2023 March Board Book

For puffy tacos: 3 cups masa harina 1 1/2 teaspoons salt 2 1/4 cups warm water Vegetable oil for frying For serving:

Shredded lettuce Diced tomatoes Real California Queso Fresco, crumbled Real California Crema Mexicana Directions:

For ground beef: In skillet, heat oil over medium high heat. Add onions, sauté until light and translucent, about 3 minutes. Add tomatoes, garlic cloves and serrano chile. Continue cooking an additional 3 minutes, stirring occasionally. Add ground beef, breaking up with spoon. Cook until beef is no longer pink and fully cooked. Reduce heat to low. Add salt, pepper, chili powder, cumin and oregano. Stir to combine and simmer 5 minutes. For puffy tacos: In bowl combine masa harina and salt. Slowly add warm water while mixing until smooth dough forms, adding more warm water if needed. Pull off pieces of dough and roll into small balls, place on baking sheet covered with damp towel. In Dutch oven or large saucepan heat 2 inches of vegetable oil to 350 degrees. Cut gallon size resealable plastic bag open down both sides. Lay one side of plastic over bottom of the press, place ball of dough in center and fold other side of plastic over dough. Shut top of tortilla press firmly down on dough to shape tortilla. Carefully slide tortilla into the oil. Once tortilla rises to surface, flip, then use metal spoon to carefully press center of tortilla to create taco shell. Allow to fry until taco shape forms, about 10 seconds. Carefully remove from oil, place on paper towel-lined sheet pan to drain. Repeat with remaining. Fill puffy tacos with ground beef, top with shredded lettuce, diced tomatoes, crumbled queso and crema. How Marisol Loves to Cook Founder of Marisol Cooks, where all eaters are welcome, Marisol Chancellor was born in Monterrey, Mexico, and moved to San Antonio as a teenager. She has had a passion for cooking since she was young. Entertaining tip: “Always choose recipes that can be prepared ahead. This saves a lot of time you could be spending with your guests,” Chancellor recommends. “Then get your guests involved in the last details — they'll feel like they were part of the process. Get in the kitchen to not only make food, but also to make memories. Enjoy the process of cooking a homemade meal, because a homemade meal shared with loved ones is always worth it.” Bean and Cheese Molletes “Molletes were always on the table for cafecito time with my tias and girlfriends,” says Chancellor. “They’re easy, very delicious and meant to be shared.” Ingredients: 4 bolillo rolls (birote, telera or any other crusty bread) Olive oil