These rich, historically significant dishes deserve a spot on your table.
"Good Morning America" Food spoke to the social media stars who are regularly filling feeds and going viral for their drool-inducing Mexican food.
"There's always a fiesta in a Mexican household. We don't need a reason to get together; it's a party whenever we gather," she said. "It's about being together and passing down recipes and traditions to our children, the younger generations. I'm very proud of my roots, and I encourage my children to share their heritage proudly."
To prepare the batter, in a large bowl, combine the flour, mineral water, beer, chicken bouillon powder, garlic powder, black pepper and mustard; Mix until the flour lumps have dissolved. The batter should be smooth and not too thick. Toss the shrimp into the bowl with the batter and set aside while you prep the cabbage salad.
Place the risen dough on a floured surface and divide it into 12 dough balls. Roll each dough ball into a round concha shape by pinching it together. You will have a rough side and a smooth, pretty side. Use your thumb and middle finger to make a small circle and gently roll it out into the shape. Place each dough ball on the prepared baking sheet.
Transfer all the fried tortilla triangles to a large skillet and heat over medium-low heat. Pour the green salsa over half of the skillet, carefully tossing the tortillas around to evenly coat, then pour the red salsa over the other half and do the same. Sprinkle both halves with an even layer of mozzarella cheese. Cover, turn the heat down to low, and cook for 3 minutes, or until the cheese is melted.
Add the whole onion piece, tomato halves, garlic cloves, broth and salt to the blender and blend on high until smooth.
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