Rick Martinez demonstrates how to make hearty and flavorful corn tortillas using three kinds of presses. Then, he gives tips on turning store-bought tortillas into tostadas.
Alejandra Ramos serves up a spicy empanada with a picadillo filling of ground beef, ham and potatoes -- topped with a chipotle chimichurri sauce. Store-bought pie dough makes for a quick and easy crust.
A cross between the Indian coconut pudding kesari and Mexican churros, these irresistible, deep-fried treats are flavored with coconut milk and saffron and coated with cinnamon sugar and toasted coconut.