Basically, you mix flour, baking powder, salt and shortening together and mix by hand until crumbly. Then, you slowly mix in a cup or so of water until you have a smooth yet sticky dough. Then, you form the dough into 12 balls and then cover and let rest for at least 20 minutes. You roll the balls into 8-inch rounds (doesn't have to be a perfect circle) and then place between sheets of waxed paper. Then you can either refrigerate or use them right away. If you use them right away, heat a griddle/grill pan over medium heat and cook one at a time (minus the wax paper) until puffy and slightly brown on each side, about a minute total. Wrap in a clean towel or place in tortilla keeper with wax paper between each and keep warm until serving.
I needed something to fill my tortillas, so I made a corn and black bean dish, some shredded spicy BBQ chicken, some garlicky fire shrimp and some lime/cilantro steak. Put the shrimp and steak in the fridge to marinate while you make the tortillas.
Corn & Black Bean Dish
1 can corn
1 large can black beans
1 jalapeño, seeded and finely diced (canned is okay)
1 TBS olive oil
2 cloves garlic
Cumin
Cinnamon
Chili powder
Ancho Chile paste
Kosher salt
Salsa
1 bunch cilantro
- Drain the corn and beans in separate colanders. Set aside.
- Heat oil in a large skillet on the stove.
- Mince the garlic cloves and add to the oil.
- When garlic starts to soften, add in about 2 tsp each of cumin, cinnamon and chili powder, stirring until fragrant.
- Stir in the corn until heated through and add the jalapeño.
- Add the beans and gently stir in the Ancho paste to combine.
- Taste and adjust the seasonings -- add a bit of kosher salt and more cumin, cinnamon, etc. if needed. It should be spicy and smoky.
- Let simmer for a few minutes then add 2 TBS or so of salsa (use a good, tomatoey kind like Newman's Own).
- Cook a few minutes more until any extra liquid is gone.
- Before serving, stir in cilantro for color and more flavor. You can put in your tortillas or serve on the side.
1 large can chicken breast
1 TBS olive oil
3 cloves garlic
1 can diced tomatoes with jalapeño
1 TBS chili powder
2 tsp garlic powder
1 cup spicy salsa
2 TBS barbecue sauce (I prefer Bull's Eye Original -- no high fructose corn syrup)
- Drain the chicken and the canned tomatoes (you can put them together). Set aside.
- Heat oil in large soup pot on the stove.
- Mince the garlic cloves and add to the oil.
- When the garlic starts to soften, add the chicken and tomatoes and stir.
- Let simmer for a few minutes, then stir in the chili and garlic powder, salsa and BBQ sauce.
- Cover and cook on low for about 10 minutes until chicken is shredded and you have a lovely sauce.
- Tweak flavors if needed then set aside to cool. Serve on tortillas with slotted spoon so you don't get the juice all over you.
Garlicky Fire Shrimp
2 dozen large or extra large shrimp
2 cups spicy salsa
- Remove the tail, peel and de-vein shrimp if needed.
- Mix in bowl with salsa (I prefer the fresh salsa found in the deli section of my grocery store for this; otherwise, combine 1 TBS olive oil, 3 tsp hot sauce, 2 tsp lime juice, 1 chopped tomato, 2 minced garlic cloves, 1 seeded/minced jalapeño and 1/2 diced onion).
- Marinate in fridge for at least 30 minutes.
- Heat grill pan until smoking, then add shrimp in one layer and cook until pink, about 5-7 minutes total.
- Remove from heat and serve in tortillas with a dollop of sour cream.
Lime/Cilantro Steak
1 package steak for stir fry or fajitas
2-4 limes
1 bunch cilantro
1 garlic clove
1 jar of limeade
Garlic powderKosher Salt
- Place steak in a bowl and add 1 lime diced (peel and all), 2 TBS chopped cilantro, and 1 sliced garlic clove.
- Pour 2 cups of the limeade over steak and put bowl in fridge to marinate for at least 30 mins. Use the rest of the limeade to make mojitos!
- Heat grill pan until smoking, then add steak (using slotted spoon) and sprinkle with salt and garlic powder. Cook until no longer pink, about 5-7 minutes total.
- Remove from heat and serve in tortillas with a wedge of lime and some fresh cilantro leaves.
Está buenisimo.
xoxo
