Recently I had a unique opportunity to experience the Mexican culture. Sixty people, ranging in age from 13 to 65, from Saskatchewan, Alberta and British Columbia traveled to Vicente Guerrero, Mexico to construct homes for two women-led families. Twelve people had been living in a plywood shed, with a dirt floor. In four days we constructed two 45 sq. metre homes.
There was lots of work so wherever you felt comfortable working, there was a job to do. Three or four used the saws, a team constructed the rafters, two more groups framed the houses and there were lots of painters. Another group used a jackhammer, shovels and pails to dig an outhouse hole. There were also groups that went shopping to find secondhand furniture and purchase supplies and food. Beds were built from the leftover wood and then donated bedding and towels that we had brought with us, were divided up to supply the homes. It was amazing to see how quickly the houses went up. It was probably what the prairie barn-raising bees must have been like.
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The two women and their families were so appreciative. They would come to the work site each day to watch the progress; some also helped where they could. The children would play with our youth and they would all explore the houses to admire the progress. In true western fashion the women also brought food to feed us. We had our own lunches but they went out of their way and means to provide treats and Mexican food.
One day it was fresh homemade tortilla and fried chicken with hot sauce and another day they made a canner size pot full of tamales. These were far better than the restaurant ones we had tried earlier in the week.
One afternoon a house dedication service, which was translated by a local Spanish-speaking missionary, brought many tears. I was overwhelmed that we could accomplish the task so easily and give a hand up to two families. The addition of chickens, a chicken coop and garden seeds provided a tangible way for these families to add to their meager field workers’ incomes. The hugs and tears of gratitude that I personally received from them broke the language barrier. We both knew how the other was feeling.
Upon returning home I went to www.epicurious.com to learn more about the different Mexican cooking terms. The website is based on The Food Lover’s Companion, 2nd edition, by Sharon Tyler Herbst.
Tortilla
Pronounced tohr-TEE-yuh.
This is Mexico’s daily bread. The unleavened tortilla is round and flat, and resembles a thin pancake. The hand-shaped tortilla can be made from corn or wheat flour, but is always baked on a griddle called a comal. It can be eaten plain or wrapped around various fillings. Tortillas are the base for burritos, tacos and a multitude of other dishes. In Canada, both corn and flour tortillas are sold prepackaged in most supermarkets.
Enchilada
Pronounced en-chuh-LAH-dah or en-chee-LAH-thah.
These are made by rolling a soft corn tortilla around a meat, bean or cheese filling. They are often put into a casserole dish and topped with a tomato-based salsa and sprinkled with cheese, heated and then served hot.
Burrito
Pronounced ber-EE-toh.
A flour tortilla folded and rolled to completely enclose any of several savory fillings including shredded or chopped meat, refried beans, grated cheese, sour cream and lettuce.
Taco
Pronounced TAH-koh.
A Mexican-style sandwich consisting of a folded corn tortilla filled with various ingredients such as beef, pork, chicken, chorizo sausage, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa. Tacos can be made with crisp (fried) tortilla shells or with “soft” pliable versions..
Salsa
Pronounced SAHL-sah.
The Mexican word for sauce, which can signify cooked or fresh mixtures. Salsa cruda is uncooked salsa; salsa verde is green salsa, which is typically based on tomatillos, green chiles and cilantro. You can find a broad selection of salsas, fresh, canned or in jars, in our supermarkets. They can range in spiciness from mild to mouth-searing. Fresh salsas are located in a market’s refrigerated section.
Tomatillo
Pronounced tohm-ah-TEE-oh.
This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato. In fact, it resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavour has hints of lemon, apple and herbs.
Tamale
Pronounced tuh-MAH-lee.
This popular Mexican dish consists of various fillings such as finely chopped meat and vegetables coated with corn flour and dough and wrapped in a softened corn husk. This package is then tied and steamed until the dough is cooked through. The corn husk is peeled back before the tamale is eaten. I haven’t been able to find a source for corn husks in Canada.
