Today,
the company we know as Mission Foods had its beginnings in 1949, Don Roberto
Gonzalez and his father formed the company GRUMA S.A. in Monterrey, Mexico, and
revolutionized the corn flour and tortilla industries.
Prior
to that time, corn flour and corn masa, was produced in the same labor intensive
way originated by the Aztecs hundreds of years earlier. Don Roberto Gonzalez
envisioned a better way and replaced the old Nixtamal stone grinding process
with a radically more efficient hammer milling process. This new process resulted
in a superior corn flour, Maseca corn flour with a more controllable, more
uniform particle size. It also resulted in higher yield with less labor and
waste than the old fashioned method. Most importantly, it produced superior
quality tortillas.
Today,
GRUMA S.A. is the world's largest producer of Maseca corn flour and tortilla
products, with production facilities across the Americas, UK, Australia,
Holland, Italy and Asia. Its operations and sales extend to the US, Canada,
throughout Central America,through Gruma Centro America, and into England,
Europe, Asia, Australia and the Middle East. With the backing of Gruma's global
technology and resources, Mission Foods has grown to become the largest
producer of tortilla products in the US.
Research Source: Mission Foods
This
recipe takes hot dogs to a different level.
Pigs
in Ponchos (tortilla wrap franks)
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
tablespoon olive oil
1
onion, sliced
salt
and pepper, to taste
1/4
teaspoon crushed red pepper
4
good quality hot dogs
4
tortillas - 6 inch
honey
mustard, to taste
2
cups shredded cheddar cheese
Directions:
Heat
oil over medium heat; add onions, salt, pepper and crushed red pepper, stirring
frequently, cook 8 to 10 minutes, until tender and edges start to brown.
Parboil
hot dogs a few minutes to heat through.
Make
ponchos: Top each tortilla with honey mustard, cheese, sauté onions and set the
hot dog on top. Wrap and roll up tortilla. Enjoy!
Christine, I could definitely "wrap" my mind (and taste buds) around this recipe! :)
ReplyDelete