Tortillas are surprisingly easy to make, but it does go a lot faster with two: one to flatten dough while the other cooks the previously-flattened dough. Each tortilla takes about as long to cook as to roll.
These tortillas are good enough to eat plain. They store well in a ziploc baggie.
- 3 cups flour
- 1 teaspoon salt
- 1/3 cup oil
- (up to) 1 cup warm water
- Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
- Mix flour and salt in a medium mixing bowl
- Cut in oil with a pastry blender or a fork
- Slowly incorporate water, mixing until a soft dough forms
- Make 2-inch dough balls – probably ten or twelve
- Roll flat with a rolling pin. The dough should be as close to paper-thin as you can make it (you’ll probably wind up with cardstock).
- You won’t need to flour the surface – if the dough is good it won’t stick (except maybe to the rolling pin)
- Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.
Credit to https://kbmillers.wordpress.com/2013/09/05/169/
I love black bean burgers, which means in my house I’m the odd man out. That used to be ok because I didn’t make them – I would only buy them when we went out so no one else had to put up with them (I happen to love the ones from Blimpies but Subway has a good one too). That is, until now.
- 16-oz can of black beans, drained and rinsed
- 1/2 bell pepper, finely diced
- 1/2 or a small onion, finely diced
- 3 cloves of garlic, minced
- 1 egg
- 1 tablespoon of chili powder
- 1 tablespoon of cumin
- 1/2 – 1 cup of breadcrumbs
- Dice the bell pepper and onions
- Mash the beans (optionally reserving some to mix back in after mashing). I find a regular pot and a potato masher work well.
- Mix the beans, peppers, and onions together
- Mix in the egg, chili powder, and cumin
- Mix in a half-cup of bread crumbs
- Add more bread crumbs, a little at a time, until the mixture isn’t wet anymore
- Form into patties
- Fry in a little oil on medium heat, or better yet in hamburger grease, until both sides are toasted. Serve on a hamburger bun.
Extra patties can be frozen for later.
Quinn used to work at Margarita’s in Mystic. (Its a great place for pretty standard Mexican food. The stories that came out of that place are legendary.) He loves cooking Mexican food. I’m … okay at it. Tonight, we came up with something epic.
- hamburger (about a pound and a half was pretty good)
- two handfuls of cheese
- two dollops of salsa
- 12 tortillas
- green enchilada sauce
- sour cream and more cheese for garnishes
- chilies for more garnishes
- Pre-heat the oven to 350 degrees
- Brown the ground beef. When it is cooked completely, remove it from the heat and drain the grease.
- Mix in the cheese and salsa.
- Spoon the mixture into the tortillas, rolling them and placing them in a 9×13″ pan. Keep going until the pan is full or you run out of filling.
- Pour the enchilada sauce over the tortillas. Cover the pan with aluminum foil, and bake for 45 minutes. Remove the foil when there is about 5 minutes left on the timer.
- Scoop out the enchiladas. Sprinkle with cheese (and chilies if desired), and dump some sour cream on them for good measure.