Blue Corn Tortilla made Traditionally with Lime Soaking
344122
I use this to condition blue corn for the making of authentic blue corn tortillas. It arrived timely, packaged well and works well.
751653
Found a recipe and made the blue corn Chi just like we had at the Peruvian Restaurant. Takes a large pot, much boiling and straining.
872760
1)  The cheese empanada dough.  Long before "light" cooking was cool, they devised this dough recipe with yogurt substituting for some of the oil, and adding the acidity traditionally obtained by adding vinegar.  The recipe is delicious, but it's this dough that I use for many other purposes (including veggie "beef" empanada stuffing with onions, tomatoes and capers, and mini dried-fruit empanadas for holiday parties.)

2) The "chilaquiles".  Not as gooey greasy as the Mexico City version, but delicious.  It's a super-fast staple meal in our household.

3) The ratatouille recipe.  I make as many batches as I can at summer's end, freezing most in ziploc bags for a burst of sunshine in the dead of winter.

4) The easiest pita bread recipe ever.

There are other gems, including the sauces and dressings.  I don't see the purpose of the fish chapter, but the breads are great.  Make the investment, post your empanada pics and make your friends drool.
2962580
I've used a Blue Agave product, not this one. This product is not as thick, so you need to be careful in pouring it.
3617859
This is a staple product in Colombia and Venezuela. It is great for Colombian empanadas (fried, corn bread filled with potato, tomato and onion)  and arepas de huevo (Corn bread filled with a fried egg)  The product was shipped on time
4798107
Practice is what it takes. Once you get the hang of it the tortillas taste so good. I used heavy wax paper to line both sides of the press. Then sprayed a little pan oil spray on both side and inserted a rolled ball of corn dough. Learning how hard to press how much dough and the right mix of dough and water is the tricky part. It was really worth the trouble since the tortillas taste so fresh.
108545
Disclosure - free sample provided.

When the warm weather approaches I am always looking to incorporate lots of fresh ingredients into my meals.  We are huge fans of Mexican food in my house.  Do you love salsa?  I love it for dipping with chips, or my favorite Mexican meal.  Salsa is one of my favorite alternatives to serving a typical sour cream based dip at a barbecue too.  I love that you don't have to worry about it spoiling as quickly.  Salsas and Moles by Deborah Schneider is a great cookbook that is loaded with great salsa recipes that are perfect for dipping, or topping your favorite Mexican style meal.  Do you have a favorite kind of salsa?  I personally love my salsa super hot!

Salsa and Moles by Debora Schneider is a book with fresh and authentic recipes.  It has recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and much more.  The book is broken down into sections.  It includes table salsas, hot salsa, mole and enchilada sauces, salsas for tacos, and chunky salsas and botanas.  This book is perfect if you are new to making salsas.  The recipes are simple and easy to follow.  I love that they can be put on the table quick!

I fell in love with some of the recipes in the book.  I can't wait to try more of them too.  The Salsa Verde is a cooked tomato salsa with cilantro and jalepeno.  This is a flavorful salsa that has a fresh taste.  It is simple to make too!  The Ghost Chile Salsa is a salsa for those that love extreme heat!  This is my kind of salsa.  This is a black colored salsa.  It is unique looking.  It is made with blackened chipotle peppers.  These are just some of the tasty salsa recipes in this book.

The book also explains about salsas.  I had no idea that certain salsas actually are created for a specific use.  Salsas are not just meant to be eaten with chips.  There are salsas that are used to add flavor to food at the end.  I thought it was so neat to find out that salsas are actually the "heart of the cuisine" in Mexico.  Salsa really does add so much to any meal.  I really like that the book breaks down the fats about chiles too.  It explains the heat level, but also the actual look of the chile.  This is great because then  you know what kind of chiles to buy for your desired heat level.  It also gives some helpful tips on working with chiles.

