milk may be added is mixture is too thick. Refrigerate 1 hour before using. Makes 12 crepes.

EGG ROLL WRAPPERS Homemade egg roll wrappers are easy to make and often less dry than storebought wrappers.
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 cup ice water
Cornstarch
Sift the flour into a large bowl. Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter. Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover the dough and let rest for at least 30 minutes.
Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square. Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

Tortilla Tools

Traditional wooden Mexican tortilla press; available from many on-line markets at about $23.

Norpro Cast Aluminum Tortilla Press: For easy release and zero cleanup, place a folded piece of wax paper in this 6" diamater press with creased edge to the rear, like an open book. Put your dough ball between the waxed paper sheets, about 2/3 of the way from front to back (closer to the hinge). Close, squeeze handle, and peel off your griddle-ready tortilla. Approximately $17.

Saachi Tortilla Bread Roti Maker W/ Temperature Control: Makes 8" Tortialla Roti Chappati; 2 Year Warranty by the Manufacturer for any manufacturing defect ; Auto On/Off Ready Light, Durable Pressing Handle ; Nonstick Surface, Compact Storage ; Thermostat to control the heat of cooking plates ; Approximately $45.

Vasconia 11-Inch Non-Stick Comal: The vasconia 11" round non-stick comal is perfect for warming tortillas; Heats quickly and cools just as fast; Hook style handle is perfect for space saving storage; Cooks perfect quesadillas; Dishwasher safe; Approsimnately $12

Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle: Round cast-iron griddle provides exceptional heat retention and distribution; Pre-seasoned and ready to use; Vegetable oil evenly baked into surface; Sturdy handle with hole for convenient hanging when not in use; Rinse with hot water and dry thoroughly to clean; Oven safe to 500 degrees F; Measures 1/2 by 10-1/2 by 15 inches; Limited lifetime warranty; Approximately $20/

Black Enameled Cast Iron Skillet, 8 Inches: Simplicity, style and performance; Versatile, energy efficient and long lasting; Energy efficient Enamel cast iron distributes heat evenly, prevents foods from forming lumps or burning, and retains heat longer to keep foods hot for serving; Perfect for frying corn tortillas for enchiladas; Approximately $20.

Imusa Tortilla Warmer: Ideal for heating tortillas and pancakes; Made of acrylic. It is durable and ideal for everyday microwave use. Handwash is recommended with warm soapy water; Approximately $10.

Guide to Mexican Cheeses
FRESH CHEESE:
Panela: Adapted from a Greek basket cheese whole unpasteurized milk curds are salted and drained in baskets to form this fresh cheese. Panela is best eaten fresh as a snack or to top salads or other cold dishes. You can also use panela to crumble over tacos or chili. Substitute: Ricotta
Queso Blanco: A moist, crumbly cheese that becomes creamy when it is heated. The cheese is very versatile so you can use to crumble over you favorite Mexican dish or even fry it on your comal. Substitute: Monterrey Jack
Queso Fresco: Translates to "fresh cheese". With its crumbly texture and slightly acidic flavor it can be crumbled atop beans, salads or even rice dishes or used to stuff chiles or for quesadillas.. Queso Fresco is probably the most common Mexican cheese found in Mexico as well as the U.S In some regional areas of Mexico the cheese curds are still ground on a metate then hand pressed into round molds. ubstitute: Mild Feta Cheese
Crema: Not really a cheese but a dairy staple in Mexican cuisine. Crema is a heavy cream similar in taste to creme fraiche (which is a good substitute but best to just make your own). Thicker versions of crema are used as additions to sauces and the thinner crema is used as a topping for tostadas, tacos and enchiladas. Substitute: Creme Fraiche, Sour cream (thinned) OR Make your own
SOFT AND SEMI-SOFT CHEESES
Anejo: Translated "anjeo" means aged. Anejo cheese is dry and gratable or can be crumbled then used on tacos, salads or any dish where you want to add a zesty flavor.. Substitute: Romano
Asadero: The traditional use for this mild, chewy cheese is a filling for chiles rellenos and a popular Mexican dish called chile con queso. In Qaxaca trompillos (wild berries) are used in the cheese making process and this imparts a distinctive flavor not found in Northern Mexico or in the U.S. versions. Substitutes: Teleme, Muenster, Jack, Fontina
: Chihuahua: Brought to Mexico from the Mennonites, Queso Chihuahua is similar to mild cheddar but becomes tangy when it is aged. Good versions are hard to find the U.S. so you may prefer to substitute with a Muenster or medium Cheddar. Chihuahua cheese is used for melting in chiles rellenos and a Mexican fondue called queso fundido Substitute: Jack or mild Cheddar
Oaxaca: Long ribbons of cheese are rolled up to form a ball to make this traditional mozzarella-like cheese. The balls of cheese are used shredded to top tostadas and little appetizers (antojitos) or may be sliced and added to quesadillas or chile rellenos. Look for a spicy versions too which is flavored with cherry Substitute: Mozzarella or Armenian String Cheese
SEMI-HARD AND HARD CHEESES
Chontaleno and Chontaleno Ahumado: dry, grating cheeses, ahumado refers to a smoked.version. Substitute: Parmesan
Cotija: A dry grating cheese similar to Parmesan. The aged version is referred to as "anejo". Both are used crumbed or grated. Substitute: Parmesan
Enchilado - A version of Cotija Anejo coated with chile used for it's spicy flavor as well as for color. Substitute: Feta
Manchego: A Spanish sheep's milk cheese traditionally sliced and served wtih membrillo (quince paste). Manchego adds a nice salty, nutty flavor to dishes. Substitute: Pecornio Romano
Queso Criollo: One of the few Mexican "yellow" cheeses very similar to Munster which is a good substitute. This is a gratable cheese. Substitute: Munster
Queso Seco para Freir - A dry, aged cheese used on crispy quesadillas or grated onto beans or other Mexican dishes. This cheese can also be fried (queso frito). Substitute: Parmesan

