HOMEMADE FLOUR TORTILLAS - THE PIONEER WOMAN – RECIPES ...
I don’t made flour tortillas from scratch very often because they take a little time, but every time I do (and I did yesterday) I vow never, ever to b
Provided by Ree Drummond
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 10 minutes
Yield 16 servings
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt in a large wooden bowl. Stir together.Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.Helpful tips:* Make sure the water you pour in is very warm.* Allow the dough to rest, both after kneading and after forming into balls.* Roll out very thin.* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick. * Use a dark griddle or cast iron skillet to brown the tortillas. * Cook just long enough to lightly brown the tortilla in spots; don't cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.* Finally: Have fun! And enjoy them. They're absolutely scrumptious.
AMAZING VEGGIE CHILLI | JAMIE OLIVER VEGETABLE RECIPES
Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.
Total Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat a griddle pan to high.
- Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.
- Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika.
- Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly.
- Tip in the beans (juices and all), and 1½ tins’ worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced.
- Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions.
- Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.
- Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!
Nutrition Facts : Calories 636 calories, FatContent 9.1 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 18.3 g protein, CarbohydrateContent 121.2 g carbohydrate, SugarContent 26.4 g sugar, SodiumContent 1.4 g salt, FiberContent 15.3 g fibre
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