I received this book from Blogging for Books for this review.
178887
It made great blue corn pancakes!  It's what I expected for finer corn flour..  I'd buy it again.  I'm now looking for a great corn muffin recipie
2125596
If you will follow the instructions and cover the press in plastic wrap it is VERY easy to clean.  If you don't it can be a slight pain.  This is very heavy which is what you want to create a perfectly pressed tortilla.
4836408
I love quesadillas, but when I made them, they were messy.  The Santa Ve Quesedilla Maker effortlessly makes a very neat, very good quesadilla and clean-up is a breeze.
167201
For some reason this variety is not sold in South Florida stores although others in this line are. Perfect every time and simple to prepare this is the perfect side dish for any entree or Mexican foods like tamales or tacos.
3149926
Amazing! Truly Great corn tortillas. My husband and I eat them breakfast , lunch , supper, very versatile. These are gluten free , very easy to digest. They taste really fresh. We love Del Campo tortillas. At our family reunion we served grilled chicken tacos ,we  used these Del Campo tortillas and everyone loved them.
4822570
Wonderful lime flavor and purely lime juice -- nothing else.  This is a product of Mexico.  The lime juice is great for gimlets.
4474792
I purchased this product at my local Walmart for just about the same price + tax. The first thing I decided to make on it was Taco Bell style Chicken Quesadillas. The first item I made for this meal was grilled chicken. The chicken cooked evenly with great grill marks even though some parts were stubborn and stuck in between the ridges. Next sprayed some non-stick vegetable oil and I prepped the quesadillas and placed them in the pan diagonally. The quesadillas came out great.

Now comes the part where I screwed up...
So before I used the pan I used soap and water to clean the pan because I was going to cook on it. After I cooked my quesadilla dish I wanted to clean the pan so I used soap and water again with a metal scrubber to get the chicken remains out from between the ridges, rinsed it off then placed it to air dry on a rack. I come back into the kitchen 1.5 hrs. later to my horror the inside of the pan had visibly rusted with an orange residue! I was in shock so I looked up cleaning and care instructions for cast iron pans. Turns out you're not supposed to use soap, a metal scrubber or let it air dry. I quickly rinsed it off and scrubbed it, dried it on the stove and sprayed it with vegetable oil, though the pan appeared fine, every time I used a napkin to rub the grates an orange residue would come off. So to be on the safe side I exchanged the pan for another one.

Here's what I learned:  cleaning the pan from what I have read and understood basically goes like this:
Brush off the remains in the pan right after you finish using it with a napkin/towel, this makes it easier to get the gunk off, before it hardens and adheres. Rinse with water (do not soak) use scrub sponge, sponge, or nylon/plastic brush- only to scrub off adhered food, DO NOT USE Soap or a metal scrubber- unless absolutely necessary (you may need to re-season the pan if you do). Soak up large puddles of water with a napkin/towel, heat up the pan on the stove to dry completely and evaporate all the water. Take the pan off the stove and oil the pan (make sure you get the sides too); let the pan cool completely before storing it with a napkin on top so it does not attract particles. Ever since I have done this the pan hasn't rusted, there is a lot of maintenance but it is a rewarding utensil.
353763
Okay, I stole the title from another review but it's true. I used a combination of mashed up beans, water, avocado oil and almond oil for my mix. I then baked it at 325 for about 15 minutes. This is so very good for vegan tacos, burritos and tostadas. I spend more time every week looking for hard to find grocery items on Amazon, it's nice to have this resource available.
3198746
They taste good. They are light and airy. Great substitute for corn tortilla chips. I will purchase this product again.
4463486
This is a great alternative to rolling out your own tortillas. What I found odd is that the handle that presses the tortillas came unattached yet the instructions for the press did not give instructions for attaching it. It is rather self-explanatory but usually when you get a kitchen appliance or device, they give you every little thing you need to do to use it, not matter how simple or inane.

The other thing that bugged me was there was an booklet of recipes but no recipe for flour tortillas. There was only a recipe for corn tortillas. There were other recipes that don't even use the press which was odd given the only recipe that used the press was corn tortillas. I would rather get recipes that I can do WITH the press instead of meat.

I made flour tortilla's using Chef John's recipe (from All Recipes) and plastic wrap on the top and bottom of the press to prevent sticking. The press worked quite well although ideally, I would like to use a press and not have to put parchment or plastic wrap down. With all the technology we have, we still have to add plastic wrap:)

The downside of homemade tortillas on a press is that they are small like a corn tortilla so burritos or larger tacos must be hand rolled out.