Flour Tortillas
2 cups bread flour
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup water
Place all ingredients in your machine in the order specified by your
machine’s manual. Select the dough cycle and press start.
The dough should form a nice ball of dough. You may need to add a table
spoon of water or flour to get it there. when the dough cycle is finished
kneading, stop the machine and remove the dough to a lightly floured
surface. Divide the dough in to 8 equal size chunks and roll into balls.
On a lightly floured surface coat all sides of the ball with flour and
roll out to a shape that is as round as you can get.
Cook the tortilla in a heavy skillet that has a light coating of oil or
pan spray. Cook for 2 minutes on each side or until there are little
black burnt looking spots. Remove from the skillet to a plate and cover
with a towel. The tortillas should not be stiff. Repeat with the
remaining dough balls.
This recipe yields 8 tortillas.
Per serving: 166 Calories (kcal); 5g Total Fat; (29% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 134mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
White Chili with Chicken
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
FIESTA CHICKEN
* 2 tablespoons oil
* 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 medium onion, chopped
* 1 teaspoon oregano
* 1 small jalapeno pepper, finely chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 ounce) Mexican style diced tomatoes
* 1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to crockpot and stir to combine. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.
CROCKPOT CHICKEN STEW MEXICAN STYLE
2 lbs skinless boneless chicken breasts cut into 1 1/2″ peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.
You can also served corn with this. It is good mixed in it too.
Crab Quesadillas with Mango Salsa
Ingredients
Quesadilla
* 1 lb. lump crabmeat
* 1 package of 6-inch round flour tortillas
* 1 medium green bell pepper, cut into thin strips
* 1 medium red bell pepper, cut into thin strips
* 1/2 of a red onion, cut into strips
* 1 tablespoon olive oil
* 8 oz. mascarpone cheese
* 1/4 tsp. cayenne pepper
* 1/4 cup cilantro, finely chopped
* 1 cup Monterey Jack cheese, shredded
* cooking spray
Salsa
* 2 cups fresh mango, diced fine
* 1 cup plum tomato, diced fine
* 1/4 cup sweet red pepper, minced
* 3 Tbsp. fresh lime juice
* 1 Tbsp. fresh cilantro, chopped fine
Procedure
Quesadillas
1. Preheat the oven to 450 °F (230 °C).
2. Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent.
3. Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper and cilantro. Mix well.
4. Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
5. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese.
6. Place the remaining tortillas on top and spray with cooking spray.
7. Bake for about 10 minutes or until golden in color.
8. After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa (recipe follows).
Salsa
1. Combine all ingredients together. Chill for at least 2 hours before serving.
CROCKPOT CHICKEN ENCHILADAS I
boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
medium or large flour tortillas
shredded cheese
Empty enchilada sauce into the crockpot and place chicken filets into the sauce.
Cook on low setting all day. Scoop out chicken and cut or shred onto a plate.
Spread a tortilla on another plate and arrange some chicken into a “stripe” down the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it. Roll the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the microwave for about 20 seconds on High to melt the cheese. More microwave time may be needed for multiple enchiladas on one plate.
Moo Shoo Pork In Tortillas
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 pound precut pork loin for stir-frying — see notes
1 teaspoon cornstarch
1 garlic clove — minced
16 ounces broccoli coleslaw
10 ounces sliced mushrooms
10 ounces coleslaw mix
1/2 cup stir-fry sauce
3 green onions — sliced
10 ounces flour tortillas (1 package)
hoisin sauce
Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to clean bowl.
Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.
Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.
To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.
Per Serving (excluding unknown items): 494 Calories; 15g Fat (27.3% calories from fat); 33g Protein; 58g Carbohydrate; 7g Dietary Fiber; 51mg Cholesterol; 1477mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 2 Fat.
CHEESE `N CHICKEN ENCHILADAS
1 med. onion, chopped
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas (6″)
1 pkg. (3 oz.) cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
SOUR CREAM AND CHICKEN ENCHILADAS
6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas.
Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas.
Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.
SOFT CHICKEN TACOS
10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style.
