Flour Tortillas

My son asked me to get the stuff I needed to make him soft tacos. So, I went to the grocery store and got everything, but the flour tortillas. My sons response? "Really Mom???" So, I assure him that I could make some for him! As most of you know by now, we live way out in the country and running out to the store to pick something up is not an option. I shop for the week, once a week, and that's pretty much it. So, I did a little research and realize that the flat breads that I have been making are all pretty much the same, just changing a little bit per region. The Chinese Pancakes are made with all-purpose flour and water. The Pita breads are made by adding yeast to that mixture. Tortillas are made by adding baking powder and lard. 

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons lard or vegetable shortening
1 cup warm water

In a large bowl, blend the flour, baking powder, and salt together. With a fork, pastry blender or your hands cut in the lard or shortening. The mixture should clump together slightly and hold shape when squeezed in your hand.

Add the water all at once and mix the dough quickly with a wooden spoon or by hand until the dough forms a mass. Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl. Knead the dough by folding it in half, pushing it down, and folding again until it forms a soft dough that is no longer sticky. Cover the dough with a towel and let it rest for about 5 to 10 minutes. 

After resting, pinch off 1-inch diameter balls of dough. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is about the size of a golf ball.  Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. This will permit the gluten to relax and make them much easier to shape and roll. On a lightly floured surface take one of the dough balls and begin to roll it out. To keep a somewhat round shape, roll one directions, make a 1/4 turn and roll again, make another 1/4 turn and roll. Continue to roll and turn until you the dough is about 1/8-inch thick and 8 to 10 inches in diameter.

Heat a cast-iron pan over medium to medium-high heat until water droplets "dance" when dropped on the surface. Place the raw tortilla on the preheated pan and allow it to cook until it begins to puff up with air pockets, turn carefully. Each side should cook about 30 seconds, leaving the tortilla puffy. Getting puffy! :-) Perfect... (cooked... not round) LOL As you pull the tortillas off the pan, place them on a plate (lined with a dish towel or paper towels to keep them warm), or put them in a warm oven to keep warm until all the tortillas are done. Note: I had my oven on 170 degrees. (That's my lowest setting.) Since it was my first time making them, it took me a while to get them all done. The tortillas started to dry out on the edges. I should have covered them with a damp towel.

Chicken Caesar Wraps

Earlier this afternoon I posted on Facebook:

"It's really bad when you love to cook like me, and you've grocery shopped for food for the next week and a half... and you can't make up your mind about what to cook...

I now have a roast with potatoes and portabellos in the oven... Chicken done for the Chicken Wraps... and everything ready to put together the Chicken Caesar Pizzas!

Hmmmmm! I wonder what we are having for supper???!!!???
LOL"

So I made a decision that since everything was ready for the wraps and they wouldn't take anymore cooking time (and I was starving), we would have Chicken Caesar Wraps for supper. I put back the stuff for the pizza, and everyone knows that pot roast is even better the next day. It had another hour to cook anyway! :-)

I also must confess that I found a kit for the wraps made by Mission Foods. It had 12 wraps, Caesar Seasoning and Caesar Dressing. It was priced at $3.59 and had a peel off coupon for $1.00 off! 

Romaine Heart was $1.33

Chicken Boneless Breasts $1.53

Tomato $.69

and I had the cheese on hand (that was optional since the dressing has the cheese in it also)

Soooo a meal that made 12 chicken wraps costs $6.14! 

An Ice-Water Bath Crisps the Romaine! It was a little limp...

The Caesar Seasoning, water and shredded chicken...

The finished product! Viola!!!

I still have leftovers, so this could be another meal... 2 meals for $6.14 ain't bad!!!

Beat the Heat Recipes

With the heat index this past few weeks reaching triple digits, I've been looking for things to make that won't heat up the kitchen. It's already too hot as it is... Here are a few refreshing recipes that WON'T make you break a sweat!

Southwest Wrap

3/4 cup corn

1/4 cup chopped red onions

3 Tbsp. Chipotle Flavored Mayonnaise
4 tortillas (8 inch)
4 lettuce leaves
1 cup shredded pepper jack cheese
16 slices Ham
1/2 cup chopped tomatoes

Combine first 3 ingredients. Top tortillas with lettuce, cheese, ham, corn mixture and tomatoes. Fold up bottom edge of each tortilla, then roll up starting at 1 side.


Fresh Tomato Salsa

3 tomatoes (1 lb.), chopped
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeno pepper, finely chopped
1/4 cup Italian Dressing

Combine ingredients. Serve salsa with tortilla chips, crackers or assorted fresh vegetables.
 

 

Watermelon Cooler

4 cups chopped watermelon
1/3 cup Strawberry Sugar-Sweetened Drink Mix

Blend ingredients in blender until smooth. Serve over ice.
Add a splash of 7up or Sprite, if it needs more liquid.
It will depend on how juicy the watermelon is...

Beef Enchiladas

This is another recipe that I changed up for my son. He doesn't like the corn tortillas, so I use the flour tortillas. Technically, these are burritos in enchilada sauce. You can correct the recipe and use corn tortillas if you like.

1 pkg 10-inch flour tortillas
1 1/2 lb hamburger
1 med. onion, chopped
1 (16 oz.) can refried beans
1 (4 oz.) can chopped mild green chiles
1 (8 oz.) pkg (2 cups) shredded Monterey Jack cheese
1 cup shredded Colby cheese
2 cups milk
2 tsp cornstarch
1 (10 oz.) can mild enchilada sauce

Wrap the tortillas in damp paper towels and microwave on a plate for about 30 seconds or until it will bend and not break. Cook ground beef and onion, drain. Add refried beans, green chiles with liquid, and 1 cup of shredded Monterey Jack cheese. Heat until blended, remove from heat. Spoon about 1/3 cup meat mixture in lengthwise strip on center of each tortilla; roll up jelly roll fashion, place seam side down in large baking pan. Stir milk and cornstarch until smooth. Pour into a medium sauce pan. Cook, stirring, until mixture boils and thickens slightly. Add enchilada sauce and remaining 1 cup Monterey Jack cheese. Cook, stirring until smooth. Pour over tortillas, sprinkle yellow cheese over top and bake at 350 degrees approximately 25 to 30 minutes. Serve with garnishes of tomato dices, shredded lettuce, olives and sour cream.