16 INCH TORTILLAS RECIPES

Name: Homemade Tortillas
Cook time: 35 min
Total time: 35 min
Yield: 16 tortillas
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1 teaspoon kosher saltu00A0; 3 tablespoons vegetable oilu00A0; 1 cup very hot water

HOMEMADE TORTILLAS RECIPE | REE DRUMMOND | FOOD NETWORK

Homemade Tortillas Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 35 minutes

Cook Time 35 minutes

Yield 16 tortillas

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water

Steps:

In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

EASY CHILI VERDE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Chili Verde Recipe: How to Make It - Taste of Home image

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 10 minutes

Prep Time 10 minutes

Cook Time 05 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 7

Ingredients

1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
Hot cooked rice
Sour cream, optional

Steps:

In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

Nutrition Facts : Calories 287 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 729mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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