Soft flour tortillas—so simple, yet so complicated. Want to know the real secrets to soft, flexible flour tortillas—just like my Mexican grandmother makes? The best ever homemade soft flour tortillas are easier than you think. Let me share my secrets that will help you. The first is to make sure the dough has enough moisture and is soft. The second secret is to rest the dough long enough for the gluten to relax. The best advice my Mexican grandmother gave me is practice makes perfect. This recipe helps me to achieve the perfect flour tortilla made right at home. They’re warm, pliable, and perfect for tacos, burritos, or quesadillas. No more cracking or breaking—just soft, steamy tortillas every time. This method brings them to life with flavor and authenticity. Passed down from generations, this is abuela-approved tortilla magic. I love it when the tortilla dough cooks and puffs. This is a great indication that your tortilla dough is well rested and the griddle is the perfect temperature. Here's a step by step entertaining video to help you achieve soft flour tortillas! The written recipe is available in my cookbook. Simply Mama Cooks: Food Cooked With A Mama's Love INGREDIENTS 3 cups all purpose flour (400 grams flour) 2 tsp baking powder (7.5 grams baking powder) 8 oz hot water (236.59 ml water ) *extra if needed* 1/3 cup butter, lard or shortening (65 grams) *use only 1/4 cup (59 ml) if using oil* 1 tsp salt (5 grams salt) TIPS FOR SOFT TORTILLAS *Be sure the dough is moist and slightly tacky before kneading. *IF the dough is still too wet, add a tablespoon of flour at a time, until workable *Be sure to knead for 10 to 15 minutes dough should be smooth and soft after kneading *Be sure to rest for 15 minutes to allow the gluten in the flour to relax which helps the tortilla to bubble while cooking *Try to roll out your tortilla thin *Over use of flour during the roll-out process may change the texture *How long will they stay soft?* These are best eaten within the first hour. *How to store homemade tortillas for the next day?* Store them in an air-tight baggie on the counter or fridge. *How do I reheat tortillas to stay soft?* You can wrap them in a damp cloth and microwave for the maximum next-day softness. You could also *quickly* reheat on a hot griddle, but they will start to lose the soft texture and dry out. *Can I freeze the tortilla dough to cook later?* Yes, but roll them out first, layer them with parchment paper to prevent sticking to each other. Holding a fresh warm stack of homemade soft flour tortillas.

Beef birria in the slow cooker is an easy option to get your birria quesatacos and consomé fix. This is a popular street food that can be made right at home. INGREDIENTS 3 guajillo chiles (18 g) 1 ancho chile (18 g) 1 pasilla chile (12 g) 6 cloves of garlic (24 g) 1 chipotle pepper in adobo sauce (optional) 1 tsp (1 g) Mexican oregano 3 lbs (1.36 kg) beef shanks 1 small onion (100 g) 2 1/2 tsp (12 g) salt 1 tsp (2 g) black pepper 1/8 tsp (.33 g) ground clove 1/8 tsp (.33 g) ground cinnamon 1 Tbsp (3 g) fresh thyme 2 dried bay leaves 5 cups (1.18 L) water Remove the stems and seeds from guajillo, ancho and pasilla chiles. Rinse and wash well to remove any debris. Add the cleaned chiles to a small pot of water, bring to a boil, turn off heat, cover with a lid and steep for 30 minutes or until softened. Remove the chiles from the pot and discard soaking liquid. Add softened chiles, garlic, Mexican oregano, chipotle pepper and 1 cup of water to a blender. Blend until pureed well. Set aside until ready to use. In a preheated large skillet, add 3 Tbsp cooking oil and brown the beef shanks on each side for 2 minutes on a medium heat. Then remove from the pan and place all the browned beef into a 4.5 quart slow cooker. Dice the onion and add to the slow cooker along with chile puree, salt, beef bouillon powder, black pepper, ground cloves, ground cinnamon and fresh thyme. Then combine well. Pour in the remaining 4 cups of the water, add the dried bay leaves and cover with a lid. Cook for 6 to 8 hours on the low setting or cook for 4 to 6 hours on the high setting. Once the cooking time is up, skim out all of the rendered fat, stir the beef birria and shred some of the meat. Serve in a bowl or use for tacos. NOTES: You can salt and season to your preference. You can garnish your bowl with fresh onion, cilantro and a squeeze of lime. This makes at least 4 to 6 servings. PRINTABLE RECIPE

