mexican

Homemade Flour tortillas

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When I was first learning to make tortillas,   I would get lessons from my Auntie Gale, my father in law, Art & Aunt Tina. I'd come right home to practice & right away, be full of questions. 

There are so many variables when making flour tortillas. So much of it is practice, practice, practice. Everyone ends up with their preference of texture of dough & steps as you'll find what works for you. I have found these measurements & steps work for me & I'm thankful to be able to watch our family making them in person so that I can feel the temp of water, moistness of dough, heat of comal etc. Just start making them & you'll get the hang of it!

Ingredients:

  • 4 cups All-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 4 tablespoons lard (Crisco shortening)
  • HOT water (about 1 1/2)

Whisk the flour, salt, and baking powder together in a mixing bowl.

Mix in the lard with your fingers until the flour resembles cornmeal. You should be to squeeze a handful into a piece that stays together, but breaks apart if you tap it.

Set the bowl in the sink & add (pretty hot) water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.

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Pinch 24 pieces off and roll each piece into a ball

Place dough balls on platter & cover with plastic wrap & tea towel.

Allow dough to rest for at least 45 minutes. Preheat a cast iron skillet over medium-high heat. Depends on your stove! Our glass top electric, would be between 4 & 5. Our gas range now is all the way up to 8. Just gotta see what works for you.

Use a well-floured surface & rolling pin to roll a dough ball into a thin, round tortilla.

Turn dough ball into a round disc before rolling.

Making tortillas at Aunt Tina's in Texas. It's much easier to use a dowel cut from lumber store than a large rolling pin. 

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Roll from the center of disc up & lightly down. Turn a 6th & repeat rolling until the desired thickness.

Keeping all other dough covered, resting & moist.

Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.

About 30-45 seconds per side. Place the cooked tortilla in a folded tea towel; continue rolling and cooking the remaining dough.

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Served with Rick Bayless' Lamb Barbacoa...OMG.

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Taco Pie!

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IMG_6345 INGREDIENTS:

1 lb ground beef, seasoned for tacos 2 cans of Crescent Rolls Shredded Cheese Lettuce Tomatoes Salsa Sour Cream

DIRECTIONS: Brown the ground beef & season it for tacos.(I use my own chile powder, cumin, coriander, salt, pepper, shake of soy sauce)

Lay the crescent rolls in the pie plate, fat side in with the triangles coming off the sides

Spoon the beef into a ring...

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Fold the ends into the center & press down..

IMG_6343Cook at 375 for 15-18 minutes, until golden brown.

Fill the center with your favorite, fresh & crunchy toppings. (Shredded iceberg lettuce, tomatoes & cheese) 

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Serve up & ENJOY!!

 

Barbacoa II

I've been making for quite some time in my crockpot until my husband made Rick Bayless' braised short ribs~then everything changed. I have taken that process & ingredients, merged it with mine & refined my Barbacoa II. I'm excited to share this recipe with you because we've never looked back. Not joking, this will be your favorite shredded beef filling for LIFE! 

INGREDIENTS:

4-6 lbs Chuck Roast, all sides seasoned with salt

Pork lard (bacon fat or oil)

1 medium onion in 1/2 slices

6 cloves garlic

1/2 bottle of beer

28 oz can whole tomatoes

1 lb roasted green chiles, sliced

Chili powder

Cumin

Salt

DIRECTIONS:

Start with the lard in your dutch oven or deep pot...good for the stove top & oven.

Season your roast & sear it on all sides.

Set aside. Hello...They already look gorgeous. See, sear them well - until nice and golden brown. 

Add your onion & sauté until also golden brown & delicious. I have also been known to sneak more pork lard in at this step. When the onion is golden brown, add the 6 garlic cloves (chopped - or through your garlic press). Give the garlic 30 sec in the hot pot til you can smell it, but not too long or it will burn & become bitter. 

Ah, next add 1/2 of a beer & the can of tomatoes. You'll bring this to a simmer..

Chop your green chiles..If you're not familiar with roasting a pound of green chiles, you could use a canned. We stock up in the fall & freeze 1 lb bags. This year we froze 9 bushels which is roughly 72 lbs.

 That's another story for another day.

