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Now that Max is getting older and likes to help out with things (and basically is smarter than me and understands everything), I felt it was important to include him in traditions, and start our own. Since he’s part Guatemalan, part Uruguayan, part White Girl American (lol – I knew know what to refer to myself as since I grew up on a farm!)), I wanted to try and merge them together and create fun new recipes together. As long as I can imagine, we’ve been making cornbread stuffing and homemade cranberry sauce on the farm, also with every other carb and gluten side you can imagine. But this year, I wanted to put a spin on it adding some Latin flair and of course, shopping at our favorite Spanish grocery store/Bodega here in NYC – Ferreira Foodtown in Jackson Heights, Queens. Literally, if you want Spanish ingredients, this is where you go!
Plus, it’s fun! Max loves to help me shop and ask the workers where to find items – basically he just yells “DONDE!?” at them and points to my list. But it’s fun to Speak Spanish and go on a treasure hunt to locate ingredients. (If you’ve ever shopped in an NYC Bodega, you know that there is really no rhyme or reason to where items are placed – it’s all about space!)
First up was La Morena chipotle and jalapeno peppers – and there was a large variety selection! I let the master chef choose his ingredient.
Next we went searching for Maseca corn flour. Now, contrary to my belief – this wasn’t located in the “Latino items” aisle, it was in the baking products aisle, and right in grabbing proximity of Mr. Chef himself (next to Dominican rice). He proudly carried this bag all the way to the cashier.
PS – A bonus? Since we used corn flour AND cornbread, this entire recipe is GLUTEN FREE!
Chipotle Cranberry Thanksgiving Turkey Corn Tortillas
Making the Corn Tortillas
Ingredients:
2 1/2 cups Maseca corn flour
2 cups of water
2 tablespoons of olive oil (or coconut oil)
1/2 teaspoon of salt in a large bowl
Note- personally, I think corn tortillas are harder to make than flour – they have a tendency to be more fragile, so take your time and have a little patience until they get in the skillet!
Chipotle Cranberry Sauce
Ingredients:
1 cup water
1 cup sugar
1 cinnamon stick
1/2 tsp ground ginger
1-2 tablespoons La Morena chipotle canned peppers in adobo sauce
1 bag fresh organic cranberries
1/2 lime, juiced
pinch of salt.
Directions:
- Start by heating the cranberries, sugar, water, cinnamon stick, ginger, La Morena chipotle peppers and salt in a large pot.
- Bring to a boil and then let simmer for about 10 minutes on low. Turn off heat and leave to warm on the stove.
- Mix all the corn tortilla ingredients into a bowl. Tip: if you can’t make them right away, keep them moist with a damp paper towel over top.
- Roll into golf ball size balls (or smaller – smaller tortillas aren’t as hard to break!) NOTE: kids LOVE to help with this part!
- smash them using two plates, a rolling-pin or a IMUSA tortilla press.
- Heat a non-stick skillet and cook each tortilla for about 30 seconds on each side, or until they start to brown. Do not over-cook or they will become hard and crispy (which you can then eat as corn chips!)
- While you’re cooking the tortillas, make your stuffing recipe or heat up the leftovers from Thanksgiving dinner.
- Pile it all on! Start with the tortilla, add stuffing, turkey and top with the warm cranberry chipotle sauce! Give a sprinkle of lime juice for a little more Latino flavor.
Be sure to check out other fun ingredients from La Morena for upcoming holiday recipes here, or if you prefer to make flour tortillas, you can try my recipe for those here as well!