Tender garlic butter and herb steak bites are a great way to make a meal for 2 from 1 ribeye steak. The combination of garlic, rosemary and butter create a fragrant flavor to the steak. This goes great with a garden salad and crusty baked french bread. Make this for dinner or a stay at home date night meal for two. PRINTABLE RECIPE Ingredients 1 lb (454 g) beef ribeye steak 1 tsp salt (I like to use onion salt) 1/4 tsp black pepper 2 cloves garlic 1 sprig of fresh rosemary 2 Tbsp (28.5 g) unsalted butter garnish with cracked black pepper and fresh chopped parsley 2 Tbsp (30 ml) cooking oil (for pan) **See YouTube video for detailed recipe video** Cut steak into bite sized chunks, season with salt and pepper In a preheated pan over a medium high heat, add cooking oil Now add the steak in a single layer to pan and sear for at least 1 to 2 minutes on each side Add the butter, whole garlic and rosemary to the pan Coat and baste the steak bites in the garlic butter for 2 minutes, remove from heat and rest for 5 minutes Garnish with cracked black pepper and fresh chopped parsley then serve

Seafood cornbread dressing can be a great side or meal on it's own. This is also serves as a stuffing for fish, crab shells or jumbo shrimp. Serve this alongside blackened fish and a garden salad for a seafood dinner. PRINTABLE RECIPE SEAFOOD CORNBREAD DRESSING INGREDIENTS 8x8 pan of cooked cornbread **see recipe below 8 oz (227 g) lump crab meat 10 oz (283 g) small to medium shrimp 1 small bell pepper (diced) 2 celery sticks (diced) 1/2 of a small to medium onion (diced) 2 cloves of garlic (minced) 1 Tbsp (15 ml) cooking oil 4 Tbsp (57 g) unsalted butter 1 to 1 1/2 tsp Old Bay seasoning 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp rubbed sage 1/2 tsp dried thyme 1/4 tsp cayenne pepper 1/4 tsp smoked paprika salt and pepper to taste 1 to 1 1/2 cups (236.5 to 355 ml) vegetable broth 1 large egg (optional) **CORNBREAD** 1 cup (155 g) yellow cornmeal 2/3 cup (85 g) all-purpose flour 1 Tbsp (13 g) baking powder 2 Tbsp (25 g) sugar 1/2 tsp salt 1 Tbsp (15 ml) cooking oil 3/4 cup (177 ml) milk 1 large egg **See YouTube video for detailed recipe video** CORNBREAD INSTRUCTIONS 1. Preheat oven to 350 degrees F / 176 degrees C 2. In a bowl add all dry ingredients and combine 3. Add all wet ingredients to the bowl and combine well with dry ingredients 4. Pour mixture in a greased 8 inch round or square baking dish 5. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 to 25 minutes 6. Once baked, remove from oven, cut and crumble 7. Return cornbread to oven and bake until golden brown and toasted DRESSING INSTRUCTIONS 1. Preheat oven top 375 degrees F / 190 degrees C 2. In a pan add cooking oil, butter, diced bell pepper, onion, celery, and minced garlic 3. Sauté until softened and translucent 4. Add seasonings and shrimp to pan then sauté on a medium high heat for 2 to 3 minutes 5. Add crab meat, combine and continue to sauté for an additional minute, then remove from heat 6. In a large bowl with baked cornbread crumbles combine seafood vegetable sauté, vegetable broth and combine well 7. Taste for seasoning and salt, then adjust to your preference 8. Add egg and mix well 9. To a buttered 8 x 8 baking dish add the dressing mixture and cover with foil 10. Bake in a preheated oven at 375 degrees F / 190 degrees C covered for 25 minutes 11. Remove the foil and continue to bake for an additional 15 minutes or until golden brown on top

Check out my YouTube video! PRINTABLE RECIPE Easy Banana Pancakes INGREDIENTS 1 medium to large banana 1 large egg 2 tsp cooking oil 1 tsp vanilla extract NOTE: You can also add 1 Tbsp of brown sugar. The ripe banana is sweet so I left it out. 1 1/2 cups (195 g) all-purpose flour 1 Tbsp baking powder (13 g) 1/4 tsp baking soda 1 tsp coarse sea salt (use 1/2 tsp if using fine table salt) 1/4 tsp ground cinnamon (optional) 1 1/4 cups (295 ml) buttermilk (or whole milk) cooking oil for griddle INSTRUCTIONS 1. In a bowl mash a ripe medium to large banana 2. Add egg, cooking oil and vanilla extract to mashed banana and combine well 3. In the same bowl add flour, baking powder, baking soda, salt, sugar, ground cinnamon, and start to mix 4. Now pour in buttermilk and combine ingredients 5. On a preheated griddle over low heat, add 1 Tbsp of cooking oil and lightly coat the surface 6. Pour one ladle of pancake batter onto griddle and cook over a low heat until air bubble form 7. Flip and continue cooking until pancake is cooked through 8. Repeat the process until the batter is gone 9. This recipe makes at least 8 medium pancakes 10. Serve with hot buttered syrup and enjoy!

