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You may have come across the term “nixtamal”, but have you ever been curious as to its origins or how it relates tortillas? The word has a deep history going back to the Aztecs and it was meant to detail the procedure which uses partly cooked and lime-soaked corn. The Aztecs would explore riverbeds in search of limestone rock which was used as a corn grinder of sorts. This process would eventually come to be known as nixtamalization.

Nixtamal can be ground into masa to make foods like tortillas, tamales, or finely ground patted discs. The Spanish word ‘masa’ is the name given to describe the corn dough. Nixtamal also provides flexibility since it can be kept in its full form to make pozole, perhaps better known as hominy.

The many benefits reaped by nixtamal were discovered by the Aztecs using a tried and true approach: experimenting with it. They quickly noticed it served as an energy source and may have enhanced their spiritual alertness without negatively affecting the digestive system. As science has evolved exponentially since the days of the Aztecs, the amino acid niacin found in nixtamal may be beneficial in the reduction of bad cholesterol, getting rid of toxins, and cell repair.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Today, it’s all about green chile chicken enchiladas, a great way to welcome the arrival of Humpday. Here we go!

• Chopped cilantro
• A cup of your favorite tomatillo salsa
• Sliced onion
• A cup of your favorite green enchilada sauce
• Sliced radishes
• A small can of diced, roasted green chiles
• Crumbled queso fresco
• A ¼ cup of heavy cream
• Two cups of Monterey Jack cheese
• Vegetable oil
• Two cups of shredded rotisserie chicken
• Eight corn tortillas

Begin by placing the green chiles, tomatillo salsa, heavy cream, and enchilada sauce in a blender and then mixing until the ingredients turn into a smooth sauce. Set it aside for the time being.

Using a frying pan over high heat, pour sufficient vegetable oil so that the corn tortillas can be submerged, it should be roughly half an inch. Once the oil is hot enough, use tongs to dip the tortillas, going one at a time. Fry them until they become pliable and sturdy. Carefully shake them to get rid of excess oil and then place in a shallow dish. Repeat the process for the remaining tortillas.

Grab a small handful of chicken and Monterey Jack cheese and place them at one end of the tortilla before rolling it up and then placing the tortilla with its seam side down in a baking dish. Repeat for the rest of the tortillas. Pour some sauce over the enchiladas and then cover them with whatever Jack cheese you have left.

Place the baking dish in an oven, turn up the heat to 350 degrees, and bake until the cheese has bubbled and turns brown. Use the ingredients above for garnish and serve hot.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Do you need a pick me up to get you through the day? Take a look at this veggie and cheesy chicken enchilada recipe able to serve up to six people.

• Three chicken breasts diced medium to small
• A tablespoon of black pepper mix and salt
• A medium, fine julienne white onion
• Pair of teaspoons of sazon
• A tablespoon of fine minced garlic
• A tablespoon of chicken bullion
• A tablespoon of neutral oil
• A tablespoon of cumin
• Eight ounces of roasted red bell pepper
• A cup of black beans
• ¾ cups of baby spinach
• Half a cup of button mushroom slice

For the sauce

• Half a cup of unsalted butter
• Twelve medium flour tortillas
• Half a cup of all-purpose flour
• Pair of tablespoons of ground black pepper mix and kosher salt
• A cup of milk (make sure to reserve half)
• A cup of shredded cheddar cheese blend

Using medium heat, grab a large deep saucepan and the oil, mushrooms, onion, and garlic. Use the pepper and salt for seasoning before adding the chicken to start cooking. Coat the chicken by tossing the ingredients with a wooden spoon or a plastic spatula able to withstand high temperatures. Continue to cook until the chicken is light golden brown.

Add the black beans followed by spinach to the mixture and then the roasted bell peppers and any seasonings you may have left. Cook the mixture until the spinach has wilted and then set it aside for now.

Using a shallow saucepan over medium heat, add the butter to melt. This step will create a roux. Once it has begun melting, slowly whisk the flour in, making sure to intermittently stir to combine. When the mixture is ready, it will look like a paste.

Continue stirring the roux so that it doesn’t become sticky and until it turns lightly brown. Intermittently add pepper and salt so the flavor can develop. When the roux is golden brown slowly add some of the milk. Remove the roux from the heat and then move it aside to stir the cheese in, about 1/3 at a time. If you notice the mixture is becoming stiff, add milk. If it’s too thin, add more cheese. Taste the mixture to adjust the amount of salt.

Coat a medium depth, full-size baking dish with pan spray. Preheat your oven to 350 degrees. As the oven is heating, fill the tortilla shells with a 1/8 cup of the chicken mixture and then another 10/8 cup of the cheese mixture. Line them up rolled in the dish with the seams facing down.

Once all of the tortillas are filled, spoon the remaining mix on top of the enchiladas with some cheese on top to create a thick later. Wrap them up tightly in aluminum foil prior to baking them for fifteen minutes.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

You worked hard to achieve the summer body but you don’t want to sacrifice all of your hard to indulge in the taste of a taco. With this quick and easy summer vegetable taco recipe, you can still enjoy the taste without the possible guilt.

• Tablespoon of oil
• Three corn tortillas
• Diced, medium-small zucchini
• Kosher salt
• Small ear of corn kernels
• Cumin
• Four diced small tomatoes
• Chile powder
• A clove of minced garlic

Begin by heating the oil in a small saucepan using medium-high heat. Add the corn and zucchini and then cook, making sure to occasionally stir until the zucchini is tender. Add the garlic and tomatoes and continue to cook again stirring occasionally until the vegetables have become soft and evaporation of the liquid has taken place. Use a sprinkling of chile powder, salt, and cumin, and then cook and stir for another thirty seconds or so.

Use a burner or skillet to warm the tortillas, making sure to cook each side until they are colored but pliable.

Evenly divide the vegetable filling you made earlier among the tortillas and then drizzle using some salsa roja. Use a sprinkling of cilantro, minced onion, and any other toppings you like and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.