Half AP wheat flour and half masa harina. I saw some pre-made but uncooked tortilla in the store the other day and snagged a packet. They were pretty good. I saw that they were half and half and checked for recipes online. I went with the simplest recipe: 1 c. AP flour, 1 c. masa, 1/4 c. lard, 1/2 tsp salt – cut the lard into the flour mixture and add a scant cup of water. Too wet and they will stick to the tortilla press. Knead into a nice dough ball.
Cover the dough in a bowl and let rest for 20 minutes or so. Pinch off enough to roll into golf ball sized portions. I noticed that there was gluten formation due to the wheat flour but they still pressed nicely in my tortilla maker.
Cook dry on a hot griddle for about a minute per side. You want to see the blackened spots. The recipe made 12 tortillas, each about 5 or 6 inches.I served them doubled up like I would with the more fragile 100% masa tortillas but they were robust enough to not need it.
Used the rest of those first cherry tomatoes in a pico de gallo. The taco base is refried beans and chicken, I finished mine out with the pico, chopped lettuce, queso fresco, and my new favorite taco sauce. I like the red, Mrs J goes for the green.
B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit. SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack. I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing. My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!
I had better luck with the press and cooking went OK. Then my luck turned bad towards the end of this batch, but I did get enough to turn out some tacos.I’m not sure what happened, other than I got tired from being on my feet for too long. The tortillas were refusing to release from the plastic and I ruined half of them. I did save some from a trial run this morning – they kept alright in a zip bag and just needed rewarming,I made those enchiladas yesterday but didn’t take any photos. They were pretty good – chopped grilled chicken breast, Spanish rice, white cheese, and sour cream rolled in the fresh tortillas and drowned in salsa verde.
We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream. Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies. Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so. (I used the new toaster oven for these, it’s working well.)The filling is chicken and onions fried together in a little oil, plus cheese. The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine. The flour kind hold together much better. We both liked the sauce a lot and will be doing it again.
I may be in trouble for calling this lasagna because no pasta is involved, it uses corn tortillas between layers of refried beans, salsa, beef, and cheese. Cook a pound of ground beef down with minced peppers and onions and season with taco spices and add a can of tomato bits with green chilies. Add chicken stock to a couple of cans of rinsed pinto beans and mash them down over medium heat. The beans play much the same role as ricotta in an Italian lasagna, spread the refried beans over warmed corn tacos, spoon on your favorite salsa, then spread the beef atop that, and then cheese. I used cheddar but Monterey jack would work, or a combination. Repeat the layering until you run out of room in your casserole. Any kind of luck your makings will run out the same time as the room in the dish.
I’ve loved these things ever since my first introduction at a jobsite where they were being sold out of a cooler by a fellow helping out a girlfriend. This one is beef and bean with a cheese omelet all rolled up together. I’m really liking my hot sauce, I’ll be making more of this stuff. The cayennes I used didn’t heat it nearly so much as I thought they might. I believe a few habaneros will go into the next batch.