These stuffed pasta shells taste very similar to lasagna. The ground beef and cheese mixture make this a hearty dinner idea that is easy to make. I like to use my favorite store bought pasta or marinara sauce, but 3 cups of homemade sauce works as well. The seasonings and spice ratios are to your preference and you can add fresh aromatics if you have them. I used dried seasonings and spices that work just as well. PRINTABLE RECIPE INGREDIENTS 1 lb (454 g) lean ground beef 1 tsp salt 1/2 tsp onion powder 1 tsp garlic powder 2 tsp dried Italian seasoning 1/4 tsp black pepper 25 jumbo pasta shells 15 oz (425 g) ricotta cheese 1 large egg 1/2 tsp salt 1/2 tsp onion powder 2 tsp dried Italian seasoning 1/4 tsp black pepper 2 Tbsp chopped fresh parsley 8 oz (227 g) shredded mozzarella cheese 2 oz (57 g) parmesan cheese 24 oz (680 g) jar of your favorite pasta sauce 9 x 13 baking dish **See YouTube video for detailed recipe video** INSTRUCTIONS 1. In a skillet add ground beef, salt, pepper, Italian seasoning, garlic powder and onion powder 2. Sauté and brown until cooked through, then set aside to cool 3. Bring 5 quarts of water to a boil, add 1 Tbsp salt, jumbo pasta shells, and cook for 7 minutes 4. Remove parboiled pasta shells from water and spread out on an oiled baking sheet to cool 5. In a large bowl add ricotta cheese, egg, 3/4 cup shredded mozzarella cheese, grated parmesan cheese, salt, onion powder, Italian seasoning, chopped parsley, 3/4 of the cooked ground beef, and mix well 6. To a greased baking dish add 1 cup of marinara sauce 7. Stuff 20 pasta shells with 2 1/2 heaping Tbsp of meat cheese filling and place into baking dish 8. Sprinkle the remaining ground beef all over the stuffed shells then pour over the remaining marinara sauce 9. Sprinkle over the remaining shredded mozzarella cheese and cover baking dish with foil 10. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 minutes 11. Uncover and continue baking for and additional 15 to 20 minutes 12. Remove from oven, set for 10 to 15 minutes, garnish with fresh parsley, and serve

Wonton soup is one of my favorite soups to have when I am feeling sick or want chinese take out style soup at home. To achieve an authentic flavorful broth takes time, technique and patience. The broth in this recipe is quick, easy and works for a weeknight meal or when you are feeling under the weather. A quick flavorful broth and bite sized wonton dumplings make the perfect soup. PRINTABLE RECIPE INGREDIENTS 8 cups (1.89 L) chicken broth 4 cups (709 ml) water 4 to 5 stems of scallion whites 1 clove of garlic 1 tsp soy sauce 1 1/2 tsp Shaoxing wine (optional) 1 tsp sugar salt to taste *garnish with chopped scallion and baby bok choy **Wonton Dumplings** 6 oz (170 g) pork (minced) 2 oz (57 g) shrimp (minced) 1 tsp soy sauce 1 tsp Shaoxing wine 1/2 tsp sesame oil 1/4 tsp ginger paste 1 garlic clove (grated) 1/4 tsp white pepper 2 tsp cornstarch 25 to 30 wonton wrappers **See YouTube video for detailed recipe video** INSTRUCTIONS 1. In a 6 quart pot add chicken broth, water, whites of scallions, garlic, cooking wine, soy sauce, sugar, salt and sesame oil 2. Bring to a gentle boil and simmer for 30 minutes 3. In a bowl add minced pork, minced shrimp, scallions, soy sauce, cooking wine, sesame oil, pepper, cornstarch and combine well 4. Add 1 tsp of meat mixture to the center of a wonton wrapper 5. Lightly wet the edges of the wrapper and fold in half, press and seal (You can also gather at the top press and seal) 6. In a pot of boiling water add wonton dumplings and cook for 5 minutes or until the wontons float 7. Once cooked remove wontons from boiling water and shock in cold water, then add to individual serving bowls 8. Ladle hot broth over the wonton dumplings, garnish and serve

