Rosa Cienfuegos is the owner of ‘Mexican Food Australia’, a business that includes a Tamaleria in Dulwich Hill.

She has been living in Australia for the past 15 years.

She opened her shop 6 years ago and loved sharing Mexican food with Australians.

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Rosa is going to show how to press the tacos with a taco press.

She makes them the traditional Mexican way with masa flour (made from corn).

She will also share recipes for: quesadillas, refried beans and guacamole

Recipe below:

REFRIED BLACK BEANS

2 tablespoons of vegetable oil

½ white or brown onion, finely chopped

3 tomatoes, finely diced

1 portion of black beans + ½ cup bean water

Pinch of epazote (optional)

Method

Heat the oil in a large frying pan over medium heat, add the onion and tomato and cook, stirring occasionally, for about 8 minutes, until the tomato starts to collapse and the onion is soft.

Add the frijoles and reserved cooking water and, using a potato masher, crush the beans until they are half mashed, adding a little extra water if the mixture is very thick.

Add the epazote (if using) and stir the beans for 3 minutes or until heated through.

Transfer the refried beans to a bowl and serve or add to your dish of choice. Any leftovers will keep in an airtight container in the fridge for up to 5 days.

GUACAMOLE

1 small garlic clove

5 small avocados, halved

1 tomato, seeds removed, diced

3 teaspoons salt

2 green jalapenos chillies

1 tablespoon olive oil

Large handful of coriander, chopped

Juice of 3 limes

Method

Gently pound the garlic clove in a mortar and pestle, then add the avocado and mash to a chunky paste. Add the remaining ingredients and stir to combine until you have a thick and luscious guacamole.

Guacamole is best eaten on the day it is made, as the avocado will start to discolour once peeled.

If you have leftovers, check out the fake guacamole opposite and mix them together, then add to different dishes or use as a salsa to top your tacos.

CORN TORTILLAS

500g masa flour

Pinch of salt

50ml vegetable oil

Oil cooking spray

Method

Combine the masa, 600 ml (202 fl oz) of warm water, the salt and oil in a bowl until you have a soft and non-sticky dough.

Lightly spray a comal or heavy-based frying pan with oil spray and place over medium-high heat.

Place a square of plastic wrap over the bottom half of a tortilla press. Roll 50 g (1% oz) of the dough into a ball and place it in the middle of the press.

Cover with another square of plastic wrap, then close the press and gently push down to flatten the dough into a 16 cm (6% in) tortilla, about 3 mm (o mm) thick.

Open the tortilla press, remove the top layer of plastic wrap and flip the tortilla onto your hand.

Remove the bottom layer of plastic wrap and place the tortilla in the comal or pan. Cook for about

2 minutes each side or until the tortilla puffs up and the edge is just starting to change colour.

Transfer the cooked tortilla to a tortilla warmer or wrap in a folded tea towel, then repeat with the remaining dough.

Leftover tortillas will keep in a tortilla warmer in the fridge for up to 4 days. Gently reheat in a comal or microwave (wrap eight tortillas in a tea towel and cook on High for 1 minute), or use them to make tostadas or Totopos.