Wrapping Ideas, plus
Two Mexican heese Sauces---Click Here!
Skip the bread or biscuits. Serve warmed tortillas with chili, stew or soup.

Fill a large flour tortilla with cayenne-spiked chicken salad and chopped green chiles, and roll up nto a wrap.

Double corn or flour tortillas up for a mock pizza---top with spicy tomato sauce, chorizo and pepper jack cheese. Bake on a large baking sheet in a 475-degree oven about 9-11 minutes or until toppings are bubbling.

BBQ Enchiladas? Fill a large flour tortilla with leftover pulled pork BBQ and add some slaw and a dash of hot sauce. Top with your favorite barbecue sauce, heat and serve immediately.

Fry small flour torotillas in a little canola oil, and press each one into a small bowl while they're still hot. After the torotillas are cooled and set, use as an edible bowl for salads, dips, or other goodies of choice.

Cut flour tortillas into wedges and fry in a little canola oil. Sprinkle with a little cinnamon and sugar, and drizzle with some honey for sopapillas. If you're on a diet, place the wedges onto a shallow baking sheet and bake in a 400-degree oven until crisp,a bout 12-15 minutes.

Cut corn tortillas into wedges, sprinkle with a little chili powder, and bake on a large baking sheet inb a single layer in a 400-degree oven until crisp. merve with your favorite salsas and guacamole.

HOW TO MAKE MEXICAN WHITE CHEESE SAUCE Mexican white cheese sauce is a very popular smooth sauce that can be either hot or mild. It is usually served on top of chimichanga's, with nacho chips or inside of hot flour tortillas. With a few ingredients, you can make Mexican white cheese sauce using the following steps:
A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version. SERVES 2
1 cup asadero cheese, chihuahua cheesem or monterey jack cheese fineley shredded
4 ounces finely choppee green chilies
1/4 cup half-and-half
2 tablespoons grated onions
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, seeded and finely chopped (optional)
1 tablespoon fresh cilantro, finely chopped fine (optional)
Put all ingredients in the top pan of a double boiler and place over the bottom pan of simmering hot. Heat over medium-low. Cook until melted and blended together, stirring frequently. Cook until melted and well blended, stirring occasionally. Remove the top pan of the double boiler from the bottom pan and pour the Mexican white cheese sauce into a serving bowl to serve with fresh tortilla chips or pour the melted mixture over the top of the Mexican entree of choice. Recipe makes 2 servings
Nutrition Facts
Serving Size 1 (161g) Calories 285; Total Fat 21.2g; Cholesterol 61mg; Sodium 904mg; Potassium 331mg; Total Carbohydrate 9g; Fiber 1.2g; Sugars 3.7g; Protein 16.3g

CHEDDAR CHEESE SAUCE Use this cheese sauce on vegetables, pasta, or use in other dishes. Cook Time: 10 minutes Total Time: 10 minutes Ingredients:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese
Preparation: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups.