Enchiladas are one of my favorite dishes to make. I make more of a Tex-Mex style enchilada which consists of 4 main components. That is corn tortillas, meat (beef or chicken), cheese and the sauce. By sauce, I mean "The Red Sauce". Usually most use a seasoning packet, with added water and tomato sauce or even use the stuff out of cans. Well I am not one to use canned or packaged enchilada sauce, but I won't shame those who do. I'm not a food snob and understand the convenience of using premade ingredients. Enchilada red sauce can be tricky especially if you don't know where to start. Well you're in luck! I have a recipe that's a good place to start. If you want to see how I make my enchiladas and red sauce, click the You Tube icon below. Happy cooking! ENCHILADA RED SAUCE RECIPE 1/4 cup all purpose flour 1/4 cup vegetable oil 1 Knorr chicken bullion cube 3 tbls chili powder 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp ground cumin 1/2 tsp salt (optional) 2 to 2 1/2 cups water

Slow cooker carne guisada is an easy way to make a tender South Texas style beef stew. I usually make this on the stovetop but using my Crock-pot is a no-fuss way to make this. Check out my YouTube channel for the step by step recipe video. PRINTABLE RECIPE Slow Cooker Carne Guisada INGREDIENTS 2.5 lbs (1.13 kg) beef chuck roast 4.5 oz (127 g) crushed tomatoes 1 1/2 Tbsp (13 g) beef bouillon powder 1/2 small onion (diced) 2 cloves garlic (minced) 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp black pepper 1/2 cup water 4.5 Quart Crock Pot *Flour slurry* 1/3 cup (79 ml) cold water 5 Tbsp (45 g) all-purpose flour INSTRUCTIONS 1. In a 4.5 quart slow cooker add beef, crushed tomatoes, beef bouillon powder, onion, garlic, all seasonings, and water 2. In a cup, combine 1/3 cup cool water and flour to make a slurry 3. Add slurry to slow cooker ingredients. 4. Cover with the lid, set to high and cook for 5 to 6 hours. If set to low, cook for 8 to 10 hours or until meat is tender. 5. At 2 hours of cook time stir and mix then continue cooking until meat is tender. 6. This recipe makes at least 4 servings.

Homemade pizza dough is a thing of beauty! The ingredients are simple and few. This is my favorite way to make pizza dough. This is great to start the night before and make the next day. The cold fermentation process really gives the dough light, chewy and crusty texture much like pizzeria-style crust. Click the picture above for the YouTube video!👆🏼 EASY PIZZA DOUGH by Angelica Faz Jung INGREDIENTS 3 cups (400 g) Caputo flour ( or all-purpose flour) 1 tsp fast acting dry active yeast 3/4 tsp salt 1 cup (236.5 ml) warm water (110°F / 43°C) INSTRUCTIONS 1. To a large bowl add flour, salt, yeast, and water. 2. Combine with a wooden spoon until dough ball forms. 3. Knead dough on a well floured surface for five minutes. 4. Coat the bowl with a tablespoon and a half of olive oil. 5. Place the dough ball back in the oiled bowl, loosely cover with cling film, and proof in a non drafty place until double in size. 6. Once the dough is double in size, place dough on a well-floured work surface, press out the air and evenly half the dough. 7. Take each half and fold in half 6 to 8 times and form a dough ball for each. 8. Place each dough ball in separate oiled bowls, cover with cling film and set in the refrigerator for at least 6 to 8 hours. Overnight to 24 hours for best results. This is called cold fermentation and will yield a chewy, light and crusty texture to the dough. 9. Before using the dough, be sure to remove from the refrigerator and bring to room temperature. This will make it easier to work with. This recipe makes two 10-inch pizza crusts. HOW TO BAKE Once pizza dough is formed, place on a floured pizza peel, top with your favorite pizza sauce, cheese and toppings of your choice. Bake in a preheated oven @ 500°F / 260°C on a preheated pizza stone for 10 minutes. Remove from oven when pizza has cooked and lightly charred on the edges. Enjoy! PRINTABLE RECIPE 👇🏼

