Tortillas de Harina

This recipe for Tortillas comes from Texas Rolling Pins. It looks like how we make them at home, but of course we don't go by a recipe, so I'm "borrowing" this one to share with you. Check out their website at www.TexasRollingPins.com where you can purchase everything you need to make homemade tortillas.

INGREDIENTS:
3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

INSTRUCTIONS:
Mix dry ingredients in a large bowl. Add vegetable shortening or lard. Or use a combination of half lard, half shortening. 
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal.You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it.  Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer. They are ready to be served!

Tortilla Española

When I lived in Madrid my roommate Encarni taught me how to make a Tortilla Española or Tortilla de Potata which is a common dish found in every bar, restaurant and home in Spain. It's nothing like the flour or corn version from Mexico that I learned how to make growing up but it's now a favorite at our home.

INGREDIENTS
4-5 White Medium Potatoes, peeled
5 Eggs
1/2 cup Onion, finely chopped (optional)
1/2 cup Olive Oil, divided
Salt & Pepper, to taste

DIRECTIONS
Slice potatoes into scallop size pieces and set aside. Place a non-stick skillet over medium-high heat. Add 1/4 cup olive oil to pan. When the oil is hot (not smoking, but very hot), add potatoes, onions, salt and pepper. Cook potatoes (and onions if used) for 15-20 minutes until potatoes are very soft and can cut in half easily with a spatula. Set potatoes aside. In a medium sized bowl, beat eggs. Mix together cooked and drained potatoes to egg mixture and add more salt and pepper.

Clean non-stick skillet thoroughly and add remaining olive oil and heat. Pour the egg/potato mixture in the hot pan to cook like an open omelet. Reduce the heat slightly after a minute or so to allow the eggs to set in the middle, but not burn on the bottom. Use a spatula to run around the sides and bottom of the omelet to make sure it's not sticking.

When the majority of the egg mixture has cooked on the bottom, get ready to do the "flip". Using potholders to protect both hands place a dinner plate over the tortilla and get a firm grip on the handle of the pan. In one quick move flip the pan over so that the tortilla is released onto the plate. Place the pan back on the heat and quickly slide the flipped tortilla back in the hot pan to cook on the bottom. The tortilla is done when the egg is not runny inside when poked and slightly browned like the picture above.

Cut in thick pie shaped pieces when serving a portion for dinner or in cubes with toothpicks as an appetizer.
Can be served warm or at room tempurature.

¡Buen Provecho!

Turkey Tortilla Soup

This recipe is a perfect way to use your turkey leftovers and a exciting alternative to boring, old chicken noodle soup.

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 chicken flavored bouillon cubes
1 (10 ounce) can tomatoes with green chilies (Ro*Tel)
2 cups cooked turkey breast, cut into bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey jack cheese
Tortilla chips

DIRECTIONS
Bake at 350° for about 30 minutes, or until hot and bubbly. Let it set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.

Tortilla Española

When I lived in Madrid my roommate Encarni taught me how to make a Tortilla Española or Tortilla de Potata which is a common dish found in every bar, restaurant and home in Spain. It's nothing like the flour or corn version from Mexico that I learned how to make growing up but it's now a favorite at 
our home.


INGREDIENTS
4-5 White Medium Potatoes, peeled
5 Eggs
1/2 cup Onion, finely chopped (optional)
1/2 cup Olive Oil, divided
Salt & Pepper, to taste

DIRECTIONS
Slice potatoes into scallop size pieces and set aside. Place a non-stick skillet over medium-high heat. Add 1/4 cup olive oil to pan. When the oil is hot (not smoking, but very hot), add potatoes, onions, salt and pepper. Cook potatoes (and onions if used) for 15-20 minutes until potatoes are very soft and can cut in half easily with a spatula. Set potatoes aside. In a medium sized bowl, beat eggs. Mix together cooked and drained potatoes to egg mixture and add more salt and pepper.

Clean non-stick skillet thoroughly and add remaining olive oil and heat. Pour the egg/potato mixture in the hot pan to cook like an open omelet. Reduce the heat slightly after a minute or so to allow the eggs to set in the middle, but not burn on the bottom. Use a spatula to run around the sides and bottom of the omelet to make sure it's not sticking.

When the majority of the egg mixture has cooked on the bottom, get ready to do the "flip". Using potholders to protect both hands place a dinner plate over the tortilla and get a firm grip on the handle of the pan. In one quick move flip the pan over so that the tortilla is released onto the plate. Place the pan back on the heat and quickly slide the flipped tortilla back in the hot pan to cook on the bottom. The tortilla is done when the egg is not runny inside when poked and slightly browned like the picture above.

