Flour Tortillas

 

This is the recipe taught to me by my friend Marcela Gonzalez.

2 C flour

1 tsp baking powder

1 tsp salt

3 T shortening (or lard or butter or bacon grease or some combination of those)

1 C (plus extra if needed) hot- but not scalding- water

Mix flour, baking powder, and salt into a mixing bowl. 

Add the fat and pinch it into the flour with your hands until it's evenly combined and sandy-textured.

Add nearly the full cup of hot water and knead it into the flour until you have a soft, but not sticky ball. If you add too much water, you can add a little flour. 

Let the dough rest, covered with a lightly damp dish cloth, for a half hour. 

Divide the dough into 6,8, or 10 balls, depending on how big you want your tortillas. Let the dough rest for at least another half hour, and up to a couple hours. 

Roll out the a ball from the center to the edges, and then stretch the dough very thin from the center outwards with your fingers. I sometimes lay it over my fist and gently tug as I spin it in a circle.

Ideally, heat a cast-iron pan or skillet over medium-high heat until it's nice and hot. Otherwise, you can use an electric skillet at about 350-375, or a heavy frying pan.

Place the rolled tortilla on the hot pan until it looks drier and begins to puff. Turn it over and cook through, until there's light brown spots, using a spatula to pat down the tortilla. Careful of the steam!

Homemade salsa

This is from my friend April Young who lives in Katy, TX.

I use my blender to chop everything up, but a food processor is easiest. Be warned, it makes a ton of salsa.

10 roma tomatoes
1 bunch cilantro
1 white onion
2 jalepeno peppers 
1 Anaheim pepper
2/3 can crushed tomatoes
3 Tbsp garlic salt
2 tsp sugar
Juice of 4 limes or to taste

Mix it all together and serve

Tortilla Soup, take one

My friend Marci brought her yummy tortilla soup to our Relief Society Super Saturday. I found the recipe on her menu blog and gave it a whirl. I'm a big fan. I really like that she uses canned chicken so there's minimal cooking, but there are enough spices to mask that unmistakable canned chicken flavor.


MARCI'S CHICKEN TORTILLA SOUP
1 T. olive oil
1 (12.5 oz.) can chicken (do NOT drain)
1/2 c. finely diced onion
2 garlic cloves
1 t. ground cumin
1/4 t. salt
1/2 t. chili powder
1/4 t. ground pepper
(I use "heaping" teaspoons when measuring the spices)
1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up)
Toppings:
tortilla strips (see below)
fresh cilantro
diced avocado
sour cream
cheese

-Preheat oven to 425 degrees.
-Heat oil in pan over medium heat and sautee onion and garlic.
-Add can of chicken and spices (cumin, chili powder, salt and pepper).
-Cook 4-5 minutes, stirring frequently.
-Stir in broth, undrained corn, black beans and tomatoes.
(I like a little extra broth in my finished soup so I add some extra water, maybe 1/4-1/3 cup)
-Increase heat to high and bring to a boil.
-Reduce heat, cover and simmer 15 min.

While the soup simmers you can prepare the tortilla strips (or if you are pressed for time, just crush tortilla chips):
Using kitchen scissors (there is probably an actual name for them) cut tortillas into thin strips (I cut 3 at a time). Spread evenly in a lightly greased 9x13 dish.

Bake them in oven approx 4 minutes then stir them around and bake 3 more.

I often put them under the broiler for a couple minutes at the end to make them golden brown. Let them cool and harden, then serve on top of the soup with your other favorite toppings.

*tortilla strip photos from On My Menu

Shrimp, Avocado, and Mango Salsa Quesadillas

I found this book at the Amherst Library while I was home in March. I scanned several pages of it and have tried two or three of the recipes. They have been unusual mixtures of textures and flavors and I've been enjoying it. This is a favorite that we've had a couple times now. If you like this, you should definitely find the book and try some of his others.

1 small, ripe avocado, peeled and pitted
1 Tbsp plus 1 tsp fresh lime juice
1/2 lb large shrimp (about 12) peeled and deveined
1 Tbsp olive oil
1/4 tsp salt
1/2 small ripe mango, peeled, pitted, and cut into 1/4" dice [We use a whole small mango]
2 scallions (white and light green parts), finely chopped
1 1/2 Tbsp finely chopped fresh cilantro
1/2 tsp red pepper flakes
2 All-Purpose flatbreads (page 22 of his book) or 8-inch flour tortillas [We use 6 inch tortillas and with those this recipe makes 4-5 quesadillas]
2 oz Monterey Jack cheese, grated (about 3/4 C)

• Heat a panini or sandwich press according to instructions [We only have a small George Foreman grill and that works fine for these or other paninis]
• Place avocado in a small bowl and sprinkle with 1 tsp lime juice. Set aside.
• Place shrimp in a bowl and add olive oil and salt. Toss to coat. Arrange them on the press and cook until pink and just cooked through (2-3 min)
• Carefully remove them and set aside. When cool enough to handle, cut into 1-inch pieces
• Place mango, scallions, cilantro, pepper flakes, and remaining 1 Tbsp lime juice into a bowl and toss to combine.
• Arrange the avocado in one half of each flatbread. Arrange the shrimp on top of the avocado. Spoon the mango salsa on top of the shrimp. Sprinkle with grated cheese. Fold the flatbreads over.
• Put the sandwiches on the press, pull the top down and cook until browned and crisp, 3 to 6 min. Remove from press and serve immediately.