Half & Half Tortillas
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.
Super Bowl Sunday Favorite Snack Recipes
It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials. I think there is some football in there somewhere.
It seems to have become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.
You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.
Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.
JeffreyW gets creative with his pizzas, here , here, here and if you want to see them all, here (the man does love a good pizza).
For something a little different, Buffalo Chicken Dip recipe is here.
Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving? Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?
Tonight’s featured recipes – one traditional, one a bit more creative:
Quick and Easy Chili
- 1 lb ground beef
- 3-5 Jalapenos finely chopped (depending on heat)
- 1/2 green pepper chopped
- 1/2 sweet onion chopped
- 2 cloves of garlic crushed and chopped
- Lg. can V8 Juice
- 2 cans kidney beans drained and rinsed
- 1 can Original Ro-Tel
- 2 Tbsp chili powder
- 1 Tsp cumin
- 1/2 Tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.
In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.
Slow Cooker instructions: Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.
Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.
Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.
And my favorites to take to a party:
Basic Tortilla Pinwheels
- 1 (8 ounce) package whipped cream cheese
- 10 (10 inch) flour tortillas
- 1/2 cup green onions, chopped
- 1/4 cup black olives, chopped (optional)
- 3/4 cup chopped ham slices
You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.
So how do we add some dazzle? Flavored tortillas and a variety of fillings.
Here are some ideas I had:
Jalapeño & Cilantro Tortillas and Black Bean Tortillas
- Cream Cheese
- Pickled jalapenos
- Sliced green chilies
- Black olives
- Shredded cheddar cheese
Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas
- Cream cheese mixed with crushed roasted garlic
- Grated Parmesan
What will you be doing during the big game? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual.
I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of year). Until then…
Tacos for Sunday Lunch
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!
Beef Tacos and Chicken Enchiladas
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.
Chicken Enchiladas in a Sour Cream Sauce
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.