Here is an easy marinade that is even better than the Mexican meat market style orange-red carne marinada. The vibrant red color is from the achiote used in the recipe. You can also substitute the sour orange juice for fresh pineapple juice. This marinade is great on beef, chicken or pork. Simply Mamá Cooks Red Marinade For Carne Asada INGREDIENTS 2 oz (56 g) ground achiote 1/2 cup (118 ml) fresh sour orange juice (or fresh pineapple juice) 1/4 cup (60 ml) cooking oil 2 1/2 tsp (10 g) salt 1 to 2 cloves of garlic 2 tsp Mexican oregano 1 tsp whole cumin seeds 25 to 30 black peppercorns 2 tsp onion powder 1 to 2 whole cloves (optional) 1/2 tsp coriander seeds (optional) 3 1/2 to 4 lbs of chicken, beef or pork INSTRUCTIONS 1. To a blender add the achiote, sour orange juice, cooking oil, salt, garlic, Mexican oregano, cumin seeds, black peppercorns, onion powder, garlic powder, cloves, coriander seeds and purée well. 2. Pour over meat of choice, combine and marinade for at least 2 to 3 hours. 3. Grill or cook the marinated meat and enjoy. Be sure to check out my YouTube channel for more recipes! PRINTABLE RECIPE

Today I am making an extra saucy, creamy, cheesy baked ziti. The recipe and ingredients are on my website. Link below! This is a decadent creamy baked ziti with a homemade bechamel sauce. This sets up quite nicely and is a crowd-pleaser for dinner. The left-overs are just as good! Extra Saucy Cheesy Creamy BAKED ZITI INGREDIENTS 1 1/2 Tbsp (22 ml) cooking oil 1 lb (454 g) lean ground beef 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian herb blend 3/4 tsp salt 1/4 tsp black pepper 32 oz (946 ml) your favorite pasta sauce 1/2 (118 ml) water 1 lb (454 g) Ziti pasta pinch of sugar for pasta sauce (optional) 3 cloves garlic (minced) 1 lb (454 g) fresh mozzarella cheese 1 lb (454 g) ricotta cheese 5 oz (140 g) parmesan cheese (grated) BÉCHAMEL SAUCE 3 Tbsp (28 g) all-purpose flour 3 Tbsp (42 g) unsalted butter 2 cups (473 ml) whole milk 1/8 tsp grated nutmeg 1/8 tsp salt (or to taste) INSTRUCTIONS 1. To a medium pot, add cooking oil, ground beef, onion powder, garlic powder, Italian herb blend, black pepper, salt and cook over a medium high heat. 2. Pour pasta sauce into the pot with the ground beef. Then add a half cup of water to the empty pasta sauce jar, shake and pour into pot. 3. Combine, bring to a gentle simmer, cover with a lid and cook the meat sauce for 30 minutes. Stir through out cook time. 4. To a small heavy bottomed pot, over a low heat, melt the butter then add flour to create a roux. Cook over a low heat setting for one minute. 5. Slowly pour in the room temperature milk and continually whisk to combine. This will prevent lumps. If the roux bubbles violently as you pour the milk, lower the heat source. 6. Continually whisk until the béchamel sauce starts to thicken and coats the back of the spoon. 7. Turn off heat, add a pinch of grated nutmeg, salt to taste, mix and set aside until ready to use. 8. In a 5 1/2 to 6 quart pot of boiling water add a tablespoon of salt, then mix. Now Pour in pasta and cook for 6 to 7 minutes or until al dente. 9. Drain the pasta, DO NOT rinse and place back in to the pot. Add one cup of meat sauce, a half cup of grated parmesan cheese into the pasta and mix. 10. In a 9 x 13 inch baking dish, add a ladle of meat sauce to the bottom. Now add half of the prepped pasta. 11. Add a third of the mozzarella cheese by placing small chunks in a single layer. Sprinkle a third cup of grated parmesan, a third of the ricotta cheese in dollops, then pour over a third of the béchamel sauce for the first layer of cheese. 12. Next, pour over half of the meat sauce. 13. Repeat the cheese process for the next layer then pour over the remaining meat sauce and spread evenly. 14. For the last layer of cheese, add the rest of the mozzarella, ricotta and béchamel. 15. Bake uncovered in a preheated oven at 425 degrees Fahrenheit or 218 degrees Celsius for 25 to 30 minutes. 16. Remove from oven and set for 15 to 20 minutes, then serve. Garnish with fresh parsley and enjoy! PRINTABLE RECIPE Here! 👇🏼