Makes 10 servings. FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
Marinated Grilled Lamb With Lime And Cumin
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalapeńo chiles
7 1/2 pounds leg of lamb- boned and butterflied
PREPARATION: Peel and cube the onions and put them into the workbowl of a food processor fitted with the metal blade. Peel the garlic and add it to the processor along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt. Squeeze in 1/4 cup lime juice. Stem the jalapeńos, add them to the processor, and process to a smooth paste. Put the lamb and the paste in a large, non-reactive bowl or baking dish and turn the meat once or twice to coat it completely. Cover and refrigerate, turning occasionally, for 24 hours.
COOKING: Remove the meat from the refrigerator and bring it to room temperature. Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust oven rack to high position and heat the oven to 400°F. Grill or roast the lamb, turning occasionally and basting frequently with the paste, until the internal temperature of the lamb at the thickest point registers 130°F, 45-50 minutes.
SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes. Thinly slice the lamb across the grain.
Serves: 8 to 10
Prep Time: More than a day
NOTES : A spicy, tart lamb grill with West Indian accents.
The leg is boned and butterflied to produce a flat piece of meat that is easy to carve. The finished leg furnishes meat ranging from medium rare to well done, and the crusty, spicy exterior is a wonderful foil for the juicy meat. The leg can be served fajitas-style: sliced thin across the grain and folded, along with salsa and guacamole, into warmed flour tortillas or served with potatoes and vegetables.
Yield: 10 servings
Preparation Time: 24:00
Marinated Grilled Lamb With Lime And Cumin
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalapeńo chiles
7 1/2 pounds leg of lamb- boned and butterflied
PREPARATION: Peel and cube the onions and put them into the workbowl of a food processor fitted with the metal blade. Peel the garlic and add it to the processor along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt. Squeeze in 1/4 cup lime juice. Stem the jalapeńos, add them to the processor, and process to a smooth paste. Put the lamb and the paste in a large, non-reactive bowl or baking dish and turn the meat once or twice to coat it completely. Cover and refrigerate, turning occasionally, for 24 hours.
COOKING: Remove the meat from the refrigerator and bring it to room temperature. Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust oven rack to high position and heat the oven to 400°F. Grill or roast the lamb, turning occasionally and basting frequently with the paste, until the internal temperature of the lamb at the thickest point registers 130°F, 45-50 minutes.
SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes. Thinly slice the lamb across the grain.
Serves: 8 to 10
Prep Time: More than a day
NOTES : A spicy, tart lamb grill with West Indian accents.
The leg is boned and butterflied to produce a flat piece of meat that is easy to carve. The finished leg furnishes meat ranging from medium rare to well done, and the crusty, spicy exterior is a wonderful foil for the juicy meat. The leg can be served fajitas-style: sliced thin across the grain and folded, along with salsa and guacamole, into warmed flour tortillas or served with potatoes and vegetables.
Yield: 10 servings
Preparation Time: 24:00
Ceylonese Curried Rice Salad
3 cups steamed long-grain white rice
1 large red onion; diced
4 stalks celery; diced
8 green onions and tops; finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 seedless oranges; * see note
1/2 teaspoon crushed dried hot chiles
Orange Ginger Dressing;
Egg Lace;
1 head curly endive trimmed, washed, and drained
2 oranges peeled and cut into rings
1 papaya seeded and thinly sliced
1/2 cantaloupe or other small melon
seeded and cut into thin wedges
1 small red onion; for garnish cut into rings
mint sprigs; for garnish chapatis or flour tortillas; for accompaniment
In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles. Chill while you prepare Orange Ginger Dressing and Egg Lace.
NOTES : Separate seedless oranges into segments and cut into smaller than bite-sized pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as a main dish or 8 as a appetizer.
Tortilla Pinwheels
1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6−inch
In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheeser is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.
Slice into rounds.
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30−45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese on top is melted. Makes 4 pizzas.
Fruit Salsa And Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples − peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.
Ranch style eggs
10 Eggs
2 tbs Vegetable oil
1 Small onion cut into small wedges
1 Small green pepper finely sliced
2 Cloves garlic finely chopped
16 oz Garden style salsa
4 oz Diced green Chile peppers
1 Package flour tortillas (optional)
8 oz Sliced Swiss cheese
Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.
Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.
Anticuchos
1 large Sirloin Steak
2 large Garlic Cloves
4To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cupsWater
2 teaspoonsSalt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile
In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.