Latin-American Cuisine

[Stokey Sue Profile]

https://www.tesco.com/groceries/en-GB/products/266231526

Sorry, this product is currently unavailable - if you don't see a price, they haven't got it

Mexgrocer have enough kinds of maize flour to confuse, including masa harina and Masa Pan

https://www.mexgrocer.co.uk/food/masa-harina

I think sous chef have it too, but the latest redesign of their website makes it unusable for me

[ZeroCook Profile]

.

KDKA - Q: how soft should the butter be for the polvorosa? Thx

CoolchileUK are good for all kinds of things Mex including masa harina. They also make tortillas in blue and in white corn which can also be found in some wholefood and speciality type food shops in London along with their flours. They don't have a vast selection, but great quality. Not super cheap but not ridiculous. I like them a lot. Says on their website they've just got in fresh poblanos and jalapenos but all their fresh stuff is showing out of stock. Either still updating or already gone. Worth keeping an eye out.

https://www.coolchile.co.uk/

.

[Stokey Sue Profile]

Coolchille used to have a stall in Borough market

In normal times I could probably get both kinds of masa from the stalls in the Latin American market behind Seven Sisters station, there’s a Colombian arepa bar in there too. The huge Tesco on the other side of the road might stock it I suppose, which might be why it’s on the Tesco website although I doubt most branches have it.

That’s very near me

[karadekoolaid Profile]

Q: how soft should the butter be for the polvorosa? Thx

I´ve got no idea, ZC! So I´m going to message a friend who´s an expert in the subject (she makes them for sale) and see what she says.
Thanks for the coolchile link. I sent it to my son in Putney. He´s over the moon, because he can now make his authentic chilaquiles with all the ingredients. Whoopee!!

[ZeroCook Profile]

I´ve got no idea, ZC!

Quel chef!
Awaiting instructions ...

I see Coolchile have listed the tomatillos and jalapenos. Banana leaves too. They must have received a shipment. No poblanos or any type of Mex queso tho.

Speaking of queso fresco I have a round of Casero queso fresco that needs using. Chiles rellenos have been slated.


.

[jeral Profile]

If anyone shops via Ocado, they have Coolchile masa harina @ £3.45/500g, in stock this pm. Not cheap, but the usual extra £3.99p&p for alternative online places will probably cover a whole week's Ocado shopping so pennies per item rather than a big hit for just this item.

[karadekoolaid Profile]

Quel chef!

Arf!Arf!! Remember my speciality is Indian food
Just asked my friend Jamila, who makes the most unbelievable polvoroso de pollo (WITH the sugar), so I´d expect an answer soon.
Queso fresco is ok, but it doesn´t make me jump up and down. I´m not a great fan of queso Oaxaca, either. Or most Ltin American white cheeses, come to think of it.Same old, same old.

[karadekoolaid Profile]

Okidoki - listen up!!!
Here´s how you make the pastry for the Polvorosa de Pollo.
Room temperature butter. Beat it until it screams into little peaks, then add the (caster) sugar, and beat it some more. Add the egg yolks and whip together, then finally, salt, baking powder maybe, and/or self-raising flour. Once you´ve got a proper dough, leave it in the fridge for an hour or so , which will make it more manageable.
From the mouth of the Goddess who makes the best ones in Caracas!

[ZeroCook Profile]

Arf!Arf!! Remember my speciality is Indian food

But of course. Just thought you'd've had a bash at the iconic Polvorosa.

Tell Jamila muchas gracias and I'm going to have a(nother) go. Never beaten screaming butter into little peaks before. And the baking powder suggests that it's almost a biscuit like type of pastry. Is the Polvorosa de Pollo recipe you posted hers?

Other than pastry encrusted manta ray wings, are there any other favourite uses for polvorosa pastry? I probably can't feed OH the pollo again for a while - he was such a good sport, too. What about something dessert-like? What do Jamila and others like to make with the pastry? Sweet or savoury. Very interested.

I like queso fresco a lot - it's sort of in the ricotta flavour range - quite delicate, very milky flavoured and a good foil for stronger flavours. With you on the Oaxaca cheese and it melts like rubber.

Stokey, what's the upshot of the Latin market - is it reopening?

.

[Stokey Sue Profile]

Stokey, what's the upshot of the Latin market - is it reopening?

Not sure what’s happening to Latin Village, which is what it is more properly called, there were plans for it to close / refurbish / relocate before the pandemic and as it’s in the next borough it’s not properly on my planning radar

Planning to go there when all stores reopen in a few weeks and check it out

[karadekoolaid Profile]

are there any other favourite uses for polvorosa pastry?

Afraid not, at least not around here.
Mind you, a blueberry pie might go down well...