Tamale pie
A dish made with the ingredients of a tamale, which includes cornmeal batter, ground meat, cheese and seasonings, except the ingredients are layered and baked in a dish instead of wrapped in a corn husk.
Fajitas
Pronounced fah-HEE-tuhs.
Cooked marinated meat is cut into strips and then wrapped burrito-style in warm tortillas accompanied by a variety of garnishes including grilled onions and sweet peppers, guacamole, refried beans and salsa.
Guacamole
Pronounced gwah-kah-MOH-lee or gwah-kah-MOH-leh]
A popular Mexican specialty of mashed avocado mixed with lemon or lime juice and various seasonings, usually chili powder and red pepper. Sometimes finely chopped tomato, green onion and cilantro are added. Guacamole can be used as a dip, sauce, topping or side dish. It must be covered closely and tightly to prevent discolouration.
Cilantro
Pronounced sih-LAHN-troh, see-LAHN-troh.
The bright green leaves and stems of the coriander plant produce cilantro, also called Chinese parsley. It has a lively, pungent fragrance that some describe as soapy.
Refried beans; frijoles refritos
Pronounced free-HOH-lehs reh-FREE-tohs.
This popular Mexican specialty consists of cooked red beans or pinto beans that are mashed and then fried, often in melted lard. Refried beans are sold canned in most supermarkets. The term frijoles refritos translates as refried beans.
Breakfast burritos
We had these delicious burritos for breakfast one morning. We could choose to add salsa, hot sauce, cheese and sour cream to suit our tastes. Avocado slices or guacamole and refried beans could also be used as toppings.
1 cup potatoes cubed
(1 inch/2 cm), boiled just
until tender 250 mL
1/4 cup cooked bacon,
ham or sausage, chopped 60 mL
6 eggs
1/3 cup milk 75 mL
1/2 cup grated cheese 125 mL
salt
pepper
6-8 tortillas
Boil the potatoes or use leftover ones. Cook the bacon or sausage and chop.
Wrap the tortillas in foil and warm in the oven.
Lightly brown the potatoes in a frying pan with a little bacon fat or oil.
In a bowl, beat together the eggs, milk and half of the cheese. Season with salt and pepper. Pour into a skillet over medium heat. Cook and stir,. When just starting to set add the potatoes and meat and cook until the eggs are firm.
Top each tortilla with a spoonful of the eggs mixture, add a little cheese and other toppings. Roll tortillas into burritos and enjoy.
Serves two to three.
Tamale pie
1 cup cornmeal 250 mL
4 cups water 1 L
1/2 teaspoon salt 2 mL
1 well beaten egg
1 pound lean ground beef 500 g
1/2 cup chopped onion 125 mL
1/3 cup chopped green
bell pepper 75 mL
1 can whole kernel corn,
undrained 341 mL
2 tablespoons chili powder 30 mL
1 teaspoon salt 5 mL
1 can tomato sauce 213 mL
1 cup shredded cheddar
cheese 250 mL
Preheat oven to 350 F (180 C). Lightly grease a one quart (one litre) casserole dish.
In a saucepan, bring water to boil and add the 1/2 teaspoon (two mL) salt. Slowly add the cornmeal and cook over low heat for about five minutes, stirring constantly, cool.
In a large frying pan, cook, but don’t brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook five minutes longer.
Add corn with its liquid, chili powder, salt and tomato sauce, heat until very hot.
Add beaten egg to the cooled cornmeal mixture.
Spoon two-thirds of the cornmeal mush into the casserole dish. Using the spoon, bring it up the sides as far as it will reach.
Spoon the meat mixture onto the cornmeal mush. Spoon the remaining cornmeal mush over top.
Top with grated cheese and bake at 350 F (180 C) for 35 to 40 minutes, or until cheese is melted and browned.
Adapted from all recipes.com/Recipe.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