YOUR VERY OWN "CHEESE-WHIZ" 3 tablespoons all-purpose flour
3 tablespoons melted unsalted butter
1 cup heavy cream
2 cups whole millk
2-1/2 cups grated sharp Cheddar cheese
4 ounces cubed cream cheese
1/4 cup grated Parmesan cheese
Kosher salt and pinch of cayenne to taste
In aheavy saucepan over medium-high heat, combine flour and butter and cook stirring constantly for 2 minutes. Gradually whisk in the cream until smooth, then the milk. Simmer gently until sauce is thickened enough to coat the back of a spoon. Remove from the heat and whisk the cheese and seasonings. Stir until cheeses are melted and mixture is smooth.

Today tortillas are prepared using the same ingredients but machines have replaced Indian women working over a grinding slab. Each tortilla is perfect and uniform in size. They are made from corn as well as wheat flour and they come in every flavor imaginable. But even with all our new technology one can still make them from scratch if they so choose. Tortillas once only thought of as a Mexican food, is now being eaten by Americans with everything one can think of; hotdogs, peanut butter and jelly, pizza, casseroles, sandwiches, a wrap for anything you can think of. Tortillas have become, a bread product you can find almost anywhere from fast food restaurants to gourmet shops. Americans have fallen in love with this new and exciting flat bread that has been around for centuries.
Make Your Own Tortillas FLOUR TORTILLAS 2 cups unbleached all-purpose flour 1/2 teeaspoon fine sea salt 1/4 cup canola oil 2/3 cup water Place flour and salt in the bowl of food processor. Add oil and process about 3 seconds. With machine running, pour water through feed tube in a steady stream Run machine until dough forms a ball. Dough should be medium-stiff consistency; if too stiff, add a little more water. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let rest at least 30 minutes. (Dough can also rest in a covered bowl before shaping.) FLOUR TORTILLAS WITH LARD 1 3/4 cups unbleached all-purpose flour 5 tablespoons lard (can be mixed with some vegetable shortening if desired) 3/4 teaspoon fine sea salt 3/4 cup very warm water Place flour and salt in the bowl of food processor. Add lard and process about 3 seconds. With machine running, pour water through feed tube in a steady stream Run machine until dough forms a ball. Dough should be medium-stiff consistency; if too stiff, add a little more water. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let rest at least 30 minutes. (Dough can also rest in a covered bowl before shaping.) CORN TORTILLAS 2 cups Masa Harina 1/2 teaspoon fine sea salt 1 cup warm water Place Masa Harina and salt in the bowl of a food processor. With machine running, pour water through the feed tube in a steady steam. Let machine run until dough forms a ball. If dough is too stiff, add a little more water. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let rest at least 30 minutes. (Dough can also rest in a covered bowl before shaping.) WHOLE WHEAT TORTILLAS: 1 1/2 cups whole wheat flour 1 1/2 cups unbleached all-purpose flour 1 teaspoon fine sea salt 1/3 cup canola oil 1 cup warm water Use the same directions as those for flour tortillas above. TORTILLA "COUSINS" Other cultures besides the Latin countries also had it right. The French made crepes. the Italians make pasta, the Asian countries make egg roll wrappers, and many more. Here are just a few to add to your collection: BASIC CREPE BATTER Recipe by Sata Moulton Yield: Makes enough batter for about 20 crepes 1 cup all-purpose flour 1/2 cup plus 2 tablespoons water 1/2 cup milk 3 large eggs 2 tablespoons unsalted butter, melted and cooled 1/2 teaspoon salt In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for about an hour. The batter may be made 1 day in advance and kept covered and chilled. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate. CHOCOLATE DESSERT CREPE BATTER This recipe came with my Berndes Crepe Pan. I can serve about 6, and is quite deliciious 1 cup all-purpose flour 3 tablespoons cocoa powderm 4 tablespoons sugar 1/2 teaspoon salt 1/2 cup milk 3 eggs In a blender, pulse flour, cocoa, sugar and salt until well mixed. Add eggs one at a time. Add milk slowly and process until all incorporated. Continue to mix 30 seconds. More milk may be added is mixture is too thick. Refrigerate 1 hour before using. Makes 12 crepes. EGG ROLL WRAPPERS Homemade egg roll wrappers are easy to make and often less dry than storebought wrappers. 2 cups all-purpose flour 1 large egg 1 teaspoon salt 1/2 cup ice water Cornstarch Sift the flour into a large bowl. Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter. Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover the dough and let rest for at least 30 minutes. Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square. Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.	Tortilla Tools Traditional wooden Mexican tortilla press; available from many on-line markets at about $23. Norpro Cast Aluminum Tortilla Press: For easy release and zero cleanup, place a folded piece of wax paper in this 6" diamater press with creased edge to the rear, like an open book. Put your dough ball between the waxed paper sheets, about 2/3 of the way from front to back (closer to the hinge). Close, squeeze handle, and peel off your griddle-ready tortilla. Approximately $17. Saachi Tortilla Bread Roti Maker W/ Temperature Control: Makes 8" Tortialla Roti Chappati; 2 Year Warranty by the Manufacturer for any manufacturing defect ; Auto On/Off Ready Light, Durable Pressing Handle ; Nonstick Surface, Compact Storage ; Thermostat to control the heat of cooking plates ; Approximately $45. Vasconia 11-Inch Non-Stick Comal: The vasconia 11" round non-stick comal is perfect for warming tortillas; Heats quickly and cools just as fast; Hook style handle is perfect for space saving storage; Cooks perfect quesadillas; Dishwasher safe; Approsimnately $12 Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle: Round cast-iron griddle provides exceptional heat retention and distribution; Pre-seasoned and ready to use; Vegetable oil evenly baked into surface; Sturdy handle with hole for convenient hanging when not in use; Rinse with hot water and dry thoroughly to clean; Oven safe to 500 degrees F; Measures 1/2 by 10-1/2 by 15 inches; Limited lifetime warranty; Approximately $20/ Black Enameled Cast Iron Skillet, 8 Inches: Simplicity, style and performance; Versatile, energy efficient and long lasting; Energy efficient Enamel cast iron distributes heat evenly, prevents foods from forming lumps or burning, and retains heat longer to keep foods hot for serving; Perfect for frying corn tortillas for enchiladas; Approximately $20. Imusa Tortilla Warmer: Ideal for heating tortillas and pancakes; Made of acrylic. It is durable and ideal for everyday microwave use. Handwash is recommended with warm soapy water; Approximately $10.	Guide to Mexican Cheeses FRESH CHEESE: Panela: Adapted from a Greek basket cheese whole unpasteurized milk curds are salted and drained in baskets to form this fresh cheese. Panela is best eaten fresh as a snack or to top salads or other cold dishes. You can also use panela to crumble over tacos or chili. Substitute: Ricotta Queso Blanco: A moist, crumbly cheese that becomes creamy when it is heated. The cheese is very versatile so you can use to crumble over you favorite Mexican dish or even fry it on your comal. Substitute: Monterrey Jack Queso Fresco: Translates to "fresh cheese". With its crumbly texture and slightly acidic flavor it can be crumbled atop beans, salads or even rice dishes or used to stuff chiles or for quesadillas.. Queso Fresco is probably the most common Mexican cheese found in Mexico as well as the U.S In some regional areas of Mexico the cheese curds are still ground on a metate then hand pressed into round molds. ubstitute: Mild Feta Cheese Crema: Not really a cheese but a dairy staple in Mexican cuisine. Crema is a heavy cream similar in taste to creme fraiche (which is a good substitute but best to just make your own). Thicker versions of crema are used as additions to sauces and the thinner crema is used as a topping for tostadas, tacos and enchiladas. Substitute: Creme Fraiche, Sour cream (thinned) OR Make your own SOFT AND SEMI-SOFT CHEESES Anejo: Translated "anjeo" means aged. Anejo cheese is dry and gratable or can be crumbled then used on tacos, salads or any dish where you want to add a zesty flavor.. Substitute: Romano Asadero: The traditional use for this mild, chewy cheese is a filling for chiles rellenos and a popular Mexican dish called chile con queso. In Qaxaca trompillos (wild berries) are used in the cheese making process and this imparts a distinctive flavor not found in Northern Mexico or in the U.S. versions. Substitutes: Teleme, Muenster, Jack, Fontina : Chihuahua: Brought to Mexico from the Mennonites, Queso Chihuahua is similar to mild cheddar but becomes tangy when it is aged. Good versions are hard to find the U.S. so you may prefer to substitute with a Muenster or medium Cheddar. Chihuahua cheese is used for melting in chiles rellenos and a Mexican fondue called queso fundido Substitute: Jack or mild Cheddar Oaxaca: Long ribbons of cheese are rolled up to form a ball to make this traditional mozzarella-like cheese. The balls of cheese are used shredded to top tostadas and little appetizers (antojitos) or may be sliced and added to quesadillas or chile rellenos. Look for a spicy