A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, August 25, 2011

Homemade Tortillas

Making your own tortillas is sooo easy.  Fresh, homemade tortillas are far better tasting than store-bought varieties.  They aren't leathery and they don't get soggy when you fill them.  And you don't need oil to fry them.  Here's how to make them and a suggested filling (my favorite).
Tortillas and Adobo Chicken Stir Fry
Tortillas (makes 8-10)
4 cups flour (I substitute half cornmeal for the flour--a little drier but tastier.)
1 tsp baking powder
1 tsp salt
1 cup water or warm milk (milk makes a fluffier tortilla)
1/2 cup shortening or lard
--Mix flour, baking powder and salt in bowl.  Cut in lard/shortening until large lumps disappear.  Make well in center.  Add water or milk, half at a time, working into flour mixture until a dough is formed.  Knead dough until smooth--a bit sticky, but not hard.  You may add more flour or liquid if needed.  Form dough into a ball, cover and let rest 10 min.  Cut off egg-size pieces from dough and roll into thin circles.  Heat skillet or large fry pan over medium heat (no grease).  Place dough circle and cook until you start to see small bubbles appearing--1-2 min.  Turn and cook 1-2 min more.  Done!
Adobo Chicken Stir Fry
4-6 cups cooked, cut up chicken
2 teaspoons Adobo seasoning (I get this from Penzy's, or you can use 2 tsp        dried oregano, 1 tsp cumin powder, pinch of cayenne pepper)
1/2 teaspoon salt, pinch of black pepper
1 large onion, cut in 1/4" thick slices and then quarter slices
1 medium green pepper, cut into thin strips
2 small Jimmy Nordello red peppers (see above post) 
   or substitute 1/4 red bell pepper, sliced into thin strips
2 large cloves garlic, minced
2 large tomatoes of different varieties (ie yellow & red), cut in small wedges
Olive oil to coat bottom of pan
--Begin frying onion and peppers in olive oil over med-high heat.  When onion starts to turn translucent, add garlic and tomatoes.  Meanwhile, toss cooked chicken pieces with Adobo spice (or other herbs/spices listed).  When onions are barely done, but not too soft, add chicken pieces, salt and pepper.  Toss gently to mix.  Heat through.  You may re-heat the tortillas for 30-45 sec in microwave.  I serve the tortillas and filling separately to make up individually at the table.   Serve with sour cream or plain yogurt for topping.  Any leftover filling gets eaten as a lunch or snack with tortilla chips.

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