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Found 5 results

  1. I’ve made plenty of corn tortillas before but this is my first attempt at flour tortillas. Here are the ingredients. 1 3/4 cups of AP flour 1/4 cup of butter flavor Crisco. (You can regular Crisco, lard, bacon fat or even oil) 1/4 tsp. of salt 1/4 tsp. of baking powder 1/4 cup of hot water (approx. 105 degrees) Mix the dry ingredients and then add the shorting. Mix that in with one of these pastry blender things until it is completely incorporated. Now add the hot water and stir it in with a fork. Now scoop out onto a floured mat and knead it for approximately 3 minutes and then set aside to rest for 15 to 20 minutes covered with a damp towel. Once it has rested, place on your mat. Cut it in half, then each half in half and then each quarter in half. Roll each 1/8th into a ball and cover with a damp towel until you need them. I then covered my tortilla press with plastic wrap and placed a ball onto the back third of the press and pressed it down with my fingers to make a disk. Now flatten it with the press, pressing down firmly on the handle. (But not with any extreme force or you can break the handle. Don’t ask me how I know this. ) Take it from the press and place it on a hot griddle for approx. 1 minute. (it may start to bubble) Now flip it and wait another minute. I placed all 8 into a tortilla warmer and proceeded with the rest of my meal. Thanks for looking.
  2. I’ve made these before (Link: http://www.kamadoguru.com/topic/10984-sonoran-style-breakfast-enchilada/) but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients: 2 cups masa harina or corn flour 2 oz cheddar cheese, grated (about 1/2 cup grated) 1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated) 1 tsp baking powder 1 tsp salt about 1.25 cups water vegetable oil, for frying Nuked the potato for 3 minutes and then grated out 1 cup Whisked the flour, salt, baking powder, potato and cheese together to get most of the lumps out. Everyone in the pool with 1 cup of water and stirred with a spatula. Now you need to start in with your hands and judging for the correct moisture content. (There is a fine line between too wet or too dry that you’re shooting for. Too wet and the masa will stick to the plastic. Too dry and you'll need to press down to hard. As your mixing up the masa take it in your hand and squish it. If it is at all crumbly it is still too dry. If it sticks to your hand at all then it is too wet. If it squishes easy but doesn't crumble or stick then you’re good to go) Once you get the moisture content right (I used approx. 1 ¼ cups of water) it should hold together nicely. Cut this into 1/8th and roll into balls. (Depending on how big you want them you can get up to 12 from one batch) All press up and ready for frying. Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet) Place in a tortilla cake in the hot oil and fry for approx. 40 seconds. Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one) After each one is done I placed on my wire rack with paper towels. Took out some more leftover Cochinita Pibil and added approximately a 1/4 diced onion. I covered this and heated up. I then fried up some eggs. And then started building my enchilada. 1st some sauce. Then a tortilla and some beans cheese, and Cochinita Pibil. Another tortilla, some sauce, Cochinita Pibil and an egg. Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!) Here it is plated up with sunny side up egg on top and a Mimosa. Action Shot! And the Money Shot! Off the Charts Goodness! Thanks for looking.
  3. When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it back there. But there were no Mexican restaurants, not even a Taco Bell (if you can consider that Mexican food), and none of the stores had any Mexican ingredients. Even though she wanted to eat it as well, my mom kind of hated making it for us as she had to make everything from scratch. (On top of working full time) She had called back to California and had gotten all the recipes from our neighbor (Delores Reyes) and she would enlist us boys to help. This is how / why I learned to cook, as Mexican night was looked forward to with much anticipation and everyone was happy when we ate it. She finally got a job as a buyer at a local super-market and was able to order in tortillas and refried bean to make it easier so we started having it more often. For this reason I decided to make my own tortillas. (Well kind of. I cheated and purchased a 3 lb. bag of Masa Fiha Para to use) OK back to my cook. I started out by making some of my Mexican Style Slaw. (Recipe is here: http://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) I cut the fillet into fourths and sprinkled on some Tajin seasoning and let it rest while I got everything else together. The fillet was 1.45 lbs. but still was rather small so I broke out the smallest grill I have, my Jumbo Joe. I moved over a lower table and started up a half chimney of lump. And after if got super blazing hot I dumped it in the Weber charcoal tray. I put on the lid and after it cooled down a bit I put on the fish. While they are cooking I made up the tortillas. Halibut is done. I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut. Now add cheese and slaw. Add some Tapatio hot sauce, Now crack a cerveza and we’re ready for the Money shot. I’m Happy!
  4. Carne Asada Flour Tortillas Corn tortillas Guacamole Cheese Salsa
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