versions too which is flavored with cherry Substitute: Mozzarella or Armenian String Cheese SEMI-HARD AND HARD CHEESES Chontaleno and Chontaleno Ahumado: dry, grating cheeses, ahumado refers to a smoked.version. Substitute: Parmesan Cotija: A dry grating cheese similar to Parmesan. The aged version is referred to as "anejo". Both are used crumbed or grated. Substitute: Parmesan Enchilado - A version of Cotija Anejo coated with chile used for it's spicy flavor as well as for color. Substitute: Feta Manchego: A Spanish sheep's milk cheese traditionally sliced and served wtih membrillo (quince paste). Manchego adds a nice salty, nutty flavor to dishes. Substitute: Pecornio Romano Queso Criollo: One of the few Mexican "yellow" cheeses very similar to Munster which is a good substitute. This is a gratable cheese. Substitute: Munster Queso Seco para Freir - A dry, aged cheese used on crispy quesadillas or grated onto beans or other Mexican dishes. This cheese can also be fried (queso frito). Substitute: Parmesan	Wrapping Ideas, plus Two Mexican heese Sauces---Click Here! Skip the bread or biscuits. Serve warmed tortillas with chili, stew or soup. Fill a large flour tortilla with cayenne-spiked chicken salad and chopped green chiles, and roll up nto a wrap. Double corn or flour tortillas up for a mock pizza---top with spicy tomato sauce, chorizo and pepper jack cheese. Bake on a large baking sheet in a 475-degree oven about 9-11 minutes or until toppings are bubbling. BBQ Enchiladas? Fill a large flour tortilla with leftover pulled pork BBQ and add some slaw and a dash of hot sauce. Top with your favorite barbecue sauce, heat and serve immediately. Fry small flour torotillas in a little canola oil, and press each one into a small bowl while they're still hot. After the torotillas are cooled and set, use as an edible bowl for salads, dips, or other goodies of choice. Cut flour tortillas into wedges and fry in a little canola oil. Sprinkle with a little cinnamon and sugar, and drizzle with some honey for sopapillas. If you're on a diet, place the wedges onto a shallow baking sheet and bake in a 400-degree oven until crisp,a bout 12-15 minutes. Cut corn tortillas into wedges, sprinkle with a little chili powder, and bake on a large baking sheet inb a single layer in a 400-degree oven until crisp. merve with your favorite salsas and guacamole. HOW TO MAKE MEXICAN WHITE CHEESE SAUCE Mexican white cheese sauce is a very popular smooth sauce that can be either hot or mild. It is usually served on top of chimichanga's, with nacho chips or inside of hot flour tortillas. With a few ingredients, you can make Mexican white cheese sauce using the following steps: A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version. SERVES 2 1 cup asadero cheese, chihuahua cheesem or monterey jack cheese fineley shredded 4 ounces finely choppee green chilies 1/4 cup half-and-half 2 tablespoons grated onions 2 teaspoons ground cumin 1/2 teaspoon salt 1 serrano pepper, seeded and finely chopped (optional) 1 tablespoon fresh cilantro, finely chopped fine (optional) Put all ingredients in the top pan of a double boiler and place over the bottom pan of simmering hot. Heat over medium-low. Cook until melted and blended together, stirring frequently. Cook until melted and well blended, stirring occasionally. Remove the top pan of the double boiler from the bottom pan and pour the Mexican white cheese sauce into a serving bowl to serve with fresh tortilla chips or pour the melted mixture over the top of the Mexican entree of choice. Recipe makes 2 servings Nutrition Facts Serving Size 1 (161g) Calories 285; Total Fat 21.2g; Cholesterol 61mg; Sodium 904mg; Potassium 331mg; Total Carbohydrate 9g; Fiber 1.2g; Sugars 3.7g; Protein 16.3g CHEDDAR CHEESE SAUCE Use this cheese sauce on vegetables, pasta, or use in other dishes. Cook Time: 10 minutes Total Time: 10 minutes Ingredients: 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon ground black or white pepper 1 1/2 cups milk 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese Preparation: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups. YOUR VERY OWN "CHEESE-WHIZ" 3 tablespoons all-purpose flour 3 tablespoons melted unsalted butter 1 cup heavy cream 2 cups whole millk 2-1/2 cups grated sharp Cheddar cheese 4 ounces cubed cream cheese 1/4 cup grated Parmesan cheese Kosher salt and pinch of cayenne to taste In aheavy saucepan over medium-high heat, combine flour and butter and cook stirring constantly for 2 minutes. Gradually whisk in the cream until smooth, then the milk. Simmer gently until sauce is thickened enough to coat the back of a spoon. Remove from the heat and whisk the cheese and seasonings. Stir until cheeses are melted and mixture is smooth.