As the roasts are resting, I rub them down with chili powder & cumin. There's no measurement here. Just go for it & coat them on all sides. 

Then tuck those darlings back into your pot. 

Place in a 300 degree oven for 6 hrs. Check it at 4 hours & turn the roasts at some mid point. 

If you don't have 6 hrs, kick it up to 325 for 4. No sweat. But, the longer the better! 

In the last hour, shred the meat & lower the oven temp to 170 to hold until your ready to eat. 

OMG. No, for real. This will be your favorite barbacoa ever. Not even kidding. 

Prepare a bowl of chopped white onion (rinsed in cold water) & cilantro...along with lime wedges. This fresh topping brightens the taco & takes it to the next level.

Serve with whatever else you can pull together! 

Check out my other recipes to accompany: tortillas, beans, rice...

ENJOY and share your pics with me when you make it!

xo Momma xo

Mexican Pasta!

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I stumbled upon this dish one night when there seemed to be NO food in the house & I add to be creative. This is improv to the max & it turned out fantastic! 

INGREDIENTS: 1 14 oz can diced tomato 1/2 can chipotles pureed ( 2 chipotles in adobo w/ 1-2 T adobo sauce...add more or less depending on your preference of spiciness) 1/2 small white onion 2 Garlic cloves, minced Splash of good tequila Swirl of Whipping Cream 16 Medium shrimp, uncooked, deveined & fresh or defrosted 1 lb Penne pasta, uncooked Fresh cilantro Queso Fresco

DIRECTIONS:
Sauté the onion in olive oil until nicely golden
Add the garlic & cook it for 30 sec....until you smell it. Don't leave it!
Toss in the can of tomatoes, with the juices & cook on medium heat until slightly reduced

Add the chipotles & finish the simmer

*At this point, get your penne boiling in salted water....set the timer for 11 minutes.

[Back to the Sauce mmmm....]
As the sauce begins to thicken, add a good glug of tequila to the sauce. Keep simmering...
...you want the uncooked "heat" of the tequila to cook out.
Now...(almost done).. take the whipping cream & give it a swirl in the pan.
This is a good time to also season it - give it a good pinch of kosher salt & cracks of pepper
Almost lastly, tuck the shrimp in the sauce to cook until pink & curled...but not tough & too curled.
As the shrimp is finishing, which is only a few minutes...Chop your cilantro & crumble your cheese for your finishing touch..
Time to plate! Let's take one more look. Holy moly. This was delish. Please go make it. GO!
When you do, share a pic with me! 
Mexican pasta is where it's AT! 
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Salsa for a CROWD!

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INGREDIENTS:

6 lb can of Whole TOMATOES [THE HUGE Costco or Sams can] 16 cloves of GARLIC (roasted - directions below) 1 (7oz) can of CHIPOTLES in adobo 1 medium white ONION chopped finely & rinsed in cold water 2 squeezed LIMES 1 bunch of chopped CILANTRO

2 tsp kosher salt (add more to taste)

DIRECTIONS:

Pulse the tomatoes smooth in a food processor & pour them into a large serving bowl.

Roast the garlic. Don't be afraid that there are 16 cloves. They are necessary to this recipe!

*to roast garlic: Place foil on a pan. Set heat to medium-high. Place skin-on garlic on plan. Turn often until skin is fairly blackened & inside is soft & smells delish...this could take 15-20 minutes.

RECIPE CONTINUED.. Peel the garlic & pulse them into a pulp with the chipotles

Add to the bowl of tomatoes

[Prep the remaining ingredients & add to the bowl]

Chop the onion into a fine dice & rinse it in cold water, in a strainer. [this takes away the fiery, over powering onion + onion breath issue] :D

Squeeze the 2 limes completely

Rinse & chop the cilantro 2 tsp salt (add more to taste)

[yields about 14 Cups]

Stir & eat! If you're able to put it in the fridge to meld the flavors - 20 min, even better.

That's it!!! GO - Make it! Take 1/2 to your party & leave 1/2 at home....or take it all & send all of your friends home with a cup!

Happy dipping!

xo Momma :)

**the recipe is adapted from a combo of different Rick Bayless salsas**