TOMATO TORTILLA RECIPES

TOMATO TORTILLA SOUP | RACHAEL RAY IN SEASON

Tomato Tortilla Soup | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, coarsely chopped
1 teaspoon crushed red pepper flakes
4 cups chicken broth
1 28 ounce can peeled tomatoes, coarsely chopped, and their juice
1 teaspoon ground cumin
½ teaspoon salt
Juice of 1/2 lime
7 6-inch corn tortillas, torn into small pieces
2 tablespoons chopped cilantro (optional)

Steps:

In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
In a blender, puree the soup in batches. Garnish with cilantro and serve.

AUTHENTIC MEXICAN TORTILLAS RECIPE | ALLRECIPES

Authentic Mexican Tortillas Recipe | Allrecipes image

I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.

Provided by Jamie Mikall Martinez

Categories Bread Quick Bread Recipes Tortilla Recipes

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 1 dozen

Number Of Ingredients 5

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
¾ cup shortening
¾ cup hot water

Steps:

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Nutrition Facts : Calories 227.4 calories, CarbohydrateContent 24.1 g, FatContent 13.1 g, FiberContent 0.8 g, ProteinContent 3.2 g, SaturatedFatContent 3.3 g, SodiumContent 469.9 mg, SugarContent 0.1 g

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