Cut in thick pie shaped pieces when serving a portion for dinner or in cubes with toothpicks as an appetizer.
Can be served warm or at room tempurature.

¡Buen Provecho!

Shrimp & Crab Enchilada

Many people think of Lent as the time Catholics give up meat on Fridays so here's a scrumptious recipe for seafood enchiladas that's really good for anytime of the year.

INGREDIENTS
3/4 cp Manchego
3/4 cp Queso Fresco
(or 1/1/2 cp Monterrey Jack)
1 cp Crema Mexicana or Sour Cream
3 tbsp Butter
1/4 cp Green Onions - diced
1 tbsp Jalepeno - seeded & minced
1/4 cp each Red & Green Bell Pepper - diced
2 1/2 cp Crab Meat - pre-cooked
2 1/2 cp Raw Shrimp - peiled & deveined
1/2 cp Fresh Cilantro - chopped
1 tbsp Cumin
1/2 tsp Salt
1/4 tsp Pepper
12 Corn Tortillas
2 cps Green Enchilada Sauce

DIRECTIONS
Pre-heat oven to 350°
In large saucepan, melt butter and sauté onions, jalapeños and bell peppers for 2 minutes. Add seafood, cilantro, cumin and salt & pepper. Stir to mix thoroughly and sauté 3 more minutes. Remove from heat to cool, add crema and cheeses.

Heat enchilada sauce in saucepan. Dip each tortilla and stack on plate. To assemble, spoon 2 - 3 tablespoons seafood mix into each tortilla, roll up and place seam down in greased 9x12 baking dish. Cover with enchilada sauce and bake 30 minutes. Remove from heat, cover with remaining cheese and return to oven for 5-7 minutes. Garnish with crumbled Cotija cheese or drizzle crema and avocados.

Bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.

Servings: 6

Huevos Rancheros

  I think my Papi makes the best Huevos Rancheros! Here is my dad's recipe as best as I can do.

INGREDIENTS
4 tbsp. cooking oil
6 6" tortillas
I cup salsa fresca
1 cup crumbled Cotija cheese
8-12 pcs crumbled bacon
6 eggs
Salt to taste
Avocado to garnish



DIRECTIONS
In small skillet heat 2 tbsp. oil. Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds or till limp. Line a 10 x 6 x 3" baking dish with tortillas. Keep warm. Cook bacon and crumble. Set aside. Heat and simmer fresh salsa in a sauce pan. Place tortilla(s) on plate. Cook eggs over easy and arrange on top of tortilla. Spoon salsa over eggs and top with crumbled cheese and bacon. Garnish with avocado slices. Serve immediately.


How can I not include a menudo recipe in January? If you don't know already it is infamously known as a hangover cure for the day after New Year's Eve. Click here to check it out!

Bunuelos

There is a simple way to make bunuelos. Buy flour tortillas, fry them and sprinkle with sugar. I must say I am strongly opposed to this method but do as you wish. Here is, I think, the superior and proper way...

INGREDIENTS
4 eggs
1/4 cup sugar
2 cups sifted all-purpose flour
1 tsp baking powder
1 tsp Salt

Topping:
1 cup sugar
1 tsp ground cinnamon

DIRECTIONS
Heat canola or vegetable oil in a shallow skillet until hot.(350 degrees)

Beat together eggs and sugar until thick and lemon colored. Add flour baking powder and salt to egg mixture. Knead dough on flour coat cutting board until smooth. Divide dough into 16 equal balls with floured hands. Let sit for 20 minutes. Roll out on floured board into round 5 - 7" tortilla shapes.

Drop flat into hot oil, brown lightly about 30 seconds on each side. Remove from skillet and sprinkle to taste with topping mixture of cinnamon and sugar.

CasaQ Tortilla Soup

On cold, rainy days I love cuddling up to a good bowl of soup. What makes this recipe so good is the secret ingredient of chipotle peppers. Don't even think about leaving it out, it just won't taste the same!


Ingredients

• 24 oz can tomatoes
• 1 medium onion, chopped
• 2 cloves garlic
• 4 tablespoons chopped cilantro
• 2 teaspoons sugar
• 8 cups chicken broth
• 1 ½ lbs chicken breast shredded
• 4 chipotle peppers in adobo sauce

Toppings

• Manchego or Monterey Jack shredded
• Avocados sliced or cubed
• Thin Strips of Fried Corn Tortillas or Tortilla Chips crumbled
• Sour Cream

In a blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Blend until smooth. Pour mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to a boil, cover and simmer for 20 minutes. Place cheese in bowls, pour soup on top, then garnish with tortilla strips, avocados and sour cream.

¡Buen Provecho!